A tTg–DGP blood test measures antibodies used to screen for and help diagnose celiac disease. tTG (tissue transglutaminase) IgA is the primary marker; total IgA is often checked too. DGP (deamidated gliadin peptide) IgA/IgG antibodies are useful when IgA deficiency or in young children. Positive results usually lead to gastroenterology referral and intestinal biopsy for confirmation.

Costs vary by country and whether testing is public or private. In India the tTG and DGP panels usually run about INR 300–1,200. In the UK they’re typically free on the NHS but about £15–£60 privately. In the US out‑of‑pocket costs generally range roughly $30–$200 depending on the lab and insurance; combined panels tend toward the higher end.

tTg positive suggests celiac disease and prompts further evaluation. Your clinician will check total IgA, repeat or add EMA/DGP antibodies, and often recommend duodenal biopsy (or, in selected children, diagnosis without biopsy). Avoid starting a gluten‑free diet until evaluation is complete. If confirmed, treatment is a strict gluten‑free diet, plus monitoring for symptom improvement, nutritional deficiencies, and bone health with GI follow‑up.

The DGP test measures antibodies to deamidated gliadin peptides (DGP) in blood to detect immune response to gluten. DGP IgA and IgG help diagnose celiac disease, especially in children or those with IgA deficiency. A positive result suggests gluten-triggered autoimmunity and prompts further evaluation—typically tissue transglutaminase (tTG) testing and intestinal biopsy for definitive diagnosis. Avoid gluten-free diets before testing.

DGP refers to antibodies to deamidated gliadin peptides used in blood testing for celiac disease. Anti-DGP (IgA and IgG) assays detect immune response to gluten; they have high sensitivity and specificity and complement tissue transglutaminase (tTG) testing. DGP testing is particularly useful in children and in patients with IgA deficiency or early disease, and can help monitor response to a gluten-free diet.

Celiac disease has a strong genetic basis: nearly all patients carry HLA‑DQ2 or HLA‑DQ8 genes, which are necessary but not sufficient for disease. First‑degree relatives have about a 10% risk, higher than the general population (about 1%). Other non‑HLA genes and environmental factors (timing/amount of gluten exposure, infections) influence whether someone with genetic susceptibility develops celiac disease.