Quick Facts
- Sample: Blood
- Fasting: No special preparation is required.
- Turnaround: 5-7 business days. May take longer based on weather, holiday, or lab delays.
What This Test Measures
This test measures IgE antibodies specific to gluten (biomarker F079-IgE Gluten), the cluster of proteins found in wheat and other cereal grains. Gluten is composed primarily of two proteins, gliadin and glutenin, with gliadin most often associated with adverse immune reactions in sensitive individuals.
When the immune system identifies gluten as a threat, it can produce IgE antibodies that trigger the release of histamine, leading to hay fever-like or asthma-like symptoms. This test detects the presence of these gluten-specific IgE antibodies in a blood sample.
This is a single allergen IgE test. It does not test for celiac disease, non-celiac gluten sensitivity, or antibody classes other than IgE.
Benefits
- Detects IgE antibodies specific to gluten proteins
- Uses a simple blood sample with no special preparation
- Provides objective lab data to discuss with your provider
- Supports evaluation of symptoms linked to gluten exposure
- Results available in as little as 5-7 business days
Who Is This Test For?
- People experiencing itching, hives, or eczema after eating gluten-containing foods
- Individuals with congestion or trouble breathing after gluten exposure
- People with nausea, vomiting, diarrhea, or stomach pain after eating gluten
- Individuals experiencing bloating, indigestion, or unexplained fatigue
- People who have had a rapid pulse, low blood pressure, or dizziness after eating gluten-containing foods
- Individuals working with a healthcare provider to investigate a possible gluten-related reaction
How It Works
- Order Your Test Online
- Visit a Local Lab
- Get Results Online
FAQ
1. What does this test measure, and how is it different from other gluten-related tests?
This test measures IgE antibodies specific to gluten, the protein cluster found in wheat, rye, and barley. It is not a celiac disease test and does not measure the antibodies associated with celiac disease. Because IgE antibodies relate to allergic-type reactions rather than the autoimmune response involved in celiac disease, this test is best understood as a gluten allergy screen rather than a broader gluten-related disorder panel.
2. Who should consider this test, and when?
Anyone experiencing symptoms after eating gluten-containing foods, such as hives, congestion, trouble breathing or swallowing, nausea, diarrhea, bloating, fatigue, or a rapid pulse, may want to consider this test. It can be a useful starting point when working with a healthcare provider to investigate whether gluten may be playing a role in these symptoms.
3. Do I need to fast or prepare for this test?
No special preparation is required for this test. You can proceed with your normal routine, including eating and drinking as usual, before your blood draw.
4. How long will it take to get my results?
Results are typically available in 5-7 business days. Turnaround may take longer depending on weather, holidays, or other lab-related delays.
5. How should I interpret my results, and what if they are abnormal?
Your result reflects the level of gluten-specific IgE antibodies detected in your blood sample. Because this test measures IgE, not the antibodies involved in celiac disease, it cannot confirm or rule out celiac disease on its own, and a positive result does not automatically mean a food must be eliminated or that a future reaction will occur. If your results fall outside the expected range, review them with a qualified healthcare provider, who can consider your full symptom history and determine whether further evaluation is appropriate.
Disclaimer: Reference ranges may vary by laboratory. Listed ranges are general guidelines and may differ from those used by the performing lab. Always consult your healthcare provider for interpretation.
Pre-test Preparation
No special preparation is required.
Cross-Reactivity
Cross-reactivity can occur when the immune system recognizes proteins in one substance that closely resemble proteins in another, sometimes triggering a response to both. This test measures only IgE antibodies to gluten as identified above, and it does not test for the additional grains, pollens, or proteins described below. The examples that follow are not exhaustive, and they represent possible considerations rather than confirmed allergies. Depending on your symptoms, history, or healthcare provider's guidance, related allergen testing may also be worth discussing.
- Grass pollen: Gluten proteins share structural similarities with grass pollen allergens, and cross-reactivity has been reported between wheat and grass pollen sensitization, which may sometimes contribute to positive results without a true food reaction.
- Barley and rye: These cereal grains share gluten-related proteins with wheat, and cross-reactivity among these grains has been documented in some individuals sensitized to wheat.
- Oats: Some cross-reactivity between wheat and oats has been reported, though this relationship tends to be less pronounced than with barley or rye.
- Other plant-derived foods (profilin-related): In some individuals, cross-reactive plant proteins called profilins may contribute to IgE reactivity across a range of unrelated plant foods and pollens, though clinical significance varies widely by person.
These relationships do not mean that a reaction to one of these substances will necessarily occur, and they are not included in this laboratory test. If cross-reactivity is a concern based on your history or symptoms, discussing additional evaluation with your healthcare provider may help clarify next steps.
