If you have difficulty in gaining weight, often get diarrhoea, are losing weight for no apparent reason or feel unwell after eating wheat, oats, rye and barley-based foods, you may be reacting to gluten.

Gluten is part of the protein found in some grains namely wheat, oats, rye and barley. It is the part of the grain that binds the dough in baking. When a person has a sensitivity to gluten, it is normally called Coeliac disease.

Much of what we eat is absorbed through the surface of the small intestine via the villi. These are tiny finger-like fronds that line the wall of the small intestine. It is through these that food is absorbed into the bloodstream and so into the body. In Coeliac disease, gluten flattens the villi and so they become less able to absorb food nutrients into the blood. If Coeliac disease goes undiagnosed or untreated for a long time a person can start showing signs of malnourishment and nutrient deficiencies. The damage to the villi, however, can be reversed by omitting gluten from the diet.

When ordering this test you will receive a special kit, with full instructions, that will enable your practice nurse or doctor to take a small quantity of blood. This is sent directly to the laboratory and when analysed you will be sent the results.

So if you want to find out if you are sensitive to gluten and what you should do if you are, then this would be a good test for you to take.