FOOD INTOLERANCE TESTING

Cambridge Nutritional Sciences

FOOD INTOLERANCE TESTING


TOPICS

Terminology Mechanisms of food intolerance Symptoms of food intolerance CNS food intolerance tests Test principles Alternative test methods Managing food intolerances Support documentation


“What is food to one man, may be fierce poison to another”

Lucretius circa 75BC


TERMINOLOGY


ADVERSE REACTION TO FOOD

IgEType I Allergy

IgGType III Allergy

Enzyme DeficiencyPharmacological Effect

Chemical Effect

IMMUNE MEDIATED NON–IMMUNE MEDIATED

Classic ‘Allergic’Reaction

‘Food Intolerance’ Food Intolerance

COMMON TERMINOLOGY


1. IMMUNE-MEDIATED REACTIONS

FOODALLERGY

(Type I)

?

FOODINTOLERANCE

(Type III)

?


FOOD ALLERGY

Immune system response

Production of IgE antibodies


‘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


FOOD INTOLERANCE (IgG)

Immune system response

Production of IgG antibodies


“45% of the population suffer from a food intolerance”

Non-specific / multiple symptoms

Most people are undiagnosed

Many clients will be affected



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



Complexes deposited in tissues around the body

Triggers complement cascade

Release of inflammatory mediators



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



CHEMICAL &

PHARMACOLOGICAL

2. NON IMMUNE-MEDIATED REACTIONS

ENZYME

DEFICIENCY

----------------------- FOOD INTOLERANCE ---------------------


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


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


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


MECHANISMS OF

FOOD INTOLERANCE


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


NORMAL RESPONSE TO FOOD

Food

Healthy Gut

No symptoms

Low level ofAb/Ag complexes

Complexes removed by macrophages

HealthyImmune System


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



Food

Healthy Gut

Symptoms

Low level of Ag/Ab complexes

excess complexes deposited in tissues

COMPROMISED IMMUNE SYSTEM

Compromised Immune System


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



Food

Leaky Gut

Symptoms

High level of Ag/Ab complexes

excess complexes deposited in tissues

LEAKY GUT

NormalImmune System


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


SYMPTOMS OF

FOOD INTOLERANCE


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


Many symptoms – difficult to identify the cause (e.g. fatigue)

IgG testing can be useful – diagnose / eliminate

SYMPTOMS OF FOOD INTOLERANCE


CNS FOOD

INTOLERANCE TESTS


CNS FOOD INTOLERANCE TESTS

Food Detective™

FoodPrint ®

Food Microplate ELISA


World’s first rapid test kit for detecting food IgG antibodies


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


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


CONTENTS

Sterile wipeSafety lancet x 2Plaster x 2Blood collection tubeSample diluent (A)Antibody detector (B)Developer (C)Wash solution (D)Reaction trayIFUResult cardDietary support guide


EASY TO FOLLOW INSTRUCTIONS

Food Detective instructional video


TEST PROCEDURE

Sterilise finger with wipe

Prick finger with lancet

Massage finger to obtain blood

Fill the capillary tube (50μl)


Place in SOLUTION A

(Sample Diluent)

Pour into tray

Leave for 20 minutes

TEST PROCEDURE


SOLUTION D

(Wash Solution)

Repeat x 3

SOLUTION B

(Antibody Detector)

Leave for 10 minutes

TEST PROCEDURE


SOLUTION D

(Wash Solution)

Repeat x 3

SOLUTION C

(Developer)

