Gliadin Antibody IgG Unit Converter

Gliadin antibody IgG is a blood test that measures immunoglobulin G antibodies produced against gliadin, a protein component of gluten found in wheat, barley, and rye.

When someone with celiac disease or gluten sensitivity eats gluten, their immune system produces antibodies that attack both the gluten proteins and the lining of the small intestine. The IgG form of this antibody is particularly valuable for people who have IgA deficiency, which occurs more frequently in those with celiac disease (2-3%) compared to the general population (0.1-0.2%).

Modern tests use deamidated gliadin peptides (DGP-IgG), which have largely replaced older native gliadin antibody tests due to improved accuracy with specificity around 98-99%.

Gliadin IgG antibodies are produced by B lymphocytes (immune cells) in response to gluten exposure. The antibody production originates primarily in the intestinal mucosa and associated lymphoid tissue, then enters the bloodstream where it can be measured.