Allergen, Gluten IgG Unit Converter

Allergen, Gluten IgG measures the level of immunoglobulin G (IgG) antibodies directed against gluten proteins in your blood. Gluten is a group of storage proteins found in wheat, barley, and rye.

IgG is the most abundant antibody class in the bloodstream and reflects the immune system's prior exposure to a substance. Unlike IgE antibodies, which are involved in immediate allergic reactions such as hives or anaphylaxis, IgG antibodies represent a delayed or chronic immune response.

This test is distinct from celiac-specific markers such as tissue transglutaminase IgA (tTG-IgA) or deamidated gliadin peptide (DGP) antibodies. It is sometimes used as part of evaluating non-celiac gluten sensitivity, though its clinical utility remains debated among major allergy and immunology organizations.

IgG antibodies to gluten are produced by plasma cells, which are mature B lymphocytes found in lymph nodes, spleen, bone marrow, and the gut-associated lymphoid tissue. Production is triggered by dietary exposure to gluten proteins.