Antigliadin antibodies (AGAs) are antibodies of the IgA and IgG classes found in the serum of celiac disease patients. These antibodies mainly target gliadin-derived peptides, which are the main proteins of gluten. AGAs are not specific for celiac disease as they are also found in patients with other gastrointestinal diseases such as gastritis, gastroenteritis, and IBD.
Their measurement has been used particularly as a screening test. The sensitivity and specificity of these tests approach 90%. False positive results limit their use as a definitive diagnostic test.
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The presence of fecal antigliadin antibodies can indicate an immune response (in the gut) to gluten in the diet.
Gliadin is a component of gluten, the protein found in wheat and other field grass grains such as barley, malt, and rye. Fecal anti-gliadin antibodies do not necessarily correlate with blood levels.
High Anti-gliadin SIgA – Elevated immune response to gliadin in the lumen of the gut.
Possible treatment options:
- Consider gluten elimination for a trial period
- If you have been gluten-free, consider hidden sources of gluten and gliadin cross-reactive food such as dairy, corn, oats, millet, rice and yeast.
- Consider intestinal barrier support, including supplements such as L-glutamine, zinc carnosine, and colostrum.
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