Food sensitivities are delayed reactions to specific foods that are triggered by IgG antibodies (a type of immune response). In an IgG reaction, the IgG antibodies attach themselves to the food antigen and create an antibody-antigen complex. These complexes are normally removed by special cells called macrophages. However, if they are present in large numbers and the reactive food is still being consumed, the macrophages can’t remove them quickly enough. The food antigen-antibody complexes accumulate and are deposited in body tissues. Once in tissue, these complexes release inflammation causing chemicals, which may play a role in numerous diseases and conditions.
Why Test IgG Food Sensitivity?
There is a growing body of evidence to support the clinical benefits of eliminating IgG reactive foods from the diet. IgG food sensitivities have been implicated in migraine headaches and irritable bowel syndrome (alternating diarrhea and constipation). Bloating and indigestion are also common food sensitivity reactions, as is fatigue. Continued consumption of reactive foods may contribute to weight gain and/or difficulty losing weight. Eczema and other skin conditions are also commonly associated with food reactions. Because IgG food reactions take hours or days to develop, this makes it difficult to determine which food is responsible for the reaction without doing testing.
To test for your body’s specific food sensitivities during a consultation, a lancet is used to collect a small amount of blood from the finger which is then sent to a lab for analysis. Tests are performed on 120 up to 200 of the most commonly consumed whole foods and can be vegetarian specific. Results typically come back within 10 days and your practitioner will review the test results with you. Our nutritionist can assist with meal planning for additional support if desired.
Book an appointment with Dr Melanie Maciver to learn how to test your food sensitivities.