What is an IgG Food Sensitivity test?
Hours or days can pass between eating a reactive food and experiencing symptoms like upset stomach, headaches, fatigue or skin rashes. Therefore, IgG testing can help determine which foods might be responsible for these delayed symptoms.
The RMA FST™ IgG Food Sensitivity test measures levels of IgG antibodies in up to 222 different foods. All foods break down into molecules or particles, and sometimes these foods can be antigenic which triggers the production of antibodies. Antibodies are highly specialized proteins that bind to specific antigens. Rocky Mountain Analytical offers three types of IgG food sensitivity tests panels:
- RMAFST™ Enhanced:
Our most comprehensive panel, the Enhanced panel tests for over 200 different foods. This panel is especially popular with people who eat less meat, wheat and refined sugar.
- RMAFST™ Vegetarian:
Are you eating little or no meat? This is the panel for you. This panel tests 160 different foods including all of the vegetarian foods offered in the Enhanced panel but excludes fish/seafood and meat.
- RMAFST™ Basic:
The Basic panel tests 125 foods, including the most commonly reactive foods in all categories including milk (cow, goat and sheep), eggs, corn and wheat.
Antibody levels are measured via an ELISA (Enzyme-Linked Immunosorbent Assay) microarray method. For an ELISA test, food antigens must first be chemically bonded to a site within a gel pad. Each of these sites has the antigens of one specific food. More than 220 foods can be tested on a single gel pad for any given patient. A measured amount of the patient’s blood serum is placed on the pad and then treated with a series of chemical solutions. Eventually a colour develops at each site and the intensity of the color is measured by a high-resolution scanner. The intensity of the colour is proportionate to the amount of antibody in the blood specific to that food antigen.
Who should get tested?
You can develop a food sensitivity at any age. Because IgG food reactions take hours or days to develop, it becomes difficult to determine which food is responsible for the reaction without testing. You should speak with your healthcare provider if you have the following ongoing symptoms:
- Systemic:Fever, fatigue, chills, sweating, weakness, puffiness.
- Skin:Itching, redness, swelling, and rashes.
- Brain:Mood and memory disturbances, behavioral problems.
- Lungs:Bronchitis and asthma symptoms.
- Musculoskeletal:Joint pain, muscle stiffness, swelling.
- Digestive tract:Nausea, vomiting, diarrhea, abdominal pain, gas, bloating.
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