Get your easy to use food intolerance assessment today

Yes, food sensitivity tests can be effective in identifying foods that cause adverse reactions, such as bloating, stomach issues, and food-related energy dips. These tests measure IgG antibodies in your blood, which indicate sensitivity to specific foods. Independent studies and clinical practice have shown that eliminating foods identified through these tests can lead to significant symptom relief, especially for conditions like bloating, stomach issues, food-related energy dips, and others. However, it's important to interpret results with the guidance of a nutritionist/dietitian.

The most accurate food sensitivity tests are those that use blood samples to measure IgG 1, 2, 3, and 4 antibodies against a wide range of foods using microarray technology. ELISA-based tests are considered reliable and provide detailed insights into food sensitivities. These tests are clinically validated and widely used in medical diagnostics for their precision and reliability.

Our food sensitivity tests are done using a blood-based method covering IgG 1, 2, 3, and 4. The blood sample collection process is done via a pinprick to the finger, and it takes around 4-5 large droplets.

Generally, foods are broken down during digestion into their component parts, e.g., amino acids, glycerides, etc. These pass harmlessly through the gut; as the gut becomes inflamed (bloated), these proteins enter the bloodstream. This is where they are recognized by the immune system as being 'foreign.' The immune system responds by making IgG antibodies to these foods.

You can't test immune reactions via a hair sample, and in many cases, there have been discrepancies in results when parts of the hair have been colored/bleached. This has led to inconsistency in the sample tested twice. Our IgG 1, 2, 3, and 4 blood-based testing covers the full range of antibody responses. This is important—if a particular food elevates any antibodies against it, this means your gut and immune system recognize that food as a threat. This could affect the nutrients absorbed from this particular food and lead to multiple symptoms. For a detailed comparison, visit our Blood vs Hair Strand Testing page.

When a food causes the body to produce high levels of IgG, these antibodies combine with the protein in the food to form an 'antigen-antibody complex.' These complexes are usually eliminated by other cells in the immune system. However, if the immune system is overloaded, these insoluble molecules become deposited in tissues within the body, causing chronic inflammation and the subsequent production of symptoms.

The efficacy of a diet based on the measurement of IgG antibodies specific for food components has been demonstrated in a number of conditions, both in independent studies and clinical practice. Excellent results have been obtained in patients with bloating, unwanted weight, and stomach discomfort.

Supply Life's existing policy for a lower age limit on testing for IgG food antibodies is that we do not recommend testing on children under the age of 2 years. We base this on the European Society for Pediatric Gastroenterology, Hepatology, and Nutrition Guidelines for the Diagnosis of Celiac Disease 2012, which states that there is a possibility of false negative results occurring in infants younger than 2 years of age. This relates to the fact that the infant gut is more sensitive than an adult's, coupled with immature mucosal immunity that is still in the learning and development stage. We have used this criterion as antibody measurements in Celiac Disease are comparable to food IgG measurements used in our food sensitivity tests. However, we are aware that there are, in fact, no published guidelines that specifically indicate a minimum age for testing for such IgG antibodies. For example, the guidelines for testing for celiac antibodies indicate that such testing can be performed any time after the introduction of gluten into the diet. Therefore, where such requests are received from a statutorily regulated professional, the decision of when and what tests to perform will remain the responsibility of the requesting clinician.

Customers should avoid the use of immunosuppressant medication if possible when performing these tests, as they may have an impact on the results. Please refer to the medication datasheet in the "Support" section for further details.

Food extracts are 'printed' onto nitrocellulose 'pads'™ on a glass microscope slide, together with calibration standards and controls. A blood sample provided by the patient is diluted and dispensed onto each printed microarray. Food IgG antibodies, if present, bind to the food extracts, and the results are measured by a high-resolution scanner before being 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.

Although it is advisable to completely fill the tube, a half-filled Microvette tube should be enough to run the test. If there are any problems with a sample, the lab will let the customer know. However, if you are ordering two tests, we can test from one sample if you provide a full Microvette.

Yes, it does need to be stored in the fridge with the lid secured if not sending it on the same day.

You can upgrade for up to a maximum of 4 weeks from the date your first sample is received.

A pinprick blood sample is required. Results are available within 10 business days.

Our process screens for all IgG subclasses 1-4, with the numbers on the test report representing the total IgG concentration for each food extract in the selected panel.

A true food allergy triggers an immune system reaction that can affect multiple organs in the body, leading to a range of symptoms that can be severe or even life-threatening. In contrast, food sensitivity typically results in less serious symptoms, often limited to digestive problems.

Both terms relate to adverse physiological responses to particular foods, but the mechanisms differ. Reactions can be immunological (IgE or IgG mediated) or non-immunological, causing immediate (minutes to hours) or delayed (several hours to days) responses. Identifying the specific reactive mechanism is crucial for effective management and dietary interventions to prevent unpleasant or dangerous symptoms.

The two most common symptoms of food sensitivity are:

• Digestive issues (bloating, gas, stomach discomfort)
• Food-related energy dips / food coma

However, there are many other symptoms that people have reported.