These cestodes usually infect the intestinal tract, but Taenia solium may also invade the CNS. Transmission is by ingesting cysts in raw or undercooked meat. Taenia solium transmission may also occur via the fecal-oral route, which increases chance of CNS involvement. T. saginata is prevalent in Ethiopia, Kenya, the Middle East, Yugoslavia, Mexico, and parts of South America and Eastern Europe. T. solium is found in Europe, Latin America, India, and China. Infection in the USA is rare. Taeniasis is usually asymptomatic. Mild abdominal symptoms may include epigastric discomfort, increased hunger, diarrhea, nausea, and weight loss. Death of cysts can elicit an intense inflammatory tissue response, with symptoms appearing 4 to 5 years after infection. Infection of the brain or CNS (neurocysticercosis) can cause severe symptoms including seizures, altered mental status, focal neurological signs, and aseptic meningitis.

Taeniasis in humans is a parasitic infection caused by the tapeworm species Taenia saginata (beef tapeworm), Taenia solium (pork tapeworm), and Taenia asiatica (Asian tapeworm).

Humans can become infected with these tapeworms by eating raw or undercooked beef (T. saginata) or pork (T. solium and T. asiatica). People with taeniasis may not know they have a tapeworm infection because symptoms are usually mild or nonexistent.

Taenia solium tapeworm infections can lead to cysticercosis, which is a disease that can cause seizures, so it is important to seek treatment.

The presence of antibodies to Tapioca is an indication of food immune reactivity. The offending food and its known cross-reactive foods should be eliminated from the diet. Adverse reactions to Tapioca have been reported, especially in patients with known latex allergies.

With the globalization of the food market, Tapioca is now being sold and consumed in new markets of North American and European countries, where an increase in reported adverse reactions have been seen.

- Tartaric acid is a compound found in plant foods. It has been identified as a biomarker of grape intake, though it has also been identified in other foods. Tartaric acid levels peak at 4–8 hours after intake. Levels in foods vary significantly between types of foods and within individual foods.

- Tartaric acid cannot be processed by humans and is either excreted or utilized by gut bacteria as a carbon source. Some bacteria have genes for tartaric metabolizing enzymes, so levels can be impacted by gut microbiome. The process starts once tartaric acid is released (i.e., grapes are crushed or are invaded by pathogens), making it susceptible to catabolic enzymes from microorganisms, which may reduce it to oxaloacetate, glyceric acid, and pyruvic acid.

Common Dietary Sources:

Wine/grapes, chocolate, food additive/preservative

Breakdown product of hyaluronic acid; also found in some foods.

Breakdown product of hyaluronic acid; also found in some foods.

Breakdown product of hyaluronic acid; also found in some foods.

Breakdown product of hyaluronic acid; also found in some foods.

- Tartaric acid is a compound found in plant foods. It has been identified as a biomarker of grape intake, though it has also been identified in other foods. Tartaric acid levels peak at 4–8 hours after intake. Levels in foods vary significantly between types of foods and within individual foods.

- Tartaric acid cannot be processed by humans and is either excreted or utilized by gut bacteria as a carbon source. Some bacteria have genes for tartaric metabolizing enzymes, so levels can be impacted by gut microbiome. The process starts once tartaric acid is released (i.e., grapes are crushed or are invaded by pathogens), making it susceptible to catabolic enzymes from microorganisms, which may reduce it to oxaloacetate, glyceric acid, and pyruvic acid.

Breakdown product of hyaluronic acid; also found in some foods.

- Tartaric acid is a compound found in plant foods. It has been identified as a biomarker of grape intake, though it has also been identified in other foods. Tartaric acid levels peak at 4–8 hours after intake. Levels in foods vary significantly between types of foods and within individual foods.

- Tartaric acid cannot be processed by humans and is either excreted or utilized by gut bacteria as a carbon source. Some bacteria have genes for tartaric metabolizing enzymes, so levels can be impacted by gut microbiome. The process starts once tartaric acid is released (i.e., grapes are crushed or are invaded by pathogens), making it susceptible to catabolic enzymes from microorganisms, which may reduce it to oxaloacetate, glyceric acid, and pyruvic acid.

Common Dietary Sources:

Wine/grapes, chocolate, food additive/preservative

Tau Protein is a structural protein found inside neurons, where it helps stabilize microtubules that support normal nerve cell function. In the Alzheimer's LINX™ panel, this marker measures immune reactivity to tau protein rather than tau levels themselves. Elevated results may indicate that the immune system has developed antibodies against tau-related targets, which may be associated with neuroinflammatory processes. This marker does not diagnose Alzheimer's disease and should be interpreted alongside the rest of the panel and other clinical findings.

Tau/Tau-P Ratio is a cerebrospinal fluid (CSF) biomarker used to evaluate the relationship between total tau and phosphorylated tau (pTau), providing critical insights into the underlying pathology of neurodegenerative diseases, particularly Alzheimer’s disease. This ratio reflects both the extent of neuronal damage (indicated by total tau) and the degree of tau protein hyperphosphorylation (indicated by pTau).

The Tau/Tau-P ratio enhances the diagnostic specificity of Alzheimer’s disease when interpreted alongside amyloid-beta (Aβ42) levels and other CSF biomarkers. It helps differentiate Alzheimer’s from other dementias or neurodegenerative conditions, making it a valuable tool in early diagnosis, treatment planning, and monitoring disease progression.

Taurine differs from other amino acids because a sulfur group replaces the carboxyl group of what would be the nonessential amino acid, β-alanine. It takes part in biochemical reactions and is not fully incorporated into proteins. In most tissues, it remains a free amino acid.

Taurine’s highest concentration is in muscle, platelets, and the central nervous system. Taurine is mainly obtained via dietary sources (dairy, shellfish, turkey, energy drinks), but can also come from sulfur amino acid metabolism (methionine and cysteine).

It has been proposed that taurine acts as an antioxidant, intracellular osmolyte, membrane stabilizer, and a neurotransmitter.

Taurine differs from other amino acids because a sulfur group replaces the carboxyl group of what would be the nonessential amino acid, β-alanine. It takes part in biochemical reactions and is not fully incorporated into proteins. In most tissues, it remains a free amino acid.

Taurine’s highest concentration is in muscle, platelets, and the central nervous system. Taurine is mainly obtained via dietary sources (dairy, shellfish, turkey, energy drinks), but can also come from sulfur amino acid metabolism (methionine and cysteine).

It has been proposed that taurine acts as an antioxidant, intracellular osmolyte, membrane stabilizer, and a neurotransmitter.

Taurine differs from other amino acids because a sulfur group replaces the carboxyl group of what would be the nonessential amino acid, β-alanine. It takes part in biochemical reactions and is not fully incorporated into proteins. In most tissues, it remains a free amino acid.

Taurine’s highest concentration is in muscle, platelets, and the central nervous system. Taurine is mainly obtained via dietary sources (dairy, shellfish, turkey, energy drinks), but can also come from sulfur amino acid metabolism (methionine and cysteine).

It has been proposed that taurine acts as an antioxidant, intracellular osmolyte, membrane stabilizer, and a neurotransmitter.