Your Results. Your Matching Diet Type - Mediterranean Diet. Your Gluten Sensitivity Trait - Low Risk

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2 Personal Details Name: Sample Patient DOB: Jan 1, 1991 Sex: Male Ethnicity: Caucasian Report Date: N/A Received Date: Sep 20, 2017 Ordering Healthcare Professional John Smith M.D sorrento valley blvd Ypsilanti, MI US RESULTS SUMMARY PAGE 3 Laboratory Info Accession #: H Activation Code: PGTST-GLUTD Specimen Type: Buccal Swab Collected Date: Sep 19, 2017 Test Results Reviewed & Approved by Laboratory Director: Nilesh Dharajiya, M.D. Your Results Your Matching Diet Type - Mediterranean Diet Eat a Mediterranean diet, which is focused on healthy fats, instead of a low fat, low carbohydrate or other diet. More Information on Pg. 5 Your Gluten Sensitivity Trait - Low Risk People with your genotype are at a low risk to develop celiac disease, which is one type of gluten sensitivity. This test does not directly measure gluten sensitivity. While you are very unlikely to develop celiac disease, this genotyping result cannot rule out that you could have other risk factors for non-celiac gluten sensitivity (NCGS) or non-celiac wheat sensitivity (NCWS). More Information on Pg. 7 Protected Health Information Laboratory Director: Nilesh Dharajiya, M.D. CLIA Number: 05D sorrento valley blvd, Easton, NH PAGE 3 of 11

3 IMPORTANT INFORMATION PAGE 4 SCIENTIFIC STRENGTH RATING SYSTEM The genetic markers and studies selected for this report represent the best and most recent genetic research in diet, nutrition, exercise and weight-related health conditions. Some research can be described as stronger than others based on the size of the population studied and whether the outcome has been replicated. Due to the current state of scientific research on the genetics of diet, exercise and nutrition, most of the studies referenced in your report are based on individuals of Caucasian ethnicity. While we all have the same genes, there are genetic and non-genetic factors in different ethnicities that might yield different outcomes for non-caucasian populations. Your report includes a star system, described below, to rate the strength of the research evidence for the genetic marker and the associated result. Results derived from a large study of approximately 2,000 or more people, with at least one additional study showing the same results (replication study). Results derived from a moderately-sized study of at least 400 people, with or without a replication study. Small study of less than 400 people in some cases, with other small replicated studies. Results in this category are preliminary, but pass our criteria for statistical significance. Results in this category should be considered extremely preliminary. Protected Health Information Laboratory Director: Nilesh Dharajiya, M.D. CLIA Number: 05D sorrento valley blvd, Easton, NH PAGE 4 of 11

4 PAGE 5 MATCHING TYPE Your diet has been selected by looking at many genes associated with your body's response to different types of foods 1,2,3,4,5,6, and your genetic risk for health conditions such as elevated LDL (bad) cholesterol, decreased HDL (good) cholesterol, elevated triglycerides or elevated blood sugar 7,8 and more. The personal recommendation determines a type of diet that best suits your genetics. Your results suggest which one of the following diets is best for you: Low Fat, Low Carb, Mediterranean or a Balanced Diet. YOUR RESULT MEDITERRANEAN Your genotype is associated with weight loss or other health benefits from a Mediterranean diet, rich in healthy monounsaturated fats. YOUR RELATED GENES Gene Tested Your Genotype Scientific Strength ABCA1-rs G/G ABCG8-rs C/T ADCY5-rs A/G ADIPOQ-rs A/G ADRA2A-rs G/G ANGPTL3-rs A/C ANGPTL4-rs G/A APOA2-rs5082 T/T APOB-rs G/A APOB-rs A/A CELSR2-rs G/G CETP-rs C/C CRY2-rs C/C FADS1-rs T/T FADS1-rs T/T FTO-rs T/A G6PC2-rs G/G GALNT2-rs A/A GCK-rs G/A GCKR-rs G/G GCKR-rs C/C GLIS3-rs C/A HMGCR-rs C/T HNF1A-rs C/C HNF4A-rs C/C INTERGENIC-rs G/G Gene Tested Your Genotype Scientific Strength KCTD10-rs G/G KCTD10-rs G/G LCAT-rs G/G LDLR-rs G/G LIPC-rs C/C LIPC-rs C/C LIPG-rs C/T LPL-rs G/G MADD-rs A/T MAFB-rs C/T MLXIPL-rs C/C MMAB-rs G/G MTNR1B-rs C/C NCAN-rs T/T NCAN-rs C/C PCSK9-rs T/C PLTP-rs7679 T/C PPARG-rs C/G PROX1-rs T/T SLC2A2-rs T/T TCF7L2-rs C/T TRIB1-rs T/T TTC39B-rs A/A XKR6-rs A/A ZNF259-rs C/C LOW CARB LOW FAT BALANCED YOUR RESULT MEDITERRANEAN Non starchy vegetables, high-quality proteins and healthy fats Lean protein, fiber-rich vegetables, grains, fruit and healthy fats Balance of healthy fats, carbohydrates and proteins Fish, monounsaturated fats, low glycemic/high fiber vegetables, fruit, grains and legumes Protected Health Information Laboratory Director: Nilesh Dharajiya, M.D. CLIA Number: 05D sorrento valley blvd, Easton, NH PAGE 5 of 11

