Jump to the test category Wheat/Gluten Proteome Reactivity & Autoimmunity (Cyrex Laboratories).
Gluten-Reactivity is a systemic autoimmune disease with diverse manifestations.
Celiac disease (CD) or gluten-sensitive enteropathy, is only one aspect of a range of possible manifestations of reactivity to gluten. And yet, this enteropathy, “one of the most common lifelong disorders in both the U.S. and Europe,” receives the lion’s share of focus to the point of ignoring other manifestations.
Autoimmune disease, the third leading cause of morbidity and mortality in the industrialized world, is 10 times more common in a gluten-sensitive enteropathy than in the general population. Thus, the burden on society from Gluten-Reactivity cannot be overestimated. Earlier detection might result in earlier treatment, better quality of life, and an improved prognosis for these patients.
The emphasis on Celiac disease as the main manifestation of Gluten-Reactivity has been questioned. It is now accepted that Gluten-Reactivity is a systemic illness that can manifest in a range of organ systems. Such manifestations can occur independently of the presence of the classic small-bowel lesion that defines CD.
That Gluten-Reactivity is regarded as principally a disease of the small bowel is a historical misconception.
The Gluten-Reactivity has been proposed to include not only CD, but also non-celiac gluten sensitive (NCGS) patients without mucosal lesions. From the skin (Dermatitis Herpetiformis, Psoriatic arthritis, Alopecia areata, Dermatomyositis, Cutaneous vasculitis), to the muscles (inflammatory myopathies), to the brain (Gluten Ataxia altered neurotransmitter production, Schizophrenia, peripheral neuralgias, idiopathic neuropathies) and beyond, pathology to gluten exposure can occur in multiple systems without evidence of an enteropathy.
WHEAT PROTEINS AND PEPTIDES:
A kernel of wheat is usual divided into three sections.
Bran – The outer layer, or the seed covering, of wheat consists of bran. Bran protects the
main part of the kernel. The bran comprises about 15 percent of the kernel weight. The
bran is a source of protein, large quantities of the three major B-vitamins, trace minerals,
and dietary fiber.
Endosperm – The main part of the kernel, the endosperm, accounts for 80 percent of the
seed weight. It is the starchy section of wheat. This layer contains the greatest share of
protein (including gluten and non-gluten), carbohydrates, and iron, as well as the major
B-vitamins, such as riboflavin, niacin, and thiamine.
Wheat Germ – The germ, making up the remaining 5%, lies at one end of the kernel. The
germ is responsible for seed germination when planted in soil. It is a rich source of B-complex vitamins, oil, vitamin E and natural plant fat. Wheat is, therefore, packed with a variety of proteins and peptides, some of which haven’t yet been defined.
Array 3X, by itself, is not diagnostic for any condition or disease. Array 3X results can be
used in conjunction with other pertinent clinical information in the formation of a
Here is a helpful cheat sheet to understand your test results a little better:
- When IgA reactions are predominant, it is an indication of possible Celiac disease and other
- When IgG reactions are predominant, it is an indication of wheat/gluten immune response and possible autoimmunity due to lack of digestive enzymes and/or other factors.
- When both IgA and IgG reactions occur, it is an indication of wheat/gluten immune response and its progression to Celiac disease and/or other autoimmune disorders.
Test results may vary depending on your age, gender, health history, the method used for the test, and other things. Your test results may not mean you have a problem. Ask your healthcare provider what your test results mean for you.
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