Coeliac/Gluten Sensitivity Profile

The Gliadin Antibodies (IgG) (deamidated) test is a blood test that checks for the presence of specific antibodies in your body. These antibodies, called gliadin antibodies, are produced by your immune system in response to a protein called gliadin found in wheat and other grains.

This test is primarily used to help diagnose and monitor celiac disease, an autoimmune disorder that affects the small intestine. When people with celiac disease consume gluten-containing foods, their immune system mistakenly attacks the lining of the small intestine, leading to various symptoms and damage to the digestive system.

By measuring the levels of gliadin antibodies in your blood, this test can help determine if you have celiac disease or if you are at risk of developing it. It is important to note that this test alone cannot provide a definitive diagnosis, but it is often used in combination with other tests and medical evaluations.

If you are experiencing symptoms like abdominal pain, diarrhea, weight loss, or fatigue, your doctor may recommend this test to help identify the cause and guide appropriate treatment. It is essential to consult with a healthcare professional for proper interpretation and guidance based on the test results.

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The test measures the level of Immunoglobulin A (IgA) in the blood. IgA is an antibody that plays a crucial role in the immune system's defense against infections.

Elevated levels of IgA may indicate certain health conditions such as chronic infections, autoimmune disorders (e.g., rheumatoid arthritis, lupus), liver diseases, and certain types of cancers. It can also be associated with gastrointestinal disorders like celiac disease and inflammatory bowel disease.

IgA deficiency is a condition where the body produces insufficient amounts of IgA, making individuals more susceptible to infections, particularly in the respiratory and gastrointestinal tracts.

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A tissue transglutaminase IgA (tTg-IgA) test is used to help doctors diagnose coeliac disease. In this autoimmune disorder, the immune system mistakenly thinks that gluten — a protein in wheat, barley, rye, and oats — is a foreign invader. It makes antibodies that attack an enzyme in the intestines called tissue transglutaminase (tTG).

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