GLIADIN ANTIBODY (IGG)

Gliadin Antibody (IgG)

What it is

The Gliadin Antibody (IgG) test measures IgG antibodies against gliadin, a protein found in gluten (wheat, rye, barley). This test helps detect an abnormal immune response to gluten, often associated with celiac disease or non-celiac gluten sensitivity. It is particularly useful in patients with IgA deficiency, where IgA-based antibody tests may give false-negative results.

Uses

This test is typically used to:

• Support the diagnosis of celiac disease in individuals with suspected IgA deficiency.
• Investigate unexplained digestive symptoms possibly linked to gluten sensitivity.
• Monitor adherence to a gluten-free diet in patients with celiac disease.
• Complement other antibody tests such as tTG (tissue transglutaminase) or EMA (endomysial antibodies).

Symptoms That May Lead to the Test

Your doctor may order this test if you have chronic digestive problems such as diarrhea, bloating, abdominal pain, unexplained weight loss, or nutrient deficiencies. It may also be recommended for patients with anemia, fatigue, joint pain, dermatitis herpetiformis, or neurological symptoms associated with gluten sensitivity.

Abnormal Results

Positive Gliadin IgG Antibodies: Suggests celiac disease, gluten sensitivity, or poor adherence to a gluten-free diet. It is especially relevant in patients with IgA deficiency where IgA-based tests may be unreliable.

Negative Gliadin IgG Antibodies: Makes celiac disease less likely, though it does not fully rule it out. Further evaluation with tTG-IgA, EMA, or small bowel biopsy may still be needed if symptoms persist.

Risks

The test requires a simple blood sample. Risks are minimal and may include mild discomfort, bruising, or dizziness at the puncture site. These effects are temporary and uncommon.