Food Sensitivity and Food Allergies
What is the difference between a food allergy, food sensitivity and a food tolerance?
Food allergy, food sensitivity and food intolerances are often used interchangeably as they all refer to abnormal reactions to foods. However there is a difference between all three.
Food allergies occur when the immune system is triggered to produce antibodies (IgE reactions). These reactions occur immediately within seconds to minutes of having the food and the symptoms can be life threathing and include rashes, sneezing, difficulty breathing, hives and anaphylactic shock. These are the reactions that require immediate care and also what you have tested when you go to an allergist.
A Food Sensitivity is an IgG or delayed hypersensitivity. They occur more gradually and leads to chronic inflammation. It is the build up of inflammation that will cause symptoms over several hours to days.
A Food intolerance on the other hand is not an immune reaction and they are typically caused by the lack of enzymes (ex. lactose intolerance), reactions to chemicals and additives.
In other words, IgE reactions are immediate and can be life threatening whereas IgG reactions are slower onset but make your life more difficult.
How do we test for food allergies? Food sensitivities? and Food intolerances?
There are two ways to test a food allergy. An allergist will perform the skin prick test to see how you react to the allergen in question. These IgE reactions can also be tested via a blood test.
Food intolerances are harder to test for and tend to be more a process of elimination for the chemicals, dyes and additives or taking the enzyme that is missing.
The Elimination Diet has been used for years to determine food sensitivities. This is a specialized diet in which all common food allergens (dairy, gluten, eggs, soy, citrus fruits, strawberries, corn, peppers, mushrooms, eggplants, tomatoes, peanuts, cashews, caffeine, alcohol and more) are removed from the diet for a minimum of 3-4 weeks and then brought back very slowly into your diet one group at a time. The diet requires constant meal prep and takes 2 months or longer to identify which foods to avoid.
The other option is a blood test that takes the guess work out of your diet. A total IgG Food Sensitivity Test is quick, easy and requires no special diet or prep. A blood sample is collected in office and is then sent to an accredited laboratory where antigen antibody reactions are measured and recorded. Test results are read in approximately 2 weeks for review.
The cost of the diet and the test end up being similar as one is a modified diet for 2 months to know which foods to avoid and the other is paying for the blood test that takes the guess work out and saves you time.
What are common symptoms of food sensitivities?
Food sensitivities increase inflammation within your body and these can manifest in a variety of different ways. These include:
What health conditions are related to food sensitivities?
Research has found that food sensitivities play a role in the following:
What kind of a report do I get with the Food Sensitivity Test?
A detailed multi page report is generated for each food that is tested. This helps determine which foods to avoid. Click on pictures below to view the full detailed sample report.
Food allergy, food sensitivity and food intolerances are often used interchangeably as they all refer to abnormal reactions to foods. However there is a difference between all three.
Food allergies occur when the immune system is triggered to produce antibodies (IgE reactions). These reactions occur immediately within seconds to minutes of having the food and the symptoms can be life threathing and include rashes, sneezing, difficulty breathing, hives and anaphylactic shock. These are the reactions that require immediate care and also what you have tested when you go to an allergist.
A Food Sensitivity is an IgG or delayed hypersensitivity. They occur more gradually and leads to chronic inflammation. It is the build up of inflammation that will cause symptoms over several hours to days.
A Food intolerance on the other hand is not an immune reaction and they are typically caused by the lack of enzymes (ex. lactose intolerance), reactions to chemicals and additives.
In other words, IgE reactions are immediate and can be life threatening whereas IgG reactions are slower onset but make your life more difficult.
How do we test for food allergies? Food sensitivities? and Food intolerances?
There are two ways to test a food allergy. An allergist will perform the skin prick test to see how you react to the allergen in question. These IgE reactions can also be tested via a blood test.
Food intolerances are harder to test for and tend to be more a process of elimination for the chemicals, dyes and additives or taking the enzyme that is missing.
The Elimination Diet has been used for years to determine food sensitivities. This is a specialized diet in which all common food allergens (dairy, gluten, eggs, soy, citrus fruits, strawberries, corn, peppers, mushrooms, eggplants, tomatoes, peanuts, cashews, caffeine, alcohol and more) are removed from the diet for a minimum of 3-4 weeks and then brought back very slowly into your diet one group at a time. The diet requires constant meal prep and takes 2 months or longer to identify which foods to avoid.
The other option is a blood test that takes the guess work out of your diet. A total IgG Food Sensitivity Test is quick, easy and requires no special diet or prep. A blood sample is collected in office and is then sent to an accredited laboratory where antigen antibody reactions are measured and recorded. Test results are read in approximately 2 weeks for review.
The cost of the diet and the test end up being similar as one is a modified diet for 2 months to know which foods to avoid and the other is paying for the blood test that takes the guess work out and saves you time.
What are common symptoms of food sensitivities?
Food sensitivities increase inflammation within your body and these can manifest in a variety of different ways. These include:
- Fever, fatigue, chills, sweating and feeling weak, puffiness.
- Seasonal allergies, runny nose, nasal congestion
- Skin: Itching, redness, swelling, and rashes.
