Description:
There are several types of immunoglublins that are made in the body. It is important to understand the differences between IgE, IgA and IgG immunoglobulins and when to test for each of them.
Immunoglobulins are a class of proteins which function as antibodies produced by the immune system in response to foreign antibodies such as food antigens.
An IgG reaction can occur hours to days after exposure to the allergen; food or inhalant. This type of reaction is referred to as a delayed sensitivity reaction.
Elevated IgA to specific foods is widely believed to be a sign of damage to the mucous membranes in the gut. Individuals with Crohn’s disease or ulcerative colitis, or even those with suspected leaky gut may benefit from testing IgA food reactions. IgA is produced in the greatest quantity in a day. IgA antibodies are the first line of defence against suspected disease causing agents like viruses and bacteria.
The IgG & IgA general food panel is a useful test in assessing both delayed and damaged mucosal type reactions of foods. This type of testing is useful as it eliminates the broad process of ‘trial and error of eliminating offending foods’ and provides a detailed report for identifying offending foods and a rotation diet based on the test results.
