Food Sensitivity Test

Introduction

This test is designed to detect the presence of IgG antibodies that are generated in response to the consumption of certain foods. IgG reactivity is analyzed for 108 different foods and the results are classified into three groups – low reactivity, moderate reactivity, and high reactivity. Foods that are in the high reactivity category may be contributing to various symptoms, including headaches, gastrointestinal discomfort, and skin issues. Further analyses of these specific foods can then be conducted including in an elimination diet. 

Pricing

$119

How to order a test

Synonyms

• IgG Food Sensitivity
• Food Profile

What is Included?

Analysis of IgG reactivity for 108 different foods.

Turnaround Time

1 – 3 business days
The turnaround time is not guaranteed. The average turnaround time is 1 – 3 business days from the date that the sample arrives at the laboratory. Shipping time for the sample is not included. Additional time is required if the case requires confirmatory or reflex testing, or if the sample is insufficient, or if a recollection is required.

Related Documents

Additional Information and Resources

Preparation Before Specimen Collection

None

Specimen Type

Blood

Volume

50 μL in a microtainer

Container

Microtainer (regular blood tube)

Collection Method

This test requires a blood sample from a finger prick. All supplies for sample collection are provided in the kit.

1. First wash and dry hands. Warm hands aid in blood collection.
2. Clean the finger prick site with the alcohol swab and allow to air dry.
3. Use the provided lancet to puncture the skin in one quick, continuous and deliberate stroke.
4. Wipe away the first drop of blood.
5. Massage hand and finger to increase blood flow to the puncture site. Angle arm and hand downwards to facilitate blood collection on the fingertip.
6. Drip blood into the microtainer tube.
7. Dispose of all sharps safely and return sample to the laboratory in the provided prepaid return shipping envelope.

NOTES: Avoid squeezing or ‘milking’ the finger excessively. If more blood is required and blood flow stops, perform a second skin puncture on another finger. Do not touch the fingertip.

Specimen Storage

Maintain specimen at temperatures between 2°C and 30°C during storage and transport.

Specimen Stability

Blood samples can be refrigerated or kept at room temperature for up to 7 days.

Causes for Rejection

• Incorrect or incomplete patient identification
• Incorrect specimen collection
• Inappropriate storage and transport conditions
• Incorrect specimen volume

Purpose

To aid in the identification of foods that may be contributing to various symptoms, including headaches, gastrointestinal discomfort, and skin issues.

Limitations

• This report is not intended for use in medico-legal applications.
• These results should be interpreted in conjunction with other laboratory and clinical information.
• Correct specimen collection and handling is required for optimal assay performance.

Methodology

Fully automated food sensitivity assay (IgG reactivity) for 108 different foods