Questions people ask about Gluten Basis

Gluten is a storage protein found in wheat, rye, and barley. The main gluten-related conditions are celiac disease (autoimmune, linked to HLA-DQ2/DQ8, diagnosed via serology and duodenal biopsy), wheat allergy (IgE-mediated), and non-celiac gluten sensitivity (NCGS, a diagnosis of exclusion). MyBody-X DNA tests can indicate genetic predisposition for celiac disease but cannot diagnose it. IgG-based food intolerance tests are considered unreliable by the articles – they reflect dietary exposure, not true intolerance. Evidence for such tests is weak (marketing). If gluten issues are suspected, the medical workup (antibodies, biopsy, possibly genetic testing) remains the gold standard. A home DNA test does not replace clinical evaluation. Caveat: In children with suspected celiac disease, gluten should not be eliminated before diagnostic testing to avoid false-negative results.