In this post I discuss and explain key aspects of IgG food sensitivities testing, why and how to do the test, potential cautions and controversies. Other aspects covered include types of food intolerances, causes, symptoms, treatment and a few relevant research studies on the subject.

I often utilise the IgG antibodies food sensitivities test for clients based in Australia who suffer from various chronic health conditions including IBS (bloating, gas, pain, diarrhoea, constipation, reflux), Crohn’s disease, migraines, obesity and overweight, leaky gut, eczema, psoriasis and many more. Find out why and how to do the test below.

Let’s get started!

Table of contents

Food sensitivities (also called food intolerances) are becoming more common in both adults and children

Recent studies have found that approximately 15-20% of adults experience food sensitivities or allergies. Of these only a small percentage are in fact severe allergies (called anaphylactic reactions) mediated by Immunoglobulin type E (IgE). Most common are food sensitivities mediated by the Immunoglobulin type G (IgG), characterised by the delayed response food reactions i.e taking 1-3+ days to appear.

As a Wholistic Natural Therapist, I focus on good nutrition as a baseline of health, therefore I consider identifying food sensitivities/ intolerances as a key step in helping clients to get better. My personal and clinical experience as well as feedback from other practitioners confirm that incidence of food  sensitivities is on the rise due to a number of factors.

These include microbiome imbalances, having a leaky gut syndrome, impaired digestion (low stomach acid and digestive enzymes), food contamination with chemicals and pesticides (especially glyphosate which is implicated in leaky gut), and many more.

Having taken multiple medications for years without improvements, many clients with chronic conditions are making different therapeutic choices nowadays. They are applying nutrition, tailored supplementation and lifestyle modifications as potential solutions to their complex health problems, rather than solely relying on the prescription drugs.

In my clinical experience and according to many research studies, there’s validity to and reliability of the ELISA (enzyme-linked immunosorbant assay) testing for IgG-mediated food sensitivities. Undertaking an elimination diet based on the test results, can be a useful aid to the management of or recovery from many diseases.

Recently, I teamed up with Nicholas Greene, a holistic Chiropractor at Greene Chiropractic, who also utilises IgG food sensitivities testing to help solve challenging or complex cases, with impressive results. I help his patients who took the test to interpret the results and to follow the elimination diet, making sure all food groups are present to avoid any nutrient deficiencies, and support their digestion, if required.

Recent studies have found that approximately 15-20% of adults experience food sensitivities or allergies. Of these only a small percentage are severe allergies (called anaphylactic reactions) mediated by Immunoglobulin type E (IgE). Most common are food intolerances mediated by the Immunoglobulin type G (IgG) characterised by the delayed response food reactions.

What are immunoglobulins and their types

Immunoglobulins (also known as antibodies) are proteins produced by the immune system, in particular white blood cells, that are manufactured in response to foreign bodies entering the body via the mucosal surfaces of the body i.e. the digestive tract including gut lining, mouth and nasal passages.

There are several types of immunoglobulins (Ig) that have different functions, with IgA, IgE, IgG, IgM being the most known. IgG is the most common antibody produced by the body.

The terms food allergy, sensitivity and intolerance are all commonly used interchangeably, however, they differ significantly.

Although these terms all relate to an adverse physiological response to a particular food, the mechanisms by which this occurs are very specific to the type of food sensitivity in question. These reactions can be categorised as either:

  • Immunological i.e. involving the immune system (IgE or IgG mediated), or
  • Non-immunological – where there is no immune system involvement

Identifying the specific reactive mechanism triggered by the ingestion of a problematic food is vital to understanding the management and implementation of appropriate dietary interventions to limit or eliminate potentially unpleasant, and in some cases, life threatening, symptoms.

Allergic reactions (i.e. IgE-mediated reactions) and intolerances/sensitivities (IgG-mediated reactions) are both immune responses to an irritant. However, their mechanisms of action and presentations are quite different.

