Fecal anti-gliadin antibody tests for immune system reaction, IgA and IgG, to gluten in the diet. It enables direct and quantitative assessment of gluten exposure early after ingestion and could aid in the diagnosis and clinical management of nonresponsive CD and refractory CD.
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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Acetate, Akkermansia muciniphila, Beta defensin 2, Bifidobacterium, Butyrate, Calprotectin, Chenodeoxycholic acid (CDCA), Cholic acid (CA), Deoxycholic acid (DCA), Enterobacteriaceae, Eubacterium, Fecal Anti Gliadin, Fecal Eosinophil Protein X, Fecal lactoferrin, Fecal Occult Blood, Fecal pH, Fecal Zonulin, LCA/DCA ratio, Lithocholic acid (LCA), Long chain fatty acids, Lysozyme, Meat Fiber, MMP 9, Pancreatic elastase 1, Propionate, Propionibacterium, S100A12, sIgA, Total Cholestrol subfraction, Total Fecal Fat, Total Fecal Triglycerides, Total Phospholipid subfraction, Total Short chain fatty acids, Valerate, Vegetable fiber, ß-glucuronidase
