Food allergies and food hypersensitivity are affecting more and more people in today’s fast-paced and stressful times. From bloating to cramps, intestinal or stomach pain, or irregular or too
frequent stools. This brings them to the doctor, and there a cycle of examinations occurs. Blood tests,
a gastroenterologist and many people also have so-called food hypersensitivity investigated at their own expense.
The problem arises, not in the diagnosis, but in the subsequent handling of the individual results that have been
revealed to the client.
In this interview we will talk to Dr. Veronika Szabová, who works
as a biochemist at Medirex group, and she will introduce us to this issue, as simply as possible, so that we
understand the basic differences between allergy, intolerance and hypersensitivity (food sensitivity).
And we will also look at when it is worth going for such a test and what to do if something is found.
Food allergies and food hypersensitivity or intolerance? What is the difference between them?
Type I food allergy is accompanied by the production of IgE antibodies, manifests itself within a few minutes to
hours after eating the food. Statistically, 1-4% of the population suffers from it. Its manifestations include itching
and redness of the skin, urticaria, itching or swelling of the lips, tongue and throat, difficulty breathing,
in rare cases, severe anaphylactic shock. In case of allergy, complete exclusion is necessary
food from the diet, as even a trace amount can trigger a severe reaction. The most common
foods that act as allergens are eggs, milk, fish, seafood, celery, nuts, soya,
sesame, mustard, lupin, lupins or even cereals containing gluten.
Food intolerance is another common reason for difficulties after eating. It is caused by a lack of
or a malfunction of an enzyme, which can be genetically determined or due to external influences. This means that
some food components, such as histamine or lactose, cannot be processed by the body and an excess of these
causes a variety of problems.
Food hypersensitivity or food sensitivity – is accompanied by the formation of IgG antibodies, which
in an immune response to contact with more complex food molecules. Difficulties are
appear hours or even days after eating the food. Hypersensitivity to
food with increased IgG antibody production is considered to be the result of an ongoing condition that
not yet diagnosed.
How is such a food hypersensitivity test performed?
This is a classic venous blood sampling, i.e. from the vein of the elbow. Clean water can be drunk before the collection,
it is recommended to fast for at least 3 hours. It is also possible to take blood during the day. Before collection
it is not necessary to omit medications – e.g. probiotics or antihistamines, and at least one month before the collection
do not restrict your diet and try to have as varied a diet as possible.
When is it advisable for a client to have a food sensitivity test?
Please note that before anyone decides to undergo IgG food hypersensitivity testing, it is
It is advisable to have other investigations to determine the cause of the difficulty. It is advisable
to be examined by a general practitioner who may refer the patient to a
gastroenterologist, immunoallergist, skin doctor… We recommend that the basic
biochemical, haematological and microbiological tests to rule out infectious diseases
gastrointestinal tract (e.g. Helicobacter pylori, parasites), chronic inflammatory bowel diseases
(celiac disease, ulcerative colitis, Crohn’s disease, etc.), histamine and lactose intolerance
and, of course, screening to detect possible type I allergy, where IgE antibodies are tested.
To what extent can the results be considered credible?
If the diet was already restricted before the test, the result may come out negative despite the fact that
food hypersensitivity is present. There is a high probability that the tests will be positive in the case of,
if any inflammatory bowel disease or food allergy has already been diagnosed.
Although a specific diagnosis cannot be made on the basis of the results, they will greatly help to recognise
problem foods and subsequently adjust the diet. It is always necessary in the first place to observe
the treatment prescribed by the attending physician.
IgG and IgE? We have two camps here. Some doctors and nutritional therapists are inclined to do this, others are against testing. Why is there such a fight between them?
The issue has long been controversial, not least because there is still not enough scientific
knowledge on how food hypersensitivities arise and how to further address these conditions. IgG antibodies
in the context of adverse reactions to food are not currently included in any
diagnostic criteria for any specific disease.
However, experience from practice says that people who have not been diagnosed with other diagnoses or allergies
or intolerances, but had difficulties with measured elevated levels of specific IgG
antibodies, see an improvement in their condition after adjusting their diet based on the results of the tests
food hypersensitivity tests.
What if the client has no difficulties, no symptoms, but would still have a positive result to some food?
It should be mentioned that IgG antibodies can be positive even if a person does not experience difficulties, in that
In this case, there is no need to adjust the diet, but one should be alert if any difficulties occur.