What is a gluten allergy test

Today we are increasingly hearing terms such as gluten intolerance, wheat allergy and coeliac disease. On top of this, the words wheat and gluten are often used interchangeably too, even though there is a extremely clear difference between the two substances. So what do they actually mean and how are they different?

Gluten is a component of wheat and is also a protein that is found in some other grains too, including spelt, barley and rye. It’s also what gives yeast-based dough its elasticity. Because gluten is found in a variety of grains, people who react to gluten (including those with coeliac disease, which is actually an autoimmune response triggered by gluten, as we’ll see below) need to avoid not only wheat, but also other gluten-containing grains and any foods that contain them.

A reaction to wheat can be completely diverse from a reaction to gluten.

In fact, those with a true allergy to wheat are often not reacting to the gluten, but to some other part of the plant. Researchers own actually identified 27 diverse potential wheat allergens (1), of which gluten is one type. Albumin and globulin proteins may be particularly common triggers (2).

Let’s glance more closely at the difference between wheat allergy, coeliac disease and gluten intolerance.

Wheat Allergy

A true wheat allergy should not be confused with gluten intolerance or coeliac disease. A food allergy is caused by the immune system producing IgE antibodies to a specific food protein or proteins. Symptoms tend to happen fairly soon after eating the food, from seconds up to two hours.

When the food protein is ingested, it can trigger a range of allergy symptoms from mild (such as a rash, itching, or sneezing) to severe (trouble breathing, wheezing, anaphylaxis). Wheat allergy symptoms may also include abdominal pain, diarrhoea and other digestive disturbances. A true food allergy such as this can be potentially fatal.

Allergy to wheat is thought to be more common in children, who may ‘grow out of’ it before reaching adulthood. But it can also develop in adults.

Those with a wheat allergy may still be capable to consume other gluten-containing grains; although in some cases these will need to be avoided too.

«Gluten-Free» and «Wheat-Free» Foods

Now let’s glance at why understanding the difference between these two terms is significant, depending on which of the above conditions/symptoms you may have.

‘Wheat-free’ foods are free from any components of wheat, including other proteins that people with a wheat allergy can react to.

But foods that are just labelled ‘wheat-free’ may still contain other gluten-containing grains or substances derived from them, and are not necessarily gluten-free.

‘Gluten-free’ foods own to be free of gluten from any of the gluten-containing grains (more accurately, they own to contain less than 20 parts per million of gluten – a extremely tiny amount). Once again, these grains include rye, barley and spelt as well as wheat.

Oats can also contain little amounts of gluten via contamination from other grains. Therefore oats also need to be avoided on a gluten-free diet, unless they are specifically labelled ‘gluten-free’, indicating that the oats own been processed in facilities that eliminate risk of contamination with gluten.

However, ‘gluten-free’ doesn’t necessarily mean the food is free from other wheat components. So if you own a wheat allergy and you’re buying packaged or processed foods, it can be wise to glance specifically for ‘wheat-free’ and not just gluten-free – or thoroughly check the ingredients list to make certain the food you’re buying doesn’t contain other wheat components.

Other Conditions

A gluten-free diet may also be beneficial for other conditions.

These include inflammatory bowel diseases such as Crohn’s disease and other digestive conditions or symptoms such as irritable bowel syndrome or excessive bloating and gas. There’s increasing evidence that following a gluten-free diet may be beneficial for some people with other types of autoimmune disease too.

Gluten Sensitivity/Intolerance

Many people who do not own coeliac disease can still experience uncomfortable symptoms when they consume gluten. This is known as non-coeliac gluten sensitivity or gluten intolerance.

Researchers continue to debate just how numerous people are truly sensitive to gluten, but the number has been estimated to be approximately 6% of the population.

As some of the symptoms of coeliac disease, gluten intolerance and even wheat allergy can overlap, it is significant to be tested by your doctor to determine which of these may be causing your symptoms.

Reading The Ingredients

If a label on a packaged food doesn’t explicitly state ‘gluten-free’ or ‘wheat-free’ then you may need to glance through the ingredients to check.

