FOOD SENSITIVITY TEST
The cause of many chronic diseases such as gastrointestinal conditions, skin problems, depression, chronic fatigue, joint pain and poor concentration/memory have not yet been fully clarified. Therefore, in many cases, treatment is symptomatic relief and unfortunately, one does not get rid of what causes the problem.
Today it is generally recognised that many chronic disorders are caused by a low-grade inflammatory process that is taking place in the body. This process can be triggered by the formation of specific antibodies (IgG) otherwise referred to as an IgG allergy, allergy type III or more commonly known as food sensitivity/intolerance. This is different to an IgE allergy which is more widely known and accepted by the allopathic community.
Food sensitivity/intolerance (that is, the IgG type of allergy) can also be called a concealed/delayed allergy. The symptoms only come after a few hours or even days after the food intake and are not life threatening. They vary from person to person and can include the chronic conditions mentioned above and many more as they generate a constant source of inflammation within the body.
The cause of many chronic diseases such as gastrointestinal conditions, skin problems, depression, chronic fatigue, joint pain and poor concentration/memory have not yet been fully clarified. Therefore, in many cases, treatment is symptomatic relief and unfortunately, one does not get rid of what causes the problem.
Today it is generally recognised that many chronic disorders are caused by a low-grade inflammatory process that is taking place in the body. This process can be triggered by the formation of specific antibodies (IgG) otherwise referred to as an IgG allergy, allergy type III or more commonly known as food sensitivity/intolerance. This is different to an IgE allergy which is more widely known and accepted by the allopathic community.
Food sensitivity/intolerance (that is, the IgG type of allergy) can also be called a concealed/delayed allergy. The symptoms only come after a few hours or even days after the food intake and are not life threatening. They vary from person to person and can include the chronic conditions mentioned above and many more as they generate a constant source of inflammation within the body.
Type I (IgE) Food Allergy
The most known allergy is the Type I variant that gives immediate and sometimes life-threatening symptoms after eating a particular food. Groundnut allergy is a classic example of traces of peanuts to cause anaphylactic shock. If an individual has an IgE allergy to a food it is most often easy to identify which substance causes a reaction and there is no need for an allergy test.
There are significant differences between Type I and Type III food allergy:
The most known allergy is the Type I variant that gives immediate and sometimes life-threatening symptoms after eating a particular food. Groundnut allergy is a classic example of traces of peanuts to cause anaphylactic shock. If an individual has an IgE allergy to a food it is most often easy to identify which substance causes a reaction and there is no need for an allergy test.
There are significant differences between Type I and Type III food allergy:
|
Type I food allergy (IgE)
Immediate reaction The reaction can be life threatening Affects mainly the mucous membranes Traces of a substance may cause acute reaction Allergy to a only a few foods Easy to discover yourself Avoidance of the food in question Prick test gives a positive outcome Tested in NZ hospitals |
Type III food allergy (IgG)
Delayed reaction Non life-threatening reaction Can affect different tissues in the body Dose-dependent; small amount gives weak symptoms A large number of foods may be involved Very hard to detect but can be provided by IgG antibodies Continued consumption of the relevant foodstuffs Prick test shows nothing Not commonly tested in NZ health care |
What Causes Food Intolerance?
Today's increasingly stressful lifestyle patterns combined with medications, alcohol, coffee or tea can cause the intestinal mucosa to be damaged. When this occurs, proteins from different foods can pass through the intestinal mucosa and into the blood instead of, as normal, taken up in the cells of the intestine. The immune system then perceives the proteins as foreign and specific IgG antibodies are formed against each individual protein.
The IgG antibodies form immune complexes with the protein and the immune system attempts to destroy these immune complexes by an inflammatory response.
Today's increasingly stressful lifestyle patterns combined with medications, alcohol, coffee or tea can cause the intestinal mucosa to be damaged. When this occurs, proteins from different foods can pass through the intestinal mucosa and into the blood instead of, as normal, taken up in the cells of the intestine. The immune system then perceives the proteins as foreign and specific IgG antibodies are formed against each individual protein.
The IgG antibodies form immune complexes with the protein and the immune system attempts to destroy these immune complexes by an inflammatory response.
