What is it and what is it used for?
The Celiac Test is a highly sensitive and specific test to identify positivity for celiac disease.
The analysis involves dosing the IgG and IgA antibodies:
- Anti-Transglutaminase Tissue Antibodies.
- Anti-Gliadin deamidated Antibodies.
In the past the only way to diagnosis celiac was a biopsy of the duodenum tract. Developing tests, like the NatrixLab Celiac Test, has enabled defining the silent form and the potential form of celiac disease, avoiding biopsies in dubious cases that were then proved negative. However, a biopsy is the invasive and necessary final diagnostic exam to diagnose celiac disease.
Who should take the test?
For each person with correctly diagnosed celiac disease, there are at least seven who are not diagnosed: in Europe it is estimated that one person every 100 suffers from celiac disease.
We recommend this test if:
- You have intestinal symptoms, like diarrhoea, abdominal pains, meteorism.
- You have extra-intestinal symptoms, like anaemia, chronic tiredness, vitiligo, aerate alopecia, psoriasis, deficiency of trace elements and other nutrients.
- You do not have any symptoms but suffer from other autoimmune disorders, or if there is someone with celiac disease in your family.
- You have lost a lot of weight for no apparent reason.
- Children have development problems, late growth, low stature, late puberty and defects in dental enamel in their final teeth.
Where and how to take the test?
The test involves analysing a blood sample, and can be requested in analysis laboratories, medical centres, health spas and pharmacies that offer NatrixLab diagnosis services.
Preparing for the test: fast for 8 hours beforehand, and it is important to take the test at a time when you are still eating food containing gluten.
If you result positive, the only possible treatment at the moment is a strictly gluten free diet: this way not only do the symptoms rapidly disappear (a couple of months), but you will also be able to prevent other complications developing such as autoimmune disorders or chronic inflammations.
In order to assist here, NatrixLab has developed specific food protocols that enable eliminating gluten from your diet without running risk of deficiency of those necessary nutritive substances you need: please contact us if you wish for more information.
In the meantime, remember that:
- Celiac disease is not dose dependent, and just a very small amount of gluten is enough to trigger the symptoms.
- Gluten is not just found in pasta, pizza, bread, etc.: it is also used as a thickener in several food preparations, it is used in certain types of charcuterie, in beer and whisky, also in certain drugs.
Repeating the test
In accordance with your doctor’s recommendations, we also recommend repeating the test after 6-8 months if you want to monitor your situation, especially if:
- You have started a gluten free diet and want to see if it is obtaining the required results.
- There is somebody who has celiac disease in your family (first level relatives of celiac patients have a 10-15% higher risk than average of developing the disease).
Food Intolerance Test
The Food Intolerance Test (F.I.T.) is an immune-enzymatic intolerance test against 46, 92 and 184 foods, using the standardised ELISA method, which enables identifying the food protein the organism reacts adversely to.
Find out more
Gluten Sensitivity Test
The Gluten Sensitivity Test determines whether there are gluten sensitivity markers to measure non-celiac gluten intolerance.
Find out more
- Thomas HJ, Ahmad T, Rajaguru C, Barnardo M, Warren BF, Jewell DP. Contribution of histological, serological, and genetic factors to the clinical heterogeneity of adult-onset coeliac disease. Scand J Gastroenterol, 2009;10:1-8.
- Knoff Martin F. Celiac disease: pathogenesis of a model immunogenetic disease. The journal of clinical investigation vol. 117 Number 1 January 2007.
- AGA Institute Medical Position Statement on the Diagnosis and Management of Celiac Disease. Gastroenterology 2006;131:1977-80.
- P. Binetti, M. Marcelli, R. Baisi “Manuale di nutrizione clinica e scienze dietetiche applicate” Edizione SEU.