Allergy, intolerance and celiac packages

In the case of inhalant (respiratory) allergies, the body’s immune system reacts abnormally to substances in the environment (pollen, mould, dust mites, dust, animal hair).
One of the symptoms is inflammation of the nasal mucosa, commonly known as hay fever.
In allergic asthma, symptoms may include difficulty breathing, coughing, chest pain.
In the case of perennial allergic asthma (dust mites, mould, animal dander), symptoms include sneezing, itchy eyes, runny nose, itchy skin.
The test detects IgE, which is a specific immunoglobulin induced by allergens.

In our Allergy – Inhalation profile package, 36 allergens are tested.

• Allergy – Inhalation:
  English plantain, Dandelion Mugwort, Rape, Nettle, Pigweed, Cocklebur, Russian Thistle, Oak (white), Hazelnut pollen, White birch, Ash, Alder black, Austrian black pine, Box elder maple, Alternaria, Candida, Aspergillus, Cladosporium, Penicillium, Latex, Cockroach mix, Timothy grass, Orchard grass, Wheat pollen, oat pollen, cultivated rye, chicken feather, Hamster dander, Rabbit dander, Guinea pig dander, Dog dander, Horse, Cat dander, Mite Farinae, Mite Pteronyssinus

While symptoms of food allergy are caused by the body’s immune system (IgE immunoglobulin response), during food intolerance testing we measure the immunoglobulins (IgG) produced due to effects caused by the digestive system (digestive enzyme problems, altered intestinal peristalsis, increased intestinal wall permeability).
The reaction caused by food allergy is very rapid and the extent of the effect does not depend on the amount of food; thus, its effects are more dangerous. The symptoms can be mild (skin rash, diarrhea, vomiting) or severe (difficulty breathing, choking, and anaphylactic shock affecting the whole body, which can be fatal.)
The onset of food intolerance is much slower and the magnitude of the effect depends on the amount of food consumed.
Symptoms include diarrhea, bloating, headaches, joint problems, pimples.

In our Allergy – Nutritional (food) profile package, we the most common food allergens (30 pcs, IgE measurement) are tested.

• Allergy – Nutritional (food):
  avocado, banana, white rice, mustard, celery, kiwi, chicken, corn (food), casein, egg yolk, garlic, tuna, wheat (food), white potato, orange, codfish, beef, pork, tomato, shrimp, clam, almond, milk, hazelnut (food), brewer’s yeast, soybean, peanut, pea, sesame seed, egg white

While symptoms of food allergy are caused by the body’s immune system (IgE immunoglobulin response), during food intolerance testing we measure the immunoglobulins (IgG) produced due to effects caused by the digestive system (digestive enzyme problems, altered intestinal peristalsis, increased intestinal wall permeability).
The reaction caused by food allergy is very rapid and the extent of the effect does not depend on the amount of food; thus, its effects are more dangerous. The symptoms can be mild (skin rash, diarrhea, vomiting) or severe (difficulty breathing, choking, and anaphylactic shock affecting the whole body, which can be fatal.)
The onset of food intolerance is much slower and the magnitude of the effect depends on the amount of food consumed.
Symptoms include diarrhea, bloating, headaches, joint problems, pimples.

In our Food intolerance profile package, the most common food intolerance triggers (46 pcs, IgG measurement) are tested.

The panel with 46 parameters gives semi-quantitative results: negative, weakly positive, positive, strongly positive.

Foods that have not been consumed in the last 3 months may give a false low reaction to food intolerance, as the production of detectable antibodies is reduced. The test results will be accurate if you are not on a diet. It is necessary to eat a small amount of everything for 2–3 weeks to measure your body’s reaction.

Important! If you have a proven allergy to any food, you should not consume it. This is necessary for the accuracy of the test.

