Food Allergy & Food Sensitivity Testing
Changing food habits have led to rapid growth in the incidence of food allergies and sensitivities. The most common food sensitivities are to milk and wheat products, followed by corn, eggs, soy, fish, shellfish, nuts, peanuts, and citrus, although one can be sensitive or allergic to virtually any food. Food allergies and sensitivities have been linked with migraine headaches, irritable bowel syndrome (IBS), arthritis, ADHD and autism in children, and many life-threatening conditions resulting from a compromised immune system.

An accurate food allergy test can greatly improve the lives of people suffering from undetected allergic reactions. However, the reliability of test results varies greatly from lab to lab. Medical labs licensed in the USA must meet stringent operational criteria, however, reproducibility of test results isn't one of them. In order to be reproducible, the lab must produce nearly identical results for specimens drawn from the same patient at the same time. But in many instances, they are not.

Testing for food allergy by IgG ELISA is a fast, affordable and time-tested method. However, inconsistent test results have deprived patients of its significant benefits. Inaccuracy in food allergy testing is so widespread that most physicians tend to accept discrepancies as an "inherent" flaw in the IgG ELISA test. This can make food allergy testing a frustrating experience for the patient and physician.

Findings published in the Townsend Letter question the accuracy and consistency of IgG food allergy tests, citing unacceptable variances of up to 73% in split-sample tests. Clinical recommendations about which foods to eat or avoid contradicted themselves for over 59% of foods tested!

Thankfully, there is a way to overcome these shortcomings and achieve well over 90% duplicity (reliability) in food allergy testing. While most labs are still content with testing solely for IgG4, Dr. Rebello, the Lab Director of Immuno Laboratories, has completed research that indicates that these laboratories may be passing over up to 60% of the reactive foods which trigger allergies mediated by IgG1, IgG2 and IgG3.

Testing for all four IgG sub-fractions leads to over 90% reproducibility, verified by blind split-sampling results.

As early as 1993, Dr. John Rebello pioneered a proven 4-step process he calls "the world's best-kept secret about clinically effective food allergy testing." "While this raised the cost of food allergy testing, it is by far the most thorough, reliable and cost-effective way to test," says Dr. Rebello.

Unreliable tests may be cheaper to administer but increase the overall cost of treatment. What's worse is that patients and physicians trust printed test results better than their own observation or judgment, which means any headway made prior to the test is lost.

Furthermore, inconsistent results provide shaky grounds for treatment, leading to loss of patients' trust and potential liability to the physician. It is therefore in the best interests of both patient and physician to test for reliability of test results. This is one of the reasons why weekly reproducibility (split-sample) tests have been an integral part of the internal quality control system for over 15 years at Immuno Laboratories.

Very few patients are ever tested for hidden food allergies. Their doctors virtually never ask them one key question, "Has anyone ever tested you for the link between what you eat and how you feel?" Dr. Bronner and Immuno Laboratories can help you get to the bottom of your food sensitivities with accurate results.