food sensitivity testing
what’s the difference between a food sensitivity and a food allergy?
Food components that trigger an immune response are called antigens. When exposed to these foods, your immune system can sometimes react by releasing special proteins called antibodies.
Two of the types of antibodies that are commonly produced in response to foods are IgE (immunoglobulin E) and IgG (immunoglobulin G).
The difference between these two antibodies is what distinguishes the immune response of a food allergy and a food sensitivity:
A food allergy is a potentially serious, immediate health condition triggered by the release of IgE (immunoglobulin E) antibodies to a specific food. Food allergy symptoms typically appear very soon after eating a problem food, and can include anaphylaxis, hives, or breathing difficulties (e.g. peanut allergy)
A food sensitivity typically takes months to develop and is triggered by IgG (immunoglobulin G) antibodies. Food sensitivities cause inflammation in the body, which may contribute to irritable bowel syndrome, migraine headaches, weight gain, and play a role in causing diseases or contribute to worseing symptoms.
the mechanisms behind food sensitivity
In an IgG reaction, the IgG antibodies bind to food antigens creating antibody-antigen complexes. These complexes are normally removed by immune system cells called macrophages. However, if complexes are present in large numbers and the reactive food is still being consumed, the macrophages can’t remove the complexes quickly enough.
As a result, the food antigen-antibody complexes accumulate and can be deposited in body tissues. Once in tissues, these complexes can trigger inflammation, which may be responsible for a wide variety of symptoms.
how can I get tested for a food sensitivity?
True Balance uses RMA Food Sensitivity Testing, which allows 120-222 food antigens to be tested to discover which foods you may be unknowingly intolerant to. Most people can have a food sensitivity and not know it because the symptoms are delayed hours or even days. This makes it difficult to connect it back to a certain food.
We offer the following testing:
Basic panel
Vegetarian panel
Enhanced panel
how does food sensitivity testing work?
The RMA FST™ measures levels of IgG antibodies. Antibody levels are measured via an ELISA (Enzyme-Linked Immunosorbent Assay) microarray method:
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 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.
Foods and extract material are sourced from pre-approved vendors in Europe and North America and are assayed for total protein content. Quality control procedures ensure the protein source is correct and that no other contaminants are detectable. Proteins are defatted (where applicable), freeze-dried (lyophilized) as necessary and stored at less than 0 degrees celsius (the lyophilization process involves rapidly freezing the food source then subjecting it to a high vacuum which removes ice by sublimation). A particular antigen is only considered suitable for use if there is significant stock. Lot-to-lot analysis is done using the extract.
accuracy
The patient’s ‘unknown’ response is compared to the response of a known standard. Positive and negative controls are also run on each gel pad. All foods standards and controls are run in duplicate.
Regardless of the laboratory or testing method used, results perceived to be ‘false’ negatives or positives may occur.
references
Campus, M. (2020). Food allergy, intolerance, or sensitivity: What’s the difference, and why does it matter?. Harvard Health Publishing . https://www.health.harvard.edu/blog/food-allergy-intolerance-or-sensitivity-whats-the-difference-and-why-does-it-matter-2020013018736
Healthline Editorial Staff. (2021, March). What’s the Difference Between Antigens and Antibodies?. Healthline . https://www.healthline.com/health/infection/antigen-vs-antibody#bottom-line
Mullin, G. E., Swift, K. M., Lipski, L., Turnbull, L. K., & Rampertab, S. D. (2010). Testing for food reactions: the good, the bad, and the ugly. Nutrition in clinical practice : official publication of the American Society for Parenteral and Enteral Nutrition, 25(2), 192–198. https://doi.org/10.1177/0884533610362696
Rocky Mountain Analytical . (2024). IgG Food Sensitivity. Rocky Mountain Analytical. https://rmalab.com/test/rma-fst-igg-food-sensitivity-test/