Leave for 2 minutes

Wash ONCE

TEST PROCEDURE


RESULT INTERPRETATION

Visually read results

If specific-food IgG antibody is present, well is BLUE

Determine strength of colour


NEGATIVE

WEAK POSITIVE

POSITIVE

STRONG POSITIVE

White

Pale blue

Mid blue

Dark blue

IgG

IgG

IgG

IgG



Ring / halo INVALID

Negative Control must be WHITE

Positive Control must be BLUE



Identify reactive foods from IFU


Record on Results Card


FOODS TESTED

DAIRY / EGGSCow’s milkWhole egg

FISH / SEAFOODWhite fix mixFreshwater mixTunaShellfish mixFRUIT

AppleBlackcurrantGrapefruitMelon mixOliveOrange and LemonStrawberryTomato

GRAINSOat WheatRiceCornRyeDurum WheatGluten

HERBS / SPICESGarlicGinger

MEATBeefChickenLambPork

NUTS / SEEDSAlmondBrazil NutCashewPeanutWalnut

VEGETABLESBroccoliCabbageCarrotCeleryCucumberLeekLegume mixMushroomPeppersPotatoSoya Bean

OTHERCocoa BeanTeaYeast


Microarray Food Intolerance Test


FOODPRINT® LABORATORY TESTS

INDICATOR

FOOD PANELS

SPECIALISED


Food extracts ‘printed’ onto nitrocellulose pads

TEST FORMAT


Finger-prick sample Send to lab FoodPrint microarray

FOODPRINT® TESTING PROCESS


Hi-res optical scan Data conversion Test Report

Selected pad =Patient name =

22 21 20 19 18 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 122 75 Positive control negative POLENTA borderline TIGER NUT 100 BANANA negative PAPAYA 197 CAVIAR 146 MUSSEL negative TROUT 153 MALT 72 ALOE VERA 187 Positive control21 negative Negative control negative GARLIC 123 TOMATO negative BLACKBERRY 165 PEACH 285 CLAM 85 OCTOPUS borderline TUNA 131 MILLET negative ANISEED negative RAPESEED20 negative SHALLOT negative GINKGO 141 TURNIP 87 BLACKCURRANT 204 PEAR borderline COCKLE 320 OYSTER negative TURBOT borderline OAT borderline BASIL negative RHUBARB19 borderline BEAN (broad) negative GINSENG negative WATERCRESS negative BLUEBERRY negative PINEAPPLE 71 COD negative PERCH 93 WINKLE negative QUINOA negative BAYLEAF negative ROSEMARY18 negative BEAN (green) negative RED CHILLI negative OSTRICH negative CAROB negative PLUM 175 CRAB negative PIKE 166 ALMOND 453 RICE borderline CAMOMILE negative SAFFRON17 268 BEAN (white haricot) negative LEEK negative OX 89 CHERRY negative POMEGRANATE negative CUTTLEFISH negative PLAICE 137 BRAZIL NUT 1314 RYE FLOUR borderline CAPER negative SAGE16 184 BEAN (red kidney) 206 LENTIL negative HORSE negative COCONUT borderline RASPBERRY negative DORADO negative RAZOR CLAM negative CASHEW NUT borderline SESAME SEED 133 CINNAMON 164 PEPPERCORNS (B/W)15 negative BEETROOT negative LETTUCE negative BILLY GOAT negative DATE borderline REDCURRANT negative EEL negative SALMON borderline CHESTNUT 193 SPELT negative CLOVE negative ARTICHOKE14 negative BROCCOLI negative MARROW negative PORK negative FIG borderline STRAWBERRY POS POS POS 154 HAZELNUT negative SUNFLOWER SEED negative COFFEE negative AUBERGINE13 76 CABBAGE negative MUSHROOM negative QUAIL 100 GRAPE 70 WATERMELON 0 0 0 negative MACADAMIA NUT 324 SOYA BEAN 279 COLA NUT 142 PEPPERS (mixed)12 borderline CARROT negative ONION negative RABBIT borderline GRAPEFRUIT 185 AGAR AGAR 40 40 40 borderline PEANUT 97 COCOA BEAN negative CORIANDER (leaf) negative TARRAGON11 negative CAULIFLOWER 113 PARSLEY negative LAMB negative GUAVA 222 ALGA espaguette 160 160 160 111 PINE NUT 191 WHEAT negative CUMIN negative TEA (black)10 negative CAYENNE 319 PEA negative WILD BOAR negative KIWI 86 ALGA spirulina borderline PISTACHIO 297 WHEAT BRAN 210 CURRY (mixed spices) 70 TEA (green)

