Dr. Lisa Watson

Eggs are a common food allergy

Food allergy testing is one of the tools Naturopathic Doctors use to assess health in our patients.  In Naturopathic Medicine our goal is to find the cause of symptoms of illness and disease.  In some people the cause is the food we eat, and a sensitivity or allergy to those foods.  In this article I will answer some of the most common questions people have regarding food allergy testing.

I would know if I had food allergies or intolerances, right?

Not necessarily.  Although you are likely to know if you have an anaphylactic allergy to peanuts or eggs, you may not know if you have a less severe food allergy or intolerance.

What are the symptoms of food allergies and intolerances?

Food allergies and sensitivities can have an incredibly wide range of symptoms including:

Almonds and other nuts can cause food allergies

How can food intolerances cause such a range of symptoms?

The majority of our immune system is found in our digestive tract.  When a food we have an allergy or intolerance to is eaten the immune system makes and releases powerful chemical agents – such as histamines, cytokines, lymphokines, and interferons.  These hormone-like substances dramatically influence our cellular physiology producing diverse effects on the digestive, endocrine, immune and nervous system.

Deficiencies in digestive enzymes (hydrochloric acid or pancreatic enzymes) are also significant contributors to food intolerances.  When proteins (the most common allergens) are not fully digested into individual amino acids, or smaller dipeptides, they retain their full allergic potential.  These incompletely digested proteins are more likely to cause a heightened immune response and a resulting allergic reaction.

What is the difference between a food allergy and a food intolerance?

True food allergies cause atopic hypersensitivity reactions including airway closure, thoat swelling, tongue swelling, hives and other severe symptoms leading to anaphylaxis and can be life-threatening.  They often begin during childhood and may be present for life.

Food intolerances or sensitivities do not often cause these severe symptoms but cause other non-specific or generalized symptoms (as outlined above).  Food intolerances are often the root cause of complex symptom pictures that are not readily diagnosed by conventional methods of testing.  Food intolerances can develop at any age and may or may not be present for life.

How are food allergies or intolerances tested for?

There are several methods of testing for food sensitivities/ intolerances.

 1.    Elimination Diet

Often the first method of determining the presence of food intolerances.  A hypoallergenic, anti-inflammatory diet is consumed for a set period of time (usually 6 weeks).  All the most common allergenic foods are eliminated and the patient self-monitors for improvements in symptoms.  Foods are re-introduced one at a time after the initial period of restriction.  If symptoms arise on reintroducing the food then a food intolerance is suspected.

Advantages: Promotes a general sense of well-being, high level of patient involvement in their health.

Disadvantages: Does not eliminate all potential sources of intolerance.  Requires compliance with a restricted diet for a period of time.  Can be expensive (the cost of egg-free, gluten-free, dairy-free, organic food adds up quickly).

2.    Electrodermal Food Allergy Testing

A machine is held by the patient and the electrical frequencies of food are tested against the body’s reaction to those foods (the brain interprets the electrical signal and elicits a skin resistance response which is read by the machine).

Advantages: Painless.  Children can be tested easily.   A clear outline of food intolerances and the severity of intolerances is given.  Foods do not have to have been consumed recently for valid results (although accuracy is increased if they have been consumed recently or are consumed frequently).

Disadvantages: Moderately expensive.  Some practitioners do not accept the validity of the testing method.  Test accuracy relies on technician proficiency.

Tomatoes and other nightshades are common allergies

 3.    IgG Food Allergy Testing

A finger-prick blood test is analyzed by a specialized laboratory to assess for IgG (immunoglobulin G – one of two antibodies produced during an allergic response). IgG antibodies are produced for several hours or days after exposure to an allergen (which is one of the reasons why some symptoms of allergy/intolerance don’t occur immediately after eating a food).

Advantages: Gives a clear outline of food intolerances and the severity of the intolerance.  Tests for a wide variety of commonly consumed foods.  Only a small amount of blood is required for the test and it can be done in office or at home.  Antihistamine use is permitted during the test.

Disadvantages: Can be expensive.  Food must be consumed within 3 weeks prior to the test for an accurate reading.  Immunosuppressant drugs (prednisone, chloroquine and azothioprine) must not be used during the testing.

In my Toronto clinic I use only the elimination diet and IgG food allergy blood test to assess for food allergies or sensitivities.  Clinically I have found these two tests to be the only measures of food allergy to accurately identify allergies and have a corresponding improvement in patient symptoms.

Why is this testing different than that provided by my MD or allergist?

Most severe, immediate allergy symptoms are a result of IgE (immunoglobulin E) – responsible for Type I hypersensitivity reactions in which a food antigen attaches to an IgE antibody and results in an immediate, and potentially life-threatening, hypersensitivity reaction.  Because of this many MDs have limited their testing to this class of immunoglobulins.

There is considerable evidence for IgE testing, but there is also abundant evidence that IgG (immunoglobulin G) is an important marker for allergy testing.  IgG and IgG-complexes are involved in 80% of all food allergy reactions.  IgG is involved in delayed immune responses which are more common in food intolerance.

How are food allergies treated?

Once the food allergies are identified successful treatment requires five essential components:

1. Avoidance of identified allergens/ intolerances
2. Rotation diet until sensitivity is decreased
3. Re-establishment of proper intestinal flora
4. Healing the damaged intestinal mucosa
5. Correction of underlying cause (e.g. maldigestion, insufficient enzymes)

Nutritional and botanical supplements are used to support the body as it repairs and regenerates damaged tissue.  Supplemental enzymes may be used short term to support digestion as the body works towards correcting imbalances.

Why should I have food allergy/ intolerance testing done?

Oranges and other citrus are common food allergens

If you have any of the symptoms listed above, or if you have symptoms that are persistent and unresponsive to treatment then you should consider having food allergy testing done.

One of the best reasons to have food allergy/ intolerance testing done is because you can cure the intolerance.  When you consume foods that you are intolerant to you are creating a state of inflammation (a product of immune system activation) in your digestive tract and other systems in your body.  When you take out the food intolerance, and give your body time and support to heal the damaged tissues in many cases (up to 80%) you can resume eating that food in moderate quantities.

How can I learn more about food allergy testing?

At 360 Health Care I offer Rocky Mountain Analytical’s IgG Food Allergy test.  They offer more information here.  You can also book a complimentary 15 minute consult with me to discuss whether or not food allergy testing would benefit your health.

Disclaimer

The advice provided in this article is for informational purposes only.  It is meant to augment and not replace consultation with a licensed health care provider.  Consultation with a Naturopathic Doctor or other primary care provider is recommended for anyone suffering from a health problem.

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