Food Allergy Test
A Food allergy is an abnormal immune reaction to food. This involves the production of special protein antibodies to foods called IgE (immunoglobulin E). One side of the IgE antibody will recognize and bind to the allergic food. The other side of the antibody is attached to a specialized immune cell packed with histamine, called a Mast cell. Called to alert, the IgE antibody now only has to wait for re-exposure to food allergens.
This is referred to as Type I food allergies and occur most commonly in children but happen in adults as well. These antibodies can be measured in the blood and this forms the basis of an IgE food allergy test.
There are eight foods that account for 90% of all food-allergic reactions.
The most common food allergies are:
IgG or Food Sensitivities
Over 60% of Americans needlessly suffer from some form of delayed food allergies or food sensitivities which are causing chronic health problems. IgG antibodies are associated with non-atopic or "delayed" food reactions that can worsen or contribute to many different health problems and are considered the most common form of immunologically mediated food intolerance. The evidence for IgG antibody reactions as a basis for delayed food allergy or food intolerances continues to grow, including well designed randomized controlled trials, however, some health professionals just haven't kept up to date.
The IgG antibodies, instead of attaching to Mast cells, like IgE antibodies in Type 1 allergies, bind directly to the food as it enters the bloodstream, forming food allergens bound to antibodies circulating in the bloodstream. The allergic symptoms in Type 3 immune reactions are delayed in onset - appearing anywhere from a couple of hours to several days after consuming allergic foods.
Some common symptoms are:
WHAT IS THE DIFFERENCE BETWEEN IgE, IgG, IgM AND IgA?
IgE is an indication of a hypersensitivity or true allergy.
Food Allergy and Food Sensitivity Testing
IgG Food Allergy Test