Understanding food intolerances
Food intolerances occur when the body struggles to digest certain foods, often leading to uncomfortable digestive symptoms. Unlike food allergies, which involve the immune system, intolerances primarily affect the digestive system. Common culprits include milk, wheat, soy, egg and rice. Individuals with food intolerances may experience a range of symptoms, such as abdominal pain, bloating, gas, and diarrhoea. These reactions can vary in severity and may develop over several hours or days, making it challenging to pinpoint the exact cause without testing.
Symptoms of food intolerances
- Gastrointestinal issues: bloating, gas, diarrhoea, constipation, and abdominal pain.
- Neurological symptoms: headaches, brain fog, and fatigue.
- Skin reactions: rashes, eczema, and acne.
- Respiratory problems: congestion, sneezing, and asthma-like symptoms.
At-home food intolerance test
You can easily perform all our tests, including the food intolerance test, at home. After completing the test, send it to our lab for analysis. You will receive your results digitally.
Food intolerances and gut health
A result indicating multiple food intolerances often points to an underlying gut problem. We recommend the Gut Microbiome XL test or the Leaky gut test to gain insights into any imbalances in gut health.
The ELISA method
We conduct the food intolerance test using the ELISA (enzyme-linked immunosorbent assay) method. This analytical technique detects and quantifies soluble substances, like peptides, proteins, antibodies, and hormones. In the ELISA method, initially, we immobilize the target antigen on a microplate, and subsequently, we link it to an antibody and a reporter enzyme to ensure precise detection. We achieve detection by measuring the reporter enzyme's activity through incubation with a specific substrate, resulting in a measurable product. The key to ELISA is the precise antibody-antigen interaction.
Preparation for the Test
To guarantee accurate results, we recommend that you have been exposed to the foods you wish to test for within the last three months – preferably on several occasions during that period. This ensures that any antibodies against foods you may react to are present in your blood at the time of analysis.
If it has been longer than that since you last ate these foods, there is a risk that the test may show weaker reactions, even if a sensitivity is present.
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