UPCOMING EVENTS: VII INTERNATIONAL CONGRESS OTTO H. WARBURG – 11 MAY 2024

UPCOMING EVENTS: VII INTERNATIONAL CONGRESS OTTO H. WARBURG – 11 MAY 2024

GENETICS CONDITIONS NUTRITION

The Myi4 food intolerance test by Overgenes

The Myi4 food intolerance test analyses the presence or absence of the risk markers involved in 4 types of intolerance:

Permanent gluten intolerance (celiac disease):

  • HLA‐DQA1
  • HLA‐DQB1

Lactose intolerance when the body stops producing lactase (lactase non-persistence):

  • MCM6

Hereditary fructose intolerance (study of the most frequent mutations present in more than 92% of the cases diagnosed in the world population):

  • ALDOB

Histamine intolerance (food histaminosis):

  • AOC1
  • HNMT

Why is it advisable to take the Myi4 test?

The symptoms of the intolerances (gluten, lactose and fructose) are very similar. On the other hand, histamine intolerance has a wide variety of symptoms that make it difficult to identify. This is why this genetic analysis allows us to determine the origin of the symptoms in order to treat them in a personalised and effective way. Studying how food groups affect each individual could even prevent the onset of symptoms through early diagnosis.

Non-invasive

Once in a lifetime

Scientific evidence

Food intolerance

Introducing the Myi4 test

  • Myi4 is the only genetic test that can determine the risk of gluten, lactose (lactase non-persistence), fructose and histamine intolerance in a single test.
  • It is a non-invasive test. The DNA is obtained from a saliva sample, is completely painless and is suitable for any person of any age.
  • It is performed once in a lifetime, genetics does not change.
  • Myi4 analyses genetic markers with scientific validity.
  • Innovative technology that offers greater precision and depth in the results.
  • Once the sample has been received in the laboratory, you will receive your results within a maximum of 20 days.

Who is it aimed at?

The Myi4 test is recommended for all professionals whose patients present gastrointestinal symptoms and do not know the cause.

The test is also recommended for people with a clinical suspicion of lactose, fructose, gluten, histamine intolerance or a history of food intolerance.

What are food intolerances?

A food intolerance is an adverse reaction of the body caused by the consumption of certain foods. The most common symptoms of intolerance are headache or stomach pain, diarrhoea, excess weight, chronic fatigue, joint inflammation and skin problems. Eating foods containing substances to which we are intolerant gradually leads to severe health problems. Unfortunately, a large percentage of the population remains undiagnosed.

TO FEEL GOOD AND ENJOY EATING THANKS TO MYI4

Some symptoms of food intolerances

In addition to the main symptoms, these intolerances are associated with different symptoms that disappear with an appropriate diet; some of them are:

  • Diarrhoea, abdominal pain, indigestion, gas, bloating, abdominal distension, frequent, soft and very bad smelling stools.
  • Lack of appetite, anorexia, anaemia and weight loss.
  • Psoriasis, dermatitis herpetiformis, hair loss and weak nails.
  • Male and female infertility, irregular periods, early onset of menopause, etc.
  • Muscle cramps, fibromyalgia, bone and joint pain and osteoporosis.
  • Coordination and movement problems, ataxia due to gluten.
  • Headaches, migraines, fatigue, irritability and depression.
  • Type 1 diabetes, autoimmune hepatitis, rheumatoid arthritis, systemic lupus erythematosus and Sjögren’s syndrome.
  • Addison’s disease. In children, it is also associated with reduced growth and weight gain.
  • Fructose intolerance leads to hypoglycaemia and fructose consumption can cause irreversible liver and kidney damage.
  • Histamine intolerance can cause a wide range of symptoms, which can vary from person to person: gastrointestinal, respiratory, cardiovascular, reproductive, skin and nervous system symptoms.

Celiac disease

Celiac disease is an autoimmune pathology with a genetic predisposition, determined by several alleles of the HLA system. The presence of these alleles causes an adverse reaction to gluten in some people. Gluten is a protein found in wheat, rye, barley and products derived from these cereals.

Celiac disease is characterised by atrophy of the villi of the intestinal mucosa and malabsorption of nutrients due to exposure to gluten, leading to malnutrition and intestinal problems, among others.

Lactose intolerance

Lactose (milk sugar) intolerance is very common, usually caused by a lactase deficiency (hypolactasia) that is acquired with age. When the activity of this enzyme is very low, lactose cannot be digested, causing abdominal pain, flatulence and diarrhoea. The decrease in lactase production with age is genetically determined.

Hereditary fructose intolerance (HFI) or fructosemia

IHF is a genetic disease in which there is a deficiency of aldolase B, an enzyme that allows the metabolisation of fructose. This disease prevents the proper digestion of any food containing fructose, sucrose or sorbitol. Consumption of foods containing these substances can lead to severe hypoglycaemia and severe liver and kidney failure.

Histamine intolerance

Histamine intolerance is a disease caused by the body’s inability to break down histamine. It accumulates in the plasma and binds to histamine receptors throughout the body, causing a wide range of symptoms affecting various organs. Histamine degradation is carried out in the intestine by the enzymes DAO and HNMT, whose activity and degradation capacity is affected by genetics.

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