Gliadin antibodies (AGA ) IgA

Material: Blood
Study price: PLN 58.00
Waiting time: result after 14 working days

  • We perform the test without prior reservation. Check the working hours of the collection center

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Preparation for the study


  • The test material is blood.
  • The patient does not need to be fasting.About 30 minutes before the test, it is advisable to drink a glass of water or bitter(unsweetened) tea.


Do not eliminate gluten-containing foods from your diet before the test.


Gliadin is a component protein of gluten present in wheat, rye, barley and oats.

In gluten-intolerant patients, consumption of gluten-containing flour products causes damage to the mucosa of the small intestine.
Atrophy of the intestinal villi and functional disorders occur. The clinical picture is characterized by diarrhea and sequelae of malabsorption (weight loss, growth retardation in children).

Determination of anti-gliadin antibodies is performed to confirm the diagnosis of gluten enteropathy (in children - celiac disease, in adults - non-tropical Sprue) and Dermatitis herpetiformis Duhring (chronic skin disorder characterized by blistering). It should also be performed among relatives of patients with celiac disease to detect a predisposition to gluten enteropathy. In addition, the evaluation of these antibodies is suitable for monitoring the course of the disease, surveillance of a gluten-free diet and the
gluten-load test.

Anti-gliadin antibodies of the IgA and IgG classes are found primarily in the acute phase of gluten enteropathy, with IgA antibodies having a higher specificity for enteropathy. During therapy with a gluten-free diet, IgA class antibodies drop to low values within a few months, while IgG antibodies remain in the serum longer.

Development and preparation of material (applies to contractors only)

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