The food-specific serum IgG reactivity in Major Depressive Disorder patients, Irritable Bowel Syndrome patients and healthy controls

This 2018 study compared levels of serum IgG against 39 selected food antigens in patients with MDD, those with IBD and healthy controls (HC group). The sample size was 65, with 22 in the MDD group, 22 in the IBS group, and 21 healthy controls. IgG food hyperreactivity (interpreted as an average of levels of IgG antibodies above 7.5 µg/mL) was detected in 28 (43%) participants, including 14 (64%) from the MDD group, ten (46%) from the IBS group and four (19%) from the HC group. Patients with MDD had significantly higher serum levels of total IgG antibodies and IgG against celery, garlic and gluten compared with healthy controls. In comparison to the IBS group, the MDD group also had higher serum IgG levels against gluten. The final data suggests dissimilarity in immune responses against food proteins between the examined groups, with the highest immunoreactivity in the MDD group. More robust studies and those that examine the clinical utility of IgG-based elimination diet in patients with MDD and IBS are warranted. [NPID: immunology, immunity, the immune system, major depressive disorder, MDD, IBS, celery, garlic, gluten, immunoreactivity, elimination diet]

Year: 2018

Reference: Karakula-Juchnowicz, H., Gałęcka, M., Rog, J., Bartnicka, A., Łukaszewicz, Z., Krukow, P., Morylowska-Topolska, J., Skonieczna-Zydecka, K., Krajka, T., Jonak, K., & Juchnowicz, D. (2018). The Food-Specific Serum IgG Reactivity in Major Depressive Disorder Patients, Irritable Bowel Syndrome Patients and Healthy Controls. Nutrients, 10(5), 548. https://doi.org/10.3390/nu10050548