Gliadin Antibody, IgG

A Gliadin Antibody IgG test is used to detect celiac disease. Gluten - a protein found in wheat, barley, rye, and oats — is thought to be a foreign intruder by the immune system, resulting in celiac disease. Gluten contains gliadin, which is being examined with this test. Foods containing gluten must be consumed before the test for accurate results. When the body is exposed to gliadin, it produces antibodies.

Drawing blood for testing is part of the procedure. With the exception of occasional adverse effects related to extracting blood, there are no other risks associated with the test. The side effects may include fainting or feeling lightheaded, blood accumulating under the skin causing bruises, or pain associated with multiple punctures to locate a vein.