Take the guesswork out of underlying food intolerances and food sensitivities
A food allergy is an immune reaction that results in the production of IgE antibodies. The reactions are usually immediate and symptoms can range from rashes, swelling, violent sickness, difficulty breathing and anaphylactic shock.
Food intolerances that are immune related result in the production of IgG antibodies and symptoms are usually not as severe and may not appear for several days. This kind of immune response may go undiagnosed, and therefore many people live with underlying health conditions without knowing why
CanAlt’s IgG food intolerance test is a valuable tool to take out the guesswork and help patients to a better quality of life. The test uses microarray based ELISA technology that measures IgG antibody levels to over 200 different foods. The panel includes the foods that are common to food intolerances, such as dairy, eggs, wheat, soybean, and nuts as well as foods that can lead to an insensitivity, but may not be suspected, such as cola nut, rice, sunflower and sesame seeds.
Strict control processes are in place to ensure the quality of the foods used for testing and there is no contamination. The food antigens are applied to a nitrocellulose pad for testing, then reagents are added through a series of steps that result in the development of a fluorescent colour that is proportionate to the amount of IgG antibodies present. Each food is tested in duplicate and each patient test is run with known standards and controls providing confidence in the accuracy of the results.
Take a look at the sample test to get an idea what information is given
You can see results for different foods, including colours to help associate reactions
Using these results we can help develop a plan to help you reduce your exposure, and incorporate the foods you body is not reacting with
There is growing evidence that food-specific IgG antibodies can be linked to many chronic health conditions. It can be normal for our bodies’ defense system to produce some levels of IgG antibodies to specific foods and combine with the proteins of these foods to form complexes, cross the intestinal wall and enter the bloodstream. When the immune system is working well, these complexes are removed by macrophages. But if there is an overload or a poor immune system, these complexes can circulate in the bloodstream and deposit in different tissues, leading to inflammation. The diseases and conditions that have been linked to raised levels of food IgG antibodies:
