Laboratory Diagnostics

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    Dietary Antigen IgG C3D IgE IgG4

    £500.00

    This comprehensive food sensitivity and allergy panel includes IgG, Complement, IgE, IgG4 + Blocking Potential

    IgG: Immunoglobulin G (IgG) is the main immunoglobulin circulating in human blood and helps protect us from infection and outside antigens. There are four subclasses: IgG1, IgG2, IgG3, and IgG4. IgG1 responds to new food antigens. IgG2 and IgG3 react to cell surface oligosaccharides of viruses, protozoa, and foods, which can be allergenic. IgG4 is commonly related to delayed food sensitivity symptoms. IgG can also activate the complement system to recruit an inflammatory response. The AIMS Food Sensitivity Profile measures total IgG (subclasses 1-4) antibodies for 88 foods.

    Complement: Complement components patrol the blood harmlessly, but in an instant can go on the attack to kill and remove dangerous molecules from the body. When activated, the complement pathway sets off a domino effect of inflammatory cytokines, mast cell degranulation, and cell membrane destruction. It is a powerful protective force but can damage tissues if not kept under control. Complement is a quantifiable, reliable biomarker of tissue inflammation.

    IgG4 + Blocking potential: A specific function of IgG4 in serum may 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.

    Sample Type
    Serum
    Turnaround time
    15 working days
    Additional Information / Instructions
    Technological advancements:

    Other Food Sensitivity Methods may use a technology known as live cell analysis. In this technique, patients’ white cells are put on a plate, exposed to a food, and any reaction is measured and recorded. However, white cell growth is not an accepted sign of true food sensitivity or allergic reaction. Growth can be caused by many things.

    Other antibody assays may only measure IgG antibodies, which can miss food reactions that activate the inflammatory complement cascade. Finally, other food sensitivity tests may measure only certain subclasses of IgG antibodies, rather than measuring all four, as on Dunwoody Labs AIMS Food Sensitivity Profile.

    List of 88 Foods and Additives Measured by the AIMS Food Sensitivity Profile:

    Almond
    Apple
    Asparagus
    Aspergillus mix
    Avocado
    Banana
    Barley
    Bean, Lima
    Bean, String/Green
    Beef
    Black pepper
    Blueberry
    Brewer’s yeast
    Broccoli
    Cabbage
    Candida
    Cantaloupe
    Cacao
    Carrot
    Casein
    Cashew
    Cauliflower
    Celery
    Cherry
    Chicken
    Cinnamon
    Clam
    Cacao
    Coconut
    Codfish
    Coffee
    Corn
    Cottonseed
    Cow’s milk
    Crab
    Cucumber
    Egg albumin
    Egg yolk
    English walnut
    Flax Seed
    Flounder
    Garlic
    Ginger
    Gluten
    Green Pea
    Goat’s milk
    Grapefruit
    Grapes
    Green olive
    Green pepper
    Halibut
    Honeydew melon
    Hops
    Kidney bean
    Lemon
    Lettuce
    Lobster
    Mushroom
    Mustard
    Navy bean
    Oat
    Onion
    Orange
    Peach
    Peanut
    Pear
    Pecan
    Pineapple
    Pinto bean
    Plum
    Pork
    Rice
    Rye
    Salmon
    Scallops
    Sesame
    Shrimp
    Soybean
    Spinach
    Squash mix
    Strawberry
    Sweet potato
    Tea
    Tomato
    Tuna
    Turkey
    Vanilla
    Watermelon
    White potato
    Whole wheat

     

    FAQ:

    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:

    • Peanuts
    • Cheese - all cheese, especially aged cheese
    • Melons
    • 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
    • Sauerkraut
    • 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

    Instructions:

    Download


    Sample Reports / Downloads

    Download: Sample Report