Because the immune complexes can be transported via the bloodstream to different parts of the body, the inflammation can also affect other organs and tissues as well, not just the intestine. This can lead to chronic low-grade inflammatory disorders such as:
How is performance and body composition of food sensitivity/intolerance affected?
Increased levels of IgG antibodies to specific foods may trigger a chronic inflammatory process and be accompanied by a metabolic disorder. Chronic inflammation produces a build up of fluid that the body produces when it thinks it needs to be repaired in any way. The extra fluid causes body weight to increase.
When there are higher levels of IgG antibodies in the blood than normal, the body produces larger amounts of TNF-α, a signalling substance. TNF-α binds to receptors intended for insulin. This means that the body's ability to transport blood sugar into the cells, where it is needed for energy, drastically decreases or stops completely. The inflammation also causes the red blood cells (erythrocytes) to crumble and their total area decrease. This can lead to:
A test that reveals the causes of the symptoms
These tests allow us to measure the amount of specific IgG antibodies to food in the blood. At the same time, it identifies the foods that the immune system has responded to and which may be the cause of your symptoms.
To carry out the analysis, a blood sample is required from your finger tip (much like a blood sugar test). You can take the analysis through Holistic Health & Wellness where you will receive all the material and information you need. The blood sample is then sent to a laboratory in the US specialising in analysing IgG antibodies to food in the blood (no such labs exist in New Zealand or Australia).
After 3-6 weeks, the results and other documentation will be sent by mail to your therapist (see sample report). Based on the results and the recommendations provided, you and/or your therapist can prepare your personal diet plan and new diet.
- Stomach problems; diarrhoea, cramps, IBS, bloating etc.
- Skin problems; eczema, psoriasis, acne etc.
- Mood and mental disorders.
- Migraine and headaches.
- Hypertension.
- Obesity.
How is performance and body composition of food sensitivity/intolerance affected?
Increased levels of IgG antibodies to specific foods may trigger a chronic inflammatory process and be accompanied by a metabolic disorder. Chronic inflammation produces a build up of fluid that the body produces when it thinks it needs to be repaired in any way. The extra fluid causes body weight to increase.
When there are higher levels of IgG antibodies in the blood than normal, the body produces larger amounts of TNF-α, a signalling substance. TNF-α binds to receptors intended for insulin. This means that the body's ability to transport blood sugar into the cells, where it is needed for energy, drastically decreases or stops completely. The inflammation also causes the red blood cells (erythrocytes) to crumble and their total area decrease. This can lead to:
- Sugar is converted into fat.
- Reduction of energy levels.
- Acid absorption capacity decreases.
A test that reveals the causes of the symptoms
These tests allow us to measure the amount of specific IgG antibodies to food in the blood. At the same time, it identifies the foods that the immune system has responded to and which may be the cause of your symptoms.
To carry out the analysis, a blood sample is required from your finger tip (much like a blood sugar test). You can take the analysis through Holistic Health & Wellness where you will receive all the material and information you need. The blood sample is then sent to a laboratory in the US specialising in analysing IgG antibodies to food in the blood (no such labs exist in New Zealand or Australia).
After 3-6 weeks, the results and other documentation will be sent by mail to your therapist (see sample report). Based on the results and the recommendations provided, you and/or your therapist can prepare your personal diet plan and new diet.
KBMO Diagnostics is a fully integrated medical diagnostics company.
We offer Food Sensitivity Testing that measures sensitivities to up to 132 different foods, coloring and additives using the Food Inflammation Test, also known as the FIT Test. The test was created by Brent Dorval, Ph. D, who was involved in the creation of the first HIV/AIDS rapid diagnostic assay. In addition to the FIT Test, we offer a Zonulin Test.
The FIT Test yields many benefits, including: uncovering which foods are causing inflammation and disease, developing a personalised nutritional guide and improving a patient’s state of health and energy levels. The test is the most sensitive food test available using new patented technology.
We have an FDA Registered and ISO 13485 compliant manufacturing facility as well as a CLIA High Complexity Laboratory based near Boston, Massachusetts.
We offer Food Sensitivity Testing that measures sensitivities to up to 132 different foods, coloring and additives using the Food Inflammation Test, also known as the FIT Test. The test was created by Brent Dorval, Ph. D, who was involved in the creation of the first HIV/AIDS rapid diagnostic assay. In addition to the FIT Test, we offer a Zonulin Test.