9 negative CELERY negative POTATO negative DUCK negative LEMON 143 ALGA wakame negative CRANBERRY borderline RAISIN 186 ALPHA-LACTALBUMIN 132 GINGER negative THYME8 negative CHARD negative GOURD (squash) negative TURKEY 117 LIME 90 ANCHOVY negative HOPS 179 AMARANTH 417 BETA-LACTOGLOBULIN borderline HONEY borderline VANILLA7 borderline CHICKPEA borderline RADISH negative PARTRIDGE borderline LYCHEE negative BARNACLE negative HADDOCK 264 BARLEY negative BUFFALO MILK borderline LIQUORICE 598 YEAST (baker's)6 negative CHICORY 86 CABBAGE (red) negative CHICKEN 226 MANGO negative BASS negative SCALLOP 225 BUCKWHEAT 98 CASEIN negative MARJORAM 382 YEAST (brewer's)

5 negative CUCUMBER negative ROCKET negative VEAL 100 MELON (Honeydew)negative CARP negative HAKE negative SARDINE 93 CANE SUGAR 281 COW'S MILK negative MINT borderline YUCCA4 negative DILL negative SPINACH negative BEEF borderline MULBERRY negative AVOCADO negative HERRING 97 SHRIMP/PRAWN 76 CORN (maize) 95 EGG WHITE 89 MUSTARD SEED 96 TRANSGLUTAMINASE3 negative FENNEL (leaf) negative BRUSSEL SPROUT negative VENISON 134 NECTARINE 75 TANGERINE 481 LOBSTER negative SOLE borderline COUSCOUS 232 EGG YOLK borderline NETTLE 119 GLIADIN2 negative Negative control 74 SWEET POTATO 114 APPLE 82 OLIVE 73 WALNUT negative MACKEREL negative SQUID 86 DURUM WHEAT 186 GOAT MILK 77 NUTMEG 196 Positive control1 209 Positive control borderline TAPIOCA 144 APRICOT negative ORANGE negative ASPARAGUS negative MONKFISH negative SWORDFISH 110 FLAX SEED 100 SHEEP MILK borderline PEPPERMINT 195 Positive control

1

y = 52.36x

-1000

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

0 50 100 150 200

OD

Concentration

IgG Standard Curve

FOODPRINT® TESTING PROCESS


FOODPRINT® TEST REPORTS

Food Groups Order of Reactivity


FOODPRINT® REPORTS

IgG concentration (U/ml)

Traffic light system:

ELEVATED (≥30 U/ml)

BORDERLINE (29-24 U/ml)

NORMAL (≤23 U/ml)


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


NEW PATIENT REPORT

Test Reports + Patient Guidebook


FOODPRINT® BLOOD COLLECTION VIDEO

http://www.youtube.com/watch?v=EX7c1nOrsgA


PRODUCT RANGE


FEATURES

Kits available for 5, 40, 93 or 109 foods

25µl serum or plasma

Assay time <90 minutes

96 well plate assay, strip format


BENEFITS

Ideal for small–moderate sample numbers

Ready-to-use reagents

Short incubation steps

Reliable results

CE-marked kits

Certified to ISO 9001 & 13458


Assay Procedure

TEST PROCEDURE

Incubate30 minutes

Incubate30 minutesWash Plate x 3 100µl conjugate into

each well

Incubate10 minutesWash Plate x 3 100µl TMB substrate

into each well

100µl Stop solution into each well Read 450nm

Dispense samples, standards and controls

25µl sample into10ml diluent


PERFORMANCE CHARACTERISTICS

Reproducibility: Intra-assay 5.1-11.9%

Sensitivity: 0.4U/ml

Interferences: Grossly haemolysed, icteric or lipaemic samplesshould be avoided

Stability: 18 months


TEST PRINCIPLES


TEST PRINCIPLES

Enzyme-Linked Immunosorbent Assay (ELISA) Standard laboratory method to detect antibodies and antigens

