Dermatitis herpetiformis gluten-free diet

Abs, Antibodies CD, celiac disease DH, dermatitis herpetiformis Dx, Diagnosis EM, endomysial antibodies GI, gastrointestinal GFD, gluten-free diet IELs, intraepithelial lymphocytes IFN, interferon Lab, laboratory tTG, tissue transglutaminase antibodies Ret, reticulin IH, immunohistochemistry. 

Available scientific data evaluating the introduction of pure oats in the gluten-free diet of patients with celiac disease and dermatitis herpetiformis indicates that moderate amounts of pure oats are well tolerated by the majority of these individuals who are either in remission or newly diagnosed. The term "pure oats" is used to indicate oats uncontaminated with gluten from other cereal grains, like wheat, barley, and rye, as detected by current test methods. Based on pivotal clinical trials in the published literature, the amount of pure oats considered within safe limits is 50-70 g/day for adults and 20-25 g/day for children. 

Peraaho, M., Collin, P., Kaukinen, K., Kekkonen, L., Miettinen, S., and Maki, M. (2004a). Oats can diversify a gluten-free diet in celiac disease and dermatitis herpetiformis. J. Am. Diet. Assoc. 104,1148-1150. 

Dermatitis herpetiformis Dapsone is typically effective in 24 h, or sulfapyrldine. Prolonged therapy necessary, a gluten-free diet can help, Antipruritics locally as required. Not other sulphonamides benef dal effect not due to antimicrobial action. Methaemoglobinaemia may complicate dapsone therapy. 

In patients with biopsy-confirmed dermatitis herpetiformis, no adverse effects were observed after addition of oats to the strict gluten-free diet of the patients (maintained for an average of 15.8 years prior to the study). Serological tests for antigliadin, antireticulin, and antiendomysial antibodies were negative before oats were introduced into the... 

Wheat starch is low in protein, ash and fiber, and contains no residual sulfites. Sulfur dioxide is detrimental to the viscoelastic character of wheat gluten and is not used in the commercial production of wheat starch.28,323 The protein content of ten samples of unmodified and modified wheat starches ranged from 0.06-0.22%.28 A 0.23% protein (0.0404% nitrogen) level in wheat starch essentially indicates a gluten-free starch, as confirmed by an enzyme immunoassay.324 That purity of wheat starch is important in diets for celiac individuals. Wheat starch-based, gluten-free flour products were not harmful in the treatment of celiac sprue and dermatitis herpetiformis,325 although traces of an immunoreactive gliadin can be found in wheat starch.326... 

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