antigliadin antibody


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antigliadin antibody

Immunology Gliadins are a class of proteins found in the gluten of wheat and rye grains; in genetically susceptible individuals, α-gliadins evoke production of IgA and IgG antibodies in Pts with celiac disease, resulting in a malabsorption syndrome–celiac sprue or gluten-sensitive enteropathy–GSE, and possibly dermatitis herpetiformis–DH Ref range IgA < 31 AU, negative; 32–39 AU, equivocal; > 39 positive; IgG < 89 AU, negative; 90–110 AU, equivocal; > 110 positive. See Celiac disease, Gluten.
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.

antigliadin antibody

An antibody formed against the gluten in wheat, found in the serum of people with celiac sprue.
See also: antibody
Medical Dictionary, © 2009 Farlex and Partners
References in periodicals archive ?
Four serum antibody assays may serve as a first-step diagnostic tool to identify biopsy candidates: immunoglobulin A tissue transglutaminase (IgA tTG), IgA endomysial antibody (IgA EMA), IgA antigliadin antibody (IgA AGA), and IgG antigliadin antibody (IgG AGA).
This leads to the antigliadin antibody combining with those proteins, causing production of even more cytokines.
(11) The anti-tTG and antiendomysial assays are considered equally useful as a single test, whereas the antigliadin antibody assays have been considered the least accurate.