Gliadin - IgG antibody

Gliadin is a protein found in gluten, which is present in wheat, barley, and rye. In individuals with celiac disease, the immune system reacts to gliadin by producing specific antibodies. This immune reaction can damage the lining of the small intestine, resulting in poor nutrient absorption and a range of symptoms such as diarrhea, bloating, abdominal pain, etc.

The Gliadin - IgG antibody test measures IgG antibodies against gliadin in the blood. Unlike IgA-based tests, this test can be especially useful in patients with IgA deficiency, a condition more common in celiac disease patients.

Doctors may recommend the Gliadin - IgG antibody test if there are persistent digestive symptoms, unexplained nutrient deficiencies, fatigue, or a family history of celiac disease. It may also be done for individuals with autoimmune conditions like type 1 diabetes or thyroid disorders.

The Gliadin - IgG antibody test is usually performed along with other antibody tests and procedures (to support but not diagnose on its own) the diagnosis. Early diagnosis helps start a gluten-free diet to prevent long-term complications of celiac disease.

No special preparation is required. However, avoid a gluten-free diet before testing unless advised by the doctor, as it may affect the results. Inform the doctor about any medications or supplements being taken, as some may influence the accuracy of the test results, potentially requiring dosage adjustments or temporary discontinuation before the test.

Test result ranges are approximate and may differ slightly between labs depending on the methodology and laboratory guidelines. Do not self-medicate and always consult a doctor to understand the test results correctly. 

Please note: This is an outsourced test. The sample is collected by TATA 1MG and processed at a NABL accredited partnered lab.