METHOD AND KIT FOR THE DIAGNOSIS AND MONITORING OF SENSITIVITY AND INTOLERANCE TO FOODS

摘要

The present invention relates to a method of extracorporeal diagnosis of food sensitivity or intolerance to gluten in a patient, comprising the following steps in sequence: - providing a sample of peripheral blood from the patient, or from mononuclear cells (PBMC) peripheral blood derived from the patient's blood; - adding at least one food containing gluten to a portion of the peripheral blood sample; - adding at least one gluten-free protein extract to at least another portion of the peripheral blood sample; - letting the thus added portions of the sample to rest for a predetermined time; - measuring the amount of at least one chemokine produced in the samples after the resting interval, the at least one chemokine being selected from the group comprising CXCL10 (IP10), CXCL9 (MIG) and CXCL11 (l-TAC); - determining a reference value (PG) related to the chemokine production caused by gluten, based on the amount of chemokine produced in the portions of the sample, and - checking whether the reference value (PG) is greater than a maximum threshold value or lower than a minimum threshold value, or is an intermediate value.