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Immunoglobulin-G (IgG) and immunoglobulin-A (IgA) antigliadin antibody levels were determined in French workers exposed to flour dust. Serum samples collected from 148 healthy French millers and bakers and 41 workers from a salt factory (controls) were assayed for gliadin specific IgG and IgA antibodies. None of the subjects had been diagnosed with or had clinical signs of celiac disease. The prevalence of IgG and IgA antibody positivity in the millers and bakers was 37 and 21%, respectively. The prevalence of IgG and IgA positivity in the controls was 2 and 5%, respectively. The authors conclude that elevated serum antigliadin antibodies can result from high exposure to flour antigens. Occupational exposures of adults with antigliadin antibodies should be considered when interpreting screening tests in the general population and before further investigations are performed to diagnose celiac disease.
Lancet, 346(8966):57-58, 1995. (5 references)
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