Titus Lucretius Carus circa 95-55BC
You may be surprised to learn that any food can be a double-edged sword. If you misuse this “sword”, it can very easily ruin your life. Though you might not know it, your body could at this very moment be fighting against sensitivity to certain food types. While the human body needs food for sustenance and survival, different negative symptoms can be generated from eating food. IgE food allergy (Type 1) and IgG food sensitivity (Type 3) are becoming increasingly common in cosmopolitan cities like Hong Kong.
Unsurprisingly, the general population is mostly unclear about the differences between IgG and IgE food sensitivity. There are any number of reasons why a food type can cause us problems and food allergy/sensitivity is the most prevalent of such problems. What IgG food sensitivity and IgE food allergy have in common is that the immune system will intercede and become involved. The difference is in the way the immune system responds.
Food allergy can be divided into four different types; however, we will only be focusing on Type 1 (IgE food allergy) and Type 3 (IgG food sensitivity).
When food allergies are mentioned, the type that usually comes to mind is IgE food allergy (Type 1) even though most people may not know the full name. With IgE food allergy, the body induces an immediate reaction mediated by immunoglobulin E (IgE) antibodies and responds by releasing histamine and various other chemical mediators upon exposure to a food allergen. In simpler terms, the immune system will recognize the allergen as a threat and release antibodies immediately to neutralize the perceived danger – thereby releasing histamines and other chemicals that cause the symptoms of an allergic reaction. Symptoms such as hay fever or anaphylaxis are typical Type 1 allergies, whereby symptoms are immediately noticeable. Due to the body’s rapid response, anyone suffering from such an allergy will most likely already know which foods can induce these responses. Therefore, blood testing is not generally required to uncover the root cause.
Delayed IgG food sensitivity (Type 3 reaction) is mediated by a mixture of immunoglobulins, but the primary troublemaker is IgG. Immune complexes composed of antigen and antibody take root inside the body and to combat these cytokines are released, which results in an inflammatory response. As the name suggests, the symptoms from Type 3 reactions are delayed and can manifest themselves hours or days after the consumption of the trigger food making them far more difficult to detect.
This is where our test comes in. Our IgG Food Sensitivity Screening Test can identify over 220 different types of food that you may have a negative reaction to. Uncovering the food types that have an elevated IgG antibody value within your body means it becomes easier to temporarily avoid the foods that could do your body harm, without having to restrict your diet needlessly. Identifying your personal trigger foods is the first step in protecting your body from IgG food sensitivity.
Difference between IgE immediate sensitivity and IgG delayed sensitivity
| IgE (Type 1) – Immediate sensitivity | IgG (Type 3) – Delayed sensitivity |
| Symptoms are immediate | Symptoms are delayed |
| Easily detected | Detection is difficult without specialized laboratory testing |
| Common in children, but generally rare in adults | Most common form of food sensitivity reaction in both children and adults |
| Allergies are fixed and usually permanent | Usually reversible |
| Typically involves one or two foods | Can involve multiple foods |
| Identified food(s) will usually need to be avoided | After a period of avoidance it may be possible to reintroduce some foods back into diet |
| Release of mediators that cause inflammation | Formation of circulating immune complexes |
| Symptoms affect skin, airway and digestive tract | Symptoms can affect any tissue, organ or body system |
In general, people do not attribute digestive problems with things such as allergies, mood disorders, autism, dementia, cancer and autoimmune diseases (such as acne, chronic fatigue, irritable bowel syndrome), but in actual fact there are many seemingly unrelated diseases that can be caused by one’s gut. You may be surprised to learn that around 70 percent of the cells in your immune system are housed in your gut wall.
There is a popular saying that “we are what we eat”, and if you maintain an unhealthy diet then you don’t need a doctorate to realize that it will affect your entire body. Good health has to start somewhere, and where better to begin than your gut?
Take a moment to contemplate the important jobs your gut performs on a regular basis; breaking down food, absorbing nutrients, fighting against toxins and producing nutrients. Even while you sleep, your gut continues to work tirelessly (and also more efficiently) through the night. It goes without saying that the gut is fundamental to a good, healthy life.