MICROPLATE ELISA

Plate

FOODPRINT

Microarray Pad

FOOD DETECTIVE

Reaction Tray


Antigens (food) attached to well


YY

Diluted blood sample:

Specific food IgG antibodies

Binds to food antigens

Y


Y YYDetector solution / conjugate: Contains enzyme (HRP) linked anti-human IgG

Binds to food-specific IgG antibodies


Developer solution / TMB substrate

Enzyme HRP causes oxidation of substrate: Change from colourless to blueY YY


ALTERNATIVE TEST METHODS


IgG4 ELISA White Blood Cell


IgG4 ELISA

Detects IgG4 antibodies associated with food allergies


IgG SUBCLASSES

SUBCLASS ABUNDANCE

IgG1 66%

IgG2 23%

IgG3 7%

IgG4 4%


IgG SUBCLASS PROPERTIES

NEUTRALISATIONAbility of antibodies to neutralise the pathogenic effects of antigens:– block and inhibit biological effects

COMPLEMENT ACTIVATIONAbility of antibodies to activate complement cascade:– consists of a group of 30 serum proteins– destroy foreign cells by phagocytosis and lysis of cell membranes– creates inflammation


OPSONISATIONAbility of antibodies to ‘flag’ foreign cells/antigens for destruction:– cells / antigens are destroyed by phagocytosis (macrophages and neutrophils)– phagocytes need a ‘marker’ to identify what to destroy– markers are antibodies and complement proteins (called opsonins)– installation of opsonins enables phagocytosis

BINDING TO PHAGOCYTESAbility of opsonin antibodies to bind to macrophages and neutrophils



PROPERTY IgG1 IgG2 IgG3 IgG4

Neutralisation ++ ++ ++ ++

Activation of complement pathway ++ + +++

Opsonisation +++ + ++

Binding to macrophages ++ + +++ ++

Binding to neutrophils + +

IgG1 and IgG3 have strong pro-inflammatory properties

IgG4 has protective, anti-inflammatory properties



IgG4 FUNCTION

Acts as a ‘blocking agent’ against the actions of IgE

Catches and neutralises the (food) antigen before IgE can bind to it

IgG4 acts to prevent acute allergic reactions (Type I allergy) from occurring

No involvement with Type III (IgG-mediated) food intolerance

Impossible to detect ‘delayed-onset’ food intolerance by IgG4 testing!

No complement activation and no opsonising capacities


Testing for IgG4 against foods is not recommended as a diagnostic tool. S. Stapel, R. Asero, B. K. Ballmer-Weber, E. F. Knol, S. Strobel, S. Vieths, J. Kleine-Tebbe.Allergy 2008: 63: 793–796

PUBLICATIONS AGAINST IgG4 TESTING

Conclusion: food-specific IgG4 does not indicate (imminent) food allergy or intolerance, but rather a physiological response of the immune system after exposure to food components.

Testing of IgG4 to foods is considered as irrelevant for the laboratory work-up of food allergy or intolerance and should not be performed in case of food-related complaints.


All controlled studies for “food intolerance” are performed with total IgG

No controlled clinical trials have been performed with IgG4

PUBLICATIONS AGAINST IgG4 TESTING


WHITE BLOOD CELL TEST

Tests for cellular responses to foreign substances in-vitro


(Activated Neutrophil Test and Cytotoxic Test)


Incubation Activation of immune response in cell

White Blood Cells (separated or EDTA blood) are exposed to antigens:

Principle: the diameter of white blood cells (leukocytes) change after being challengedwith foods, moulds, additives, environmental chemicals, dyes and antibiotics.

Primary reactive leukocyte fraction consists of: Neutrophils

http://en.wikipedia.org/wiki/File:Neutrophil.png


NEUTROPHIL DEGRANULATIONFood antigens bind to antibodies which are attached to surface of a neutrophil.Creates a “cross-linking” which induces a process known as degranulation.

