Dietary Antigen IgE IgG4
IgE, IgG4 + Blocking Potential
People can develop irritating and even life threatening TH2-driven IgE antibody responses to even the most minute exposure to the wrong dietary antigens. It is, however, important to note that only some of the people who are exposed to these substances make IgE antibodies against them. The first exposure may make people sensitive to the allergen without causing any symptoms. When these sensitized people subsequently encounter the allergen, IgE- expressing basophils and mast cells release substances (such as histamine, prostaglandins, and leukotrienes) that cause swelling or inflammation in the surrounding tissues. Such substances begin a cascade of reactions that continue to irritate and harm tissues. These reactions range from mild to severe.
The complement-negative IgG4 antibodies
can combine with the specific food antigen to
form a food immune complex. These complexes
are thought to be the active agents for
the delayed allergic responses. These complexes
also have the potential to cause allergic
food responses involving the anaphylactic
response or sensitivity reactions. Such reactions
can lead to a diverse variety of symptoms
ranging from ill-defined malaise and fatigue
to digestive disorders, skin problems,
aching joints or back issues.
Blocking Potential: Data is available that provides support for the notion that a specific function of IgG4 in serum might also be to control antigen recognition by IgE and consequently, to regulate anaphylactic reactions and IgE-mediated immunity. Subsequently, studies have shown that the level of specific IgG4 was clearly lower than that of specific IgG1, suggesting that the major contribution of IgG4 in the competition effect is not due to higher levels but rather to a specificity spectrum close to that of the specific IgE. Moreover, these ‘‘blocking antibodies’’ have been demonstrated to have the potential to account for the clinical efficacy of immunotherapy for the neutralization of offending IgE species.
List of 88 Foods and Additives Measured by the AIMS Food Sensitivity Profile:Apple
What do I do about a high Aspergillus Mix Reaction on the Dietary Antigen Test?
Dietary Antigen Test reviews IgE, IgG4, Total IgG and C3d response to 4 species of Aspergillus; A. oryzae, A. niger, A. repens and A. terreus. We also offer an Airborne Allergy test that includes IgE reactivity to additional mold species. Key foods to avoid for elevated mold reaction are moldy cheeses, peanuts, melons and sake.
For patients with severe reactions and active symptoms, a more restrictive mold diet may be needed. To get a better picture of how the mold is shifting immune function, markers such as TGF-Beta can be measured to see how immunoreactive a patient is. Also consider using Konjak Fiber which binds to mold aphlyotoxin.
More restrictive mold diet suggestions:
Avoid the following foods:
- Cheese - all cheese, especially aged cheese
- Vinegar - and vinegar containing food (mayonnaise, salad dressings, catsup, chili sauce, pickled foods, relishes, green olives, mustard
- Alcoholic liquors, beer, wine and sake
- Soured breads, such as pumpernickel, coffee cakes, and other foods made with large amounts of yeast
- Cider and homemade root beer
- Pickled and smoked meats and fish, including delicatessen foods, sausages, frankfurters, corned beef and pickled tongue, ham and bacon
- All dried fruits such as apricots, dates, prunes, figs and raisins
- Canned tomatoes unless homemade
- All canned juice
- Eat only freshly opened canned foods and freshly prepared fruits
- Do not eat meat or fish more than 25 hours old
- Avoid foods made from leftovers such as meatloaf, hash and croquettes
- Avoid hamburger unless made from freshly ground meat