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Food Sensitivities & Multiple Sclerosis

Thursday, September 10th, 2009

There is no specific reliable laboratory procedure or test that can establish the diagnosis of multiple sclerosis (MS). Early symptoms of tenacious fatigue, numbness, weakness and visual disturbances may be dismissed as phsychosomatic when an organic cause cannot be easily found.

The relationship between food and MS is especially intriguing. The gut immune system comprising about two thirds of the body’s entire immune system, has the exquisite role of not only responding appropriately to pathogens that it encounters, but remain relatively unresponsive to the foods we ingest (a phenomenon known as oral tolerance). And, lack of tolerance may be viewed as an underlying factor for many common diseases including allergy and autoimmune conditions.(1)

In an interesting study, Reichelt et al.,(2) measured serum IgA and IgG antibodies to common food antigens using ELISA technique in 36 patients with active multiple sclerosis (MS); median age of 44 years, and compared these results to 26 normal controls; median age of 38 years. The results showed statistically significant elevated IgA and IgG to gliadin and gluten and possibly casein in the MS patients compared to controls, run simultaneously. Of the MS patients, 6 had IgA values for gliadin and gluten above the cutoff for celiac disease but tested negative for anti-tissue transglutaminase antibodies (celiac disease unlikely). Contrary to these findings, an earlier study by Hunter et al.,(3) did not find antibody elevations specific to gluten or gliadin in a study group of MS patients.

IgA antibodies to gliadin and gluten have been demonstrated in gluten-induced cerebellar ataxia and have been shown to have an affinity for the human brain barrier vasculature.(4)(5)

The interpretation of a link between food-specific antibodies and MS can be complicated by methodological differences as well as variables within study populations. Although research may reveal an association between the illness on the one hand and a measured laboratory value on the other it may often be difficult to determine the nature of the relationship in some situations- coincidence or causation. Clinical prudence must be exercised to reveal a food-responsive component to illness.

Food immune complexes have been reported to be statistically and significantly associated with low grade systemic inflammation.(6) It has been postulated by many that enhanced gastrointestinal permeability and the mishandling of these food antigens in susceptible individuals may initiate a chain of events resulting in deposition of these immune complexes into tissues with consequent inflammation.(7)

US BioTek Laboratories IgA and IgG-Food Specific Antibody Assessment Panels.

Available for Serum or Whole Blood Specimens through Finger Stick.

To view complete test panel information please click here.

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