Neutrophil


Damaging to pathogens but also damaging to host tissues

1. Generates highly toxic reactive oxygen and nitrogen species

2. Release powerful proteolytic enzymes / histamine / chemokines / heparin

NEUTROPHIL DEGRANULATION

http://en.wikipedia.org/wiki/File:Neutrophil.png



Healthy cell Mild reaction Strong reaction


Advantages

Disadvantages

Errors eliminated due to computerised measurement

Neutrophils are unstable - high risk of incorrect test results Morphologically change immediately after blood is drawn Reliable test results only if tested within 6 hours No possibility to send sample by mail

Neutrophils are highly sensitive to drug intake and infections - risk of incorrect results

Need an automated system to count cells



MANAGING FOOD INTOLERANCES


1) Identify foods producing elevated IgG response

COMMON PROBLEM FOODS (data collated by CNS)



2) Remove or reduce reactive foods from diet

PLAN THE DIET: Reduce “allergenic load” Compliance important for best results Plan / shop in advance Know your “problem” foods Read ingredients labels Substitute with similar alternatives Concentrate on NORMAL foods Variety – nutrients & intolerance




Foods to avoid, include, recipes, menus, websites




POINTS TO NOTE: Food must be included in diet before testing

- no IgG reaction if food is not consumed!

Avoid known allergenic foods – negative in IgG test

Some clients may feel worse after elimination of reactive foods

Immunosuppressants




ADVICE FOR NUMEROUS ELEVATED RESULTS:

Leaky Gut?

Prioritise - 4 to 6 most reactive foods (reduce allergenic load)

Rotate / reduce the remaining foods

Work with symptoms and results



3) Repair Leaky Gut / boost immune system

4) Re-populate gut with beneficial gut flora

5) Strengthen the immune system

6) Re-introduction of foods Avoid elevated foods for 3-6 months Still symptoms – probably not food intolerance Re-introduce foods – gradually Monitor symptoms Avoid for longer if necessary Eat in moderation and vary the diet



Eliminate foods with strong reaction (ELEVATED foods)

Reduce / rotate foods with moderate reaction (BORDERLINE foods)

Eat foods freely from the NORMAL group

Replace foods with a similar food from that food group

Eat a varied diet

Repair leaky gut

Support immune system

SUMMARY OF ADVICE


SUPPORT DOCUMENTATION


Scientific Publications Patient Experiences


ADHD Anti-Aging Autism Fertility Gastrointestinal

SCIENTIFIC PUBLICATIONS

RheumatoidArthritis

MigraineGeneral SkinConditions

Weight Loss


GENERAL (GN1)

Toward an understanding of allergy and in-vitro testing

Mary James N.D. Great Smokies Diagnostic Laboratory


GENERAL (GN1)

Toward an understanding of allergy and in-vitro testing

Mary James N.D. Great Smokies Diagnostic Laboratory

Excellent overview of:

Immune system Food terminology – hypersensitivity and allergy Immune tolerance and overload Diagnosis Elimination diets Leaky gut


GENERAL (GN13)

Testing for food reactions: the good, the bad, and the ugly

Mullin GE, Swift KM, Lipski L, Turnbull LK, Rampertab SDNutr Clin Pract 2010 Apr; 25(2):192-8


GENERAL (GN13)

Testing for food reactions: the good, the bad, and the ugly

Mullin GE, Swift KM, Lipski L, Turnbull LK, Rampertab SDNutr Clin Pract 2010 Apr; 25(2):192-8

Literature review

Evaluating the validity of tests used to assess food reactions Food hypersensitivity, food allergy, food sensitivity, food intolerance

testing and adverse food reactions IgE–mediated food allergy testing was best represented in PubMed IgG–based testing showed promise, with clinically meaningful results Proven useful as a guide for elimination diets Further investigation into the clinical application is required


GENERAL (W1)

Dietary advice based on food specific IgG results

Geoffrey Hardman, Gillian Hart. Nutrition and food science Vol 37 No 1 2007 pp 16-23


