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 mushroom 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 Chicken Turkey Rabbit Lamb Ostrich Pork 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 Sheep's cheese Sheep 's milk House cricket Baobab Aloe Burdock root Aronia Safflower oil Chlorella (algae) Ginkgo Maca root Migratory locust 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 Grapefruit Mandarin Orange Melon Fig Strawberry Lychee Apple Mango Mulberry Banana Passion fruit Date Physalis Apricot Cherry Plum Peach Nectarine Pomegranate Pear Gooseberry Red currant Blackberry Raspberry Elderberry Blueberry Cranberry Grape Raisin Fennel Tarragon Paprika Cayenne pepper Chili pepper ( red ) Cumin Cinnamon Curry Coriander Cumin Turmeric Lemongrass Cardamom Juniper berry Bay leaf Nutmeg Mint Basil Marjoram Oregano Parsley Anise Pepper (black/white/green/red/yellow ) Rosemary Sage Mustard 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 herring Carp Anchovy (anchovy) Pike Atlantic cod Abalone (abalone, sea snail) Lobster 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 Horseradish Asparagus Bamboo shoots Chard Beetroot Red beetroot Cabbage Cauliflower White cabbage Brussels sprouts Kohlrabi Broccoli Green cauliflower (romanesco) Red cabbage Green cabbage Savoy cabbage Turnip Chinese cabbage (Pak choi) Chinese cabbage Caper Endive Radicchio Chicory Butternut squash Hokkaido squash Kiwano Zucchini Cucumber Artichoke Carrot Arugula Fennel ( tuber ) Sweet potato Watercress Olive Parsnip Avocado Radish Eggplant Potato Tomato Spinach Nettle leaves Amaranth Oats Rapeseed Hemp seeds Quinoa Chickpeas Pumpkin seeds Buckwheat Sunflower seeds Barley Malt (barley) Linseed Lupin seeds Rice Millet Poppy seeds Rye Sesame Wheat Gliadin Tri a Gliadin Wheat bran Green wheat Gluten Emmer wheat Durum wheat Einkorn wheat Polish wheat Spelt wheat Corn