Examinations
Examinations
Anti-Gliadin IgG antibodies are immunoglobulins of class G produced in genetically predisposed individuals in response to the consumption of gliadin-containing foods. Gluten, a protein found in wheat, rye, barley, oats, and some other grains, contains gliadin, which triggers an immune response. This response leads to the production of anti-gliadin antibodies, which target the intestinal mucosa, causing inflammation and atrophy of the small intestine lining. This immune reaction is a key marker of celiac disease.
- Take the test at least 2 hours after the last meal.
- Avoid smoking for 3 hours before the test.
- Avoid physical and emotional stress for 1 hour before the test.
Testing is recommended if celiac disease is suspected, particularly if the patient experiences:
- Recurrent vomiting, diarrhea, abdominal pain, or growth delay (in children)
- Anemia
- Epilepsy
- Atypical dermatitis
- Neuropathy
- Osteopenia (bone density loss)
- Amenorrhea (absence of menstruation)
- Infertility
- Family history of celiac disease
Interpretation of Elevated Anti-Gliadin IgG Results
- Increased levels indicate gliadin sensitivity (gluten allergy) and strongly support the diagnosis of celiac disease.
- Non-celiac gluten sensitivity: In some cases, elevated antibodies may be present in individuals who have gluten intolerance without celiac disease.