GENERAL (W1)

Dietary advice based on food specific IgG results

Geoffrey Hardman, Gillian Hart. Nutrition and food science Vol 37 No 1 2007 pp 16-23

Provide evidence that elimination diet based on food-specific IgG testing is an effective, reliable and valid aid in the management of chronic illness

Postal survey commissioned by Allergy UK – 5286 participants Questionnaire sent 3 months after IgG food test 76% reported a significant improvement in their condition 68% noticed a benefit within 3 weeks Those with more than 1 condition more likely to report noticeable improvement 92% reported a return of symptoms on reintroduction of offending foods


GASTROINTESTINAL (GA1)

Food elimination based on IgG antibodies in Irritable Bowel Syndrome: a randomised controlled trial

W Atkinson, T A Sheldon, N Shaath, PJ Whorwell Gut 2004:53 1459-1464



Food elimination based on IgG antibodies in Irritable Bowel Syndrome: a randomised controlled trial

W Atkinson, T A Sheldon, N Shaath, PJ Whorwell Gut 2004:53 1459-1464

To assess the therapeutic potential of dietary elimination based on presence of IgG antibodies to food

150 outpatients with IBS - 3 month study Diet excluding all foods to which they had raised IgG antibodies or a sham diet

excluding the same number of foods but not those to which they had antibodies Outcome measures - change in IBS symptom severity and global rating scores True diet resulted in 26% greater reduction in symptom score than sham diet Relaxing the diet led to 24% greater deterioration in symptoms Food elimination based on IgG antibodies effective in reducing IBS symptoms



Clinical relevance of IgG antibodies against food antigens in Crohn’s Disease: a double-blind cross-over diet intervention study

Bentz, Hausmann, Piberger, Kellermeier, Paul, Held, Falk, Obermeier, Fried, Schölmerich, Rogler Digestion 2010;81:252–264



Clinical relevance of IgG antibodies against food antigens in Crohn’s Disease: a double-blind cross-over diet intervention study

Bentz, Hausmann, Piberger, Kellermeier, Paul, Held, Falk, Obermeier, Fried, Schölmerich, Rogler Digestion 2010;81:252–264

Immune responses against food antigens may be a reason for the perpetuation of inflammation associated with Crohn’s Disease (CD)

79 CD patients and 20 healthy controls were tested for food IgG antibodies Based on the IgG antibodies, a nutritional intervention was planned 84% patients had IgG antibodies against processed cheese and yeast Daily stool frequency decreased by 11% Abdominal pain reduced and general well-being improved



Treating irritable bowel syndrome with a food elimination diet followed by

food challenge and probiotics

Drisko, Bischoff, Hall, McCallum. Journal of the American College of Nutrition, Vol. 25, No. 6, 514–522 (2006)



Treating irritable bowel syndrome with a food elimination diet followed by

food challenge and probiotics

Drisko, Bischoff, Hall, McCallum. Journal of the American College of Nutrition, Vol. 25, No. 6, 514–522 (2006)

Goal was to investigate the role of food intolerance in IBS patients 20 patients with IBS who had failed standard medical therapies Baseline IgE and IgG food/mould panels and stool analysis were performed Patients underwent food elimination diets based on their results

Elevated serum IgG food/mould levels detected in 100% participants Significant improvement after food elimination and rotation diet Identifying food sensitivity in IBS impacts on overall well being and quality of life


MIGRAINE (M2)

Food allergy mediated by IgG antibodies associated with migraine in adults

Hernández, Pinto, Montiel. Revista Alergia México 2007;54(5):162-8


MIGRAINE (M2)

