Zonulin

General information:

What is zonulin?

Epithelial cells in the intestinal mucosa are connected together by special tight junctions. These connections close the spaces between the epithelial cells and ensure the preservation of the intestinal barrier. These connections are regulated in various ways, including by the protein zonulin.

Food intolerance, which is also associated with intestinal permeability disorders, is often secondary and is the result of chronic inflammatory processes in the intestine. The resulting inflammation damages the intestinal mucosa and changes intestinal permeability. At the same time, additional contacts with food allergens that can pass through the mucous membrane increase the risk of intolerance.
Enzymes such as diamine oxidase (DAO) and lactase are also synthesized in the intestinal epithelium, therefore morphological changes in the intestinal mucosa caused by inflammation also lead to reduced synthesis of these essential enzymes. Therefore, secondary DAO deficiency (secondary histamine intolerance) or secondary lactose intolerance are often caused by chronic inflammatory bowel disease.

When should we test zonulin?

Abdominal swelling
Sensitivity to certain foods such as dairy products, nuts and others
General fatigue
Chronic diarrhea
Presence of autoimmune diseases (thyroiditis, rheumatoid arthritis, Crohn's disease, HUK, celiac disease)
Multiple sclerosis
Diabetes
Smokers
Overweight patients
Which foods stimulate the formation of zonulin?
Higher levels of zonulin are observed in patients consuming grains such as wheat, spelt, rye, oats.
Although these foods are considered part of the healthy menu, they should be consumed carefully.
Another very important factor is the state of dysbiosis (disrupted microbiome, increased amount of yeast-like fungi).
More studies in people consuming gliadin/gluten foods show that zonulin levels are elevated. This is possible even in people who do not have gluten enteropathy genetically.

How to reduce zonulin levels?

- to reduce the consumption of gluten

- to normalize the intestinal microflora

- reduce the consumption of sugars

- daily consumption of rich fermentation products such as sauerkraut, kefir, Bulgarian yogurt.

- intake of appropriate pro- and prebiotics

Sample required:

Stool in sterile container.If you are not able to bring it promtly to the lab, please keep it in the fridge.

Key words:

zonulin