Immunological reactions

  • IgE food allergy (immediate hypersensitivity response)

More commonly known as a food allergy, this reaction typically occurs very quickly (within minutes to hours) after eating a particular food, with symptoms ranging from mild to severe (e.g. anaphylactic reaction to peanuts). Milder symptoms may include itchy lips/tongue/throat, stuffy nose, headaches, stomach pain, diarrhoea, gas, bloating, skin reactions, and sudden fatigue.

Most people know their ‘trigger foods’ because when the reaction occurs, it’s quick and happens soon after eating food.

Important: IgE allergy is not identified by the IgG-mediated food insensitivity tests. If you suspect you may have an IgE allergy, then they should consult your doctor to be tested for this. 

  • IgG food sensitivities (delayed hypersensitivity response)

The IgG type of hypersensitivity is called food sensitivity or intolerance. The signs and symptoms are delayed and develop within 8–72+ hours after ingestion of the problematic food. Sensitivity reactions occur when a certain food is ingested and antibody-antigen (also known as immune complexes) form with proteins in that food.

Normally these complexes are eliminated by the immune system with no ill effects. However, if the immune or digestive systems are compromised, these complexes keep circulating in the blood and, when unable to be removed, can be deposited in tissues or organs causing an inflammatory response and/or tissue damage, subsequently producing symptoms. Symptoms can last for several days or longer and are often intermittent, making it difficult to identify which foods your body is struggling to deal with.

Food sensitivity symptoms are dependent on which tissues, organs or body systems these complexes are deposited in, and can result in a wide range of indications. These include chronic fatigue, IBS, bloating, migraines, arthritis, bronchitis, depression, anxiety, eczema and overall reduced quality of life (1). In particular, elevated levels of IgG antibodies to food antigens have been observed in diseases associated with increased intestinal barrier dysfunction (i.e. leaky gut), IgA deficiency, coeliac disease and inflammatory bowel disease.

Non-immune mediated food intolerances

Unlike in IgG food intolerances or IgE mediated food allergies, there are other food sensitivities where the immune system isn’t involved. Examples of this type of intolerances include:

  • Enzyme deficiencies – such as lactose intolerance caused by the absence of enzyme lactaseIgG food intolerances testing photo
  • Histamine intolerance – can be caused by enzyme diamine oxidase (DAO) deficiency
  • Fructose intolerance – occuring when the body’s digestive system doesn’t absorb fructose properly
  • Amines – are compounds known for their strong, pungent odours. They are found, for example in deli meats such as salami, bacon, ham and frankfurts, tinned fish and meats
  • Salicylates – naturally present in many fruits, vegetables, seeds and nuts
  • Food additives, either natural and artificial used to flavour and preserve food, such as sodium benzoate, sulphites (a preservative found in dried fruit and vegetables) and monosodium glutamate (MSG)

Causes of IgG food sensitivities response

There are several proposed causes of food sensitivities and research suggests that poor gut and immune health may be responsible.

Normally foods are broken down during digestion into their small components which then pass through the gut wall into the bloodstream. However, when small fragments of partially digested or undigested foods (especially proteins) are able to pass through the gut wall into the bloodstream, they are recognised as being ‘foreign’ by the immune system. Consequently, the immune system responds by ‘marking’ them as problematic and making IgG antibodies to these foods in order to remove them as soon as possible.

Other causes of IgG responses identified in studies include:

Symptoms and conditions associated with IgG food sensitivities – examples

There are many conditions and symptoms that may be exacerbated by food intolerances, including:

One effective approach to managing weight gain/ obesity is to eliminate foods that are IgG reactive and replace them with similar, non-reactive foods to ensure that nutrient deficiencies don’t occur.

Conditions and symptoms that may be exacerbated by food sensitivities include weight gain, obesity, chronic disease and migraines.

Why do IgG food sensitivities testing?

The efficacy of a diet based on the measurement of IgG antibodies to specific foods has been demonstrated in a number of conditions, both in independent studies and in clinical practice. As mentioned above, to date good results have been obtained in people with migraine, IBS and obesity.

We know that certain common foods such as wheat, dairy or eggs are more likely to show a positive result. It’s because these foods are consumed on a regular basis in the diet, often eaten daily in multiple meals and, along with digestive issues, this can increase the likelihood of the immune system reacting to them.

