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Food Intolerance

Pictogramme horloge Christine BOUZ Pictogramme horloge June 2017

Food intolerance includes a wide variety of symptoms, and reactions, associated with particular foods.
It is important to differentiate IgG-dependent food intolerances from IgE-mediated allergic reactions.

An IgE-mediated allergy, called Type I, is an immediate type of allergy generated by a preliminary sensitisation phase corresponding to specific IgE synthesis (clinically mute phase) followed by a “revelation” or “effective” phase which is the clinically symptomatic phase associated with immediate activation of several cells by the allergen.

The mastocyte is the main effective cell: it carries FcεRI receptors, which attach to the IgE by their Fc fragments. Upon first contact with a new allergen, the IgE recognises it and binds to the corresponding epitopes, forming an aggregation (bridging) and generating a signal that is sent and amplified by the FcεRI sub-units, resulting in mastocyte degranulation. Degranulation is followed by liberation of lipid mediators and protein neosynthesis (tryptase, histamine, etc.), responsible for the induction of a wide variety of clinical manifestations, including oropharyngeal/respiratory, cutano-mucous, gastrointestinal manifestations, and leading to more general reactions (anaphylactic shock).

 

IgG-dependent food intolerance is based on sensitivity to certain foods. It is not IgE-mediated, and has a different mechanism from that described above.

Multiple, local, inflammatory reactions are produced due to the aggression of certain foods that are not well tolerated immunologically. The result is dysbiosis, which is an imbalance in the intestinal flora. This dysbiosis renders the intestinal mucous porous and the barrier permeable, resulting in the passage of undesirable macromolecules and toxins into the bloodstream. Immune complexes (Type IgG food antigen/anti-body interactions) are thus formed. The latter are then distributed throughout various organs and disrupt a certain number of functions and metabolisms via a mechanism which is still unclear, but which is at the origin of many chronic pathologies:

  • irritable bowel symptoms: diarrhoea, constipation and/or alternating
  • diarrhoea and constipation, flatulence, abdominal bloating, and spasms, colitis
  • lipid metabolism issues. Obesity, excess weight or difficult in gaining weight (caused by digestive malabsorption).
  • chronic fatigue and fibromyalgia.
  • headaches and migraines
  • ORL pathologies (nasal/sinus congestion or pseudo-sinusitis), and respiratory disorders, including asthma
  • certain dermatologic disorders: eczema, urticaria, dry-skin, acne, dermatitis, angioedema, cutaneous ageing
  • degenerative, inflammatory, locomotive pathologies (muscular, tendinous and articular), and osteoporosis.
  • certain psychological disorders: depression and behavioural issues (anorexia-bulimia)
  • possibly diverse, auto-immunity disorders including hypothyroidism and Hashimoto’s disease

These clinical manifestations are chronologically retarded and occur between 4 hours and 3 days after food consumption.

 

The search and dosage of IgG foods, combined with a personalised therapeutic approach, can be used to identify the sources of such chronic inflammation. The removal of “IgG-positive foods”, sometimes called an “exclusion diet”, may help reduce the inflammation and contributes to improving symptoms or even the disappearance of pathological symptoms associated with chronic inflammation.

The IgG food dosage may be prescribed for any inflammatory disorder, diabetes, hypothyroidism, intestinal disorders, Crohn’s disease, irritable bowel syndrome, cutaneous manifestations, such as atopic eczema, acne, psoriasis, erythema, pruritus, respiratory disorders, asthma, cardiovascular disease, arterial hypertension, metabolic syndrome, excess weight, obesity, malabsorption syndrome, migraines, and psychological issues such as depression, chronic fatigue, auto-immune diseases, fibromyalgia, etc.

However, this test must be used as a complement to biological analyses and regular screening.

Panels proposed by Eurofins/Biomnis

  • Foods Panel 25 / Analysis Code: PAG25
  • Foods Panel 50 / Analysis Code: PAG50
  • Foods Panel 50 – vegan / Analysis Code: PA50V
  • Foods Panel 100 / Analysis Code: PA100
  • Foods Panel 270 / Analysis Code: PA270

References


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