For some, there may be a need to go completely grain - free due to the cross reactivity of
gliadin sub-fractions in non-gluten grains.
For this reason, I use Cyrex Lab in my clinic because they have a test that looks at
the gliadin sub-fractions, which helps to minimize false negatives that can be found with the IgA and IgG anti-gliadin antibody testing.
Not exact matches
Most modern testing focuses on only the alpha -
gliadin (one of the twelve
sub-fractions) and therefore leaves considerable room for error and false negative tests.
I'd like to mention that one potential problem with testing is that gluten is made up of several hundred peptides and
gliadin is made up of 12 different
sub-fractions.
In this week's edition of «Ask Dr. J», Dr. Russell Jaffe is asked about the benefit of testing for
gliadin separately from gluten when testing for gluten would cover all of the
sub-fractions.