Become informed with blood intolerance testing research!
Allergies and Intolerances. The Statistics and Research Behind Allergy Testing.
Allergy and Intolerance Prevalence within New Zealand
- Food allergy occurs in around 1 in 20 children and in about 2 in 100 adults (ASCIA PCC Food allergy 2016)
- The most common triggers of food allergy are eggs, cow’s milk, peanut, tree nuts, seafood, sesame, soy, fish and wheat.
- Hospital admissions for severe allergic reactions (anaphylaxis) have doubled over the last decade in Australia, USA and UK.
- In adults aged 20-45 years, approximately 1.3% were estimated to suffered from food allergy, most commonly to peanut, followed by shrimp (prawn), cow’s milk and egg.
- Cereals containing gluten
- Sesame Seeds
- Sulphur Dioxide
Allergies and Food Labelling
There are 14 certain foods which MUST be labelled and identified as ingredients on foods:
Below are some useful links to follow if you want to know more about food allergies and intolerances:
(IgE) Allergy Research
A study and background of allergies Food Allergy – Molecular and Clinical Practice-CRC Press Layout
World Allergy Organisation study of Allergies Research wao_white_book-Executive Summary
Intolerance (IgG) Research
Food elimination in relation to IBS based on IgG antibodies: https://gut.bmj.com/content/53/10/1459
Milk intolerance detection using IgG antibodies: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2222.1986.tb01980.x
Allergy and Intolerance. Allergy Research papers.
150 outpatients with IBS were randomised to receive, for three months, either a diet excluding all foods to which they had raised IgG antibodies (enzyme linked immunosorbant assay test) or a sham diet excluding the same number of foods but not those to which they had antibodies.
A clinically significant improvement in IBS symptoms was observed in patients eliminating foods to which they were found to exhibit sensitivity.
This prospective audit was set up to investigate whether migraine sufferers have evidence of IgG-based food intolerances and whether their condition can be improved by the withdrawal from the diet of specific foods identified by intolerance testing. Migraine patients were recruited from primary care practices and a blood sample was taken. Enzyme-linked immunosorbent assays (ELISA) were conducted on the blood samples to detect food-specific IgG in the serum. Patients identified with food intolerances were encouraged to alter their diets to eliminate appropriate foods and were followed up for a 2-month period
This investigation demonstrated that food intolerances mediated via IgG may be associated with migraine and that altering the diet to eradicate specific foods could treat a migraine. Elimination of foods that responded with a high IgG response lead to 30% of subjects reporting benefit to migraine symptoms after 1 month and 40% after 2 months. 60% of subjects who reintroduced their reactive foods suffered from the onset of migraine symptoms.
Rees et al. (2005)
A pilot study looked at two studies of individuals with Asthma. The two subjects were put on an elimination diet after taking an IgG food intolerance test using the ELISA system.
The studies showed the patients saw substantial relief in symptoms of Asthma after following a IgG antibody guided elimination diet.
Virdee, K., Musset, J., Baral, M., Cronin, C. and Langland, J., 2015.
Food-specific IgG Antibody—guided Elimination Diets Followed by Resolution of Asthma Symptoms and Reduction in Pharmacological Interventions in Two Patients: A Case Report. Global advances in health and medicine, 4(1), pp.62-66.
This study focused on patients that had a history of suffering from varied symptoms, including Fatigue, Diarrhoea, Migraines and Itchy Skin.
114 patients in total were tested for food sensitivities using a food-specific IgG antibody test. Of the 114 initial subjects, 80 completed the study by following an elimination diet based on their IgG reactive foods. Upon elimination of reactive foods, subjects showed significant improvements in their previously reported symptoms. In subjects who reported having symptoms, 71% of subjects realised a 75% or greater improvement in their condition/s, half of the study group realised 90% or more relief from their symptoms in the 15 patients that did not eliminate their reactive foods, experienced no relief in their symptoms.
HAMILTON S. DIXON, MD, Rome, Georgia
Dixon HS. (2000)