IgG 286 food intolerance (FOX)

• The material for testing is blood.
• The patient does not need to fast. It is recommended to drink a glass of water or bitter (unsweetened) tea approximately 30 minutes before the examination.
• You may take antihistamines before the test.

IgG-mediated food intolerance is an abnormal reaction to a given food. Food intolerances (like allergies) can be associated with immunological reactions caused by the action of IgG antibodies. Such cases are often referred to as delayed food allergies because symptoms appear several or several dozen hours after consuming the intolerant food (as opposed to IgE-mediated allergies, where the reaction occurs immediately after consuming the intolerant food)
Harmless ingredients present in food are recognized by the immune system as foreign, and as a result, IgG antibodies are produced against them in the blood.
The mechanism of intolerance is related to the production of complexes: food antigen-IgG antibody, which leads to inflammation, release of free oxygen radicals and other harmful substances that damage healthy tissues.
Symptoms of food intolerance can vary greatly, and the most common symptoms include:
general weakness, diarrhea and vomiting, flatulence, constipation, weight gain, constant fatigue, insomnia, anxiety, hyperactivity in children, irritability, headaches and joint pain, shortness of breath, disturbances in the proper functioning of the intestines, gastritis, skin problems.
IgG-dependent intolerance may also cause chronic ailments:
ADHD, asthma, atopic dermatitis, depression, ulcerative colitis, irritable bowel syndrome, rheumatoid arthritis, migraine, eczema, fibromyalgia (chronic non-inflammatory rheumatic disease of soft tissues).
Symptoms of food intolerance, completely different from IgE-dependent food allergy, appear a few hours or even a few days after consuming selected products and may last for weeks.
Food intolerance can cause long-term, difficult-to-diagnose illnesses that disappear after eliminating the intolerant foods that trigger the production of IgG antibodies from the diet.

The test detects IgG antibodies to the following foods:
Human lactoferrin
White
Boletus
Chanterelle (chanterelle, mushroom)
Enoki mushrooms
Pleurotus oyster
mushroom Oyster mushroom
Agar Agar
Honey
Aspergillus niger
Hops
Baker's yeast
Cane sugar
Brewer's
yeast Elderflower Meat glue
(M-Transglutaminase)
Black tea
Green tea
Coffee
Hibiscus
Jasmine
Chamomile
Peppermint
Moringa oleifera
Cocoa
Duck Beef
Veal
Venison
Goat
Deer
Horse
Turkey
Chicken
Rabbit
Pork
Ostrich
Lamb
Wild
boar
Bos d 4 Cow's milk * (α-Lactalbumin) Bos d 4
Bos d 5 Cow's milk * (β-Lactoglobulin) Bos d 5
Bos d 8 Cow's milk * (Casein) Bos d 8
Buttermilk
Camembert cheese
Emmental cheese
Gouda
cheese Cottage
cheese Cow's milk
Mozzarella cheese
Parmesan cheese
Buffalo
milk
Camel
milk
Goat
cheese Goat's milk Quail eggs
Egg yolk
Egg white
's milk
House cricket
Baobab
Aloe
Burdock root
Aronia
Safflower oil
Chlorella (algae)
locust
Ginkgo Maca
root
Tapioca
Ginseng
Guarana
Almond milk
Nori (seaweed)
Chia seeds
Yacón rhizomes
Spirulina (algae)
Dandelion root
Mealworm
Wakame algae
Cashew nut
Brazil
nut Pecan nut
Chestnut
Coconut milk
Coconut
Kola nut
Hazelnut
Nutmeg
Walnut
Macadamia
Pine nut
Pistachio
Almond
Kiwi
Pineapple
Papaya
Lime Lemon
Watermelon
Mandarin Orange
Grapefruit
Melon
Lychee
Fig
Strawberry
Apple
Physalis
Mango
Mulberry
Passion
Banana
fruit
Date
Apricot
Cherry
Nectarine
Plum
Peach
Pomegranate
Gooseberry
Red
Pear
currant
Blackberry
Cranberry
Raspberry Elderberry Blueberry
Grape
Cayenne
pepper
Chili
pepper
(
Raisin Fennel Tarragon Paprika
red
)
Cumin
Cinnamon
Curry
Coriander
Cumin Turmeric
Juniper
berry
Lemongrass Cardamom
Bay leaf Nutmeg
Mint
Oregano
Parsley
Basil
Marjoram
Rosemary
Anise
Pepper
(black/white/green/red/yellow
Mustard
Sage
Clove
Thyme
)
Fenugreek
Vanilla
Ginger
Peanut
Soy
Lentil
White
beans Green beans
Green peas
Sugar snap peas
Tamarind fruit
Mung
beans
Caviar
Eel
Crayfish Cockles (mussels)
Crab
Atlantic
Carp
Anchovy (anchovy)
Pike
Atlantic cod
Abalone (abalone, sea snail)
Shrimp
mix
Squid
Monkfish
Haddock (fish)
Hake
Blue mussel
Octopus
Trout
Oyster
Northern prawn
Scallop
Shrimp (mussels)
Plaice (fish)
Spiny ray
Venus
clam Salmon
Sardine
Turbot (fish)
Mackerel
Redfish Cuttlefish
Sole
Gilthead
bream (fish)
Tuna
Swordfish
Shallot
Onion
Leek
Garlic
Chives
Wild garlic
Celery bulb
Celery stalk
Asparagus
Horseradish
Bamboo shoots
Red
Chard
Beetroot
Cauliflower
White cabbage
Brussels
sprouts Kohlrabi
Broccoli
Green cauliflower (romanesco)
Red cabbage
Green cabbage
Savoy cabbage
Turnip
Chinese cabbage (Pak choi) Chinese cabbage
Kiwano
Caper
Endive Radicchio Chicory
Zucchini
Cucumber
squash
Butternut squash Hokkaido
Artichoke
Carrot
Arugula
Fennel
(
tuber
) Sweet
Olive
potato Watercress
Parsnip
Avocado
Radish
Eggplant
Barley
Potato
Tomato
Spinach
leaves
Nettle
Amaranth
Oats
Rapeseed
Hemp seeds
Quinoa Chickpeas
Pumpkin
seeds
Buckwheat
Sunflower
seeds
Malt (barley)
Linseed Lupin seeds
Rice
Millet
Rye
Poppy seeds
Sesame
Gliadin
Wheat
Tri a Gliadin Wheat
bran
Green wheat
Gluten
Emmer
wheat Durum
wheat Einkorn
wheat Polish
wheat Spelt
wheat Corn