What is a gluten allergy test

But it’s not enough to avoid anything that lists the expression ‘wheat’ (or when looking for gluten-free products, the words ‘wheat’, ‘barley’, ‘rye’ or ‘spelt’). Products such as gravies, soya sauce, salad dressings and casseroles can contain derivatives of wheat or other gluten grains that are harder to identify and can also be listed under diverse names. The following should every be avoided: durum wheat, spelt, kamut, couscous, bran, wheat bran, wheat germ, farina, rusk, semolina, wheat starch, vegetable starch, vegetable gum, malt extracts, vegetable protein, cereal filler, cereal binder and cereal protein.

In Summary

Understanding the difference between wheat and gluten can assist avoid any unnecessary symptoms that may be brought on by ingesting the incorrect foods.

Confusing wheat and gluten may own less of an impact on people with non-coeliac gluten sensitivity/intolerance, or wheat sensitivity/intolerance, but it can own more serious consequences for those with a true wheat allergy and coeliac disease.

Clearspring’s Range of Gluten-Free Products

The Clearspring promise is to provide great-tasting, yummy foods that support excellent health and provide optimum nutrition. We desire to give our customers who need to avoid gluten or wheat the chance to own great-tasting food and to be capable to cook with confidence.

This has inspired us to launch a range of gluten-free ingredients, from meal staples such as soya protein, rice and vegetable pastas to seasonings, sauces and garnishes. These are tasty, nutritious alternatives perfect for those on a gluten-free diet but equally yummy for the whole family.

Coeliac Disease

According to the Coeliac Society (www.coeliac.org.uk), coeliac disease is a well-defined, serious illness where the immune system attacks the body’s own tissue, when gluten is eaten. This causes damage to the lining of the little intestine and means that the body cannot properly absorb nutrients from ingested food.

Generally diagnosed by a gastroenterologist, it is a digestive disease that can cause serious complications, including malnutrition and intestinal damage, if left untreated. Coeliac disease is not a food allergy or intolerance; it is an autoimmune disease where the sufferer must completely avoid gluten from every grains – not just wheat.

The Coeliac Society states that one in 100 people in the UK is thought to own coeliac disease, but only 24 per cent of these people are diagnosed. This leaves almost half a million people in the UK who could own coeliac disease but aren’t yet diagnosed (www.coeliac.org.uk/coeliac-disease/myths-about-coeliac-disease).

Alternatives To Wheat and Gluten Grains and Flours

The following are alternatives that are both wheat and gluten-free: maize (corn), corn flour, potato, potato flour, rice flour, soya beans, soya flour, buckwheat, millet, tapioca, quinoa, amaranth, sorghum, arrowroot, chickpea (gram) flour and lentil flour.

Chickpeas, beans and lentils are excellent fillers and can be added to soups and gravies, while wheat-free pasta and rice noodles are a grand alternative to standard wheat pasta.

References

1.

Sotkovský P et al.

What is a gluten allergy test

A new approach to the isolation and characterization of wheat flour allergens. Clin Exp Allergy. 2011 Jul;41(7):1031-43.

2. Mittag D et al. Immunoglobulin E-reactivity of wheat-allergic subjects (baker’s asthma, food allergy, wheat-dependent, exercise-induced anaphylaxis) to wheat protein fractions with diverse solubility and digestibility. Mol Nutr Food Res. 2004 Oct;48(5):380-9.

What’s really behind ‘gluten sensitivity’?

By Kelly Servick

The patients weren’t crazy—Knut Lundin was certain of that. But their ailment was a mystery. They were convinced gluten was making them ill.

Yet they didn’t own celiac disease, an autoimmune reaction to that often-villainized tangle of proteins in wheat, barley, and rye. And they tested negative for a wheat allergy. They occupied a medical no man’s land.

About a decade ago, gastroenterologists love Lundin, based at the University of Oslo, came across more and more of those enigmatic cases. «I worked with celiac disease and gluten for so numerous years,» he says, «and then came this wave.» Gluten-free choices began appearing on restaurant menus and creeping onto grocery store shelves. By 2014, in the United States alone, an estimated 3 million people without celiac disease had sworn off gluten.

It was simple to assume that people claiming to be «gluten sensitive» had just been roped into a food fad.

«Generally, the reaction of the gastroenterologist [was] to tell, ‘You don’t own celiac disease or wheat allergy. Goodbye,’» says Armin Alaedini, an immunologist at Columbia University. «A lot of people thought this is perhaps due to some other [food] sensitivity, or it’s in people’s heads.»