- Brain: Mood and memory disturbances, behavioural problems.
- Lung: Food-induced bronchitis and asthma symptoms.
- Muscle & Joints: Joint pain, muscle stiffness and swelling.
- Digestion: Nausea & vomiting, diarrhea, abdominal pain, gas, and bloating
What health conditions are related to food sensitivities?
Research has found that food sensitivities play a role in the following:
- Non-celiac gluten sensitivity
- Digestive Disorders: Irritable bowel disease (IBS), Inflammatory bowel disease (IBD)
- Migraine Headaches
- Weight gain
- Anxiety, Depression, attention deficit disorders
- Eczema
- Psoriasis
What kind of a report do I get with the Food Sensitivity Test?
A detailed multi page report is generated for each food that is tested. This helps determine which foods to avoid. Click on pictures below to view the full detailed sample report.
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Courtesy of Rocky Mountain Analytical
Food sensitivity testing isn’t always the right test for everyone especially if you are have food allergies or food intolerances. Your initial visit with Dr Kaler will determine the right test for you. Please note that testing cannot be ordered without a medical assessment and an initial appointment will be required with Dr Kaler.
References
- Alpay, K., Ertas, M., Orhan, E. K., Ustay, D. K., Lieners, C., & Baykan, B. (2010). Diet restriction in migraine, based on IgG against foods: a clinical double-blind, randomised, cross-over trial. Cephalalgia : an international journal of headache, 30(7), 829–837. https://doi.org/10.1177/0333102410361404
- Atkinson, W., Sheldon, T. A., Shaath, N., & Whorwell, P. J. (2004). Food elimination based on IgG antibodies in irritable bowel syndrome: a randomised controlled trial. Gut, 53(10), 1459–1464. https://doi.org/10.1136/gut.2003.037697
- Aydinlar, E. I., Dikmen, P. Y., Tiftikci, A., Saruc, M., Aksu, M., Gunsoy, H. G., & Tozun, N. (2013). IgG-based elimination diet in migraine plus irritable bowel syndrome. Headache, 53(3), 514–525. https://doi.org/10.1111/j.1526-4610.2012.02296.x
- Bentz, S., Hausmann, M., Piberger, H., Kellermeier, S., Paul, S., Held, L., Falk, W., Obermeier, F., Fried, M., Schölmerich, J., & Rogler, G. (2010). Clinical relevance of IgG antibodies against food antigens in Crohn's disease: a double-blind cross-over diet intervention study. Digestion, 81(4), 252–264. https://doi.org/10.1159/000264649
- Cai, C., Shen, J., Zhao, D., Qiao, Y., Xu, A., Jin, S., Ran, Z., & Zheng, Q. (2014). Serological investigation of food specific immunoglobulin G antibodies in patients with inflammatory bowel diseases. PloS one, 9(11), e112154. https://doi.org/10.1371/journal.pone.0112154
- Hardman, G. and Hart, G. (2007), Dietary advice based on food‐specific IgG results, Nutrition & Food Science, Vol. 37 No. 1, pp. 16-23. https://doi.org/10.1108/00346650710726913
- Karakula-Juchnowicz, H., Gałęcka, M., Rog, J., Bartnicka, A., Kukaszewicz, Z., Krukow, P., Morylowska-Topolska, J., Skonieczna-Zydecka, K., Krajka, T., Jonak, K., & Juchnowicz, D. (2018). The Food-Specific Serum IgG Reactivity in Major Depressive Disorder Patients, Irritable Bowel Syndrome Patients and Healthy Controls. Nutrients, 10(5), 548. https://doi.org/10.3390/nu10050548
- Lewis, J. E., Woolger, J. M., Melillo, A., Alonso, Y., Rafatjah, S., Jones, S. A., . . . Tannenbaum, J. (2012). Eliminating Immunologically-Reactive Foods from the Diet and its Effect on Body Composition and Quality of Life in Overweight Persons. Journal of Obesity & Weight Loss Therapy, 2(1), 1-6. doi:doi:10.4172/2165-7904.1000112
- Liu, Y., Yan, H., Shao, F., Li, Q. H., & Cui, M. (2018). Correlation between childhood eczema and specific IgG antibody level. Journal of biological regulators and homeostatic agents, 32(2), 341–344.
- Mansueto, P., D'Alcamo, A., Seidita, A., & Carroccio, A. (2015). Food allergy in irritable bowel syndrome: The case of non-celiac wheat sensitivity. World journal of gastroenterology, 21(23), 7089–7109. https://doi.org/10.3748/wjg.v21.i23.7089
- Shakoor, Z., Alfaifi, A., Alamro, B., Altawil, L. N., & Alohaly, R. Y. (2016). Prevalence of IgG-mediated food intolerance among patients with allergic symptoms. Annals of Saudi medicine, 36(6), 386–390. https://doi.org/10.5144/0256-4947.2016.386
- Wolters M. (2005). Diet and psoriasis: experimental data and clinical evidence. The British journal of dermatology, 153(4), 706–714. https://doi.org/10.1111/j.1365-2133.2005.06781.x