Gluten Sensor

Gluten is causing problems for more and more people

Gluten is the name given to a mixture of certain proteins contained in some cereals. The so-called gluten intolerance (celiac disease) is a widespread food intolerance that affects approximately one percent of the population in western countries.

If there is hypersensitivity to the components of gluten, this is particularly noticeable in the form of digestive problems such as diarrhea, flatulence, and stomach pain.

Genetic defects increase the risk of gluten intolerance

In most cases, two specific genetic defects are responsible for the development of gluten intolerance. These lead to the immune system classifying gluten in the intestine as a danger and fighting it similar to a bacterial infection.

This leads to chronic inflammation, which, in the long run, causes numerous other complaints and even increases the risk of bowel cancer if the diet is not adapted. Therefore, if gluten intolerance is suspected, genetic analysis is advisable.

How our Gluten Sensor works

As part of our gluten sensor, our laboratory examines the sample sent in. The two genetic variations that may be responsible for the development of gluten intolerance are examined.

Based on the test results, we can assess how high the individual risk for gluten intolerance is and whether the patient should make appropriate adjustments to his diet.

After a successful analysis of the sample, we prepare a written evaluation with the results and recommendations to counteract possible complaints at an early stage.

In this way, our Gluten Sensor enables effective early detection and prevention so that health problems caused by celiac disease can be reliably avoided.

The Gluten Sensor at a glance:

• Analysis of the two relevant genetic variations
• Assessment of the individual risk for gluten intolerance
• Reliable test execution in our laboratory
• Written report with the results of the investigation
• Concrete nutritional recommendations based on the test results