Anti-deamidated gliadin peptide (DGP) IgG are antibodies targeting gliadin fragments that have been chemically modified (deamidated). Their presence indicates an immune response to gluten and is used in blood testing for celiac disease, particularly when IgA levels are low. DGP‑IgG testing shows good sensitivity and specificity and is interpreted along with tissue transglutaminase antibodies, total IgA, symptoms, and biopsy.

Typical reference ranges for deamidated gliadin peptide (DGP) IgG vary by laboratory, but commonly: negative <20 U/mL (or AU/mL); equivocal/borderline ~20–30 U/mL; positive >30 U/mL. Laboratories may use different units or cutoffs, and DGP IgG is often used alongside tTG IgA (especially if IgA deficiency). Interpret results with your clinician.

IgG serology (anti‑DGP IgG or tTG IgG) is used when IgA deficiency is suspected. There’s no single universal cutoff — labs report positivity based on their reference ranges; many use thresholds commonly around 10–20 U/mL, with higher values increasing the likelihood of celiac disease. Positive IgG tests require clinical correlation and confirmatory duodenal biopsy (and HLA testing when needed) before diagnosis.

High gliadin IgG indicates an immune response to gliadin (a wheat gluten protein). Common causes include celiac disease, non‑celiac gluten sensitivity, ongoing dietary gluten exposure, and increased intestinal permeability ("leaky gut"). Less commonly it reflects cross‑reactivity or other inflammatory or autoimmune gut conditions. Results should be interpreted with clinical assessment and confirmatory testing.

Celiac disease more often causes weight loss and nutrient deficiencies because damaged gut lining reduces absorption. However, weight gain can occur—some people are overweight at diagnosis, and many gain weight after starting a gluten‑free diet as absorption improves or from higher‑calorie gluten‑free foods. Regular follow‑up with a clinician and a registered dietitian helps manage healthy weight and nutrition.

Celiac disease is an autoimmune disorder triggered by gluten and is lifelong; it doesn’t go away. A strict, lifelong gluten‑free diet typically resolves symptoms and heals intestinal damage, but the immune sensitivity remains and symptoms recur with gluten exposure. Regular follow‑up, nutritional support, and testing monitor recovery. Experimental treatments are being studied, but there is currently no cure.