• Food intolerance:
  apple, lamb, brazil nut, broccoli, potato, wheat, chicken, melon mix, walnuts, durum wheat, freshwater fish, yeast, whitefish mix, blackcurrant, garlic, strawberry, peanut, gluten, mushroom, grapefruit, ginger, legume mix, cocoa bean, cabbage, cashew, corn, almond, beef, orange and lemon, olives, pepper, tomato, leeks, crab and clam mixture, rice, rye, carrot, pork, soybean, tea, cow’s milk, whole egg, tuna, cucumber, oat, celery

While symptoms of food allergy are caused by the body’s immune system (IgE immunoglobulin response), during food intolerance testing we measure the immunoglobulins (IgG) produced due to effects caused by the digestive system (digestive enzyme problems, altered intestinal peristalsis, increased intestinal wall permeability).
The reaction caused by food allergy is very rapid and the extent of the effect does not depend on the amount of food; thus, its effects are more dangerous. The symptoms can be mild (skin rash, diarrhea, vomiting) or severe (difficulty breathing, choking, and anaphylactic shock affecting the whole body, which can be fatal.)
The onset of food intolerance is much slower and the magnitude of the effect depends on the amount of food consumed.
Symptoms include diarrhea, bloating, headaches, joint problems, pimples.

In this Food intolerance package, a wide range of food intolerance triggers (206 pcs, IgG4 measurement) are tested.

Foods that have not been consumed in the last 3 months may give a false low reaction to food intolerance, as the production of detectable antibodies is reduced. The test results will be accurate if you are not on a diet. It is necessary to eat a small amount of everything for 2–3 weeks to measure your body’s reaction.

Important! If you have a proven allergy to any food, you should not consume it. This is necessary for the accuracy of the test.

Allergen list of 206 parameter-contained FOOD INTOLERANCE package:

• Vegetables: artichoke, avocado, broccoli, potato, beetroot, chicory, courgette, endive, sweet root, fennel, turnip, garlic, mushroom, onion, German turnip, cauliflower, cabbage, swiss chard, eggplant, pepper, tomato, leeks, arugula, lettuce, carrot, sorrel, asparagus, Spinach, pumpkin, horseradish, cucumber, cep, red cabbage, celery, green beans
• Fruits: apple, pineapple, banana, quince, lemon, cherry, strawberry, fig, pomegranate, grapefruit, blueberry, stone fruit, coconut, pear, mango, passion fruit, raspberry, honeydew melon, orange, nectarine, peach, papaya, rhubarb, apricot, cantaloupe, blackberry, plum, grape (white), green lemon
• Fish, seafood: Eel, Golden durbin, Razor clam, Pike, Black scabbardfish, Scallop, Shrimp, Hake, Herring, Lobster, Duck clam, Swordfish, Caviar (black), Blue mussel, Salmon, Mackerel, Morgar, Sole, Oyster, Oysters, Devilfish, Trout, Octopus, Cockles, Anchovies, Sardines, Sea Bream, Sea Bass, Squid, Tuna, Cod, Spiny Bass, Vendace, Redfish
• Dairy products, egg: Edam cheese, Emmental cheese, Gouda cheese, Buttermilk, Yoghurt, Sheep’s milk, Sheep’s cheese, Goat’s milk, Goat cheese, Leerdam cheese, Mozzarella, Parmesan, Roquefort cheese, Swiss cheese, Cow’s milk, Egg white, Egg yolk
• Other foods: Bamboo shoots, Peppermint, Peppermint tea, Yeast, Black tea, Glutamate, Gluten, Chamomile tea, Cocoa, Capers, Coffee, Hops, Flaxseed, Honey, Olive oil, Olive green, Brewer’s yeast, Sesame seeds, Soya milk, Vanilla, Green tea
• Spices: Anise, Bay leaf, Basil, Black pepper, White pepper, Red pepper, Green pepper, Cinnamon, Ginger, Thyme, Dill, Coriander, Cumin, Curry, curcuma, Mustard, Oregano, Hot peppers, Parsley, Paprika, Rosemary, Saffron, Nutmeg, Clove, Cress
• Meat: Lamb, Sheep, Chicken, Quail, Duck, Goose, Beef, Rabbit, Turkey, Pork, Venison, Boar
• Cereals: Barley flour, Wheat bran, Wheat flour, Buckwheat flout, Quinoa, Millet, Corn, Malt, Rice, Rye flour, Spelt, Oatmeal
• Seeds, dried grains: Brazil nut, Date, Walnut, Pine nut, Ground almond, Ground hazelnut, Cashew nut, Macadamia nut, Almond, Raisin, Hazelnut, Sunflower seed, Pistachio, Horse chestnut
• Legumes: White bean, Pea, Chickpea, Lentil, Broad bean, Soya bean

In the case of inhalant (respiratory) allergies, the body’s immune system reacts abnormally to substances in the environment (pollen, mould, dust mites, dust, animal dander).

