Yancey K B, Cason J C, Hall R P, Lawley T J
J Invest Dermatol. 1983 Jun;80(6):468-71. doi: 10.1111/1523-1747.ep12534895.
To examine the relationship between the gluten-sensitive enteropathy (GSE) and IgA circulating immune complexes (CIC) in dermatitis herpetiformis (DH) a series of dietary gluten-challenge studies were performed in patients with DH and patients with ordinary GSE. Serial serum samples were monitored for IgA-, IgG-, and IgM-containing CIC levels. In the first study, 9 DH patients and 5 controls were fed 20 g of gluten flour as a breakfast meal on 1 of 2 consecutive study days. DH patients did not develop or increase their levels of CIC after gluten-challenge or gluten-free meals. There was no significant difference between the DH patients and the control group in regard to development of CIC. To evaluate the effect of dietary gluten in another form, 8 DH patients were given meals containing 100 g of boiled Canadian cracked wheat. Two patients with ordinary GSE were also challenged with cracked wheat. Again there was no elevation or induction of CIC above baseline determinations by gluten-challenge meals. These studies suggest that dietary gluten does not induce the formation of CIC in patients with DH.
为研究疱疹样皮炎（DH）患者中麸质敏感性肠病（GSE）与IgA循环免疫复合物（CIC）之间的关系，对一系列DH患者和普通GSE患者进行了饮食麸质激发试验研究。对连续采集的血清样本监测含IgA、IgG和IgM的CIC水平。在第一项研究中，9名DH患者和5名对照在连续2个研究日中的1天早餐时食用20克麸质面粉。麸质激发试验或无麸质饮食后，DH患者未出现CIC水平升高或增加。在CIC形成方面，DH患者与对照组之间无显著差异。为评估另一种形式的饮食麸质的影响，给8名DH患者提供含100克煮加拿大碎粒小麦的餐食。两名普通GSE患者也接受了碎粒小麦激发试验。同样，麸质激发餐食未使CIC水平高于基线测定值。这些研究表明，饮食麸质不会诱导DH患者形成CIC。
