Anti-gliadin antibodies is also found in a number of patients who are not enteropathic. Some of these patients may have neuropathies that respond favorably to a gluten elimination diet. This is referred to as gluten-sensitive idiopathic neuropathy. Clinically these antibodies and IgG antibodies to gliadin are abbreviated as AGA. The IgG antibody is similar to AGA IgA, but is found at higher levels in patients with the IgA-less phenotype. It is also associated with coeliac disease and non-celiac gluten sensitivity. Anti-gliadin antibodies are frequently found with anti-transglutaminase antibodies. The IgE antibodies are more typically found in allergy-related conditions such as urticaria, asthma,
Gluten conditions often practice gluten-free diets. The occurrence of oat avenin toxicity depends on the oat cultivar consumed, because the immunoreactivities of toxic prolamins are different among oat varieties. Also, many oat products are cross-contaminated with other gluten-containing cereals. Gluten is a protein complex that accounts for 75–85% of the total protein in bread wheat. In home or restaurant cooking, gluten is prepared from flour by kneading the flour under water, agglomerating the gluten into an elastic network known as a dough, and then washing out the starch. Starch granules disperse in low-temperature water, and the dispersed starch is sedimented and