Gliadin Antibody, IgA

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, leading to poor absorption of nutrients and a wide range of symptoms.

The Gliadin Antibody, IgA test measures the level of immunoglobulin A (IgA) antibodies against gliadin in the blood. These antibodies are often elevated in individuals with untreated celiac disease. The test helps doctors detect whether a person’s immune system is reacting abnormally to gluten.

Doctors may recommend this test if there are symptoms such as chronic diarrhea, abdominal pain, bloating, fatigue, or unexplained weight loss. It may also be advised for individuals with a family history of celiac disease or those with autoimmune conditions like type 1 diabetes or thyroid disorders.

This test is not diagnostic alone and is typically used along with other tests such as tissue transglutaminase (tTG) antibodies and endomysial antibodies (EMA), plus biopsy if needed to confirm the diagnosis. Identifying celiac disease early helps start a gluten-free diet to prevent long-term complications.

No special preparation is required for the Gliadin Antibody, IgA test. However, avoid a gluten-free diet before testing, unless advised otherwise. Inform the doctor about all the medications and supplements currently being taken, as some of them may affect 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.