COMING SOON : Gluten testing in Christchurch

Gluten intolerance and celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley and rye. Over time, the immune reaction to eating gluten creates inflammation that damages the small intestines lining leading to complications including the malabsorption of some nutrients. Some interesting facts about this include:

• Environmental, genetic and immunologic factors are involved in the pathogenesis of celiac disease.*
• Symptoms can develop at any age but coeliac disease is most commonly diagnosed between the ages of 40 and 60 years.*
• Global prevalence of coeliac disease is around 1% with higher frequency in females. Interestingly the highest rates are in North Africa and Finland.*
• The increase in Coeliac disease is partially due to increase in awareness and testing but there has also been a true rise in prevalence over time. Many researchers believe that decreased diversity in the gut microbiome could be a contributing factor to coeliac disease. This decreased diversity compared to our ancestors, is likely to occur due to use of antibiotics, and/or low food diversity.*
• “Gluten free” is globally accepted as being 20 parts per million (ppm) or less. In NZ and Australia for a product to be classified as “gluten free” it must contain less than 3 ppm.*

In response to market needs, Hill Labs will soon be testing gluten in our new, fit-for-purpose Christchurch facility located at Print Place with an improved TAT of three working days.

For more information about this service, please don’t hesitate to get in touch. Email micro.csm@hill-labs.co.nz or contact our Client Service Managers on 0508 Hill Labs (44 555 22).

Sources:* Coeliac Disease Foundation (US) and Coeliac NZ