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I am heterozygote for HLA-DQ A2.2 (rs2858331) with a definite reaction to wheat that occurs within a few minutes of consuming a slice of wheat bread. [besides gastro, even get scattered independent little water blisters that don't necessarily itch but pop up when eating wheat + have an unusual symptom that is asthma-like.] Besides that, I am homozygote for associated Celiac genes SH2B3 (rs3184504) & IL21 (rs6822844). 23andMe says negative for HLA-DQ 2.5 & 8 for the two "rs#" they do test for. So, don't know if I really have Celiac, Non-celiac Gluten Sensitivity or Wheat Allergy (or possible Congenital Sucrose Isomaltose Intolerance -- I'm borderline positive for that too!). It is very confusing.

This says "while celiac disease tends to run in families, it does not follow a specific inheritance pattern. the risk to develop celiac disease is raised by having certain forms of the hla-dqa1 and hla-dqb1 genes. treatment is a lifelong, gluten-free diet. last updated: 2/6/2014"

http://www.malacards.org/card/celiac_disease?search=HLA

I was recently diagnosed with Celiac via 3 different antibody tests (The EMA is 99% accurate when positive also). I carry this HLA-DQA1. Very interesting.

DQ2, is composed of the protein produced from HLA-DQA1 gene variants. DQ8, is composed of the protein produced from HLA-DQA1 gene variants.

Because you have the mutation does not mean you have the condition and having the mutations would never be enough to presume that you have celiacs. You would need an endoscopy to tell for sure.

I am (diagnosed) celiacs. I have many food allergies and many intolerances, I ''can'' tolerate all dairy however. If you feel better cutting out gluten it may just be that you are gluten intolerant which is miles apart from true celiacs.

The two known markers for Celiac (Coeliac) are HLA DQA2 and also 8. I have never heard of HLA DQA1 being a marker. As for myself I am HLA DQA2 heterozygous (1 mutation). A much stronger marker for celiac would be homozygous (2 mutations). What this has led to is a lifetime of eczema until I eliminated gluten and, would you believe milk. There are two types of milk A1 and A2. Look this up. This is down to a protein called Casein in milk which causes the mischief (lactose can be a problem too). In many with Celiac, when exposed to casein, it produces a reaction like when exposed to gluten (gliadin) A2 milk is tolerated better by many but not everyone. I am ok with A2 such as goat milk but my husband who is celiac cannot have any dairy products.