Individuals with celiac disease are sensitive to gluten, a component found in wheat, rye, barley, and oats. When a person with celiac disease consumes gluten, the gluten induces an abnormal immune reaction in the body. Immune cells attack the lining of the small intestine, damaging it leading to serious health complications.
Celiac disease has a genetic component, where people who inherit certain genetic variants are more likely to develop the disease. Almost all people with celiac disease have at least one of these genetic variants.
You can find out if you are at risk with this DNA test. As this is a DNA test it is not necessary to consume foods containing gluten before taking this test.
What is tested?
This DNA test includes small genetic changes that may occur at to genes, HLA-DQA1 and HLA-DQB1. Three variants in the two genes are tested. The presence or absence of these variants will give you an idea of your risk of developing gluten sensitivity. Your risk of developing celiac disease will be very low if you do not carry any of these genetic variants.
Genetic risk table
|Patient Genotype (celiac-associated alleles present)||Celiac Disease Risk|
|DQ2 and DQ8||1:7|
|DQ2 and Homozygous HLA-DQB1*02||1:10|
|DQ2 and DQ2||1:10|
|DQ8 and DQ8||1:12|
|DQ8 and HLA-DQB1*02||1:24|
|No HLA celiac-associated alleles detected||Not at risk of developing celiac disease, less than 1:2518|
Digestive symptoms associated with celiac disease
- Constipation and/or diarrhea
- Appetite changes
- Pale or bloody stools
- Nausea and vomiting