CLIA Gliadin DA

Blood tests are the first step in diagnosing celiac disease and can help determine the need for further evaluation for confirmation of celiac disease. Celiac sprue (Celiac disease, gluten-sensitive enteropathy) is an immune-mediated inflammatory process following ingestion of wheat, rye, or barley proteins that occurs in genetically susceptible individuals. The main symptoms include inflammatory changes in the small intestine mucosa, diarrhea, anemia, weight loss, and general disorders in somatic and psychic development. Celiac disease cannot be confused with the (simple) gluten intolerance often connected with cow’s milk intolerance and intestinal mucosa changes but without activation of transglutaminase.

The most sensitive and specific serologic tests are gliadin DA and tissue transglutaminase antibodies. Positivity for deamidated gliadin IgA and IgG antibodies indicate celiac disease and a small intestinal biopsy is recommended. Although the IgA isotype of these antibodies usually predominates in celiac disease, individuals may also produce IgG isotypes, particularly if the individual is IgA deficient.

Gliadin DA antibody levels decrease over time in patients who have been following a gluten-free diet and are used for monitoring of gluten-free diet effects.