Researchers typically refer to the gut as “the second brain” and has the following hypothesis . (“Incredibly, the gut itself has over 100 million brain cells” Quoted from where about 100 million brain cells? )! It is the subject of many studies and scientists believe that, besides the gastrointestinal functions, the gut-brain connection also plays a greater role in our state of mind, moods and feelings, and decision-making.
The gut is the only organ in the body besides the brain to have its own nervous system. The small intestine actually houses as many neurons as your spinal cord. Despite serotonin (the neurotransmitter believed to influence various psychological and bodily functions) being manufactured in the brain, around 90 percent of our serotonin supply can be found in the gut. The gut is a complicated, finicky fusspot but if treated right it can bring great harmony to your body. On the flip side of this when there are disturbances in the gut-brain, various disorders can manifest. Ailments such as inflammatory gastrointestinal disorders, obesity and eating disorders could wreak havoc in and on your body. If the gut is in balance, your brain and body will be in balance too.
Due to the nature of IgG food sensitivity and the body’s delayed response in showing signs and symptoms of any problems, it is not easy to detect by yourself. Fortunately, there is now a simple method for us to help you identify the foods that could be the cause of delayed IgG food sensitivity issues.
Incorrect identification occurs due to damaged intestine
The integrity of the intestinal wall can be compromised through medicines, infections, mycosis, stress and environmental poisons. If the intestinal wall becomes damaged, some food components could easily pass between intestinal cells.
Food passing through intestinal cells are digested as per usual and the body will go through it’s normal routine. However, any food that bypasses intestinal cells can be flagged by the immune system and treated as foreign contaminants, thereby prompting an immune reaction.
Immune system responds to food as a threat
Ordinarily, food is not perceived as a threat to the body and so it is not recognized by the innate immune system that normally tackles infectious agents such as bacteria, viruses, molds and parasites. When food is incorrectly identified as a threat, it is the adaptive immune system that steps up for the battle.
It produces IgG antibodies that attach to the food proteins and form an immune complex. These complexes are then destroyed by the immune system through immune cells (neutrophils). It is at this stage that inflammatory reactions take place.
These reactions tend to be difficult to spot because they can manifest in a variety of unspecific (such as fatigue) or specific (for instance headaches) symptoms, and usually correlate to the location where the immune complex is destroyed.
Destruction of immune complexes result in symptoms
Unspecific symptoms normally occur if the immune complexes are destroyed while still in circulation. Fatigue, retention of water, mysterious fluctuation of body weight are all unspecific symptoms that might be linked with IgG food sensitivity. In the long term, serious disorders such as hypertension or metabolic disorders might possibly develop.
Specific symptoms will occur if the immune complex becomes fixed to tissue. Although the complex is destroyed the surrounding tissue receives damage too, that might result in symptoms such as migraines or Irritable Bowel Syndrome (IBS).
If the food forming the offending immune complex is consumed on a regular basis, it might lead to the inflammatory reaction becoming chronic. In many cases, it could take up to several months before symptoms become apparent and could intensify over time.
Some research shows that IgG food sensitivity can be the cause of some inflammatory conditions, such as migraines, irritable bowel syndrome (IBS), fatigue and more. Unfortunately, these conditions can also likely trigger chronic diseases. As it can be with serious illness, prevention is preferable to treatment because the success rate is usually much higher. In the case of food sensitivity, identifying problematic foods, followed by a controlled diet could work wonders for individuals who may be suffering from conditions as a result of their immune system acting up.
Problems with one’s skin can sometimes give a bad impression to others and can seriously harm one’s self-esteem and even social life. Dermatological complaints such as rashes, constant itching, redness and scaling can easily rock our confidence and affect how we feel about our appearance. Although not all skin problems are caused by food sensitivity, the problems can be exacerbated if our body’s internal workings become unbalanced.
