Gliadin IgA Antibody, in Visit Clinic

High gliadin IgA antibodies indicate the immune system is reacting to gliadin, a gluten protein. This can suggest celiac disease or non‑celiac gluten sensitivity but isn’t diagnostic alone. Further evaluation (tissue transglutaminase IgA, total IgA, and possibly endoscopic biopsy) is needed. Other gut conditions can cause positives. Discuss results with a gastroenterologist and avoid starting a gluten‑free diet until testing is complete.

An anti-tissue transglutaminase IgA (tTG‑IgA) level above the laboratory reference range is considered positive for celiac disease; levels ≥10× the upper limit of normal (e.g., if ULN=10 U/mL, ≥100 U/mL) strongly indicate celiac. Always check total serum IgA first, because IgA deficiency (commonly <0.07 g/L or <7 mg/dL) can cause false‑negative IgA tests and warrants IgG‑based testing.

Normal gliadin levels are usually reported as anti‑gliadin antibodies; most labs consider values <20 U/mL negative. Common cutoffs: <20 U/mL negative, 20–30 U/mL equivocal, and >30 U/mL positive. Ranges vary by assay and laboratory, so interpret results alongside symptoms and confirm with anti‑tTG testing or endoscopy if celiac disease is suspected.

The DGP (deamidated gliadin peptide) blood test typically costs about $25–$200 in the US, £30–£80 privately in the UK, and ₹700–₹2,500 in India; many public health systems will cover it if clinically indicated. Prices vary by laboratory, whether both IgA/IgG are tested, location, bundled panels, and insurance coverage.

High IgA is often harmless, but worry if levels remain high or are very elevated, especially with symptoms: blood/protein in urine, reduced urine output, swelling, persistent fatigue, unexplained weight loss, night sweats, recurrent infections, chronic diarrhea, or jaundice. See your GP for repeat IgA, urine, kidney and liver tests, serum protein electrophoresis and celiac tests. Seek urgent care for severe renal or systemic signs.

No — celiac disease is an autoimmune condition that doesn’t go away. A strict, lifelong gluten‑free diet usually controls symptoms and allows intestinal healing, but the underlying intolerance remains. Continued follow‑up is needed because re‑exposure to gluten causes relapse and complications. There’s currently no cure, though research into new treatments is ongoing.