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Gluten Intolerance

Gluten is a protein composite found in wheat, barley, rye oats and other related grains. It is the sticky elastic substance that binds breads and gives it texture. Since the use of these grains is widespread in India, intolerance to the protein may results in several gluten related disorders including coeliac disease.

Gluten intolerance is normally classified into three classes – autoimmune disorders (e.g. coeliac disease, gluten ataxia, etc.), non-coeliac gluten sensitivity (NCGS) and allergies (e.g. wheat allergy, baker's asthma, etc.). Some researchers believe that NCGS might not be a discrete entity and further research is required for a detailed definition.

Common symptoms of the intolerance include abdominal pain, bloating, constipation, fatigue, indigestion, stomach cramps, headaches, etc. Regular consumption in susceptible individuals is known to increase a build up of resistance, and when finally this threshold is reached, they start developing the symptoms. The symptoms can arise anytime from within minutes of consumption to after several hours, which can make detecting the problem fairly difficult. The autoimmune response triggered by the protein can often result in exhibiting the symptoms, but long term impacts include malnutrition, especially in children, anaemia, mineral and vitamin deficiency, etc. It has also been linked to higher risk for adenocarcinoma and lymphoma. The disorder is fairly misunderstood in India and often mistaken for IBS or even an upset stomach. Proper diagnosis is essential as this condition, while not too harmful by itself, can often result in serious complications for the patient.

It is also important to understand that the intolerance does not imply coeliac disease and only 15-20 percent of people with gluten intolerance actually develop full blown coeliac disease. At its onset, coeliac disease often does exhibit many of the symptoms of the disease itself, which can take a further 10 years or more to develop. A strong reaction to the protein detected through the ImuPro test must be followed up with further investigation to determine the progress of the disease.

The treatment for the intolerance involves elimination of wheat and other food products containing the protein from their diet. Products that are marked gluten free are not widely available in India in the absence of any regulations and hence, patients and their family members need to be fully aware of what to eat and be very careful while making their dietary choices. However, it is vital to replace the nutrients lost as a result through other suitable alternatives to avoid any form of malnutrition. The ImuPro300 test checks an individual's IgG response and intolerance levels to over 270 types of food and additives across all food categories which other such tests that cover a lesser number may miss. The results will also include alternatives to any triggers that are identified in the analysis and enables the planning of a well balanced and regulated diet regimen for the patient. Our tests are the first step to a healthy life.

Contact Information

  • +91 8800929600
  • +91 011-42381323
  • neeraj.arora@cmdsingapore.com

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