Many people avoid gluten, a protein found in grains such as wheat, barley, and rye, either because of personal preference or because of a condition. Celiac disease, wheat allergy, and non-celiac gluten sensitivity all involve an adverse reaction to gluten and require treatment with a gluten-free diet. Both celiac disease and non-celiac gluten sensitivity cause intestinal damage and cause symptoms such as diarrhea, gas, and bloating.
Wheat allergy refers to an allergic reaction to wheat proteins, the symptoms of which are life-threatening. This condition is treated with a wheat-free diet, not necessarily a gluten-free diet. Although people with a wheat allergy should avoid wheat, most can eat other grains, including those containing gluten, such as barley and rye.
People with celiac disease and non-celiac gluten sensitivity must avoid all gluten-containing foods to control symptoms. In particular, many healthy foods are naturally gluten-free, and companies are now producing gluten-free products.
Cereals containing gluten include wheat, barley, rye and couscous.
In our organization, testing, analysis, measurement, and evaluation studies comply with national and international standards and current legal regulations, ensuring reliable and impartial results. These studies are based on state-of-the-art technological equipment, a trained and experienced staff, and modern methods. Among the numerous tests conducted within this scope are those related to gluten testing in food products.
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