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Food allergies and sensitivities are known to be linked to a variety of health problems, yet many people find relief from their symptoms by properly identifying and eliminating offending foods. Our antibody screening panels can help individuals identify trigger foods.Our 96-food panel to measure IgA antibody reactivity to foodborne allergens. We provide a conventional 96-food panel as well as four specialized panels to assist uncover sensitivities to foods and spices included in normal Asian, Japanese, Mexican, and vegetarian diets.
Appointment
Sample Type
Dried Blood Spot
Methods Used
ELISA
Processing Time
14-21 Days
Requirement
Only single spot blood sample
96 General Food IgA
96 Specialized Food IgA
96 Vegetarian Food IgA
96 Vegetarian Food IgA +IgG
Immunoglobulin A (IgA) is an antibody that can activate the pro-inflammatory complement system. Unlike Secretory IgA (sIgA) in stool, which is two IgA molecules bonded together and secreted into the GI tract, serum IgA levels are linked to allergies and asthma. A Serum IgA response to dietary triggers can indicate food that irritate the gut lining.
Common signs and symptoms related with food sensitivities:
Digestive problems
Allergies
Chronic headaches
Chronic fatigue
Mood problems
Our food sensitivity panels utilize a quantitative ELISA (enzyme linked immunosorbant assay) analysis of the specific immunoglobin(s) IgA and IgG identified for the chosen diet panels’ food and spice analytes. (IgG4 options are also available. Please contact our staff for more info).
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Food sensitivities are inflammatory immune system responses produced by food allergens. Food sensitivity symptoms, unlike food allergies, often appear hours or even days after exposure, making it difficult to identify the precise offending meal(s). Because of this delayed reaction, the majority of people who suffer from food sensitivities are unaware of their condition and blame it on other factors.
Food sensitivity testing simplifies the process of identifying triggering foods by providing clear proof and direction to begin the healing process and begin improving symptoms.
We uses three immunoglobins to test for food sensitivities:
IgG (1,2,3), IgA, and IgG4
We test these antibodies independently to get a clear picture of which foods may be causing patients' symptoms.
IgG is a type of antibody that can activate the pro-inflammatory complement system (complement cascade) in chronic inflammatory diseases. High IgG levels (class II or higher) overload receptors and induce the inflammatory response, whereas low IgG levels (class 0/I) indicate tolerance.
IgG testing is the most often used food sensitivity test, and foods that are merely high in IgG can frequently be safely reintroduced following abstinence.
IgG4 is an antibody that does not activate the complement system in most people, instead acting as a "blocking antibody" for IgE. The presence of IgG4 is protective rather than inflammatory, because IgG4/IgE binding reduces IgE hypersensitivity (true allergy). If IgG4 levels are high, IgE reactivity testing is recommended, and it may be better to eliminate the food from the diet permanently.
Only certain autoimmune diseases, such as eosinophilic esophagitis, can be associated with independent elevations in IgG4.
IgA is an antibody that can cause the pro-inflammatory complement system to activate. Serum IgA levels are connected with allergies and asthma, as opposed to Secretory IgA (sIgA) in stool, which is two IgA molecules joined together and discharged into the stomach. A Serum IgA reactivity to meal triggers can indicate foods that irritate the gut lining.
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