Is perceived intolerance to milk and wheat associated with the corresponding IgG and IgA food antibodies? A cross sectional study in subjects with morbid obesity and gastrointestinal symptoms

Table 3 Associations between the s-IgG and s-IgA wheat antibodies and perceived wheat intolerance

	Perceived wheat intolerance		P-value †	Cut-off ǂ	Perceived wheat intolerance (20/70 (28.6))		P-value ‡
	Yes (n = 20)	No (n = 50)			Test positive	Test negative
IgG total (μg/ml) (n = 69)	10.3 (2.03)	10.3 (2.19)	0.939
IgG wheat (μg/ml)	8.30 (3.23–84.6)	8.93 (2.40–126)	0.933	≥ 7.5 ≥ 20	12/41 (29.3) 5/13 (38.5)	8/29 (27.6) 15/57 (26.3)	0.878^b 0.498^a
IgG gluten (μg/ml)	11.6 (5.77–82.4)	11.4 (2.40–139)	0.459	≥ 7.5 ≥ 20	17/52 (32.7) 6/19 (31.6)	3/18 (16.7) 14/51 (27.5)	0.195^b 0.734^b
IgA gliadin (U/ml) (n = 69)	5.40 (3.40–8.70)	4.70 (3.00–15.9)	0.337	≥ 8.0 ≥ 12	3/7 (42.9) 0/1 (0)	16/62 (25.8) 19/68 (27.9)	0.384^b 1.000^a

†Data are given as mean (SD) or median (min-max) and independent sample t-test or Mann-Whitney-U-test is performed
ǂPositive test results as defined by cut-off values recommended by the manufacturer
‡Data are given as proportion (percent) and X²-statistics is performed
^aFisher’s Exact Test
^bPearson Chi-Square

ISSN: 1471-230X