Gluten & Allergen Testing

The majority of adverse immune reactions to foods classified as type II, III, or IV with delayed symptom onset, are mediated by IgG and are termed food sensitivities. It has been estimated that 90% of immune reactions to foods are non-IgE, or delayed symptom onset food allergies. A single blood test can identify food specific IgG antibodies and thus identify patients' food sensitivities. Recommended treatment for food sensitivities is elimination of reactive foods from the diet for a period of 3 to 4 months followed by reintroduction and rotation. The Immuno Bloodprint is available in 154, 115 and 88 food panels. Vegetarian and kosher panels are also available.

The Assay, the Enzyme-Linked Immunoabsorbent Assay (ELISA), is designed to detect circulating food specific immunoglobulin class G (IgG) antibodies in serum. The procedure involves binding of FDA approved allergenic extracts to polystyrene microtiter plate wells. When serum is added to the wells, food specified IgG will bind to fixed food allergen. Antihuman IgG-Horseradish Peroxidase conjugate is then added to each well and incubated, followed by addition of appropriate substrate. The resulting colored end product of the enzymatic reaction is quantified spectrophotometrically.

Positive and negative controls as well as internal standards are included on each microtiter plate. Computer software adjusts absorbance readings for each sample well and converts to a scoring scale for antibody levels: 0 (none detected), 1-6 (increasing levels of food specific IgG). A color enhanced computer test report lists all foods tested and provides a highlighted test score for each positively reacting food.

Immuno Bloodprint Result FormatsVarious food plan report formats are available, dependent upon your patient's needs or preferences, for the Immuno Bloodprint. Additionally, a small laminated card listing IgG reactive foods is provided with these test results.

Additional Testing

Some individuals experience immediate (Type I) allergy symptoms when exposed to pollens, dust, animal dander and foods. Previously, skin testing with its attendant patient risks and discomfort, was used to diagnose these IgE mediated allergy reactions.

Recently, more convenient blood tests have been developed to detect IgE specific for many allergens. Diagnosing specific allergies is the first step in a program of patient health recovery, which can include immunotherapy, lifestyle management and permanent elimination of reactive foods.

The assay detects serum IgE specific for airborne allergens and foods. The procedure involves incubation of serum with airborne and food allergenic extracts covalently bonded to a solid surface. Specific IgE (if present in serum) binds to fixed allergen.

Enzyme-labeled antiserum to human IgE is added and incubated. A photoreagent substrate is added and an enzymatic reaction produces luminiscence corresponding to the reactive antigen. The luminiscence of each band is measured using a luminometer. The degree of transmittance is directly proportional to the allergic specific IgE. Antibody level is computer calculated and expressed in classification units, which correlate with RAST classes.

A form of Candidiasis has emerged which manifests symptoms that are often systemic and cause considerable discomfort. It usually originates as an overgrowth of the fungal form of Candida occurring in the lower gastrointestinal tract. Frequent courses of steroid and antibiotic medications, oral contraceptives and diet high in yeast-containing foods, sugars, and refined carbohydrates are all known to encourage Candida overgrowth.

The ELISA test offers high sensitivity and specificity in detecting early stage Polysystemic Chronic Candidiasis (P.C.C.) thus allowing prompt initiation of therapy.

The Immunodiffusion test confirms late stage P.C.C. when antibody levels have risen significantly. Both tests are run on each patient sample.

The Assay: comprises of two tests designed to assist physicians in diagnosing P.C.C. The procedures are:

    Immunodiffusion: The Candida Immunodiffusion test is an FDA approved procedure to detect precipitating antibodies to both Candida cytoplasmic and mannan antigen fractions. The test makes use of agarose gel to reveal bands of precipitating antibodies (if present) in the patient's serum. Test results are reported as negative or positive; if positive, the number of bands is reported.
    Enzyme-Linked Immunoabsorbent Assay (ELISA): uses the cytoplasmic protein of Candida albicans as the antigen for detecting specific IgG. The results are indicated as titers, 1:100 to greater than 1:5000. Titers 1:3000 and greater are positive for P.C.C. 


Over 100 chronic conditions, including celiac disease, have been associated with increased levels of Anti-Gliadin antibody (gliadin is the protein component of gluten). Since the 1970s, gluten-free diets have shown to be a reliable treatment in allowing celiac patients to return to "normalcy."

Recent research has shown the detection of Anti-Gliadin IgG and IgA to be an indicator of gliadin involvement in the medical condition. The Anti-Gliadin Antibody Assay (AGA) detects both IgG and IgA to gliadin by the ELISA method. This test is a very effective screening test for gliadin and is a good method for monitoring patients' adherence to a gluten-free diet.

Since the Anti-Gliadin Antibody Assay is a screening test, it must be followed by the complementary test, the Tissue Transglutaminase Assay, (tTG) in those patients who test positive in the AGA.

Why test for egg sub-fractions?

Sometimes patients ask if they can have egg white or egg yolk if they test positive for the whole egg.

The two main components of egg are egg-white and egg-yolk. These two sub-fractions of egg are tested separately. Most people are positive to both. When positive to one sub-fraction and negative to the other, the negative component may be eaten.

Why test for milk sub-fractions?

