Foodprofile research

Foodprofile study is a specialised laboratory test of the type screening, which is used to assess potential food hypersensitivity (also called Type III food intolerance) associated with elevated levels of antibody class IgG towards selected food products. In contrast to allergies IgE-mediated food hypersensitivity (immediate reaction), IgG-mediated hypersensitivity is a delayed reaction and may produce uncharacteristic symptoms, often confused with other ailments.

Purpose of the foodprofile study and its role

Many chronic ailments can be the result of immune response on frequently consumed products. Foodprofile study is to identify those foods that most strongly stimulate the immune system.

Core functions of the study:

• Identification of delayed reaction - The test measures the concentration of IgG antibodies, which indicate the immune system's reaction to food proteins. This reaction can occur up to 24-96 hours after ingestion of a particular product.

• Basis for an elimination-rotation diet - The results provide an initial indication for dietary modification. Based on them, it can be determined which products should be eliminated (those with the highest IgG concentrations) and which should only be rotated in the diet.

• Support in the treatment of chronic ailments - it is often commissioned to support therapy in people with:

• Digestive problems - Flatulence, constipation, diarrhoea, abdominal pain of unknown cause.

• Dermatological complaints - acne, eczema, atopic dermatitis, rash.
• Autoimmune diseases - Type 1 diabetes, insulin resistance, Hashimoto's disease, psoriasis, rheumatoid arthritis.

• Mental health problems and chronic fatigue - including headaches, depressive states, constant fatigue and insomnia.
• Difficulty maintaining body weight - type 2 diabetes, overweight.

Diagnosis and interpretation of results

Foodprofile study involves taking a sample venous blood, which allows the analysis of 176 parameters causing an allergic reaction in the body. The presence of antibodies is taken into account IgG4 and IgG total in four main categories, covering the most commonly allergenic foods:

• Vegetable mix - analyses the reaction to certain vegetables and spices (pepper, tomato, paprika, mustard, garlic).
• Fruit mix - contains commonly consumed fruit (banana, apple, pineapple, kiwi).
• Cereal and nut mix - includes the most commonly consumed grains and nut allergens (rye, wheat, almond, hazelnut).
• Dairy mix and eggs - concerns egg whites and common ingredients in dairy and baked goods (milk, casein, yeast).

Obtaining elevated IgG values is a signal of an active immune response. The physician or clinical nutritionist, interpreting the results, determines diet plan, which is designed to calm chronic inflammation in the body, which can consequently lead to an improvement in wellbeing and a reduction in symptoms.