But a little community of researchers started searching for a link between wheat components and patients’ symptoms—commonly abdominal pain, bloating, and diarrhea, and sometimes headaches, fatigue, rashes, and joint pain.

That wheat really can make nonceliac patients ill is now widely accepted. But that’s about as far as the agreement goes.

As data trickle in, entrenched camps own emerged. Some researchers are convinced that numerous patients own an immune reaction to gluten or another substance in wheat—a nebulous illness sometimes called nonceliac gluten sensitivity (NCGS).

Others believe most patients are actually reacting to an excess of poorly absorbed carbohydrates present in wheat and numerous other foods. Those carbohydrates—called FODMAPs, for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols—can cause bloating when they ferment in the gut.

If FODMAPs are the primary culprit, thousands of people may be on gluten-free diets with the support of their doctors and dietitians but without excellent reason.

Those competing theories were on display in a session on wheat sensitivity at a celiac disease symposium held at Columbia in March. In back-to-back talks, Lundin made the case for FODMAPs, and Alaedini for an immune reaction. But in an irony that underscores how muddled the field has become, both researchers started their quests believing something completely different.

Known wheat-related illnesses own clear mechanisms and markers. People with celiac disease are genetically predisposed to launch a self-destructive immune response when a component of gluten called gliadin penetrates their intestinal lining and sets off inflammatory cells in the tissue under.

People with a wheat allergy reply to wheat proteins by churning out a class of antibodies called immunoglobulin E that can set off vomiting, itching, and shortness of breath. The puzzle, for both doctors and researchers, is patients who lack both the telltale antibodies and the visible damage to their intestines but who feel genuine relief when they cut out gluten-containing food.

Some doctors own begun to approve and even recommend a gluten-free diet. «Ultimately, we’re here not to do science, but to improve quality of life,» says Alessio Fasano, a pediatric gastroenterologist at Massachusetts General Hospital in Boston who has studied NCGS and written a book on living gluten-free.

«If I own to throw bones on the ground and glance at the moon to make somebody better, even if I don’t understand what that means, I’ll do it.»

Like numerous doctors, Lundin believed that (fad dieters and superstitious eaters aside) some patients own a genuine wheat-related ailment.

What is a gluten allergy test

His group helped dispel the notion that NCGS was purely psychosomatic. They surveyed patients for unusual levels of psychological distress that might express itself as physical symptoms. But the surveys showed no differences between those patients and people with celiac disease, the team reported in 2012. As Lundin bluntly puts it: «We know they are not crazy.»

Still, skeptics worried that the field had seized on gluten with shaky evidence that it was the culprit.

After every, nobody eats gluten in isolation. «If we did not know about the specific role of gluten in celiac disease, we would never own thought gluten was responsible for [NCGS],» says Stefano Guandalini, a pediatric gastroenterologist at the University of Chicago Medical Middle in Illinois. «Why blame gluten?»

Defenders of NCGS generally acknowledge that other components of wheat might contribute to symptoms. In 2012, a group of proteins in wheat, rye, and barley called amylase trypsin inhibitors emerged as a potential offender, for example, after a team led by biochemist Detlef Schuppan of Johannes Gutenberg University Mainz in Germany (then at Harvard Medical School in Boston) reported that those proteins can provoke immune cells.

But without biological markers to identify people with NCGS, researchers own relied on self-reported symptoms measured through a «gluten challenge»: Patients rate how they feel before and after cutting out gluten.

Then doctors reintroduce gluten or a placebo—ideally disguised in indistinguishable pills or snacks—to see whether the symptoms tick back up.

Alaedini has recently hit on a more objective set of possible biological markers—much to his own surprise. «I entered this completely as a skeptic,» he says. Over his career, he has gravitated toward studying spectrum disorders, in which diverse symptoms own yet to be united under a clear biological cause—and where public misinformation abounds. His team published a study in 2013, for example, that debunked the favorite suggestion that children with autism had high rates of Lyme disease.

«I do studies [where] there is a void,» he says.

In NCGS, Alaedini saw another poorly defined spectrum disorder. He did accept that patients without celiac disease might somehow be sensitive to wheat, on the basis of several trials that measured symptoms after a blinded challenge. But he was not convinced by previous studies claiming that NCGS patients were more likely than other people to own certain antibodies to gliadin. Numerous of those studies lacked a healthy control group, he says, and relied on commercial antibody kits that gave murky and inconsistent readings.

