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Coeliac Test
£17.99
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An at-home test to screen for coeliac disease.
Coeliac disease is an autoimmune disease caused by an adverse reaction to gluten consumption.
Doctor approved
Who is this test for?
Individuals who have a family history of coeliac disease or who suffer from the following symptoms:
- Diarrhoea
- Persistent bloating
- Nausea
- Wind
- Constipation
- Tiredness
- Mouth ulcers
- Sudden or unexpected weight loss
- Anaemia
Can I take the test if I’m on a gluten-free diet?
No. This test is only suitable if gluten is already a regular part of your diet. When gluten is removed, the levels of coeliac disease-associated antibodies gradually decrease until they become undetectable.
To clarify – if you’re not following a gluten free diet already, you don’t need to consume gluten right before the test for it to work. However, if you have been on a gluten-free diet for some time, your body may no longer produce the antibodies necessary for detection.
If you suspect you have Coeliac disease and have been ‘off’ gluten for an extended time, please visit your GP for testing.
What is in the test?
- Test Cassette
- Capillary tube
- Lancet (x2)
- Vial
- Alcohol wipe
- Instructions
- You will require a timer
How do you perform the test?
Results
Positive
Two coloured lines appear: one in the control region (C) and one in the test region (T). The test should be interpreted as positive even if there is only a faint line in the test region.
This means anti-DGP antibodies have been detected in the blood and therefore coeliac disease is probable. You should contact your GP to discuss the result further.
Negative
One coloured line appears in the control region (C). No line appears in the test region (T). This means there are no anti-DGP antibodies in the blood or that their concentration is below the test’s detection limit and coeliac disease is unlikely.
Invalid
The control line (C) fails to appear. Review the instructions and repeat with a new test kit.
Want to know more about a coeliac test?
Approximately two thirds of people with coeliac disease remain undiagnosed. Coeliac disease is when the immune system attacks its own tissues when you eat gluten, damaging the gut and preventing the body from absorbing nutrients effectively.
Coeliac disease is not an allergy or food intolerance; it is an immune reaction to gluten, which is a dietary protein found in a number of grains such as wheat, barley, rye and spelt. Common foods that contain gluten include pasta, cakes, breakfast cereals, most types of bread and most beers.
Wheat produced today bears no resemblance to wheat of old. There’s a big difference between ancient grains and modern wheat, because not all wheat is created equal anymore.
In the late 50’s, farmers began to cross breed wheat for higher yields. More product, less growing time, equals more money! Great idea? Not so much. When they started hybridising wheat, the makeup of the grain itself changed.
In addition, the nutritional value decreased, and the later use of chemical fertilisers and pesticides rendered the soil depleted.
On top of this, gluten proteins in grains have morphed. Ancient grains still have gluten (but less so), and the makeup of that gluten was more easily processed and digested. Today’s gluten causes inflammation which can lead to a whole host of health (and gut) issues.