The i4 food intolerance test from Gen-T

Analyzes the presence or absence of risk markers involved in 4 types of intolerances:

Why is it recommended to perform the i4 test?

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

Who is it addressed to?

The i4 Intolerance test is recommended for all those people who present gastrointestinal symptoms and do not know the cause.

This is also recommended for people with clinical suspicion of an intolerance to lactose, fructose, gluten, histamine, or with a history of food intolerances.

What are food intolerances?

A food intolerance is an adverse reaction of the body caused by the consumption of certain foods. The most common intolerance symptoms are headache or stomach pain, diarrhea, being overweight, chronic fatigue, joint inflammation and skin problems. Eating foods with substances for which we are intolerant gradually causes severe health problems. Unfortunately, there is a large percentage of the population undiagnosed.

We present the i4 Intolerance test

Genetic test

i4 is a genetic test which allows determining the risk of suffering intolerance to gluten, lactose (lactase non-persistence), fructose and histamine in the same analysis.

Non invasive

i4 is a test non-invasive. ADN is obtained from a saliva sample, in a completely painless way and is suitable for any person and age.

Only once

It is performed once in a lifetime, genetics does not change.

Innovative Technology

It offers greater precision and depth of results.

Delivery of results

You will have your results report in 6 weeks.

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:

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

Celiac disease is characterized by atrophy of the villi of the intestinal mucosa and poor absorption of nutrients due to exposure to gluten, which leads to malnutrition and intestinal problems, among others.

Lactose (milk sugar) intolerance is very common, generally 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 diarrhea. The decrease in lactase production with age is genetically determined.

HFI is a genetic disease in which there is a deficiency of aldolase B, an enzyme that allows the metabolism of fructose. This pathology prevents the correct digestion of any food that contains fructose, sucrose or sorbitol. Consumption of foods with these substances can cause severe hypoglycemia and severe liver and kidney failure.

Histamine intolerance is a disease caused by the body's inability to break down histamine. In this way, it accumulates in the plasma and binds to histamine receptors throughout the body, causing very diverse symptoms that affect 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.