Slide 1

Cambridge Nutritional Sciences FOOD INTOLERANCE TESTING Slide 2 Cambridge Nutritional Sciences TOPICS Terminology Mechanisms of food intolerance Symptoms of food intolerance CNS food intolerance tests Test principles Alternative test methods Managing food intolerances Support documentation Slide 3 Cambridge Nutritional Sciences What is food to one man, may be fierce poison to another Lucretius circa 75BC Slide 4 Cambridge Nutritional Sciences TERMINOLOGY Slide 5 Cambridge Nutritional Sciences ADVERSE REACTION TO FOOD IgE Type I Allergy IgG Type III Allergy Enzyme Deficiency Pharmacological Effect Chemical Effect IMMUNE MEDIATEDNONIMMUNE MEDIATED Classic Allergic Reaction Food IntoleranceFood Intolerance COMMON TERMINOLOGY Slide 6 Cambridge Nutritional Sciences 1. IMMUNE-MEDIATED REACTIONS FOOD ALLERGY (Type I) ? FOOD INTOLERANCE (Type III) ? Slide 7 Cambridge Nutritional Sciences FOOD ALLERGY Immune system response Production of IgE antibodies Slide 8 Cambridge Nutritional Sciences Foreign food particles (antigens) cause immediate immune reaction Rapid release of histamine Allergic reaction (anaphylaxis) can cause breathing problems and low blood pressure Symptoms include tingling mouth, hives, swelling of the lips, face, tongue and throat Symptoms can be severe or life-threatening Avoid the offending food for life FOOD ALLERGY Slide 9 Cambridge Nutritional Sciences FOOD INTOLERANCE (IgG) Immune system response Production of IgG antibodies Slide 10 Cambridge Nutritional Sciences 45% of the population suffer from a food intolerance Non-specific / multiple symptoms Most people are undiagnosed Many clients will be affected FOOD INTOLERANCE (IgG) Slide 11 Cambridge Nutritional Sciences Delayed reaction to foreign food (antigen) - hours/days after consumption Body produces IgG antibodies to neutralise antigen Form a complex with antigen: Ag/Ab complex Immune complex FOOD INTOLERANCE (IgG) Slide 12 Cambridge Nutritional Sciences Complexes deposited in tissues around the body Triggers complement cascade Release of inflammatory mediators FOOD INTOLERANCE (IgG) Slide 13 Cambridge Nutritional Sciences Leads to chronic inflammation and gradual appearance of symptoms Symptoms can persist for many days, but are not life-threatening Symptoms can be reversed by elimination of foods Re-introduce small amounts of the offending food Common to be intolerant to several different foods Multiple symptoms are common difficult to diagnose FI FOOD INTOLERANCE (IgG) Slide 14 Cambridge Nutritional Sciences CHEMICAL & PHARMACOLOGICAL 2. NON IMMUNE-MEDIATED REACTIONS ENZYME DEFICIENCY ----------------------- FOOD INTOLERANCE --------------------- Slide 15 Cambridge Nutritional Sciences Enzyme deficiencies can cause symptoms because foods cannot be digested LACTOSE INTOLERANCE Caused by a deficiency of lactase (needed to digest lactose) Cannot pass through gut wall, so remains in the gut Causes intolerance Symptoms: bloating, diarrhoea, abdominal pain ENZYME DEFICIENCY / INSUFFICIENCY Slide 16 Cambridge Nutritional Sciences HISTAMINE INTOLERANCE Caused by a deficiency or inhibition of diamine oxidase (DAO) Needed to break down histamine in foods Aggravated by foods high in histamine: red wine, cheese and tuna fish Foods low in histamine can also trigger the release of histamine in the body: citrus foods, bananas, tomatoes, chocolate Symptoms include: migraines, dizziness, bowel/stomach problems, rhinitis, depression, irritation, reddening of the skin ENZYME DEFICIENCY / INSUFFICIENCY Slide 17 Cambridge Nutritional Sciences MSG in restaurant / take-away food (headaches, sweating, dizziness) Sulphites in dried fruits and vegetables, wine, beer (asthma) Vasoactive amines such as