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Anti-Gliadin Assay

Over 100 chronic conditions, including celiac disease, have been associated with increased levels of Anti-Gliadin antibody (gliadin is the protein component of gluten). Since the 1970s, gluten-free diets have shown to be a reliable treatment in allowing celiac patients to return to "normalcy."

Recent research has shown the detection of Anti-Gliadin IgG and IgA to be an indicator of gliadin involvement in the medical condition. The Anti-Gliadin Antibody Assay (AGA) detects both IgG and IgA to gliadin by the ELISA method. This test is a very effective screening test for gliadin and is a good method for monitoring patients' adherence to a gluten-free diet.

Since the Anti-Gliadin Antibody Assay is a screening test, it must be followed by the complementary test, the Tissue Transglutaminase Assay, (tTG) in those patients who test positive in the AGA.