Food allergies have become increasingly common in our society. However many people do not realize there are two different types of food allergies. Food allergies caused by the production of the immunoglobulin, IgE, and the subsequent release of histamine can cause symptoms within minutes. Often these reactions are more severe and can even lead to anaphylaxis. Since these reactions occur so quickly, the cause of the allergy is often easier to ascertain and remove from the diet. Acute food allergies are often caused by common foods such as milk, eggs, peanuts, tree nuts, fish, shellfish, soy or wheat. Testing for immediate food allergies is often done through a skin prick. This method uses a small injection, given under the skin, of a low dose food antigen to measure reactivity.
Delayed food allergies are mediated by the production of the Immunoglobulin, IgG to food proteins. Symptoms can take several hours or days to develop and often include generalized digestive symptoms, inflammation, joint aches, dermatologic abnormalities, and cognitive difficulty. Delayed food allergies or sensitivities are often more difficult to discern due to the delay of symptoms and the complex nature of our diets. For this reason, food allergy testing is often helpful to determine the root cause. The Guyer Institute offers blood food allergy testing through a laboratory called Alletess Laboratories. This panel tests for 96 different allergens by evaluating for the presence of Immunoglobulin IgG. Once the results are in, the patient can easily determine which food should be eliminated from their diet. Patients often note improvement in irritable bowel syndrome, ADD, rheumatoid arthritis, and chronic fatigue.
