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Normal range: Negative

Comment: Gliadin antibodies (GA) antibodies against a group of proteins found in the gluten of wheat and rye grains. IgA are useful in screening patients at risk for IgA celiac disease and other gluten – sensitive enteropathies such as dermatitis herpetiforms, and also in monitoring patient compliance to gluten – free diet. For celiac disease IgG antibodies are more sensitive than IgA antibodies, but less specific. IgA and IgG antibodies rise significantly during gluten challenge, some times several months before clinical relapse

Sample: serum