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Next Generation Food Sensitivity
Breakthroughs in IgG Antibody Testing!
Food sensitivity or intolerance is a contentious topic for healthcare professionals and consumers alike. It is regularly the subject of intense media speculation and scrutiny. This may be due in part to the clouded definition and misinformation of what actually constitutes a food sensitivity or intolerance. By contrast, the typical immediate allergy response to shrimps or peanuts, for instance, is a well characterized phenomenon; classified as a Type I allergy. In certain individuals Type I allergies can be potentially fatal.
For the purpose of this article, we will classify adverse reactions to food according the following definitions.1
1) Food allergy: A response mediated by food-triggered basophil or mast cell histamine release. This can be caused by either IgG or IgE food-specific antibodies. These reactions are immediate in nature and can be severe. This is the Type I allergic reaction.
2) Food sensitivity: a purely immune system-mediated response involving various classes of food-specific immunoglobulin molecules that can form food immune complexes. These complexes can stimulate the complement cascade and localized inflammation. These reactions tend to be delayed-hours up to 7 days after food consumption-in some cases. This is a Type III allergic reaction.
3) Food intolerance: a non-immunological mechanism of adverse food response. Examples would include lactose intolerance and MSG sensitivity.
In The News Again
‘Food intolerance’ was the subject of another recent media segment on a popular nightly current affairs program. As a result, we received a number of enquiries from consumers and practitioners wanting more information on our food antibody testing. These occasions provide an ideal opportunity to educate our customers on the some of the analytical issues that are relevant to food sensitivity testing.
