Gluten intolerance – DNA testing
What is gluten?
Gluten is a protein found in grains such as wheat, barley, rye and in the cross between wheat and rye. It consists of two proteins: gliadin and glutenin, which make up about 80% of the protein in the wheat grain and are the main cause of the development of gluten intolerance. The main problem with taking gluten-containing products is that they are more difficult for the body to absorb.
Gluten protein breaks down slowly and this is exactly why the intake of gluten foods in some people upsets their digestion and overall wellbeing. In these cases we talk about gluten intolerance. Symptoms of gluten intolerance can appear within a few hours to a few days after the intake of the food. This in turn makes it relatively difficult, but not impossible, to diagnose.
We need to be aware that gluten is added to many semi-finished or finished foods to improve their taste. This leads to unconscious and uncontrolled consumption of gluten and creates a risk of gluten overload.People who are gluten intolerant cannot process food products made from/with grains of wheat, oats, rye or barley.
Often gluten intolerance develops into celiac disease, and for this reason it is important to pay serious attention when symptoms are first experienced, and if you cannot cope with the problem, to seek specialist help.
What is celiac disease?
Celiac disease is an autoimmune disease, which means that the immune system attacks the body’s own cells. It is caused by a congenital (inherited) or acquired intolerance to the protein gluten. It manifests itself in inflammation of the lining of the small intestine, which could have far-reaching health consequences.
Gluten damages the tiny villi that make up the absorptive part of the small intestine called the ganglia. They die and the inner wall of the intestinal tract becomes very smooth. This reduces the surface area of the small intestine and the time it takes to absorb substances. This impairs the absorption of carbohydrates, fats, proteins and vitamins in food.
Symptoms of gluten intolerance in children:
- Diarrhea that does not respond to standard treatment methods;
- Bloated tummy;
- Ottoci;
- Irritability;
- Stunting in the processes of weight gain and development.
Symptoms of gluten intolerance in adults:
- Mood problems such as anxiety, depression;
- The appearance of cold sores and aphthae due to a weakened immune system;
- Feeling of constant fatigue and poor general health;
- Hormonal imbalance, reproductive problems, low testosterone in men and low estradiol in women;
- Dermatitis;
- Muscular and dental problems;
- Anemia.
DNA test for gluten intolerance (Celiac disease) – price 210 BGN.
Clinically relevant DQ group – DQ2 cis
HLA allele: DQA1*05, DQB1*02, DRB1*03
Clinically relevant DQ group – DQ2 trans
HLA allele: DQA1*05, DQB1*0301,
Clinically relevant DQ-group – DQ8
HLA allele: DQA1*03, DQB1*0302,
- Result within 5 working days
- An additional sampling fee is payable
