They’re not alone. Studies show that nearly 20% of U.S. adults believe they have sensitivities to certain foods. And that number is on the rise.
The good news is that the simple act of identifying and eliminating the offending foods is highly effective in treating these symptoms.
is the only proprietary at-home food allergy/sensitivity test that combines IgE, IgG, IgG4, and complement (C3d) reactions to 88 food antigens, which include a total of 382 foods. All with a painless stick of your finger.
Other food sensitivity tests may have a weak scientific basis, or they may not give the full picture of food reactions.
Some tests use live cell analysis, which is not a scientifically accepted sign of true food sensitivity or allergic reaction.
Other antibody assays may measure total IgE antibodies only; they could miss food reactions that activate the inflammatory complement cascade.
Still, other tests may measure only a specific IgG subclass and miss out on information about IgG1, IgG2, IgG3, and IgG4, which is reported as total IgG in the IS382 Dietary Antigen Test.
With the most common culprits being milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish. They can manifest as overt IgE-mediated food allergies or delayed food sensitivities, with differing mechanisms and symptoms.
Overt IgE-mediated food allergies are the more immediate and severe reactions, involving immunoglobulin E (IgE) antibodies. When a susceptible individual consumes an allergenic food, their immune system mistakenly identifies it as harmful and produces specific IgE antibodies to combat the perceived threat. These antibodies attach to mast cells, which are found in tissues throughout the body. Upon subsequent exposure to the same allergen, the IgE antibodies recognize it and signal the mast cells to release histamine and other inflammatory chemicals. These chemicals cause various symptoms, such as hives, digestive issues, and, in severe cases, anaphylaxis—a potentially life-threatening reaction characterized by swelling, difficulty breathing, and a sudden drop in blood pressure.
On the other hand, delayed food sensitivities involve immunoglobulin G (IgG) and immunoglobulin G4 (IgG4) antibodies, and their symptoms usually appear hours or even days after the ingestion of trigger foods. The exact mechanism behind this reaction is still not entirely understood, but it is believed that the immune system produces IgG and IgG4 antibodies in response to specific food antigens. These antibodies form immune complexes with the food antigens, which can cause low-grade inflammation and may contribute to a wide range of symptoms. Commonly reported symptoms include sinus problems, acne, gas, bloating, fatigue, constipation, irritable bowel syndrome, and even anxiety and depression.
While both IgE-mediated food allergies and delayed food sensitivities are immune-mediated reactions, they differ in the speed of onset, severity, and involved antibodies. A thorough understanding of these differences is essential for accurate diagnosis, effective management, and appropriate treatment of these conditions.
The complement system, a crucial part of the immune response, is also involved in food sensitivities. C3d, a fragment of the complement component C3, plays a significant role in the assessment and understanding of these sensitivities.
When immune complexes, formed by the binding of IgG and IgG4 antibodies to food antigens, accumulate in the body, they can trigger the activation of the complement system. During this process, C3 is cleaved into two fragments: C3b and C3d. C3b aids in the clearance of immune complexes, while C3d acts as an indicator of complement activation and immune complex formation.
Measuring the levels of C3d in conjunction with IgG and IgG4 antibodies can provide a more comprehensive evaluation of an individual's immune response to specific foods. Elevated C3d levels, in the context of food sensitivities, may indicate an increased immune response and a higher likelihood of experiencing related symptoms. By considering C3d levels along with IgG and IgG4 antibodies, healthcare professionals can develop a more personalized approach to the identification and management of food sensitivities, potentially leading to better patient outcomes and improved quality of life.