Background: Psoriasis is a hyperproliferative and papulosquamous skin disorder that affects 1-2% of the population. Despite extensive studies done, aetiology is still to be elucidated. Recently, gluten hypersensitivity and a possible enteropathy are being investigated in psoriasis. As a population, with a diet mainly based on cereals like wheat, we have studied the presence of gluten hypersensitivity in psoriasis and its possible influence on the general manifestations of the disease. Materials and methods: IgG and IgA type antibodies to gliadin were quantified in 127 patients with psoriasis, the age and sex matched control group of 31 individuals and 6 patients with celiac sprue. A possible impact of the presence of antigliadin antibodies on the disease characteristics, namely arthropathy, clinical presentation, age of onset, gastrointestinal symptoms and the presence of a psoriatic family member, was investigated. Results: It was found that 16.5% of patients with psoriasis had serum levels of IgA antibodies to gliadin. Despite being relatively a high percentage when compared to those of the control group (%9.6), it was not a statistically significant increase. The presence of antibodies to gliadin had no influence on the disease characteristics. Conclusion: Despite being insignificant, an increase in the presence of antibodies to gliadin was noted in patients with psoriasis. There seems to be a subgroup of psoriasis patients with positive antibodies to gliadin but without gastrointestinal symptoms. Along with other studies, it seems to be important to try to identify this subgroup, which might benefit from a gluten-free diet.