Anti-gliadin antibodies

Anti-gliadin antibodies (AGA) are produced in response to gliadin, a prolamin (gluten protein) found in wheat, and are a component of the immune response in Celiac disease.

Overview

Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications.

Anti-gliadin antibodies

Anti-gliadin antibodies are produced as a response to gliadin, a prolamin found in wheat. In celiac disease, the body views gliadin as a foreign invader and produces antibodies to attack it. These antibodies are divided into two types: IgA and IgG.

IgA antibodies

IgA antibodies are found in areas of the body such as the nose, breathing passages, digestive tract, ears, eyes, and vagina. IgA antibodies protect body surfaces that are exposed to outside foreign substances. In celiac disease, IgA anti-gliadin antibodies are found in the small intestine and saliva.

IgG antibodies

IgG antibodies are the most common type of antibody found in the circulation. They are smaller and can go more places. If the IgA antibodies do not do the job, the body may produce IgG anti-gliadin antibodies.

Testing for Anti-gliadin antibodies

Testing for anti-gliadin antibodies is important in the diagnosis of celiac disease. However, it is not the only test used. Other tests, such as the tissue transglutaminase test and the endomysial antibody test, are often used in conjunction with the anti-gliadin antibody test.

See also

• Gluten
• Gluten sensitivity
• Gluten-related disorders
• Gluten-free diet

References

Anti-gliadin antibodies Resources
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