Test Summary

Antigliadin antibody (AGA) is present in the serum of patients with hypersensitivity to gluten in the diet (wheat). The antibody titers are reduced or disappear when the patient is on a gluten-free diet. Gluten-induced gastrointestinal dysfunction is called Celiac Disease. There are two types of antibodies, IgA and IgG. IgA antibody is specific and IgG antibody is a sensitive marker to Celiac Disease. Measurement of the combined antibodies provides a specificity of 84% and a sensitivity of 94% for diagnosis of Celiac Disease. Other conditions associated with increased AGA are dermatitis herpetoformis (25% of patients), and (rarely) gastrointestinal and/or autoimmune disease. Determination of antigliadin antibody is useful in the management of patients with Celiac Disease, managed with a gluten-free diet.

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