In 2012, he contacted researchers at the University of Bologna in Italy to obtain blood samples from 80 patients their team had identified as gluten sensitive on the basis of a gluten challenge.

He wanted to test the samples for signs of a unique immune response—a set of signaling molecules diverse from those in the blood of healthy volunteers and celiac patients. He wasn’t optimistic. «I thought if we were going to see something, love with a lot of spectrum conditions that I own looked at, we would see little differences.»

The results shocked him. Compared with both healthy people and those with celiac, these patients had significantly higher levels of a certain class of antibodies against gluten that propose a short-lived, systemic immune response.

That didn’t mean gluten itself was causing disease, but the finding hinted that the barrier of those patients’ intestines might be faulty, allowing partially digested gluten to get out of the gut and interact with immune cells in the blood. Other elements—such as immune response–provoking bacteria—also might be escaping. Certain enough, the team found elevated levels of two proteins that indicate an inflammatory response to bacteria. And when 20 of the same patients spent 6 months on a gluten-free diet, their blood levels of those markers declined.

For Alaedini, the beginnings of a mechanism emerged: Some still-unidentified wheat component prompts the intestinal lining to become more permeable.

(An imbalance in gut microbes might be a predisposing factor.) Components of bacteria then seem to sneak past immune cells in the underlying intestinal tissue and make their way to the bloodstream and liver, prompting inflammation.

«This is a genuine condition, and there can be objective, biological markers for it,» Alaedini says. «That study changed a lot of minds, including my own.»

The study also impressed Guandalini, a longtime skeptic about the role of gluten. It «opens the way to finally reach an identifiable marker for this condition,» he says.

But others see the immune-response explanation as a red herring. To them, the primary villain is FODMAPs. The term, coined by gastroenterologist Peter Gibson at Monash University in Melbourne, Australia, and his team, encompasses a smorgasbord of common foods.

Onions and garlic; legumes; milk and yogurt; and fruits including apples, cherries, and mangoes are every high in FODMAPs. So is wheat: Carbs in wheat called fructans can account for as much as half of a person’s FODMAP intake, dietitians in Gibson’s group own estimated. The team found that those compounds ferment in the gut to cause symptoms of irritable bowel syndrome, such as abdominal pain, bloating, and gas.

Gibson has endless been skeptical of studies implicating gluten in such symptoms, arguing that those findings are hopelessly clouded by the nocebo effect, in which the mere expectation of swallowing the dreaded ingredient worsens symptoms. His team found that most patients couldn’t reliably distinguish pure gluten from a placebo in a blinded test.

He believes that numerous people feel better after eliminating wheat not because they own calmed some intricate immune reaction, but because they’ve reduced their intake of FODMAPs.

Lundin, who was firmly in the immune-reaction camp, didn’t believe that FODMAPs could explain away every his patients. «I wanted to show that Peter was wrong,» he says. During a 2-week sabbatical in the Monash lab, he found some quinoa-based snack bars designed to disguise the taste and texture of ingredients. «I said, ‘We’re going to take those muesli bars and we’re going to do the perfect study.’»

His team recruited 59 people on self-instituted gluten-free diets and randomized them to get one of three indistinguishable snack bars, containing isolated gluten, isolated FODMAP (fructan), or neither.

After eating one type of bar daily for a week, they reported any symptoms. Then they waited for symptoms to resolve and started on a diverse bar until they had tested every three.

Before analyzing patient responses, Lundin was confident that gluten would cause the worst symptoms. But when the study’s blind was lifted, only the FODMAP symptoms even cleared the bar for statistical significance. Twenty-four of the 59 patients had their highest symptom scores after a week of the fructan-laced bars. Twenty-two responded most to the placebo, and just 13 to gluten, Lundin and his collaborators—who included Gibson—reported final November in the journal Gastroenterology. Lundin now believes FODMAPs explain the symptoms in most wheat-avoiding patients.

«My main reason for doing that study was to discover out a excellent method of finding gluten-sensitive individuals,» he says. «And there were none. And that was fairly amazing.»

At the Columbia meeting, Alaedini and Lundin went head to head in consecutive talks titled «It’s the Wheat» and «It’s FODMAPS.» Each has a list of criticisms of the other’s study. Alaedini contends that by recruiting broadly from the gluten-free population, instead of finding patients who reacted to wheat in a challenge, Lundin likely failed to include people with a true wheat sensitivity.

