Covering the Cover Gastroenterology Anson W. Lowe, Richard H. Moseley  Gastroenterology  Volume 147, Issue 3, Pages 547-549 (September 2014) DOI: 10.1053/j.gastro.2014.07.024 Copyright © 2014 AGA Institute Terms and Conditions

Figure 1 (A) Esophageal tissue homogenate IgG4 content, as milligrams per gram of total protein, is increased 45-fold (95% confidence interval, 7.5–109; P < 3 × 10-5). Esophageal tissue homogenate IgG4 content is a mean of 17% ± 8% of total IgG in the eosinophilic esophagitis subjects and 0.92% ± 0.43% in normal controls (P < 3 × 10-5). (B) Immunofluorescent staining for IgG4 in an eosinophilic esophagitis subject shows patchy granular intercellular IgG4, in red, with a blue DAPI nuclear counterstain. (C) The control has no IgG4 staining. (B and C) Co-staining for complement 9 (green) is negative. Granular IgG4 is found in 21 of 24 eosinophilic esophagitis cases and in 0 of 9 controls (P = 6 × 10-6). Gastroenterology 2014 147, 547-549DOI: (10.1053/j.gastro.2014.07.024) Copyright © 2014 AGA Institute Terms and Conditions

Figure 2 Absolute differences between the study groups in changes in the (A) GSRS, (B) PGWB, and (C) SF-36 scores. The differences in changes between the intervention group (GFD) and the normal diet group (gluten) are shown after 1 year of study enrollment and are expressed as means and 95% confidence intervals. On the GSRS, higher scores denote more severe gastrointestinal symptoms, on the PGWB higher scores denote better self-perceived quality of life, and on the SF-36 higher scores denote better health status and quality of life. Values in each subdimension scores are calculated as a mean of the relevant items. EP, emotional problems; PP, physical problems. Gastroenterology 2014 147, 547-549DOI: (10.1053/j.gastro.2014.07.024) Copyright © 2014 AGA Institute Terms and Conditions

Figure 3 Overall survival is improved among CpG island methylator phenotype (CIMP)-positive tumors (solid lines) for whom irinotecan is added to fluorouracil and leucovorin (IFL). Gastroenterology 2014 147, 547-549DOI: (10.1053/j.gastro.2014.07.024) Copyright © 2014 AGA Institute Terms and Conditions