5 PAGE 6 MEDITERRANEAN The Mediterranean diet promotes a way of eating that supports heart health. Typically, Mediterranean diets are exceptionally low in trans fat, low in saturated fat, and rich in fiber, starch, nutrients, phytochemicals and unsaturated fats all of which support good health. This specific dietary plan focuses on whole grains, fruits, vegetables, legumes, nuts, fish, low-fat dairy product and healthy fats. Focus on strongly colored fruits and vegetables with bold flavors, as well as on consuming whole grains, such as rolled oats, quinoa, brown rice and amaranth. For your protein intake, incorporate legumes, fish (and other seafood), and limit your red meat consumption to about 3 ounces or less, 2 to 3 times per week. Regarding fats and oils, it s best to choose plant-based fats and consume animal fats in moderation. Processed and highly refined foods and fats, as well as added sugars, should be avoided. Food recommendations are suitable if you wish to follow a glutenfree diet. TYPES OF FAT IN YOUR Acting as an important part of any diet and a source of energy, fat provides flavor to your diet, but more importantly, it is a vital element in the absorption of fat-soluble vitamins such as vitamins A, D, E and K. The two major types of fat include saturated and unsaturated (polyunsaturated and monounsaturated) fats. In order for your body to function normally, you need to maintain a consistent and balanced supply of saturated and unsaturated fats. A third type of fats consists of hydrogenated fats, which are processed fats that are not found naturally, such as in margarine and fried fast foods. Hydrogenated fats may also contain trans fatty acids and are generally unhealthy and should be avoided. Fruits and Vegetables Eat bright colors and bold flavors Consume a variety of colors Try to eat 9 servings of fruits and vegetables per day Leafy green veggies are optimal Limit store-bought fruit juice to 1/2 cup per day (no sugar or sweetener) Grains and Starchy Vegetables Focus on a variety of whole grains Avoid processed and refined grains Protein Foods Eat at least a 1/2 to 1 cup of legumes per day Limit red meats to 3 ounces or less a few times per week Eat fish or other seafood at least 4 to 5 times per week Remove all visible fat and skin from meat, fish and poultry Prepare meat by baking, broiling, steaming or poaching Avoid frying meat Milk Products Plain Greek-style yogurt is optimal Avoid milk product with added sugar Limit cheese Fats and Oils Avoid hydrogenated and trans fat Limit saturated fat General Minimize or avoid added sugars and foods with added sugar. This is especially important if you are trying to lose weight or control your blood sugar levels, or if your triglyceride levels are elevated Beef Veal Lamb Pork Lard Butter SATURATED FAT Milk Cheese Cream Coconut Oil Poultry (dark meat) HYDROGENATED FAT Margarine (stick) Highly Processed Foods Most Fast Foods Shortening Fried Foods Foods Containing Trans Fats UNSATURATED FAT Polyunsaturated Cold Water Fish Walnuts Almonds Flaxseed Chia Seed Pumpkin Seed Evening Primrose Oil Borage Seed Oil Nuts and Seeds Poultry and Eggs Monounsaturated Avocados Nuts Olives Extra Virgin Olive Oil Protected Health Information Laboratory Director: Nilesh Dharajiya, M.D. CLIA Number: 05D sorrento valley blvd, Easton, NH PAGE 6 of 11

6 FOOD REACTIONS PAGE 7 FOOD REACTIONS GLUTEN SENSITIVITY (CELIAC) Gluten is a protein found in certain grains including wheat, barley, and rye. Apart from dietary sources, gluten can be found in many consumer products such as medications, vitamins, or lip balms. Gluten sensitivity is triggered by eating gluten, which leads to intestinal symptoms and sometimes a rash that generally improve once the gluten-containing foods are removed from the diet. Individuals having gluten sensitivity may experience discomforts including abdominal pain, gas and tiredness, and other symptoms. There are basically two types of gluten sensitivity: 1) Celiac disease (CD), and 2) non-celiac gluten sensitivity (NCGS) or non-celiac wheat sensitivity (NCWS). CD-based gluten sensitivity is a digestive disorder that damages the small intestine. CD is the most common genetically-predisposed food intolerance, affecting approximately 1 in 100 individuals of the general population 9. CD can cause long-term digestive problems resulting from the wrong absorption of many different nutrients. This condition can develop at any age, usually in childhood first, and affected individuals benefit from lifelong avoidance of gluten in their diet 10. This condition has strong family heritability and can be determined by genetic markers in the HLA-DQA1 and HLA-DQB1 genes in almost 100% of cases; whereas NCGS or NCWS have minimal association with other HLA gene markers 11. YOUR RESULT LOW RISK People with your genotype are at a low risk to develop celiac disease YOUR RELATED GENES Gene Tested Your Genotype Scientific Strength HLA-rs C/C HLA-rs T/T HLA-rs G/A HLA-rs T/T HLA-rs T/T The Gluten Fit test can help rule out celiac-related gluten sensitivity. Genetic testing of HLA markers can help rule out the possibility of celiac-related gluten sensitivity; making it much more likely that a person with symptoms would have NCGS or NCWS. Your genetic risk result is presented in one of these categories: low, below average, high or very high risk for celiac disease. Protected Health Information Laboratory Director: Nilesh Dharajiya, M.D. CLIA Number: 05D sorrento valley blvd, Easton, NH PAGE 7 of 11