Description
Gluten is the main component of all cereals that causes the rapid development of symptoms of food intolerance (already 1-3 days after eating cereals).
This test is used to diagnose food intolerance to gluten. Food intolerance occurs more often than food allergy and proceeds as an allergic reaction involving specific immunoglobulins G (IgG-mediated). In this case, a hidden food allergy develops – a delayed-type allergy, which is more dangerous, since the external clinical manifestations of the disease will develop slowly (up to several days), and not infrequently, they may not be present at all for a long time. Slowly progressing pathological processes in the organs and tissues of the body can often lead to chronic diseases of the gastrointestinal tract, respiratory, nervous systems, skin, and can also have a negative impact on the mental sphere (depression, hyperexcitability in children).
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type