Reactions caused by IgG food sensitivity typically arise due to the accumulation of excessive antigens over time.
Repeated consumption of problematic food generally adds to the excessive antigens in the immune system, which becomes immune complexes. It is when these complexes become fixed to skin tissue that may be the cause of dermatological issues.
Obesity is described as severe excess in weight and an abnormally high body fat percentage that may impair health. Not only is it stressful for the body, it can sometimes be a great psychological burden for those affected and can be a major risk for diet-related chronic diseases.
Despite obesity being a widespread issue, it is not yet fully understood. Many factors can affect our weight, ranging from genetic makeup, excess carbohydrate and fat intake to lack of physical activity, and while there is not one single cause for obesity, research has shown that low-grade inflammatory processes do indeed play a role. This includes reactions from IgG food sensitivity.
An inflammatory response to food can lead to the production of messenger proteins such as TNF-alpha. These kinds of proteins can block receptors for insulin, causing a reduced energy supply to the cell. In this scenario, it’s highly likely the following two things will occur: sugar will become fat and energy consumption will decrease.
Identifying an individual’s IgG food sensitivity can help reduce the likelihood of this happening. Changing one’s diet to correlate with foods that have been identified as sensitive can help reduce the chances of an inflammatory response, avoid the above situation. Prevention will always trump treatment.
Gastro-intestinal problems, such as irritable bowel syndrome (IBS), are common in regards to food sensitivity. IBS is a chronic condition that causes cramping, abdominal pain, bloating, diarrhea and constipation.
Though the causes of IBS have not been scientifically clarified, many studies have shown that low-grade inflammatory conditions might possibly be one of the triggering factors. Reducing or eliminating food that causes your immune system to react negatively could be crucial in the prevention of food-related gastro-intestinal problems. After all, a healthy stomach could lead to a healthy life.
Reference:
Atkinson W & et. al. (2004). Food elimination based on IgG antibodies in irritable bowel syndrome: a randomised controlled trial. Gut 2004;53:1459–1464.
Guo H & et. al. (2012). The value of eliminating foods according to food-specific immunoglobulin G antibodies in irritable bowel syndrome with diarrhoea. J Int Med Res. 2012;40(1):204-10.
Acecgt NutriGene utilizes a new, state-of-the art immunoassay based on microarray technology to detect food-specific IgG antibodies.
Food extracts are 'printed' onto nitrocellulose pads on a glass microscope slide, together with calibration standards and controls. The collected blood sample is diluted and dispensed onto each printed microarray. If they are present, food IgG antibodies will bind themselves to the food extracts. The antibodies are subsequently detected through the use of other immunoassay reagents, which generate a blue color in the presence of the food IgG antibodies. The density of this blue color is measured using a high-resolution scanner.
The results generated by the scanner are then calibrated against the standards using the reporting software to give quantitative results. This software then produces a tailor-made printout of the final food IgG antibody result for each food on the requested food panel.
Acecgt NutriGene provides over 220 IgG food sensitivity testing panel, one the widest ranges currently available in Hong Kong. The food categories include: dairy, seafood, fruit, cereals (gluten-free & gluten-containing), herbs, meat, nuts, vegetables and miscellaneous.
Two different types of Test Report are provided with every IgG Food Sensitivity test:
1) Food Groups – foods are listed according to their respective food group
2) Order of Reactivity – foods are ranked by strength of antibody reaction
A numerical value is displayed in a colored box adjacent to each food, which represents the concentration of IgG antibodies detected for each food. Foods are categorized as ELEVATED, BORDERLINE or NORMAL, depending on the antibody level detected.
Microarray-based ELISA is one of the quickest methods for the measurement of IgG antibodies for over 220 foods.
Step 1: Blood Collection – Collect blood (2ml by syringe / 300 µl by finger prick method) from the donor
Step 2: Process sample
Step 3: Scanning – Scan responses of the over 220 foods antigen by high-tech resolution scanner
Step 4: Data analysis – Analyze results from individual foods antigens
Step 5: Report – Verify and issue the report