Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley, and rye. The consumption of gluten by these patients triggers the small intestine immune response. Over time, the inner surface of the small intestine begins to be damaged and it is prevented from absorbing some nutrients. This damage to the small intestine often causes diarrhea, fatigue, weight loss, bloating, and anemia, leading to serious complications. If celiac disease occurs in children, it negatively affects their growth and development as well as the above-mentioned symptoms. There is no cure for this disease. Most people help manage these symptoms by following a strict gluten-free diet.
There are no universally agreed-upon methods for testing for gluten intolerance today. However, tests are available for celiac disease, a disorder that triggers a significant allergic reaction to gluten . Tests are also conducted to determine whether food products contain gluten. Experts recommend testing for both wheat allergy and celiac disease first. If both tests are negative, a gluten-elimination diet is recommended. If symptoms improve on a gluten-free diet, it is likely a gluten sensitivity without celiac disease.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Among the numerous tests performed in this context, there are also services for the determination of celiac disease and gluten intolerance.
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