Gliadin Antibody IgG
Inflammation marker
Gliadin IgG
Gliadin Antibody IgG
An antibody against gliadin, a component of gluten, historically used to screen for coeliac disease. This is the older native (non-deamidated) gliadin assay, which is less sensitive and specific than deamidated gliadin peptide (DGP) IgG and tissue transglutaminase (tTG) IgA, now the preferred coeliac tests.
PED Notes
Gliadin IgG is not affected by AAS, GH, or peptides. It is relevant to athletes because undiagnosed coeliac disease and gluten sensitivity can cause fatigue, poor recovery, bloating, and malabsorption of iron and other nutrients that then show up on routine bloodwork. Note that this older native gliadin antibody test has largely been superseded: current coeliac screening relies on tissue transglutaminase (tTG) IgA and deamidated gliadin peptide (DGP) IgG, and diagnosis requires the patient to be eating gluten at the time of testing. Treat a positive native gliadin IgG as a prompt for proper coeliac testing, not as a diagnosis. The bodybuilder range equals the standard range.
When high
When positive/elevated (above the assay cutoff):
- A positive native gliadin IgG is non-specific: it can occur in coeliac disease but also in non-coeliac gluten sensitivity and in healthy people, which is why it has been replaced by more accurate assays.
- What to do:
- Do not start a gluten-free diet before proper testing; doing so lowers the antibodies and can mask coeliac disease.
- While still eating gluten, arrange tissue transglutaminase (tTG) IgA with total IgA, and deamidated gliadin peptide (DGP) IgG; these are the validated coeliac screens.
- If those are positive or symptoms persist (diarrhoea, weight loss, iron-deficiency anaemia, poor recovery), seek gastroenterology review for possible duodenal biopsy.
- Check iron studies, ferritin, and vitamin D, which are commonly low in undiagnosed coeliac disease.
History Chart
Reading History
Frequently Asked Questions
Reference Ranges
Standard Range
VitalMetrics Range