Extremely few of Lundin’s subjects reported symptoms exterior the intestines, such as rash or fatigue, that might point to a widespread immune condition, Alaedini says. And he notes that the increase in patients’ symptoms in response to the FODMAP snacks was just barely statistically significant.

Lundin, meanwhile, points out that the patients in Alaedini’s study didn’t go through a blinded challenge to check whether the immune markers he identified really spiked in response to wheat or gluten. The markers may not be specific to people with a wheat sensitivity, Lundin says.

Despite the adversarial titles of their talks, the two researchers discover a lot of common ground.

Alaedini agrees that FODMAPs explain some of the wheat-avoidance phenomenon. And Lundin acknowledges that some little population may really own an immune reaction to gluten or another component of wheat, though he sees no excellent way to discover them.

After the meeting, Elena Verdù, a gastroenterologist at McMaster University in Hamilton, Canada, puzzled over the polarization of the field. «I don’t understand why there is this need to be so dogmatic about ‘it is this, it is not that,’» she says.

She worries that the scientific confusion breeds skepticism toward people who avoid gluten for medical reasons. When she dines with celiac patients, she says, waiters sometimes meet requests for gluten-free food with smirks and questions.

Meanwhile, the conflicting messages may send nonceliac patients below a food-avoidance rabbit hole. «Patients are withdrawing gluten first, then lactose, and then FODMAPs—and then they are on a really, really poor diet,» she says.

But Verdù believes careful research will ultimately break through the superstitions. She is president of the North American Society for the Study of Celiac Disease, which this year awarded its first grant to study nonceliac wheat sensitivity. She’s hopeful that the search for biomarkers love those Alaedini has proposed will show that inside the monolith of gluten avoidance lurk multiple, nuanced conditions.

«It will be difficult,» she says, «but we are getting closer.»

doi:10.1126/science.aau2590


At-Home Testing

Direct-to-consumer test kits are available that test stool or a finger-prick blood sample for various food sensitivities, including gluten. However, the testing methods used own not been proven to reliably identify food allergies, food intolerances, or gluten sensitivity.

Test kits such as Everlywell (pitched on the TV series "Shark Tank") test for IgG antibodies, which are a poor indicator of food intolerance. Allergy professional organizations in Europe, Canada, and the United States warn that numerous people without food allergies or intolerances will test positive with these kits, which could lead to unnecessarily restricting healthy foods and won't assist diagnose a food intolerance.

EnteroLab gluten sensitivity testing is marketed directly to consumers, using a stool sample.

Enterolab's stool testing looks for antibodies to gluten directly in your intestinal tract. However, its testing protocol, developed by gastroenterologist Kenneth Fine, MD, has yet to undergo exterior scrutiny and verification.

What's more, Dr. Fine has come under considerable criticism from other physicians and from people in the celiac/gluten-sensitive community for failing to publish his research and results.

What is a gluten allergy test

As a result, few physicians will accept EnteroLab testing as proof of gluten sensitivity.


Labs and Tests

Before gluten sensitivity can be diagnosed, celiac disease must be ruled out. Physicians generally being this process by using a panel of celiac blood tests to glance for the antibodies that indicate the condition.

What is a gluten allergy test

There is some evidence that two of those tests—the AGA-IgA and the AGG-IgG—could indicate non-celiac gluten sensitivity as well. However, there is currently no blood test that is specific for gluten sensitivity.

Alessio Fasano, MD, head of the University of Maryland Middle for Celiac Research, says that the AGA-IgA and AGA-IgG blood tests only serve as surrogates and that there is no specificity there. The fact that about half of gluten sensitivity patients tested negative for these antibodies makes those two tests much less useful as tests for gluten sensitivity, notes Dr.

Fasano.

How Celiac Disease Is Diagnosed


Gluten-Free Diet and Gluten Challenge

Because there is no blood test or other biomarker tests that can diagnose gluten sensitivity, the best method is using a symptom questionnaire and a gluten challenge. The criteria developed by the Salerno Experts' Panel is primarily used for research, but it can be used in a clinical setting:

  • Eat a normal gluten-containing diet for at least six weeks and rate your symptoms on a numerical rating scale.
  • Go on a strict gluten-free diet for at least the next six weeks (preferably with consultation of a dietitian).

