Wheat Gluten Intolerance Test - Celiac Test

Product Information

Complementing our range of innovative diagnostic solutions, Romer Labs provides comprehensive analytical services tailored to meet customers' needs for allergen testing. By offering high levels of specialization and expertise, our analytical services are a key part of our exceptional customer service. The G12® antibody represents the next generation of gluten testing, as it targets toxic peptides that trigger auto-immune reactions in people suffering from celiac disease. It is a monoclonal antibody that was raised against the immunotoxic 33-mer peptide containing epitopes from the gliadin fraction in gluten. Results obtained from immunochemical test systems based on the G12® antibody should be considered to be closer to the ideal of a food safety test, as they establish the important link between celiac disease and detection of the immunotoxic peptides. No. For accuracy, it’s important that you eat a gluten-containing diet before performing an antibody test for celiac. Tests look for specific antibodies to diagnose celiac disease, and they may not be present in your blood if you haven’t been eating gluten. Antibody tests: They identify certain proteins, including tissue transglutaminase antibodies, that are present in the blood of people who have celiac disease. Having a gluten sensitivity isn’t the same as having celiac disease. You may experience unpleasant symptoms after eating foods with gluten, but you’re not experiencing the autoimmune complications inherent to celiac.

In addition to the polyclonal gluten antibody used in its traditional test kits, Romer Labs offers methods that employ a next-generation antibody, the G12®. This monoclonal antibody was raised against a 33-amino-acid-long peptide that contains a repetitive epitope from Alpha-2-gliadin and is and a principal contributor to gluten immunotoxicity. The 33-mer is highly resistant to digestive degradation and is therefore well suited as an analytical marker.Organizations like the North American Society for Pediatric Gastroenterology, Hepatology & Nutrition recommend that a person eat about 10 grams of gluten — which is equivalent to 2 slices of whole wheat bread — per day for around 8 weeks before taking an antibody test. Can you still test positive for celiac without eating gluten?

The AgraQuant® Gluten G12® ELISA test kit is an AACC International Approved method (AACCI 38-52.01) and an AOAC-approved Official Method of Analysis (OMA 2014.03). Both the ISO 9001 certification and ISO 17025 accreditation guarantee reliable and accurate results. While reputable companies use proven methodologies to analyze your sample, results should still be considered preliminary. In contrast, genetic tests are less invasive and typically just require a cheek swab. These tests analyze DNA for mutations that are often found in people who have celiac disease. If you have a gluten sensitivity, you may have digestive and nondigestive symptoms. Some reported symptoms of people who seem to have adverse reactions to gluten include:Don’t consider the results a diagnosis. Rather, this is a starting point of insights and information you can use for next steps.

When shopping for celiac-friendly products, look for a “gluten-free” label. All foods labeled as “gluten-free,” “free of gluten,” “no gluten,” or “without gluten” must contain less than 20 parts per million of gluten, according to FDA rules. If you’re eating gluten regularly and experiencing gastrointestinal symptoms, you may be exhibiting symptoms of a gluten sensitivity. Symptoms can include: Gluten is a fraction of cereal proteins that can not only cause allergic reactions but also provoke an immune response in people suffering from celiac disease. https://www.naspghan.org/files/documents/pdfs/position-papers/NASPGHAN_Clinical_Report_on_the_Diagnosis_and.28.pdf If you have celiac disease, you’ll need to avoid all sources of gluten. Currently, a gluten-free diet is the only treatment for celiac disease.Cross-contamination risks are common in the food processing industry, making it crucial for food producers to protect consumers from the consequences of accidental gluten intake. According to many national authorities and the Codex Alimentarius standard 118-1979, the level of gluten in food must not exceed 20 mg/kg (20 ppm) for products to be labeled gluten-free. Food allergen testing services are offered in Austria, the United Kingdom, the United States, Singapore, and China for all relevant food allergens in raw materials, finished food samples, rinse waters, and environmental swabs. The services are applicable for all steps in the food production process. There is only one clear way of getting diagnosed - a medical diagnosis with a blood test and gut biopsy.