Gluten is a protein found in a lot of the grains such as wheat, rye, barley, and spelt. When ingested, the gluten acts like a glue in the small intestine gluing down the tiny, hairlike structures (microvilli) which creates an immune reaction such as malabsorption, food sensitivities, allergies, constipation, diarrhea, asthma, autoimmune disease, fatigue, depression, joint pain, bone pain, abnormal menses, infertility, and so on. This sensitivity can be detected as antibodies against a subprotein of gluten called gliadin in the blood.
This blood test has allowed for detection of the syndrome before extensive irreparable damage to the intestine, bones, and other tissues has occurred. In early phases of the reaction, antigliadin and antiendomysial/antitissue transglutaminase antibodies may be absent from the blood. Traditionally, doctors have relied on small intestine biopsies to prove or disprove this. It is now known from medical research that the damage may be imperceptibly subtle to the extent of being invisible to the microscope. You can still have gluten sensitivity even if the test comes back negative. If you have been avoiding gluten in your diet, chances are high that your blood test will come back negative as well. In the case that your results come back negative, and you’re having persistent symptoms, a true test is a trial of the gluten-free diet – if you feel better, stay away from it! Should your testing come back positive, resources, diet consulting, and other information are available to you in our office.