What it measures
Antibodies against gliadin, one of the proteins in gluten. Most labs measure antibodies against deamidated gliadin peptide (DGP), a form of gliadin altered by an enzyme in the gut. IgA and IgG types may both be measured.
Why people test it
- Measured to check for coeliac disease, alongside or after a tTG-IgA test.
- The IgG type is used where a person has low IgA, which makes IgA-based tests unreliable.
- Investigating symptoms such as bloating, diarrhoea, weight loss or tiredness.
Typical range
Results are given as a number against the lab's cut-off, which depends on the test kit the lab uses. Ranges vary by lab and method, and your report shows the lab's own cut-off.
Finger-prick or vein?
A finger-prick sample is usually fine for an antibody test like this, and some providers offer a home kit. Others take blood from a vein, at a clinic or with a visiting nurse.
Avoiding gluten before the test can give an inaccurate result, as these antibodies are made in response to gluten in the diet.