Many patients ask their physicians if they can eat curd or whey protein, if they test positive to milk.

The answers can be easily determined if the test for sub-fractions is performed. One of the first steps in preparing cheese is to separate the curds from the whey. This is often done by acid-precipitation of the milk (souring), followed by centrifugation. Curds are insoluble (precipitate); whey is liquid (supernate). Cheese is made from curds. The major component of curds is Casein. Whey proteins consist of Alpha-lactalbumin (ALA), Beta-lactoglobulin (BLG), Bovine serum albumin (BSA) and lactoferrin (LF). These five proteins, sub-fractions of milk, are tested individually. If the patient is positive to Casein, they should not eat cheese. If the patient is positive to any of the 4 proteins of whey, they should not include whey proteins in their diet.

Helicobacter pylori (H. pylori), a curved bacillus, colonizes the upper gastrointestinal tract and has been shown to be the causative agent for most cases of chronic gastritis, duodenitis, and ulcers. H. pylori is also associated with gastric carcinoma. IgG antibodies reactive to H. pylori are measured in the patient’s serum sample by a solid phase two step chemiluminescent immunoassay. Patient treatment with antibiotics prescribed by their physician to eliminate H. pylori has been shown to result in a decrease of intestinal inflammation along with healing of the intestinal mucosa.

Celiac disease and dermatitis herpetiformis, the two recognized forms of gluten sensitive enteropathy (GSE) are characterized by chronic inflammation on the intestinal mucosa and flattening of the epithelium or positive “villous atrophy.” Intolerance to gluten, the protein of wheat, rye and barley causes GSE. Patients with celiac disease may suffer other diverse side effects or they may be asymptomatic. Dermatitis herpetiformis is a skin disease associated with GSE. All GSE patients have increased risk of lymphoma. A gluten-free diet controls GSE and associated risks.

The development of serum tests for three different antibodies of the IgA isotype made it possible to generate more rapid, revised European Society for Pediatric Gastroenterology and Nutrition (ESPGAN) criteria for celiac disease as reported in 1990. These tests include IgA endomysial antibodies (EMA), IgA Anti-Gliadin Antibodies (AGA) and R1 Antireticulin Antibodies (ARA). The revised ESPGAN criteria call for: a) a single positive gut biopsy and b) the demonstration of at least two of the three IgA class antibodies mentioned above. Since then, several studies have demonstrated that IgA EMA tests have over 99% specificity for GSE and a greater sensitivity than ARA or AGA tests. Since the IgA EMA disappear when patients with celiac disease or dermatitis herpetiformis adhere to a gluten-free diet, tests for these antibodies also aid in checking on the adherence of patients to their diets.

Recently, the endomysial antigen has been identified as the protein cross-linking enzyme known as Tissue Transglutaminase (tTG). Antigen specific ELISA procedures incorporating tTG afford a reliable, objective alternative to the traditional immunofluorescent-based assays incorporating thin sections of primate esophagus as substrate.

The assay for IgA antibodies to Tissue Transglutaminase (tTG) is a complementary test to the Anti- Gliadin Antibody Assay. Both the Anti-Gliadin and tTG Assays are aids in diagnosing celiac disease and other diseases linked to celiac disease. The tTG Assay should be ordered when either Anti-Gliadin IgG, IgA or both are elevated. In instances where celiac disease and its linked diseases are suspected both tests, the tTG and Anti-Gliadin, could be requested simultaneously.

Immunoglobulins of the IgE class play an important role in mediating the atopic reactions that occur when sensitive individuals are exposed to allergens. In deciding on a course of therapy, it is important to distinguish between IgE-mediated and non-IgE mediated reactions. Measurement of the total circulating IgE level in a patient’s serum by the two-step solid phase chemiluminescent immunoassay in conjunction with other supporting diagnostic information can aid in making this diagnosis. In general, the total IgE level increases with the number of allergies a person has and with the amount of exposure to relevant allergens. The finding of an elevated total IgE is an excellent screening assay and if elevated may justify testing for allergen-specific IgE in one of the Immuno Labs Environmental and/or Food Allergy panels.

Immuno Laboratories has been recognized as the most reproducible diagnostic testing facility by colleges, physicians, and independent studies. Additionally our delayed food reactivity test (BloodPrint™) comes with a nutritional program and 100% money back guarantee. We want to truly alleviate your symptoms; not manage them.

We are passionate about our vision of a world, allergy-free and we can only do it through reliable, reproducible testing. We won two awards from the Case-in-Point Platinum Awards held by Dorland Health! (We will have more info about our awards and reproducibility soon...)

 

We have two main tests: our BloodPrint (delayed reactivity) and our

Airborne & Food Allergy Panel (immediate reactivity).

 

Please choose which one describes your issues the best:

BloodPrint Test:

    suffer from chronic conditions like:
    fatigue, eczema, runny nose, headaches, etc...
    very common in adults and children
    symptoms do not occur within minutes of eating

Airborne & Food Allergy Test:

    allergic reactions during the different seasons
    common in children
    immediate allergic to certain foods or seasonal allergies reactions

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Washington, DC 20037

Call

T: (202) 429-3783
F: (202) 449-8324

 

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