Many people exhibit chronic food sensitivity reactions to specific foods. The reaction towards a given food group might be exhibited as an immunological reaction by an increase in either IgG and/or IgE antibodies.
Unlike the immediate effects of IgE-mediated allergy, IgG-mediated food sensitivity reactions may take several days to appear. Food intolerance* refers to gastrointestinal (GI) discomfort due to IgG antibodies which are sensitized by specific food proteins. Irritable bowel syndrome may also be linked to food sensitivity (IgG).
The test will quantify the titer of IgG antibodies which are found against 250 different foods including;
- weed pollen
- and others (including mushrooms, cacao, gelatin, coffee, etc.)
* The food intolerance tests are not the same as the food allergy test, lactose intolerance, or coeliac tests. We also recognize that the link between raised food-specific IgG levels and specific symptoms is not well understood in the medical community.
Difference between In vitro diagnostics (IVD) test & Research use only (RUO) test
In vitro diagnostics (IVD) tests are medical diagnostic tests that are used for the diagnosis, monitoring, or treatment of diseases or medical conditions in humans. They are regulated by governmental agencies and are required to meet certain performance standards before they can be marketed and sold to the public.
Research use only (RUO) tests are intended for use in laboratory research only and not for clinical diagnosis or treatment. These tests are not regulated by government agencies and do not have to meet the same performance standards as IVD tests.
When it comes to food intolerance tests, IVD tests are used to diagnose and monitor food intolerance in clinical settings. They are designed to be used by healthcare professionals and provide results that can be used to guide treatment decisions. RUO tests, on the other hand, are designed for use in research settings only and are not intended to be used to diagnose or treat food intolerance. These tests may be used to study the underlying mechanisms of food intolerance or to develop new diagnostic tests or treatments.