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Autism, Vol. 10, No. 2, 189-197 (2006)
DOI: 10.1177/1362361306062024

IgA antibodies in Rett syndrome

K. L. Reichelt

O. Skjeldal

The National Hospital, Oslo, Norway

The level of IgA antibodies to gluten and gliadin proteins found in grains and to casein found in milk, as well as the level of IgG to gluten and gliadin, have been examined in 23 girls with Rett syndrome and 53 controls. Highly statistically significant increases were found for the Rett population compared to the controls. The reason for this remains unknown, but because IgA antibodies reflect the uptake of proteins and/or epitopes of proteins from the gut, this may be indicative of increased protein uptake.

Key Words: casein • gliadin • gluten • IgA antibodies • Rett syndrome


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