In the course of IgG-dependent food intolerances, excessive production of product-specific IgG antibodies occurs, as a result of which the patient develops various clinical signs of intolerance. This type of hypersensitivity can develop at any age-both in adults and young children. The reaction to intolerant food occurs within 24-96 hours after their consumption.
The main cause of the development of IgG-dependent food allergy (also known as delayed allergy) is a violation of intestinal absorption mechanisms (see: leaky gut) – this happens due to m.in.:
- prolonged use of antibiotics,
- prolonged stress,
- acute bacterial and viral infections,
- food poisoning,
- autoimmune diseases,
- use of radiotherapy and chemotherapy,
- performed surgical procedures.
The problems that occur in the course of this disease are very different-they may be associated with the digestive system or not directly associated with it.
How to investigate IgG-dependent food intolerances?
IgG-dependent food intolerance tests measure the level of IgG antibodies specific to the allergen in the test subject’s blood. Such a test is immunodiagdieta-a reliable and completely safe test for intolerance, which allows you to check the level of antibodies specific to allergens from different groups: dairy, dairy products, meat, fish, seafood, fruits, vegetables, cereals, nuts or seeds.
The result of the immunodiagdieta study allows us to identify products that are safe for our body and products that are intolerant to it-so we can personalize our way of eating in order to improve our well-being and health.
The result of the immunodiag testthe test shows the quantitative determination of antibodies (also in graphic form) together with the specialist’s comment. Quantitative results are assigned to the RAST/east scale (0-6) – the result in Class 0 is negative, the results in classes 1, 2 or 3 indicate the absence of symptoms or poorly expressed symptoms, while the results in classes 4, 5 or 6 indicate the presence of severe ailments.
Knowledge of products harmful to our body is crucial-it allows you to implement the treatment of intolerance, i.e. a diet that completely eliminates the intolerant product or a rotational diet, which is based on interchangeable consumption of safe and sensitive products. However, in order for this knowledge to be obtained, it is necessary to study food intolerances in advance.
What foods are allergic most often?
Each person with an allergy reacts differently to certain types of foods or food groups. In some, the ingestion of the allergen will result in a rash on the body, while others may even experience anaphylactic shock, which is a serious threat to life. Being allergic does not mean that we have to give up the most allergenic foods, but it is worth eating them in moderation and carefully introducing into the diet-this applies mainly to young children. Medical statistics show that most often allergic products such as:
- citrus fruit,
- products of animal origin-milk, honey or eggs.
How to confirm an allergy?
An allergic reaction after ingestion of an allergen does not need to occur immediately. Sometimes it takes up to several hours before the symptoms of allergy appear. Therefore, on their own it is very difficult to diagnose what really sensitizes us. This can be helped by specialized spot tests, or those made directly from the blood. The first method is to apply a drop of liquid containing the allergen to the skin and prick it in this place.
If there is redness or a bubble on the surface of the skin, then we are allergic to the product. Blood tests are much simpler-you only need to apply for it, while the testing itself is already in the laboratory.