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The coeliac blood test markers have been progressively developed over the last 20 years. This has changed the understanding of gluten sensitivity. These coeliac markers are divided into two groups. They measure quite different phenomena: Gluten tests The anti-gliadin antibodies (abbreviated as AGA) are antibodies that are directed against gluten or gliadin in the diet. Gliadin is a specific protein that is part of gluten. There are two types of AGA: IgG antigliadin and IgA antigliadin antibodies. These antibodies are made against wheat protein. Tissue tests The Endomysial antibody (abbreviated as EMA) and tissue-transglutaminase (abbreviated as tTG) are directed against the damaged endomysial muscle in the tissue of the bowel. These antibodies are made against gut muscle tissue protein.
DGP (Deamidated Gliadin Peptide) This is a new test. It has been developed to more accurately identify people with coeliac disease. Eventually, it is likely to overtake the tTG test because it is excellent at finding those people who have gluten gut damage. This test detects an immune response to a very specific fragment of the gluten molecule (this fragment is a short peptide of gliadin). Of note, this DGP test will not diagnose people who react to gluten but do not have gut damage. It does not replace the IgG-gliadin test. |
