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Celiac disease is identified with an IgG test for gliadin antibodies. The immune system interprets the protein contained in wheat, barley, rye, and oats known as gluten as a foreign invader, leading to celiac disease. This test is looking at gliadin, which is a component of gluten. For reliable results, gluten-containing foods must be consumed before to the test. The body creates antibodies in response to exposure to gliadin.
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