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A radioimmunoassay for wheat gliadin to assess the suitability of gluten free foods for patients with coeliac disease.
Clin Exp Immunol. 1985 Mar; 59(3):703-8.CE

Abstract

Coeliac disease is a clinical condition characterised by malabsorption secondary to abnormalities of the small intestine. The condition is known to be exacerbated by wheat gliadin, rye, barley and possibly oats. The only assays that are available for testing for the presence of wheat gluten in foods are double diffusion against rabbit anti-gliadin antiserum and measurement of Kjeldahl nitrogen in products derived from wheat flour. We have developed a radioimmunoassay for wheat gliadin with a detection limit of 1 ng. Nominally gluten free foods based on wheat starch have been shown to contain up to 1.9 X 10(-2)% wheat gliadin. Bread made from Nutregen wheat starch which has now been withdrawn contains 6.4 mg gliadin per standard 30 g slice. A radioimmunoassay for wheat gliadin could be used to define standards for the suitability of gluten free products based on wheat starch for patients with coeliac disease.

Authors

No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

3987095

Citation

Ciclitira, P J., et al. "A Radioimmunoassay for Wheat Gliadin to Assess the Suitability of Gluten Free Foods for Patients With Coeliac Disease." Clinical and Experimental Immunology, vol. 59, no. 3, 1985, pp. 703-8.
Ciclitira PJ, Ellis HJ, Evans DJ, et al. A radioimmunoassay for wheat gliadin to assess the suitability of gluten free foods for patients with coeliac disease. Clin Exp Immunol. 1985;59(3):703-8.
Ciclitira, P. J., Ellis, H. J., Evans, D. J., & Lennox, E. S. (1985). A radioimmunoassay for wheat gliadin to assess the suitability of gluten free foods for patients with coeliac disease. Clinical and Experimental Immunology, 59(3), 703-8.
Ciclitira PJ, et al. A Radioimmunoassay for Wheat Gliadin to Assess the Suitability of Gluten Free Foods for Patients With Coeliac Disease. Clin Exp Immunol. 1985;59(3):703-8. PubMed PMID: 3987095.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A radioimmunoassay for wheat gliadin to assess the suitability of gluten free foods for patients with coeliac disease. AU - Ciclitira,P J, AU - Ellis,H J, AU - Evans,D J, AU - Lennox,E S, PY - 1985/3/1/pubmed PY - 1985/3/1/medline PY - 1985/3/1/entrez SP - 703 EP - 8 JF - Clinical and experimental immunology JO - Clin. Exp. Immunol. VL - 59 IS - 3 N2 - Coeliac disease is a clinical condition characterised by malabsorption secondary to abnormalities of the small intestine. The condition is known to be exacerbated by wheat gliadin, rye, barley and possibly oats. The only assays that are available for testing for the presence of wheat gluten in foods are double diffusion against rabbit anti-gliadin antiserum and measurement of Kjeldahl nitrogen in products derived from wheat flour. We have developed a radioimmunoassay for wheat gliadin with a detection limit of 1 ng. Nominally gluten free foods based on wheat starch have been shown to contain up to 1.9 X 10(-2)% wheat gliadin. Bread made from Nutregen wheat starch which has now been withdrawn contains 6.4 mg gliadin per standard 30 g slice. A radioimmunoassay for wheat gliadin could be used to define standards for the suitability of gluten free products based on wheat starch for patients with coeliac disease. SN - 0009-9104 UR - https://www.unboundmedicine.com/medline/citation/3987095/A_radioimmunoassay_for_wheat_gliadin_to_assess_the_suitability_of_gluten_free_foods_for_patients_with_coeliac_disease_ L2 - https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/3987095/ DB - PRIME DP - Unbound Medicine ER -