The benefit of doing a food sensitivity test is that it will be able to quickly identify which of the foods that are eaten on a regular basis are a problem.

In addition, the test is able to highlight more foods such as so called ‘superfoods’ or just ‘healthy’ foods, which a person may not have considered removing from their diet. For example, lately I find avocado is marked as problematic for some people, likely because they eat avocados on a daily basis and thus can become intolerant.

Overall, IgG food intolerances have been linked to various symptoms and disorders, yet diagnosis can be quite challenging. As mentioned, symptoms are often delayed in presentation and are intermittent (not occurring after every exposure to the allergen).

In terms of confirming food sensitivity, the elimination diet and subsequent challenge diet is considered the gold standard. Studies have indicated that elimination diets are successful in reducing or eradicating symptoms of various conditions associated with IgG food sensitivity. Clinical experience and results also confirm this.

Importantly, IgG food sensitivities testing is a valuable tool for practitioners, helping to create personalised dietary recommendations and reducing guesswork in developing effective therapies. These involve healing the gut wall and balancing the microbiome, decreasing inflammation and resetting the immune system.

Testing also helps clients to be more motivated and confident they are actively helping the body to remove obstacles to healing or getting better.

Controversy around IgG food sensitivities/ intolerances testing

The controversy surrounding food IgG testing relates to the significance of food IgG antibodies in the development and diagnosis of food intolerances in chronic illnesses such as inflammatory bowel disease (IBD), IBS, migraine or arthritis.

Often, people don’t associate a given symptom with the food they ate, especially because of the lack of the characteristic ‘allergic’ symptoms. This is the chief argument that highlights the controversial nature of this type of food intolerance.

However, a number of clinical studies to date, have in fact been supportive of a role for food IgG testing in certain diseases and its importance in clinical results.

The IgG FoodPrint® test

The IgG FoodPrint® test developed by Nutrition Cambridge Nutritional Sciences Ltd is a simple blood test that provides information on IgG reactivity through an easy to interpret report.

Results of each food tested are reported as ELEVATED, BORDERLINE or NORMAL, with a quantitative numerical value displayed adjacent to each food, representing the concentration of IgG antibodies detected (in U/ml) for each food. See a sample report here.

There are a number of food panels to choose from, allowing tailoring the panels to your specific diet. These are:

  • 40, 60, 100, 120+, 200+ Foods
  • Herbs and Spice mix
  • Vegetarian 60, 120, 160 Foods
  • Vegan Food Mix

View the foods in each panel here.

How does the IgG FoodPrint® test work?

The process is described by Cambridge Nutritional Sciences as follows: Food extracts are ‘printed’ onto nitrocellulose ‘pads’™ on a glass microscope slide, together with calibration standards and controls. A blood sample provided by the patient is diluted and dispensed onto each printed microarray.

Food IgG antibodies, if present, bind to the food extracts and the results are measured by a high-resolution scanner, before being calibrated against the standards using the FoodPrint reporting software to give quantitative results. This software then produces a tailor-made printout of the final food IgG antibody result for each food on the requested food panel.

Foods that are highly reactive can be gradually re-introduced, if desired.

A sensitivity reaction to a food usually doesn’t mean that it will need to be avoided forever, although it may take quite some time before it can be eaten again. As the test indicates food sensitivity reactions to the foods you’re eating at present, you’d need to repeat the test after at least 6+ months to gauge which foods have been ‘corrected’ and can be slowly re-introduced after their avoidance.

Cautions and considerations

IgG food sensitivities testing is not recommended for:

  • Pregnant women – generally a food intolerance test is not recommended during pregnancy because as the immune system is suppressed. However, 4-6 weeks after giving birth should be OK to test.
  • Children under the age of 2 years – Cambridge Nutritional Sciences don’t recommend testing on children under the age of 2 years. They base this on the European Society for Paediatric Gastroenterology, Hepatology, and Nutrition Guidelines for the Diagnosis of Coeliac Disease 2012, which states that there is a possibility of false negative results occurring in infants younger than 2 years of age. This related to the fact that the infant gut is more permeable than that of an adult, coupled with immature mucosal immunity that is still in the learning and development stage.
  • People taking immunosuppressants – avoid immunosuppressant medications, if possible, before the test, as they may have an impact upon the results.