The FIT Test yields many benefits, including: uncovering which foods are causing inflammation and disease, developing a personalised nutritional guide and improving a patient’s state of health and energy levels. The test is the most sensitive food test available using new patented technology.
We have an FDA Registered and ISO 13485 compliant manufacturing facility as well as a CLIA High Complexity Laboratory based near Boston, Massachusetts.
SCIENTIFIC REFERENCES AND STUDIES
ADHD
Nutrition in the treatment of attention deficit hyperactivity disorder: a neglected but important aspect
Metabolic and immunological causes of ADHD (in German)
Skin diseases
Eczema: new possibilities for a sustainable therapy (in German)
Headaches and migraines
Diet restriction in migraine, based on IgG against foods: a clinical double-blind, randomised, cross-over trial
A prospective audit of food intolerance among migraine patients in primary care clinical practice
IgG in general
Increase in intranuclear nuclear factor (k)B and decrease in inhibitor (k)B in mononuclear cells after a mixed meal
University of York - Report by British Allergy Foundation
Treatment of delayed food allergy based on specific IgG RAST testing
The role of hidden food allergy/intolerance in chronic disease
Gastrointestinal problems
Clinical relevance of IgG antibodies against food antigens in Crohn’s disease: a double-blind cross-over intervention study
Alterations of food antigen-specific serum immunoglobulins G and E antibodies in patients with IBS and functional dyspepsia
Treating irritable bowel syndrome (IBS) with a food elimination diet followed by food challenge and probiotics
IgG-mediated food intolerance in irritable bowel syndrome: a real phenomenon or an epiphenomenom?
Food intolerance in Crohn's disease
Dietary Treatment of IBS
Food allergy in irritable bowel syndrome: new facts and old fallacies
Trial on IBS
Overweight and obesity
Weight problems and food allergies Type III
IgG antibodies against food antigens are correlated with inflammation and intima media thickness in obese juveniles
A comprehensive perspective based on interactions between obesity, diabetes, and inflammation
Is obesity an inflammatory disease?
Inflammation modifies the effects of a reduced-fat low-cholesterol diet on lipids
Miscellaneous
The effect of weight loss on C-reactive protein: a systematic review
Ovalbumin specific IgG and development of asthma
Serum antibodies to dietary antigens in patients with HIV-1 infection
ADHD
Nutrition in the treatment of attention deficit hyperactivity disorder: a neglected but important aspect
Metabolic and immunological causes of ADHD (in German)
Skin diseases
Eczema: new possibilities for a sustainable therapy (in German)
Headaches and migraines
Diet restriction in migraine, based on IgG against foods: a clinical double-blind, randomised, cross-over trial
A prospective audit of food intolerance among migraine patients in primary care clinical practice
IgG in general
Increase in intranuclear nuclear factor (k)B and decrease in inhibitor (k)B in mononuclear cells after a mixed meal
University of York - Report by British Allergy Foundation
Treatment of delayed food allergy based on specific IgG RAST testing
The role of hidden food allergy/intolerance in chronic disease
Gastrointestinal problems
Clinical relevance of IgG antibodies against food antigens in Crohn’s disease: a double-blind cross-over intervention study
Alterations of food antigen-specific serum immunoglobulins G and E antibodies in patients with IBS and functional dyspepsia
Treating irritable bowel syndrome (IBS) with a food elimination diet followed by food challenge and probiotics
IgG-mediated food intolerance in irritable bowel syndrome: a real phenomenon or an epiphenomenom?
Food intolerance in Crohn's disease
Dietary Treatment of IBS
Food allergy in irritable bowel syndrome: new facts and old fallacies
Trial on IBS
Overweight and obesity
Weight problems and food allergies Type III
IgG antibodies against food antigens are correlated with inflammation and intima media thickness in obese juveniles
A comprehensive perspective based on interactions between obesity, diabetes, and inflammation
Is obesity an inflammatory disease?
Inflammation modifies the effects of a reduced-fat low-cholesterol diet on lipids
Miscellaneous
The effect of weight loss on C-reactive protein: a systematic review
Ovalbumin specific IgG and development of asthma
Serum antibodies to dietary antigens in patients with HIV-1 infection