High gliadin levels on a stool test generally indicate an increased immune response to gliadin, one of the protein subfractions found in a kernel of wheat.(*) Gluten is a complex structure that is often misrepresented and misunderstood. In today’s article, I will explain what Gliadin is, what it means when you have high Gliadin Levels On Your Stool Test, the difference between Celiac Disease and Non-Celiac Gluten Sensitivity, the problem with gliadin antibodies, the symptoms of each of these conditions and I will even get into some of the nitty-gritty details about gluten that most doctors never tell you about.
What Is Gliadin?
Gliadin is a type of protein found in wheat. Grains like barley, rye, and oats have similiar “gliadin like” proteins. Gliadin is one of the two main components of gluten, the other being glutenin.(*) Gliadins are alcohol-soluble proteins and contribute significantly to the properties of gluten, particularly in the elasticity and extensibility of dough, which are critical for baking. Gliadin is also known for its ability to increase the permeability of the gut lining and cause a leaky gut. Gliadins can be categorized into different classes.
The main types of gliadins are:
- Alpha-gliadins
- Beta-gliadins
- Gamma-gliadins
- Omega-gliadins
What Are Gliadin Antibodies
Gliadin antibodies are immune system proteins produced by the body in response to gliadin, a component of gluten found in wheat, barley, rye, and oats. These antibodies are often assessed in the context of diagnosing celiac disease and monitoring gluten sensitivity. The presence of gliadin antibodies can help diagnose celiac disease and differentiate it from other gastrointestinal conditions, aiding in the appropriate management of the disorder through dietary modifications and other interventions.
Understanding High Gliadin Levels On Your Stool Test
Here’s what it means if you recently had a stool test come back with elevated or high Gliadin antibody levels.
1. Celiac Disease:
High gliadin antibody levels on a stool test can often indicate a condition known as Celiac disease. Celiac disease is an autoimmune disorder that affects the digestive system and is triggered by the consumption of gluten, a protein found in wheat, barley, and rye.(*) In individuals with celiac disease, ingestion of gluten (gliadin Proteins) leads to an immune response (gliadin antibodies) that damages the lining of the small intestine. Specifically, the immune system attacks the villi, small finger-like projections on the lining of the small intestine that absorb nutrients from food. This damage impairs nutrient absorption, which can lead to various health problems. Celiac disease can present a variety of symptoms, which can differ among children and adults.
Common Celiac Disease symptoms include:
- Digestive issues: Diarrhea, constipation, bloating, gas, abdominal pain
- Weight loss Unintended weight loss due to malabsorption
- Fatigue Chronic tiredness and weakness
- Anemia Often caused by iron deficiency
- Dermatitis herpetiformis Itchy, blistering skin rash
- Lactose intolerance Damage to the small intestine can lead to lactose intolerance
- Mouth ulcers Sores on the inside of the mouth
- Joint pain Inflammation and swelling in the joints
- Neurological symptoms include headaches, peripheral neuropathy, and possible cognitive impairment (like brain fog)
- Bone and tooth problems Due to malabsorption of calcium and vitamin D, leading to osteoporosis or poor dental health
- Growth issues in children Slow growth, delayed puberty
Your doctor may run additional testing to rule in our out Celiac disease.
2. Non-Celiac Gluten Sensitivity (NCGS):
Non-celiac gluten sensitivity (NCGS), also known as gluten intolerance or non-celiac wheat sensitivity, refers to a condition wherein individuals experience symptoms similar to those of celiac disease after consuming gluten, but without the autoimmune response or intestinal damage that characterizes celiac disease. Patients who test for High gliadin antibody levels in a stool test may also have Non-celiac gluten sensitivity (NCGS). The symptoms of NCGS can overlap with those of celiac disease and irritable bowel syndrome (IBS), and they can vary widely among individuals. (*)
- Digestive Issues: Bloating, gas, abdominal pain, diarrhea, and constipation
- Fatigue: Persistent tiredness that is not relieved by rest
- Brain Fog: Difficulty concentrating, mental fatigue, confusion
- Headaches: Including migraines
- Joint and Muscle Pain: Generalized muscle aches and joint pain
- Depression and Anxiety: Mood changes, including depression and anxiety
- Skin Rashes: Skin irritations, though not the same as dermatitis herpetiformis found in celiac disease
The primary treatment for NCGS is a gluten-free diet, similar to the treatment for celiac disease. While NCGS does not cause the same intestinal damage associated with celiac disease, it still can significantly impact the quality of life due to chronic symptoms. Proper management and dietary adjustments are important to mitigate symptoms and ensure overall well-being. It can take 6-12 months of strict gluten elimination to see a change in your gliadin antibodies.
Steps to Take if You Have High Gliadin Antibody Levels On Your Stool Test
1. Consult with a Functional Medicine Practitioner: Bring your stool test results to your Functional Medicine Doctor for further evaluation.
2. Further Testing: In some cases, if you have elevated or high gliadin antibodies on your stool test, your Functional Medicine Doctor might recommend more specific tests for celiac disease, such as blood tests (tTG-IgA antibodies, total serum IgA, endomesial antibody testing) or an intestinal biopsy or other food allergy testing.
3. Dietary Changes: If your Functional Medicine Doctor suspects celiac disease or non-celiac gluten sensitivity (NCGS), they will advise you to eliminate gluten from your diet. A strict gluten-free diet is often necessary to manage symptoms and prevent further health complications like a leaky gut. If you continue to eat gluten, you will continue to have gliadin antibodies.
4. Monitor Symptoms: Keep a symptom diary to track how your body responds to dietary changes. This will help both you and your healthcare provider understand the impact of removing gluten from your diet.
5. Genetic Testing: Sometimes, genetic testing may be recommended to check for the presence of specific HLA-DQ2 and HLA-DQ8 genes associated with celiac disease.
6. Gluten Cross Reactivity. Gluten Cross-Reactivity Testing- When you’re gluten-sensitive, it means that your body targets gluten and considers it dangerous. Each time you get exposed to it by consumption, your system starts creating antibodies to fight it off. However, there are cases when the immune system gets confused and starts targeting molecules having a similar structure to gluten. It produces antibodies that trigger inflammation, resulting in the same set of symptoms you’d experience after eating gluten.
The most common culprit? Dairy products, particularly casein and Casomorphins. It’s a protein that’s quite similar to the protein you’d find in gluten. In addition to dairy products, the other five most common gluten cross-reactive foods include corn, oats, millet, rice, and yeast. Read this article if you suffer from mental health problems like depression, anxiety, or Brain Fog.
Do You Think You Know What Gluten Is? The Nitty-Gritty- That Doctors Don’t Tell You About.
Let’s take a look at the image below. What you will notice is that Gliadin is a protein found in wheat Protein. You will also notice that there are other proteins found in wheat including albumins and globulins.
Notice that there are also different types of Gliadin including Alfa Gliadin, Beta Gliadin, Gamma Gliadin, and Omega Gliadin. Most testing includes looking at only the alfa gliadin as this is the most common type of gliadin tested for. This is also why when some people get tested for gluten sensitivity, the test comes back negative, yet when that same patient starts a strict Gluten-free diet, their symptoms improve! It’s not that their testing was wrong- the testing was incomplete! it didn’t check the “other” forms or types of gliadin that someone is reacting to.
In cases like this, we recommend a specialty lab known as Cyrex Labs. This lab offers the most comprehensive testing when it comes to evaluating Gluten sensitivity. This test requires a blood draw and provides a much greater understanding of an individual’s sensitivity to gluten.
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