GLIADIN ANTIBODY (IGA)

Gliadin Antibody (IgA)

What it is

The Gliadin Antibody (IgA) test measures IgA antibodies directed against gliadin, a protein component of gluten found in wheat, barley, and rye. The presence of these antibodies suggests an abnormal immune response to gluten, commonly associated with celiac disease and gluten sensitivity. Although newer tests like tissue transglutaminase (tTG) antibodies are more specific, the gliadin antibody test is still used as part of celiac disease screening.

Uses

This test is used to:

• Support the diagnosis of celiac disease.
• Evaluate unexplained gastrointestinal symptoms possibly linked to gluten sensitivity.
• Monitor dietary compliance in patients following a gluten-free diet.
• Screen patients with family history of celiac disease or autoimmune disorders.

Symptoms That May Lead to the Test

Your doctor may recommend this test if you experience chronic digestive symptoms such as diarrhea, bloating, abdominal pain, malabsorption, weight loss, or anemia. It may also be indicated for non-digestive symptoms of celiac disease like fatigue, joint pain, skin rashes (dermatitis herpetiformis), or neurological issues.

Abnormal Results

Positive Gliadin IgA Antibodies: Suggests celiac disease or gluten sensitivity. However, false positives can occur, and results are usually confirmed with other antibody tests (tTG-IgA, EMA) and sometimes small bowel biopsy.

Negative Gliadin IgA Antibodies: Makes celiac disease less likely but does not completely rule it out. If IgA deficiency is suspected, IgG-based gliadin or tTG tests may be ordered.

Risks

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