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Any Gene Test Experts Around?

Frankys Mum

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Frankys Mum Newbie
Frankys Mum
Posted

Hello gluten-free experts, I know gene tests aren't necessarily all that relevant to celiac diagnosis but in my case they are more so because my son has a high chance of inheriting a gene from his other parent, and I'm IgA deficient and had questionable biopsy results *sigh* I also find all this stuff really interesting so enjoy reading up on it for curiosities sake!

I just wondered if any experts were able to explain what the relevance of the 'key' is in results that state:

DQA1*03MN

Key: MN = 01/02/03

Some of my other results are just one number without a key (02:01 for example) but does this result mean "03:01 and 03:02 and 03:03" or "03:01 or 03:02 or 03:03" ?

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SMRI Collaborator
SMRI
Posted

I hope someone knows how to read the gene testing :D.  I still don't know what mine really say other than they are positive. I even asked my GI yesterday and she said that the reporting above is the molecular reporting and she's not sure why they do it that way and really couldn't tell me what they actually meant, other than I was positive for the gene pairs.

kareng Grand Master
kareng
Posted

Could you put the other gene test results? Seems like there should be more than just this?   For Celiac you should have DQ2 and DQ8 looked for.  Or were they negative?

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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