phenylethylamine in chocolate, citrus fruits (migraines) Natural / artificial additives used to colour, preserve and flavour food (sweating, itching, abdominal pain, nausea/vomiting, diarrhoea) Create biochemical side effects in susceptible individuals CHEMICAL / PHARMACOLOGICAL Slide 18 Cambridge Nutritional Sciences MECHANISMS OF FOOD INTOLERANCE Slide 19 Cambridge Nutritional Sciences HEALTHY gastrointestinal tract and HEALTHY immune system: Foods digested and broken down to glucose, amino acids and fatty acids Absorbed through the gut lining Partially digested foods will also pass between cells into bloodstream Antibodies produced against these partially digested foods Form antigen / antibody complexes (normal) Efficient immune system will clear these complexes MECHANISMS OF FOOD INTOLERANCE (1) No symptoms despite an immune response occurring Slide 20 Cambridge Nutritional Sciences NORMAL RESPONSE TO FOOD Food Healthy Gut No symptoms Low level of Ab/Ag complexes Complexes removed by macrophages Healthy Immune System Slide 21 Cambridge Nutritional Sciences HEALTHY gastrointestinal tract, but COMPROMISED immune system: Partially digested foods pass through the gut lining Antibodies produced against these partially digested foods Ab/Ag complexes form (normal) Compromised immune system - insufficient macrophages produced Ab/Ag complexes not cleared and circulate in bloodstream Deposited in tissues causes inflammation MECHANISMS OF FOOD INTOLERANCE (2) Slide 22 Cambridge Nutritional Sciences Food Healthy Gut Symptoms Low level of Ag/Ab complexes excess complexes deposited in tissues COMPROMISED IMMUNE SYSTEM Compromised Immune System Slide 23 Cambridge Nutritional Sciences LEAKY gastrointestinal tract, but HEALTHY immune system: Gut wall becomes more permeable Tight junctions in epithelial layer open up Increased number of partially digested foods enter bloodstream Ag/Ab complexes form immune system becomes overloaded Complexes cannot be cleared and are deposited in tissues MECHANISMS OF FOOD INTOLERANCE (3) Slide 24 Cambridge Nutritional Sciences Food Leaky Gut Symptoms High level of Ag/Ab complexes excess complexes deposited in tissues LEAKY GUT Normal Immune System Slide 25 Cambridge Nutritional Sciences Antibiotics Medication/Drugs Candida overgrowth Parasites Intestinal bacterial/viral infection Glutamine insufficiency Alcohol Poor diet Stress Low stomach acid Low pancreatic enzymes FACTORS LINKED TO LEAKY GUT Heal gut with supplements and diet Slide 26 Cambridge Nutritional Sciences SYMPTOMS OF FOOD INTOLERANCE Slide 27 Cambridge Nutritional Sciences SYMPTOMS OF FOOD INTOLERANCE Respiratory: Asthma, rhinitis, sinusitis, persistent cough, catarrh Gastrointestinal: IBS, Crohn's disease, abdominal pain, diarrhoea, constipation, bloating, flatulence Skin: Eczema, rashes, spots CNS: Headache, migraine, hyperactivity (ADHD) Cardiovascular: Heart palpitations Musculoskeletal: Joint pain, rheumatoid arthritis, muscle pain, fibromyalgia Psychiatric: Chronic fatigue, insomnia, ME, anxiety, depression Metabolic: Weight gain Slide 28 Cambridge Nutritional Sciences Many symptoms difficult to identify the cause (e.g. fatigue) IgG testing can be useful diagnose / eliminate SYMPTOMS OF FOOD INTOLERANCE Slide 29 Cambridge Nutritional Sciences CNS FOOD INTOLERANCE TESTS Slide 30 Cambridge Nutritional Sciences CNS FOOD INTOLERANCE TESTS Food Detective FoodPrint Food Microplate ELISA Slide 31 Cambridge Nutritional Sciences Worlds first rapid test kit for detecting food IgG antibodies Slide 32 Cambridge Nutritional Sciences Detects antibodies to 59 common foods Rapid assay format results in 40 minutes Positive and negative controls included Clear and concise instructions Colour