At Aim Health we use advanced lab testing techniques, which help to produce the most accurate results available on the market.

Food sensitivities and allergies can be detected by measuring the levels of antibodies produced by the immune system in response to specific foods. There are three major antibodies that are produced in food sensitivities and allergies – IgE, IgG, and IgA. Each of these antibodies has a different role in the immune response to food.

IgE antibodies are produced in response to an allergic reaction to a specific food. This is the antibody that is typically screened for by conventional medicine in the diagnosis of food allergies. IgE reactions are usually immediate, and symptoms can range from mild to life-threatening, such as anaphylaxis. IgE reactions are relatively easy to diagnose through skin prick tests or blood tests.

IgG and IgA antibodies are produced in response to food sensitivities. These antibodies are not as well understood as IgE antibodies, and their role in food sensitivities is not as clear. Circulating IgG food antibodies are not diagnostic for a specific condition, but indicate an immune response to that food. The immune response could be a normal response that would not necessarily cause symptoms. IgA antibodies are produced in the mucous membranes of the body, including the digestive tract. IgA antibodies help protect the body against pathogens and foreign substances.

Testing for IgG and IgA food antibodies can be useful for individuals who suspect that a food is responsible for causing their symptoms but cannot identify which food(s) it is. However, the presence of circulating antibodies may affect each patient differently, and more research is needed to fully understand the role of IgG and IgA food antibodies in food sensitivities.

It is important to note that testing for food antibodies is not a definitive diagnosis of a food sensitivity or allergy. Other diagnostic tests, such as elimination diets or food challenges, may be needed to confirm a diagnosis. Additionally, some individuals may have a psychological or emotional attachment to certain foods, which may contribute to their symptoms.

In summary, testing for IgE, IgG, and IgA food antibodies can help identify potential food sensitivities or allergies. However, the role of IgG and IgA antibodies in food sensitivities is not well understood, and testing for food antibodies should not be used as a definitive diagnosis. Other diagnostic tests may be needed to confirm a diagnosis, and psychological or emotional factors should also be considered.