IGA + IGG – 96 General Foods - Blood Draw

Nutripath Integrative Pathology Services

There are several types of immunoglublins that are made in the body. It is important to understand the differences between IgE, IgA and IgG immunoglobulins and when to test for each of them. Immunoglobulins are a class of proteins which function as antibodies produced by the immune system in response to foreign antibodies such as food antigens.

An IgG reaction can occur hours to days after exposure to the allergen; food or inhalant. This type of reaction is referred to as a delayed sensitivity reaction.

Elevated IgA to specific foods is widely believed to be a sign of damage to the mucous membranes in the gut. Individuals with Crohn’s disease or ulcerative colitis, or even those with suspected leaky gut may benefit from testing IgA food reactions. IgA is produced in the greatest quantity in a day. IgA antibodies are the first line of defence against suspected disease causing agents like viruses and bacteria.

The IgG & IgA general food panel is a useful test in assessing both delayed and damaged mucosal type reactions of 96 general western foods. This type of testing is useful as it eliminates the broad process of ‘trial and error of eliminating offending foods’ and provides a detailed report for identifying offending foods and a rotation diet based on the test results. All antigen tests through NutriPATH are ran in duplicates to ensure accurate and meaningful results are provided to the patient for optimal health.

Food sensitivities symptoms are many and varied:

• Headaches/Migraines
• Fatigue
• Irritable Bowel Syndrome
• Leaky gut
• Abdominal bloating
• Fluid retention
• Depression
• Mood disorders
• Skin conditions
• Behavioural problems (ADD/ADHD)
• Hives
• Abdominal cramping
• Diarrhoea
• Skin rashes

IGA + IGG 96 General Food + IGE 27 - Blood Draw

Nutripath Integrative Pathology Services

There are several types of immunoglublins that are made in the body. It is important to understand the differences between IgE, IgA and IgG immunoglobulins and when to test for each of them. Immunoglobulins are a class of proteins which function as antibodies produced by the immune system in response to foreign antibodies such as food antigens.

An IgG reaction can occur hours to days after exposure to the allergen; food or inhalant. This type of reaction is referred to as a delayed sensitivity reaction.

Elevated IgA to specific foods is widely believed to be a sign of damage to the mucous membranes in the gut. Individuals with Crohn’s disease or ulcerative colitis, or even those with suspected leaky gut may benefit from testing IgA food reactions. IgA is produced in the greatest quantity in a day. IgA antibodies are the first line of defence against suspected disease causing agents like viruses and bacteria.

The IgG & IgA general food panel is a useful test in assessing both delayed and damaged mucosal type reactions of 96 general western foods. This type of testing is useful as it eliminates the broad process of ‘trial and error of eliminating offending foods’ and provides a detailed report for identifying offending foods and a rotation diet based on the test results. All antigen tests through NutriPATH are ran in duplicates to ensure accurate and meaningful results are provided to the patient for optimal health.

Indications of Imbalanced Secretory IgA

Allergies
Atopic conditions
Celiac disease
Depleted microbiome
Dysbiosis or intestinal infections
Food sensitivities
Increased intestinal permeability
Inflammation
Inflammatory bowel disease
Wheezing

The IgE food antibody panel is a food allergy test which analyses serum levels of IgE antibodies for 27 foods, as well as Total IgE. This is a test option to consider for patients who may suffer an immediate reaction to specific foods.

The IgE allergic response is the most well-known food allergy reaction. IgE food allergy reactions usually occur immediately after the ingestion of offending foods, such as peanuts or shellfish. The IgE food antibody profile measures levels of antigen-specific IgE to common foods.

Some of the common foods that people have an IgE-mediated reaction to are things like nuts, milk and eggs. It is recommended that IgE allergy testing is only performed for infants greater than 18 months of age.

Common Conditions: