Lab test

Gluten Allergy Test - IgE Allergy Testing

A gluten allergy test uses a blood sample to measure allergen-specific IgE antibodies against gluten proteins, which are found in grains such as wheat, rye, and barley and appear in some processed foods as an additive.

Typical price

From $29

Results

1-3 business days

Preparation

See preparation notes below

Sample

Blood draw or sample collection at a local center

A gluten allergy test uses a blood sample to measure allergen-specific IgE antibodies against gluten proteins, which are found in grains such as wheat, rye, and barley and appear in some processed foods as an additive. This is an allergy screen for an IgE-mediated reaction and is not a test for celiac disease, which involves a different immune pathway. A provider may order it after symptoms that follow gluten-containing foods, or alongside wheat and grain testing. The result is a screening tool read with symptoms and medical history.

• Wheat-specific IgE Antibodies produced against wheat proteins; used to assess sensitization to a gluten-containing grain.
• Rye-specific IgE Antibodies produced against rye proteins; used to assess sensitization to a gluten-containing grain.
• Barley-specific IgE Antibodies produced against barley proteins; used to assess sensitization to a gluten-containing grain.

• People who develop hives, itching, or swelling after eating wheat, rye, or barley
• Individuals with digestive upset, bloating, or diarrhea after gluten-containing foods
• Those with eczema or skin reactions that flare after grains
• People being evaluated for a possible IgE food allergy rather than celiac disease
• Anyone who has reacted to baked goods, pasta, or cereal products

• No fasting is required for this IgE allergy test
• The blood sample can be collected at any time of day
• Tell the provider about all medications you take
• No special diet is needed beforehand

Each grain marker is reported with its own IgE value or class. An elevated wheat, rye, or barley result may indicate sensitization, but sensitization does not always mean a person will react when eating that grain. A low or undetectable level makes an IgE allergy less likely and does not address celiac disease or non-celiac gluten sensitivity. Because these grains share some proteins, a provider may consider cross-reactivity. Discuss results with a healthcare provider before removing gluten from your diet.

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