Food Intolerance Test (89 Foods)

What is a food intolerance test?

A food intolerance test is a laboratory test that measures the levels of food-specific IgG antibodies to 89 different foods in the blood. The blood sample is collected by a nurse and analyzed using the ELISA method at an accredited laboratory. The report gives a separate IgG level for each food, so you can see which foods show a more marked antibody response.

This test is not a food allergy test. Food allergy is associated with IgE antibodies and is evaluated with different tests. The presence of IgG antibodies may often simply reflect that the food is eaten regularly, in other words, that the immune system has encountered the food. For this reason, scientific guidelines do not consider an IgG result on its own sufficient to diagnose an intolerance. Lactose intolerance and celiac disease are not diagnosed with this test either; they require different tests. The 89 foods tested fall into the groups below.

Grains and legumes: Rice, barley, corn, wheat flour, gluten, rye flour, buckwheat, soybean, peanut, pea, kidney bean, lentil.

Nuts, seeds and others: Sesame, pine nut, chestnut, walnut, Brazil nut, almond, hazelnut, pistachio, macadamia nut, cashew, coconut, sunflower seed, mustard, cocoa, yeast.

Fish and seafood: Tuna, salmon, trout, cod, mackerel, sole, eel, anchovy, clam, mussel, scallop, oyster, crab, shrimp, lobster, squid, octopus.

Vegetables: Black olive, cucumber, carrot, eggplant, garlic, onion, iceberg lettuce, cabbage, celery, spinach, broccoli, potato, sweet potato, pumpkin, mushroom, tomato.

Fruits: Apple, banana, grape, peach, strawberry, orange, mango, kiwi, apricot, avocado, blueberry, cherry, lemon, melon, pear, pineapple, plum, watermelon.

Eggs, meat and dairy: Egg white, egg yolk, chicken, pork, beef, lamb, goat's milk, cow's milk, alpha-lactalbumin, beta-lactoglobulin, casein.

When is a food intolerance test ordered?

A doctor or dietitian may order this test as additional information to complement your dietary history when evaluating long-standing symptoms thought to be linked to certain foods. The test helps show which foods in your everyday diet trigger an IgG response; however, it does not explain the cause of your symptoms on its own.

• Recurrent bloating, gas and abdominal pain after meals
• Episodes of unexplained diarrhea or constipation
• Headaches or fatigue thought to be linked to certain foods
• Reviewing suspected foods together with a food diary
• Providing additional information for nutrition planning with a dietitian

Symptoms such as sudden hives, swelling of the lips, tongue or throat, shortness of breath or feeling faint suggest an allergic reaction and are outside the scope of this test. In such a situation, call 112 without delay. If digestive symptoms are accompanied by weight loss, blood in the stool or pain that wakes you at night, see a doctor first.

How do I prepare for a food intolerance test?

No fasting is needed for this test; the blood sample can be given at any time of day. Because the IgG response depends on exposure to the food, it is recommended that you keep to your usual diet in the weeks before the test. The IgG level to a food you have not eaten for a long time may come out low; this does not mean that the food is suitable for you. Do not start eating a food again for the test if you believe it has caused symptoms before.

Cortisone-type medications and treatments that suppress the immune system can affect antibody levels, so tell us about the medications and supplements you take when you book your appointment; do not stop any medication without consulting your doctor. Our nurse quickly collects the blood sample from your arm at your home or workplace, and it is delivered to the laboratory under appropriate conditions.

How are food intolerance test results interpreted?

The report shows the IgG level measured for each food according to the ranges used by the laboratory. A high value shows that the immune system has encountered that food; however, it does not prove that the food is causing your symptoms. High values for frequently eaten foods can also be seen in people who have no symptoms at all. A normal result, on the other hand, does not rule out a food allergy, lactose intolerance or celiac disease.

For this reason, the test does not make a diagnosis; the results should be evaluated by a doctor and a dietitian together with your symptoms, your dietary history and, if needed, other tests. A decision to remove foods from your diet should not be based on this test alone, because restricting many foods at the same time can lead to nutritional deficiencies. If, after evaluation, a trial restriction of a food is considered appropriate, this process should be carried out with a dietitian and in a controlled way. Reference ranges may vary from laboratory to laboratory.