Gliadin antibodies (synonym: anti-gliadin antibodies, AGA) are used to diagnose celiac disease (gluten-induced enteropathy).
Gliadin is a fraction of gluten. Gluten (storage proteins of wheat) is also known as gluten protein, as it is crucial for the baking ability of wheat flours and improves the baking properties. Gluten makes up about 80% of the total protein in wheat and consists of several fractions, including the proteins gliadin and glutenin.
The process
Material needed
- Blood serum
Preparation of the patient
- Not necessary
Standard values
| Gliadin IgA antibody | negative |
| Gliadin IgG antibody | negative |
Indications
- Diagnosis of celiac disease (gluten-induced enteropathy; chronic disease of the mucosa of the small intestine (small bowel mucosa) due to hypersensitivity to the cereal protein gluten).
Interpretation
Interpretation of increased values
- Celiac disease (gluten-induced enteropathy).
Other notes
- Together with the determination of auto-Ak (IgA) against transglutaminase antibody (tTG) or endomysium antibody (EMA), auto-Ak (IgA) against gliadin have the highest diagnostic value in celiac disease.
- Under strict gluten-free diet, there is a drop in gliadin antibody titers.
