Ljunghall K, Scheynius A, Jonsson J, Schilling W, Forsum U
Arch Dermatol. 1983 Dec;119(12):970-4.
In a prospective study of 51 patients with dermatitis herpetiformis (DH), the occurrence of antibodies against reticulin and gluten was investigated and the influences of gluten-free, gluten-restricted, and normal diets on the persistence of these antibodies were compared. After a period extending from 11 to 47 months, none of the patients who were eating a gluten-free diet had reticulin or gluten antibodies. The patients eating a normal diet had the same incidence of reticulin autoantibodies at the end of the study as at its beginning, and gluten antibodies developed in some additional patients during the follow-up period. Thus, we have shown that the elimination of gluten from the diet of patients with DH has an important influence on the occurrence of antibodies to both reticulin and gluten.
在一项针对51例疱疹样皮炎（DH）患者的前瞻性研究中，对网硬蛋白和麸质抗体的出现情况进行了调查，并比较了无麸质饮食、麸质限制饮食和正常饮食对这些抗体持续存在的影响。在长达11至47个月的一段时间后，食用无麸质饮食的患者中没有出现网硬蛋白或麸质抗体。食用正常饮食的患者在研究结束时网硬蛋白自身抗体的发生率与开始时相同，并且在随访期间一些额外的患者出现了麸质抗体。因此，我们已经表明，从DH患者的饮食中去除麸质对网硬蛋白和麸质抗体的出现有重要影响。
