Anti-gliadin IgA

Anti-gliadin IgA measures immune antibodies produced in the gut lining in response to gliadin, a component of gluten found in wheat, barley, and rye. Elevated levels indicate that the intestinal immune system is reacting to gluten exposure at the mucosal surface, even when blood-based celiac tests are negative. This marker is useful for identifying gluten sensitivity, ongoing gluten exposure, or impaired intestinal barrier function. It does not diagnose celiac disease by itself, but persistent elevation suggests that gluten may be contributing to inflammation, symptoms, or immune activation in the gut. Levels often decrease after sustained gluten removal and intestinal healing.