Gluten Blood Test
The Gluten Blood Test measures the IgE antibody levels to screen for adverse reactions to gluten proteins found in wheat.
Description
What is Gluten?
Gluten is a cluster of proteins found primarily in cereal grains like rye, barley, and wheat. Of all the cereal grains, wheat consists of 80-90% gluten and is the most consumed. The two major proteins in gluten are gliadin and glutenin, with gliadin causing the most adverse reactions in hypersensitive individuals. When flour combines with water, gluten forms into a stretchy, springy network of proteins with a glue-like consistency. Gluten gives noodles their elasticity and bread its unique texture.
Gluten is also responsible for causing adverse reactions in sensitive individuals that consume wheat or other cereal grain products. In addition, there are several health conditions related to gluten, such as:
- Wheat allergy is one of the most common food allergens that trigger an adverse immunologic response with hay fever or asthma-like symptoms after consuming wheat products.
- Celiac disease (CD) is a hereditable autoimmune disease that attacks the digestive system after eating foods containing gluten.
- Non-celiac gluten sensitivity is a condition associated with gastrointestinal or non-GI symptoms caused by ingesting foods containing gluten in individuals without celiac disease or a wheat allergy.
What is the purpose of this test?
This Gluten Blood Test detects IgE antibodies that develop in individuals sensitive to foods or products containing gluten. The immune system typically combats viruses and bacteria that may cause harm from spreading throughout the body. However, consuming foods containing gluten may activate an adverse response in the immune system. During this response, the body will view gluten as harmful and produce IgE antibodies to combat these invaders. These antibodies may trigger the release of the histamine chemical that cause hay fever or asthma-like symptoms. For individuals with celiac disease (CD), the immune system may mistakenly attack the walls of the small intestine as if it contained a virus. As a result, it causes damage to the digestive tract and prevents the body from absorbing the nutrients it needs.
Why do I need a Gluten Blood Test?
Individuals may order a Gluten Blood Test if they have experienced symptoms associated with an adverse response to gluten or a gluten-related disorder, such as:
- Itching, hives, or eczema
- Congestion
- Trouble breathing or swallowing
- Nausea and vomiting
- Diarrhea
- Tingling sensation in or near the mouth
- Stomach pain
- Bloating and indigestion
- Fatigue or weakness
- Low blood pressure
- Rapid or increased pulse
- Extreme dizziness or loss of consciousness
What foods or products contain Gluten?
Individuals with an adverse response to gluten or a gluten-related disorder, like CD, should avoid the following foods and products that contain gluten:
- Baked goods
- Baking mixes
- Batter-fried foods
- Beer
- Bread
- Bread crumbs
- Breaded food
- Breakfast cereal
- Candy
- Certain dairy products (ice cream)
- Certain meat products (hot dogs)
- Chips
- Couscous
- Food colorings and thickeners
- Flour (multiple varieties)
- Imitation crab meat
- Marinara sauce
- Pasta
- Salad dressings, sauces, and soy sauce
- Toothpaste
- Vitamins
