WHAT IS A FOOD SENSITIVITY?
Food sensitivities are inflammatory responses of the immune system triggered by food allergens. Unlike food allergies, the symptoms of a food sensitivity often occur hours or even days after exposure, making it difficult to pinpoint the specific offending food(s). This delayed reaction is what causes the majority of the 12 million people estimated to suffer from food sensitivities unaware and blame things like aging for their chronic symptoms.
Testing for food sensitivities streamlines the process of identifying triggering foods, providing clear evidence and guidance to begin the healing process and start improving symptoms.
IMPORTANCE OF TESTING OPTIONS
When testing for food sensitivities, US BioTek uses three main immunoglobins, IgG (1,2,3), IgA, and IgG4. We test these antibodies separately to establish a clear picture of what food triggers may be the root cause of patients’ symptoms.
Antibody Panels
- Immunoglobulin G1-3 or IgG
IgG is an antibody that can activate the pro-inflammatory complement system (complement cascade) associated with chronic inflammatory conditions. High levels of IgG (class II or higher) overload receptors and drive the inflammatory reaction while low levels of IgG (class 0/I) indicate tolerance.
IgG testing is the most commonly performed food sensitivity testing and foods that are only high in IgG can often be safely re-introduced after a period of abstinence.
- Immunoglobulin G4 or IgG4
IgG4 is an antibody which in most people does not activate the complement system, but instead is a “blocking antibody” for IgE. The presence of IgG4 is protective, not inflammatory, as IgG4/IgE binding tends to decrease IgE hypersensitivity (true allergy). If IgG4 is high, testing for IgE reactivity is advised and it may be best to remove the food from the diet permanently.
Independent increases in IgG4 only can be associated with certain autoimmune conditions such as eosinophilic esophagitis.
- Immunoglobulin A or IgA
IgA is an antibody that can activate the pro-inflammatory complement system. Unlike Secretory IgA (sIgA) in stool, which is two IgA molecules bound together and secreted into the gut, serum IgA levels are associated with allergies and asthma. A Serum IgA reaction to food triggers can indicate foods that are irritating the lining of the gut.
Diet Panels
Standard Diet Panels
- 96 Food Sensitivity Panel
- 144 Food Sensitivity Panel
- 240 Food Sensitivity Panel
Specialized Diet Panels
- 96 Asian Food Sensitivity Panel
- 96 Japanese Food Sensitivity Panel
- 96 Mexican Food Sensitivity Panel
Vegetarian Diet Panels
- 96 Vegetarian Food Sensitivity Panel
- 198 Vegetarian Food Sensitivity Panel
TESTING METHODS
Our food sensitivity panels utilize a quantitative ELISA (enzyme linked immunosorbant assay) analysis of the specific immunoglobin(s) IgG, IgA, and IgG4 identified for the chosen diet panels’ food and spice analytes.
We follow a meticulous process to extract the critical component from each analyte (food trigger) to ensure the antibody present in the patients’ sample will bind properly and validate results with positive and negative controls. Once attached to the antigens, antibodies are detected through spectrophotometric analysis, where the values are directly proportional to the concentration of the analytes in the sample. For additional accuracy, we perform duplicate testing to ensure there are no discrepancies.
*Include one Free Fingerstick DBS Test Kits*