Food allergy mediated by IgG antibodies associated with migraine in adults

Hernández, Pinto, Montiel. Revista Alergia México 2007;54(5):162-8

Aim of study was to investigate allergen-specific IgG in patients with migraine 56 patients with migraine, control group without migraine Serum antibodies to specific 108 food allergens were measured Significant differences in number of positives for IgG food allergens between

patients with migraine and a controlled group Elimination diets successfully control the migraine without need of medications Serum IgG antibodies to common food should be investigated in patients with

migraine


Excel Library

SCIENTIFIC PUBLICATIONS

Abstracts Booklet Full Publications


Gastrointestinal

Discomfort

PATIENT EXPERIENCES

Migraines& Headaches

Skin Conditions Weight Issues

Chronic FatigueAches & Pains


ACHES & PAINS

• Lesley, a retired PA from Ashford, Kent

• Aching joints and muscles and flu-like symptoms

• Symptoms were worse after she had eaten wheat (especially bread) and dairy together

• August 2005, Lesley decided to do a food intolerance test (FoodPrint)

• Tested positive for wheat, yeast, cola nut and pineapple

• Lesley saw an improvement in her symptoms immediately

• Found alternatives to replace the wheat and yeast in particular

• Lesley has tried reintroducing some foods but finds that she reacts on each occasion


CHRONIC FATIGUE

• Tansy, a 36-year-old psychotherapist from Horncastle in Lincolnshire

• 4 years off work with M.E. - bedridden for up to 10 days a month

• Tansy decided to experiment with her diet after a friend advised her to try excluding certain foods

• Excluded nuts and eggs – felt slightly better

• Excluded wheat and replacing it with rye – felt worse

• Eliminating every possible food intolerance by trial and error was time consuming

• Decided to try Food Detective test

• Reacted to 20 foods, including wheat, rye, dairy, soya, nuts, egg, barley and crab

• Ironically, she reacted more to rye than wheat

• Tansy took the offending foods out of her diet and within the first week began to feel better


GASTROINTESTINAL DISCOMFORT

• Sandra, 54, from Crawley, West Sussex

• Agonising bouts of Irritable Bowel Syndrome (IBS) - laid up in bed for days at time

• Over an 18 month period, Sandra underwent numerous medical investigations:

- endoscopy, CT scan and multiple blood tests

• Eventually one doctor told her she had IBS and would just have to live with it

• Sandra went to see a nutritionist who suspected she was suffering from a food intolerance

• Performed a Food Detective test

• Intolerant to apples, wheat, almonds, rice, brazil nut, cashew nuts, cocoa beans, whole egg and shellfish

• Eliminated the foods and began to feel better

• Within a few weeks her IBS symptoms disappeared


MIGRAINES AND HEADACHES

• Yvonne, a 58-year-old mum from Poringland in Norfolk

• Suffered for 12 years from fortnightly migraines

• Yvonne’s GP was helpful in providing medication to manage her migraines

• He never got to the root of what was actually causing them

• Decided to try Food Detective™

• Reacted to soya bean, wheat, barley, corn, rye, cow’s milk, egg, grapefruit, almond and cashew

• Immediately avoided these foods and was felt better within a week


SKIN CONDITIONS

• James, 31, from Cambridge

• Suffered from eczema - frustrating and difficult to function normally at work

• Prescribed various steroid creams and emollients but nothing addressed the cause of the eczema

• Started doing some research on the internet - link between food and eczema

• Decided to try a food intolerance test

• Reaction to cows’ milk, egg white and also grains and yeast

• James eliminated all the foods he was intolerant

• Effect on his eczema was astounding - within a couple of days it had completely cleared up

• Sleeping through the night and feeling much better for it

• Occasionally, James has a meal containing dairy foods or enjoys a couple of beers but the next

day his eczema will flare up again


WEIGHT ISSUES

• Tina, 41-year-old from Forest Row, East Sussex

• Grossly overweight - BMI was dangerously high – difficulty loosing weight

• Visited a local nutritional therapist

• Suggested she may be intolerant to some foods - could be inhibiting her weight loss

• Given a Food Detective test

• Tina tested positive to cow’s milk, citrus fruits and durum wheat

• Started using nut milk on cereal and in tea and stopped eating oranges and pasta


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Booklet


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FOOD INTOLERANCE TESTING

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Transcript of FOOD INTOLERANCE TESTING