One of the main allergens in wheat is a protein called gliadin, which is found in gluten.
Undigested gliadin actually damage the intestinal lining and create chronic intestinal malabsorption.
When food containing gluten reaches the small intestine, the immune system begins to attack a substance called gliadin, which is found in the gluten.
Wheat contains a protein called gliadin.
Gluten is a large molecule made up of smaller proteins, namely glutenin and gliadin.
Gliadin, the offending component, is a special type of protein known as a prolamin.
Gliadin contains a certain strand of amino acids in a particular sequence that, when ingested, triggers a reaction in individuals with celiac disease and related sensitivities.
These proteins are structurally similar to gliadin, and will usually cause symptoms in celiac and gluten-sensitive patients.
Gliadin antibody testing is often employed as a tool for diagnosing celiac disease.
This is the case with celiac disease which produces antibodies specific to gliadin.
If your doctor suspects you may have celiac disease, he or she may suggest you undergo gliadin antibody testing.
This is a simple blood test that checks for the presence of gliadin antibodies in your bloodstream.
To ensure the accuracy of a gliadin antibody test, it must be carried out before you attempt a gluten free elimination diet.
If your gliadin antibody test indicates your immune system views gluten as a foreign invader, your physician will probably recommend an intestinal biopsy as the next step in diagnosis.
WebMD explains that only the results of your intestinal biopsy, together with the results of gliadin antibody testing, will provide a definitive diagnosis of celiac disease.
For example, gliadin is a component of wheat gluten and is also the primary trigger factor for celiac gluten intolerance.
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