INTOLERANCE
A food intolerance is an adverse reaction of our body towards certain foods. Genetic tests for food intolerances must always be preceded and accompanied by a specialist visit involving the nutritionist and, in some cases, also the allergist or gastroenterologist.
After having correctly identified the symptoms, and reconstructed the person's history, before starting a regimen of exclusion of certain foods it is useful to resort to carrying out specific tests.
Generally the complaints are of an intestinal nature, such as diarrhea and meteorism, or dermatological, such as skin rashes and eczema, or linked to poor absorption of nutrients with tiredness, migraine or altered blood values.
Genetic tests have no contraindications, the results remain constant so it is not necessary to repeat them in the course of life, they are not influenced by habits or drugs taken, and they do not require any preparation for execution of the exam.
Celiac disease is an autoimmune disease, induced by an immune reaction, in the intestine, towards a gluten protein (Gliadin) contained in wheat, barley and rye.
It is important to underline that the test has a negative predictive value, i.e. the non-finding of the variants of interest almost totally excludes the possibility of developing celiac disease over time.
TO WHOM THE TEST IS DEDICATED
The test is dedicated:
• to those who have a family member affected by Celiac disease
• who, after serological tests, has received a dubious diagnosis of Celiac Disease
• to those suffering from gastrointestinal symptoms, hepatitis, irritable colon
• to those suffering from iron anemia, osteoporosis, dermatitis, chronic fatigue
• to those who lose weight for no apparent reason
Lactose intolerance is the inability to digest the sugar found in milk.
The lactose intolerance test indicates whether the subject has or will develop a reduction in the activity of the lactase enzyme on a genetic basis.
The genetic test differs from the Breath test in that the latter verifies whether lactose malabsorption is present, but is not able to decide whether the cause is genetic or secondary. Furthermore, no preparation is required for the genetic test and the result is not influenced by external factors and lifestyle habits.
TO WHOM THE TEST IS DEDICATED
The test is recommended for all those with typical intestinal symptoms of lactose malabsorption (nausea, bloating, cramps, bloating, intestinal disorders or skin rashes).
There is a pathology that prevents you from eating fruit, vegetables and foods containing fructose in general: it is called hereditary fructose intolerance. The disease is caused by the mutation of a gene called AldoB¸ which synthesizes an enzyme essential for being able to use fructose for energy purposes in the liver.
After ingestion of fructose, symptoms such as bloating, nausea, vomiting, diarrhea, abdominal pain, and hypoglycemia may occur.
TO WHOM THE TEST IS DEDICATED
The test is recommended for children of weaning age, and for all those who need to investigate their fructose intolerance, even as part of a diagnostic process of symptoms not otherwise explained.
Coffee intolerance
Individuals who carry two copies of the fast metabolizing allele are extensive caffeine metabolizers, while people who carry even one copy of the poor metabolizing allele are poor metabolizers.
The test is able to identify the predisposition of an individual to be a fast or slow metaboliser, above all with a view to preventing possible pathologies or disorders.
TO WHOM THE TEST IS DEDICATED
The test is dedicated to all regular consumers of coffee, or drinks and foods containing caffeine.
Nickel is a heavy metal that is highly resistant to air and water.
It is a ubiquitous element used for the manufacture of costume jewellery, metal fashion accessories in general, keys, glasses, crockery, coins, ceramics, food colourants, detergents, soaps and cosmetics.
However, foods represent the main source of contact with nickel and plant products are particularly rich in it.
Hypersensitivity reactions to nickel are of various nature: cutaneous (dermatitis) or systemic (abdominal swelling, nausea, headache).
TO WHOM THE TEST IS DEDICATED
Knowing your predisposition through the test is therefore important to better understand your body and choose a correct diet. The test is useful for all those who wish to investigate their sensitivity to nickel, even as part of a diagnostic process of symptoms not otherwise explained.
Ethanol (CH3-CH2-OH), ie ethyl alcohol, is a small molecule made up of two carbon atoms, extremely soluble in both water and lipids.
Besides water, ethyl alcohol is the main component of alcoholic beverages. Sensitivity to alcohol arises from the inability to correctly metabolize the quantities taken due to a genetic defect which limits the production of the enzymes involved in the process.
For these reasons, the test can help you understand if you have difficulty metabolizing ethanol or if you have an increased tendency to consume alcohol.
TO WHOM THE TEST IS DEDICATED
The test is useful for those who habitually consume alcohol.
Sulphites are substances used as preservatives.
In healthy individuals, at doses commonly used in the food industry, sulfur dioxide is considered a safe additive. Despite this safe use, sulfur dioxide and sulphites may be poorly tolerated by persons "hypersensitive to sulphites". The test helps to identify predisposed subjects for whom even modest quantities can trigger reactions of low tolerability to these substances, for example bronchospasm and other allergic reactions.
TO WHOM THE TEST IS DEDICATED
The test is dedicated to those who present otherwise unjustified symptoms and, in general, to all those who wish to understand whether they may develop hypersensitivity reactions due to the consumption of sulphites.
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268.40 euros