It is estimated that 20% of the population have an adverse reaction to food. Traditional testing of food allergies has focused on blood and skin tests that detect an immediate immunological reaction to food antigens (proteins). A true food allergy causes the immune system to respond to food as if it were a foreign substance. This reaction is mediated by IgE immunoglobulins and leads to a release of histamine and subsequent hives, itching, swelling, decreased blood pressure, and in some cases, a severe life threatening reaction. In this case, a food particle (usually a protein or long carbohydrate) acts as a true antigen to the body's immune system. Food allergies are typically treated by avoiding the offending food.

However, food sensitivities are widely prevalent in the American population and are distinctly different from food allergies. The most common type of food reaction is food intolerance or sensitivity. This type of reaction does not result in a life-threatening reaction but can cause a multitude of symptoms. This IgG mediated immune response can occur immediately but most commonly occurs as a delayed reaction up to 72 hours after ingesting the offending food. Common symptoms related to food sensitivities include but are not limited to: fatigue, mood changes, skin rashes, eczema, hives, asthma, pain, headache, ear infections, gastrointestinal symptoms and altered mental clarity. The symptoms can be mild or more severe. Each person can react differently. For example, a child with sensitivity to dairy may have difficulty with focus at school, throw tantrums, and have mood swings. Or another child may develop eczema but exhibit no mood changes. That is why it is important to identify food allergies, as it may have an effect on not only the physical level, but the mental and emotional level as well.

There are many theories as to the cause of food sensitivities. Genetic predisposition, gastrointestinal lining permeability, pre-existing immune system disorders, improper digestion, lack of digestive enzymes and poor health of the intestinal lining may all play a role in the causation of food sensitivities.

Typical allergy testing focuses on IgE mediated reactions to foods only. This rules out if a true allergy exists but misses the presence of food sensitivities which may be affecting a large number of people. Tests are available that can test both IgE and IgG food reactions. This is typically done with a routine blood draw and sent to a reputable lab for analysis. At Arizona Natural Medicine, we utilize cutting edge testing by some of the leaders in functional medicine to assess our patients for food allergies and sensitivities. The test we use helps identify those with true IgE-mediated allergies as well as IgG-mediated food intolerances. The test measures IgG antibody levels to 88 foods, quantitative IgE antibody levels to the most common types of dietary allergens, and total IgE. It tells you what foods you react to and the severity of the reaction. The test also provides a food rotation meal plan to aid in the treatment of this condition. Additional tests are also available for regional inhalants, molds, vegetables and spices.

By determining if food allergies are present, we can provide an effective treatment plan to diminish or eliminate food sensitivities. True food allergic reactions may be reduced but may not be eliminated. However, food sensitivities, can be significantly reduced or eliminated resulting in a happier, healthier you.

If you are interesting in testing for food allergies and/or sensitivities, ask us at your next visit!