Country: EU
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₾105.00
Study material: Venous blood
Response time (working day): 14
The test is done on an empty stomach: no
Home call service: Yes
The study determines the presence of deaminated gliadin antibodies in the blood. Gliadin is one of the main proteins of gluten. The study is used in the diagnostics of celiac disease.
In celiac disease, the immune system reacts inadequately to gluten taken with food, which is included in barley, rye, wheat, as well as some cosmetic and medical products and vitamins. When gluten is ingested, the immune response causes immune inflammation in the tissue of the small intestine. This causes damage to the intestinal canals and disruption of absorption processes - malnutrition. Complications of celiac disease include: bone loss, anemia, joint pain and others.
Prolonged diarrhea
weight loss
Abdominal bloating and pain
Flatulence
Constipation
Ulcers on the oral mucosa
Brown rash
Numbness
anxiety or depression
General weakness and fatigue
Any malabsorption and associated anemia should be investigated to rule out celiac disease and other chronic diseases of the digestive tract.
A test for deaminated gliadin antibodies is negative when normal. If there is a high risk of celiac disease but the test is negative, additional tests may be needed to confirm or rule out the diagnostics.
A positive test result indicates the presence of celiac disease, although a biopsy is required to confirm the diagnostics.
Other tests are used to diagnose celiac disease:
Tissue transglutaminase IgA
Endomysium IgA
General blood test
lipid profile
Thyroid hormones
Confirmation of the diagnostics of celiac disease often requires confirmation by examination of biopsy material.
Material for examination: Venous blood
Preliminary preparation: It is necessary to take gluten-containing food for several weeks before conducting the research, so as not to get a false negative antibody response.
Research is insufficiently informative in children under 2 years of age
Protein of gluten.
Testing process
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