One of the symptoms is inflammation of the nasal mucosa, commonly known as hay fever.
In allergic asthma, symptoms may include difficulty breathing, coughing, chest pain.
In the case of perennial allergic asthma (dust mites, mould, animal dander), symptoms include sneezing, itchy eyes, runny nose, itchy skin.
The test detects IgE, which is a specific immunoglobulin induced by allergens.

While symptoms of food allergy are caused by the body’s immune system (IgE immunoglobulin response), during food intolerance testing we measure the immunoglobulins (IgG) produced due to effects caused by the digestive system (digestive enzyme problems, altered intestinal peristalsis, increased intestinal wall permeability).
The reaction caused by food allergy is very rapid and the extent of the effect does not depend on the amount of food; thus, its effects are more dangerous. The symptoms can be mild (skin rash, diarrhea, vomiting) or severe (difficulty breathing, choking, and anaphylactic shock affecting the whole body, which can be fatal.)
The onset of food intolerance is much slower and the magnitude of the effect depends on the amount of food consumed.

Symptoms include diarrhea, bloating, headaches, joint problems, pimples.

Our Allergy PLUS package includes blood tests for the most common inhalant (respiratory) and food allergens (IgE). Total IgE level and blood count are also determined as part of the package.

• Allergy panel – Universal:
  white birch, ragweed mix, Timothy grass, mugwort, latex, soybean, rice, codfish, wheat, peanut, egg white, cow’s milk, Aspergillus, Cladosporium, Alternaria, Dog, Cat, Cockroach mix, Mite Farinae, Mite Pteronyssinus
• Allergy test: Total immunoglobulin E (IgE)
• Blood count with 22 parameters: Blood count: white blood cell (WBC), red blood cell (RBC), hemoglobin (HGB), hematocrit (HCT), mean cell volume (MCV), mean cell (MCH), mean cell hemoglobin concentration (MCHC). Differential count parameters (expressed in % and absolute value): neutrophils (NEUT), lymphocytes (LYMPH), monocytes (MONO), eosinophils (EOS), basophils (BASO), large unstained cells (LUC). Thrombocyte parameters: thrombocyte/platelet (PLT), mean platelet volume (MPV), platelet distribution width (PDW), plateletcrit (PCT).

Celiac disease is a systemic autoimmune disease caused by the gluten proteins in dietary intake of cereal grains. In case of celiac disease, antibodies are produced against gluten, endomysium (connective tissue) and tissue transglutaminase (an enzyme produced in the gut). These antibodies are detected by laboratory screening. The first test recommended for suspected celiac disease is anti-tissue transglutaminase (anti-tTTG), which has a high sensitivity and specificity in untreated patients. The gluten-free diet should not be followed before the test, as this will cause a false negative result!

The most typical symptoms of celiac condition are fatty stools, bloated, thin abdomen (tubby), loss of appetite, low weight with weight loss or normal eating, migraines, irritability, loss of height and weight in children, abdominal pain, deficiencies (protein, trace elements, vitamins), severe anemia, and constipation in adults. However, the disease may not present with the usual symptoms but in a less typical way. These include stunted growth, iron deficiency anemia, malformations of tooth enamel, hair loss, frequent miscarriages, skin symptoms, depression, osteoporosis, delayed puberty, late first menstruation, absence or non-patterning of menstruation. Failure to conceive or spontaneous and recurrent miscarriages, low birth weight and premature birth may also be caused by celiac disease. In addition, if menopausal symptoms appear between the ages of 35 and 40 (early menopause), it is also worth having a screening test for celiac disease. Liver enzyme elevation of unknown origin may also be due to celiac disease.

