A DGP IgG test is a blood test that detects IgG antibodies against deamidated gliadin peptides—modified fragments of gluten. It helps diagnose and monitor celiac disease, especially in people with IgA deficiency or young children, and complements tTG IgA testing. A positive result suggests an immune response to gluten and usually prompts further evaluation, often including specialist assessment and possible intestinal biopsy.

DGP stands for Deamidated Gliadin Peptide. DGP antibodies (IgA and IgG) are measured in blood tests to help diagnose and monitor coeliac disease; deamidation increases gliadin’s immunoreactivity in people with gluten sensitivity. Positive DGP results suggest an immune response to gluten and are interpreted alongside tissue transglutaminase (tTG) tests, symptoms, and biopsy when needed.

Costs vary widely by country and lab. On public systems like the UK’s it’s typically free; privately it ranges roughly UK £30–120, US $50–250, India ₹400–1,500 for combined tTG and DGP antibody testing. Exact price depends on the laboratory, test panel, and whether insurance or public healthcare covers it—check local lab pricing.

A positive IgG test usually means past exposure or vaccination and that your body has mounted an antibody response. It does not prove current active infection and may not guarantee long-term protection. Interpretation depends on timing, symptoms, vaccination history and test accuracy. If you have symptoms or need definitive current-infection status, get a PCR/antigen test and discuss results with your healthcare provider.

Celiac disease is not curable; it is an autoimmune condition triggered by gluten. Management requires a lifelong strict gluten‑free diet, which usually resolves symptoms and allows intestinal healing over months to years. Regular medical follow‑up, nutritional monitoring and avoidance of even small gluten exposures are essential. A small minority have refractory disease needing specialist care and additional treatments.

Celiac disease itself usually causes weight loss due to malabsorption, not weight gain. However, after diagnosis and starting a gluten‑free diet many people gain weight as intestinal healing restores nutrient absorption; processed gluten‑free foods can also be higher in calories, sugar and fat. Weight gain is often a treatment response, but sudden or excessive gain should be discussed with a healthcare provider and dietitian.