How to Test For Gluten Allergy?

January 25, 2013

Eating foods that contain gluten in them, mostly barley, rye, and wheat, could lead to a gluten allergy. The best way to evade an allergic reaction is by avoiding products that contain gluten in them. The best way to make sure whether or not you are allergic to gluten is to get tested for gluten allergy.

The first step to test for gluten allergy is to tell your doctor about your symptoms and the kind of foods that are causing them. The more detailed the description, the easier it will be for your doctor to ascertain if gluten is causing the allergic reaction. Your doctor can then conduct a blood test, skin test, or an intestinal biopsy to find out if you are allergic to gluten.

Blood Test For Gluten Allergy

The blood test for gluten allergy checks the response of your immune system to the gluten present in foods. The lab will keep a watch out for allergy antibodies related to gluten in your blood. The problem with these tests is that they are not always accurate, and hence, they should be conducted with a combination of other tests to make certain that you have a gluten allergy.

Skin Test For Gluten Allergy

Another test to determine if you are allergic to gluten is the skin prick test. Your doctor will place a tiny bit of gluten on your skin, following which the skin will be pricked, allowing the gluten to get under your skin. Your doctor will then watch that area closely. In case of an allergy, the skin will tend to bulge or swell.

Test for Gluten Allergy at Home

To conduct a gluten test by yourself at home, first write down all that you have eaten for one week along with the food that caused your symptoms to be more pronounced. Eliminate foods in your diet that were irritating you. In the second week, get rid of all gluten products like barley, oats, rye and wheat. Make sure you read the labels carefully. Continue to document the way your body reacts to these changes.

Continue with this new diet for a total of four weeks noting if the symptoms stop or continue. In the fifth week, try reintroducing a food that contains gluten like oats, back into your diet. If the symptoms flare up again, you are mostly likely allergic to gluten. You should then consult a doctor for further advice.


Submitted by N on January 25, 2013 at 12:48

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