    You rate your symptoms weekly. Response to the gluten-free diet is defined as a greater than a 30% reduction in one to three of your main symptoms in at least three of the six weekly evaluations.

  • See your doctor for a gluten challenge: In a research setting, this is done with a double-blind, placebo-controlled crossover challenge. For a clinical setting, it could be single-blinded and you wouldn't know whether you've been given gluten, but the doctor would.

For a gluten challenge, you take a dose of 8 grams of gluten (or placebo) daily for one week while otherwise maintaining your gluten-free diet. The gluten (or placebo) is provided in an edible such as a muffin, bar, or bread.

You report on your symptoms with the questionnaire.

There is a one-week washout period, followed by a challenge again, this time with the opposite dose (placebo or gluten) and reporting of symptoms. Likewise here, if there is a variation of 30% between the gluten and placebo, it can indicate gluten sensitivity. If not, other causes of the symptoms should be explored.

For a gluten challenge, you take a dose of 8 grams of gluten (or placebo) daily for one week while otherwise maintaining your gluten-free diet.

The gluten (or placebo) is provided in an edible such as a muffin, bar, or bread. You report on your symptoms with the questionnaire.

There is a one-week washout period, followed by a challenge again, this time with the opposite dose (placebo or gluten) and reporting of symptoms. Likewise here, if there is a variation of 30% between the gluten and placebo, it can indicate gluten sensitivity. If not, other causes of the symptoms should be explored.


More from News

Getting a gluten sensitivity diagnosis isn't a straightforward process.

Medical research lends support to the thought that non-celiac gluten sensitivity is a genuine condition, but there are physicians who do not believe in its existence. Furthermore, there is no consensus on how to test for gluten sensitivity or what results of tests used by some when working toward a diagnosis actually mean.

Keep in mind that most physicians recommend you undergo celiac disease testingfirst if you suspect you are reacting to gluten.

What is a gluten allergy test

However, if your celiac disease test results are negative, gluten sensitivity tests may provide you with evidence that your body is mounting a response to gluten.


Differential Diagnoses

Gluten sensitivity can only be diagnosed after ruling out celiac disease and food allergies, especially wheat allergy. While these three conditions are every treated with a gluten-free or wheat-free diet, they own some significant differences.

Celiac disease is a genetic, autoimmune disease that damages the lining of the little intestine and can lead to malabsorption of nutrients.

It has a large number of symptoms and can be diagnosed with blood tests and endoscopy/biopsy of the little intestine. Endoscopy/biopsy might be done if celiac disease is suspected, but will not show any irregularities in gluten sensitivity.

Wheat allergy is an immune system response to the proteins in wheat. When a person has a food allergy to wheat, their body's immune system sees the proteins in wheat as invaders and initiates an allergic response, which can result in hives, swelling of the lips and throat, and, in extreme cases, anaphylaxis. The reaction to wheat happens extremely quick in wheat allergy, with symptoms in minutes to a few hours.

A person with wheat allergy may be capable to own gluten from non-wheat sources, unless they also own celiac disease or non-celiac gluten sensitivity.

Children may outgrow a wheat allergy, but in adults it generally persists for life.

Non-celiac gluten sensitivity doesn't own the autoimmune markers or allergy markers seen in celiac disease and wheat allergy, and doesn't show the typical damage to the little intestine seen in celiac disease. The symptoms develop slowly (in two or more days) after exposure to gluten, rather than rapidly, as seen with wheat allergy.

Finally, there are some connections between gluten sensitivity and irritable bowel syndrome that will need to be explored by your doctor as well. For this reason, it is extremely significant that you talk to your doctor about your symptoms if you feel you are reacting to gluten.

Do You Own IBS, Celiac Disease, or Gluten Sensitivity?

A Expression From Verywell

Testing for gluten sensitivity is still in its infancy.

The diagnosis is based on excluding other conditions and assessing the reaction to a gluten-free diet and gluten challenge. There is no dependable at-home test and blood tests are primarily done to law out celiac disease and other conditions. If medical researchers can consent on criteria for the condition, it is likely that better, more precise options will be developed in the future.

Non-Celiac Gluten Sensitivity Treatment Options

Consumers should be wary of home testing kits for gluten sensitivity as they often give false-positive results and do not use testing methods approved by clinical authorities.

Special InstructionsLibrary of PDFs including pertinent information and forms related to the test


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What is a gluten allergy test