A new blood test developed in Australia promises to make a breakthrough in the diagnosis of celiac disease, allowing its presence to be detected without having to reintroduce gluten into the diet. In fact, the test allows us to identify the autoimmune disease triggered by gluten intake even in patients who follow a diet strictly devoid of the protein complex of wheat, barley and rye.
A real godsend that would help those who suspect they have celiac disease avoid the typical symptoms and ailments caused by the intake of the protein. Traditionally, in fact, the diagnosis of celiac disease requires blood tests and often intestinal biopsies (the latter are essential in many regions in order to access monthly financial support through vouchers).
To be reliable, however, these tests require regular gluten consumption over a long period of time. This means that many people who fear they have celiac disease prefer to stop introducing gluten into their diet as soon as the symptoms appear, avoiding such tests so as not to feel ill and lose further weight and in fact remaining without a concrete diagnosis.
How the new test works
The test is based on a simple blood sample and detects the release of interleukin-2 (IL-2), an immune marker associated with celiac disease, discovered in 2019 by researchers at the Walter and Eliza Hall Institute (WEHI) in Parkville, in collaboration with Dr. Robert Anderson of Novoviah Pharmaceuticals.
In celiacs, IL-2 levels increase after exposure to gluten, but the new test allows us to simulate this provocation “in a test tube”, detecting the marker even without the patient actually eating gluten. In practice, the blood is stimulated in the laboratory and the release of IL-2 indicates the presence of the disease, without causing physical symptoms.
The aim is to make the test available within two years
In a study published in Gastroenterologyblood samples from 181 people were analyzed, including celiac patients on a gluten-free diet, active celiacs, subjects with non-celiac gluten sensitivity, and healthy controls. The test showed a sensitivity of up to 90% and a specificity of 97%, confirming its effectiveness even in the most rigorous patients in following the diet. According to Dr. Olivia Moscatelli, first author of the study, the intensity of IL-2 release can also predict the severity of symptoms, offering valuable information on the individual response to gluten without exposing the patient to suffering.
The WEHI team is now working with Novoviah Pharmaceuticals to further validate the test, with the aim of making it available for clinical use within the next two years. This innovation promises to simplify and speed up the diagnosis of celiac disease, allowing many to be certified celiac without having to reintroduce gluten and thus eliminating health risks.
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