coded reagents Finger-prick blood sample FEATURES Slide 33 Cambridge Nutritional Sciences Only home-test kit on the market No specialised equipment needed No waiting for laboratory results Act on results immediately Website supported: www.camnutri.com BENEFITS Slide 34 Cambridge Nutritional Sciences CONTENTS Sterile wipe Safety lancet x 2 Plaster x 2 Blood collection tube Sample diluent (A) Antibody detector (B) Developer (C) Wash solution (D) Reaction tray IFU Result card Dietary support guide Slide 35 Cambridge Nutritional Sciences EASY TO FOLLOW INSTRUCTIONS Food Detective instructional video Slide 36 Cambridge Nutritional Sciences TEST PROCEDURE Sterilise finger with wipe Prick finger with lancet Massage finger to obtain blood Fill the capillary tube (50l) Slide 37 Cambridge Nutritional Sciences Place in SOLUTION A (Sample Diluent) Pour into tray Leave for 20 minutes TEST PROCEDURE Slide 38 Cambridge Nutritional Sciences SOLUTION D (Wash Solution) Repeat x 3 SOLUTION B (Antibody Detector) Leave for 10 minutes TEST PROCEDURE Slide 39 Cambridge Nutritional Sciences SOLUTION D (Wash Solution) Repeat x 3 SOLUTION C (Developer) Leave for 2 minutes Wash ONCE TEST PROCEDURE Slide 40 Cambridge Nutritional Sciences RESULT INTERPRETATION Visually read results If specific-food IgG antibody is present, well is BLUE Determine strength of colour Slide 41 Cambridge Nutritional Sciences NEGATIVE WEAK POSITIVE POSITIVE STRONG POSITIVE White Pale blue Mid blue Dark blue IgG IgG RESULT INTERPRETATION Slide 42 Cambridge Nutritional Sciences Ring / halo INVALID Negative Control WHITE must be WHITE Positive Control BLUE must be BLUE RESULT INTERPRETATION Slide 43 Cambridge Nutritional Sciences Identify reactive foods from IFU RESULT INTERPRETATION Record on Results Card Slide 44 Cambridge Nutritional Sciences FOODS TESTED DAIRY / EGGS Cows milk Whole egg FISH / SEAFOOD White fix mix Freshwater mix Tuna Shellfish mix FRUIT Apple Blackcurrant Grapefruit Melon mix Olive Orange and Lemon Strawberry Tomato GRAINS Oat Wheat Rice Corn Rye Durum Wheat Gluten HERBS / SPICES Garlic Ginger MEAT Beef Chicken Lamb Pork NUTS / SEEDS Almond Brazil Nut Cashew Peanut Walnut VEGETABLES Broccoli Cabbage Carrot Celery Cucumber Leek Legume mix Mushroom Peppers Potato Soya Bean OTHER Cocoa Bean Tea Yeast Slide 45 Cambridge Nutritional Sciences Microarray Food Intolerance Test Slide 46 Cambridge Nutritional Sciences FOODPRINT LABORATORY TESTS INDICATOR FOOD PANELS SPECIALISED Slide 47 Cambridge Nutritional Sciences Food extracts printed onto nitrocellulose pads TEST FORMAT Slide 48 Cambridge Nutritional Sciences Finger-prick sample Send to lab FoodPrint microarray FOODPRINT TESTING PROCESS Slide 49 Cambridge Nutritional Sciences Hi-res optical scan Data conversion Test Report FOODPRINT TESTING PROCESS Slide 50 Cambridge Nutritional Sciences FOODPRINT TEST REPORTS Food GroupsOrder of Reactivity Slide 51 Cambridge Nutritional Sciences FOODPRINT REPORTS IgG concentration (U/ml) Traffic light system: ELEVATED ( 30 U/ml) BORDERLINE (29-24 U/ml) NORMAL (23 U/ml) Slide 52 Cambridge Nutritional Sciences INTERPRETATION OF RESULTS ELEVATED high level of antibody detected Eliminate food from diet for at least 3 months BORDERLINE moderate level of antibody detected Reduce or rotate food for at least 3 months NORMAL low level of antibody detected Food can be eaten freely Slide 53 Cambridge Nutritional Sciences NEW PATIENT REPORT Test Reports + Patient Guidebook Slide 54 Cambridge Nutritional Sciences FOODPRINT BLOOD COLLECTION VIDEO Slide 55 Cambridge Nutritional Sciences Slide 56 PRODUCT RANGE Slide 57 Cambridge Nutritional Sciences FEATURES Kits available for 5, 40, 93 or 109 foods 25l serum or plasma Assay time