Gliadin constitutes a class of proteins that are present in wheat and other cereal which give it the ability to rise properly when baked. The main types of gliadin are alpha, beta, gamma and omega gliadins. Research has suggested that antibody reactivity against all the above mentioned forms of gliadin are found in individuals with ‘Wheat related disorders.’
Increased levels of Omega Gliadin IgG/IgA could suggest sensitivity to the omega gliadin component of gluten.
Consider going on a gluten free diet.
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