Gliadin IgA / Anti-Gliadin IgA is an autoantibody directed against gliadin (a protein in wheat, barley, and rye) and can be elevated in celiac disease, reflecting an immune response to gluten. Testing is often done to investigate symptoms like digestive discomfort, nutrient malabsorption, or unexplained fatigue that may be linked to gluten sensitivity or celiac disease.

Gliadin IgG / Anti-Gliadin IgG is another autoantibody that may be useful when IgA levels are low or deficient, helping identify potential gluten-related immune reactions in people who cannot produce adequate IgA. It can support celiac disease evaluation, although it is considered less specific than IgA-based tests.

Endomysial IgA (EMA-IgA) is an autoantibody that targets the connective tissue around muscle fibers (the endomysium); it is highly specific for celiac disease and is often used to confirm a positive tissue transglutaminase IgA test.

Tissue Transglutaminase IgA / Anti-tissue Transglutaminase IgA is considered one of the most accurate blood tests for diagnosing celiac disease because it specifically targets the enzyme involved in the gluten-processing pathway. Measuring this antibody helps confirm ongoing immune activity against gluten in the small intestine and is a key indicator for further diagnostic steps.

Immunoglobulin A (IgA) is measured to assess the levels of antibodies involved in immune defense, particularly in mucous membranes and bodily fluids such as saliva, tears, and breast milk. Reduced IgA levels are associated with increased susceptibility to infections, autoimmune disorders (such as lupus and rheumatoid arthritis), or IgA deficiency. Elevated levels may indicate chronic infections, autoimmune diseases (like celiac disease), liver conditions (such as cirrhosis), or certain cancers like multiple myeloma. This test is utilized to diagnose immune-related conditions and monitor ongoing health concerns.