What is Celiac Disease?
It is estimated that more than 2 million people in the United States alone have celiac disease.1 Celiac disease is an autoimmune response to gluten. Inherited factors make some individuals sensitive to a protein called gliadin, which is a part of the total protein or gluten found in grains such as wheat, rye, and barley. When people with celiac disease ingest gluten, their immune system responds by damaging their intestinal villi - the tiny, fingerlike protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Damaged villi can lead to long-term complications from impaired absorption such as malnutrition, anemia, osteoporosis, and miscarriage, among other problems.
Components of the Celiac Test:
- IgA human tissue transglutaminase (IgA-tTG): Occurs as an immune response to tissue transglutaminase and is rarely found in individuals without celiac disease.
- Serum IgA: Identifying serum IgA deficiencies are important for two reasons. First, IgA deficiencies can lead to false negatives for IgA-tTG. Second, individuals with an IgA deficiency have a 10 - 15 times greater risk of developing celiac disease.2
- IgA antigliadin antibody (IgA-AGA): This antibody develops against gliadin showing consumption of gluten-containing foods that can propagate the enteropathy of celiac disease.
Metametrix Innovation in IgG Antibody Testing
- New patent-pending IgG4 assay allows our test to show less false positives leading to better patient compliance.
- First test to quantitate IgG4
- Eliminates non-specific binding, lowering false positives without rejecting true positives
Common offending frequently eaten foods typically hard to avoid:
- Milk
- Corn
- Wheat
- Egg
- Foods processed with molds such as black tea, breads, and fruit juices
Foods Tested:
beef, casein, chicken, egg white, egg yolk, milk, pork, turkey, clam, cod, crab, flounder, halibut, mackerel, oyster, salmon, trout, tuna, apple, apricot, banana, blueberry, cantaloupe, cranberry, grape, honeydew, lemon, orange, peach, pear, pineapple, strawberry, watermelon, barley, corn, oat, rice, rye, wheat, beans/string, lentil, navy bean, pea/green, peanut, pinto bean, soybean, aspergillus, black pepper, chocolate, cinnamon, coffee, ginger, malt, tea, vanilla, yeast/baker's, yeast/brewer's Nuts & Seeds: almonds, cashew, coconut, pecan, pistachio, sesame, sunflower, walnut, asparagus, avocado, broccoli, cabbage, carrot, cauliflower, celery, cucumber, garlic, lettuce, mushroom, olive, onion, pepper/green, potato, spinach, sweet potato, tomato, zucchini
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