Our team is excited to offer different panel options for food allergies. This can range anywhere from 20-60 foods and would include common allergens such as corn, milk, soy, fish and wheat/gluten. Please call our office today for a consultation.
Food sensitivities are on the rise and are being referred to as type 2 allergies. These symptoms are more subtle than traditional, type 1, allergies and are therefore more difficult to identify. Our team can test for up to 184 foods with one simple test. Please call our office today for a consultation.
A true food allergy is triggered by IgE antibody production specific to a reactive food. IgE reactions generally occur within minutes of eating a reactive food, which is why they are also called ‘immediate’ hypersensitivity reactions. After the first exposure to a food allergen, the body remembers what the allergen looks like and keeps a supply of IgE ready for immediate release if it sees that allergen again. Food allergies can be life-threatening (for example, an anaphylactic reaction to peanuts), but these reactions are rare, occurring in less than 1% of people. Skin reactions like hives and eczema, plus breathing and digestive problems are also common IgE reactions. Referral to an allergy specialist is recommended in the case of serious food allergies. Why Test for IgE Food Allergy?
Serious reactions like difficulty breathing or anaphylactic reactions should be diagnosed and treated by a physician or a healthcare professional trained in treatment of allergic reactions. However, otherwise unexplained and chronic symptoms like those listed above may be signs of food allergies.
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.
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 is 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.
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