Important: FoodPrint® IgG food sensitivities antibody test does NOT test for classical allergies, which involve the production of IgE antibodies and cause rapid-onset of symptoms such as rashes, swelling, violent sickness, difficulty breathing and anaphylactic shock. If you have a food allergy, it’s important to continue avoiding that food(s), regardless of the IgG test results obtained. This advice also applies if you have been diagnosed with Coeliac disease or any other food related condition such as lactose intolerance. The test results are discussed in details with each client to prevent any misunderstandings or errors.

The above material is for informational and educational purposes only, and is not intended as a substitute for medical advice, diagnosis, or treatment. Please consult with your health practitioner or doctor to learn if castor oil packs are appropriate for you.

How to do the IgG food sensitivities test in Australia?

It’s simple! After I refer a client for the IgG food intolerances testing, he/she then needs to visit an Australian Clinical Labs collection centre to have their blood taken. Find a collection centre near you.

The results are sent to me and then forwarded to clients for discussion and implementation. Together, we develop and implement a tailored and doable nutrition plan to follow for 6 months, including detailed nutrition plans, menus, shopping lists, eating out recommendations etc.

Regular nutrition help and coaching is an important part of the therapy to keep clients on track, remove obstacles as we go and manage any related stress.

When the results show many foods as reactive it’s important to consider a likely presence of underlying leaky gut syndrome. In such cases, gut repair protocol is a useful tool to implement along with the elimination diet.

If you’d like to identify your current food sensitivities and ‘trigger’ foods that could be contributing to your illness or impeding recovery, consider booking an appointment with me to discuss your circumstances and testing options.

At present I’m able to consult with Australia-based clients only.

To book a consultation, either via Zoom or phone click the button below. I also offer a free 15-minute initial discussion to talk about your circumstances and how I can help.

Book free call now

Make that call. It could change your life!

IgG food sensitivities – case study reports

We have seen many positive results and health transformations in many of our clients after IgG testing and following the elimination diet. Subsequently, Nicholas Greene, Chiropractor and I conducted a clinical study on the applications of IgG food sensitivities testing and elimination diet for our clients suffering from the following classes of conditions:

Summaries of all case studies can also be found HERE.

Read the fully referenced clinical study HERE.

Clinical study report and results

Our clinical study is now complete. It took us over two years to collect and analyse the data, and to write up a fully referenced and statistically analysed clinical study, but the patient health improvements achieved are all worth it! We are not aware of any such research undertaken to date, i.e. primarily based on the clinical experience/ evidence.  Here’s the link to the full study:

Study title: “Therapeutic use of IgG food sensitivity testing and elimination diet as an effective approach to patient’s care”

Study authors: Joanna Sochan and Dr Nicholas Greene

Read this post for the study summary and results presentation.

We hope our findings will contribute to dispelling some of the controversies surrounding IgG testing, and will help to broaden its applications to help more people getting healthier and happier.

Best of Health
Joanna - signature-segoe-line

Joanna Sochan
Wholistic Health and Lifestyle Therapist
Natural and Lifestyle Therapies for Abundant Health and Wellbeing

References

Additional resources

Disclaimer: The above material is for informational and educational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical advice, diagnosis, treatment, prescription or recommendation. All viewers of this content, especially those taking prescription or over-the-counter medications, should not make any changes in their health regimen or diet before first consulting a doctor or other qualified health provider with any questions they may have regarding a medical condition or their particular circumstances.

Joanna Sochan is a Natural Therapist and founder of Naturimedica Holistic Wellcare. She has a passion for helping clients transform their lives by becoming healthy and well naturally. Joanna has 12+ years experience in clinical practice and has special interest in solving complex cases, gut health, food sensitivities, hormone imbalances, autoimmune disorders and weight loss. She helps clients individually (mostly online) Australia-wide and also offers online therapeutic programs, eCourses and self-help books. View full bio.

Print This Post Print This Post