• Anti-Tissue-Transglutaminase screen: anti-tissue-transglutaminase antibody
• Inflammatory parameters: erythrocyte sedimentation, C-reactive protein – ultra-sensitive (CRP)
• Blood count with 22 parameters: Blood count: white blood cell (WBC), red blood cell (RBC), hemoglobin (HGB), hematocrit (HCT), mean cell volume (MCV), mean cell (MCH), mean cell hemoglobin concentration (MCHC). Differential count parameters (expressed in % and absolute value): neutrophils (NEUT), lymphocytes (LYMPH), monocytes (MONO), eosinophils (EOS), basophils (BASO), large unstained cells (LUC). Thrombocyte parameters: thrombocyte/platelet (PLT), mean platelet volume (MPV), platelet distribution width (PDW), plateletcrit (PCT).

Celiac disease may have non-specific general laboratory signs, which refer to malabsorption; thus, routine laboratory tests may show reduced levels of hemoglobin, iron, total protein, albumin, cholesterol or blood glucose. Liver function can also be impaired by untreated celiac disease, so liver function tests are recommended for newly diagnosed gluten intolerant people. The laboratory package includes tests for all these parameters.

• Liver function: gamma-glutamyl transferase (GGT), aspartate aminotransferase (AST), alanine aminotransferase (ALT)
• Inflammatory parameters: erythrocyte sedimentation, C-reactive protein – ultra-sensitive (CRP)
• Minerals and trace elements: iron (Fe)
• Vitamins: folic acid
• Function of the hematopoietic system: iron (Fe), ferritin, transferrin (Trf), folic acid, total iron-binding capacity
• Fat metabolism: cholesterol, LDL cholesterol (LDL), HDL cholesterol (HDL)
• Carbohydrate metabolism: glucose (GLU, fasting)
• Protein metabolism: albumin (ALB), total protein (TP)
• Blood count with 22 parameters: Blood count: white blood cell (WBC), red blood cell (RBC), hemoglobin (HGB), hematocrit (HCT), mean cell volume (MCV), mean cell (MCH), mean cell hemoglobin concentration (MCHC). Differential count parameters (expressed in % and absolute value): neutrophils (NEUT), lymphocytes (LYMPH), monocytes (MONO), eosinophils (EOS), basophils (BASO), large unstained cells (LUC). Thrombocyte parameters: thrombocyte/platelet (PLT), mean platelet volume (MPV), platelet distribution width (PDW), plateletcrit (PCT).

Around 10 percent of people with celiac disease have autoimmune thyroid disease. Compared to the general population, they are 4.4 times more likely to develop Hashimoto’s thyroiditis and 2.9 times more likely to develop Graves’ disease. If thyroid problems and coeliac disease co-exist, the specialist prescribes medication, which, together with a gluten-free diet, can relieve the patient of the discomfort and symptoms. The package includes tests for thyroid hormones and autoantibodies, in addition to the tests included in the Laboratory testing for diagnosed Celiac disease package.

• Liver function: gamma-glutamyl transferase (GGT), aspartate aminotransferase (AST), alanine aminotransferase (ALT)
• Inflammatory parameters: erythrocyte sedimentation, C-reactive protein – ultra-sensitive (CRP)
• Minerals and trace elements: iron (Fe)
• Vitamins: folic acid
• Function of the hematopoietic system: iron (Fe), ferritin, transferrin (Trf), folic acid, total iron-binding capacity
• Fat metabolism: cholesterol, LDL cholesterol (LDL), HDL cholesterol (HDL)
• Carbohydrate metabolism: glucose (GLU, fasting)
• Protein metabolism: albumin (ALB), total protein (TP)
• Thyroid function: free triiodothyronine (FT3), free thyroxine (FT4),
• Regulation of thyroid hormones: thyroid stimulating hormone (TSH), anti-thyroid peroxidase antibody (anti-TPO)
• Blood count with 22 parameters: Blood count: white blood cell (WBC), red blood cell (RBC), hemoglobin (HGB), hematocrit (HCT), mean cell volume (MCV), mean cell (MCH), mean cell hemoglobin concentration (MCHC). Differential count parameters (expressed in % and absolute value): neutrophils (NEUT), lymphocytes (LYMPH), monocytes (MONO), eosinophils (EOS), basophils (BASO), large unstained cells (LUC). Thrombocyte parameters: thrombocyte/platelet (PLT), mean platelet volume (MPV), platelet distribution width (PDW), plateletcrit (PCT).