Everything you need to know

A food sensitivity test is not recommended during pregnancy as the immune system and antibody production is suppressed. There is currently no research to suggest that breastfeeding negatively impacts the immune system’s ability to produce IgG antibodies, however we would suggest the mother waits for a minimum of three months before testing or until no longer breastfeeding.

If you have recently eliminated major food groups (such as dairy or gluten), the test may not detect IgG antibodies to those foods. It’s best to discuss timing with your healthcare provider before testing.

When a food causes the body to produce high levels of IgG then these antibodies combine with the protein in the food to form an ‘antigen-antibody complex’. These immune complexes are usually eliminated by other cells of the immune system. However, if the immune system is overloaded, these insoluble molecules can become deposited in tissues within the body, causing chronic inflammation and the subsequent production of symptoms.

No fasting is required. However, it’s best to have eaten a variety of foods in the weeks leading up to the test, so that any potential sensitivities are more likely to appear in your results.

Not directly. But they slow digestion, which can make existing food sensitivities more noticeable.

Many of the following chronic unpleasant symptoms can be a result of food sensitivity: bloating, constipation, diarrhoea, flatulence, headaches, irritable bowel syndrome, lethargy, migraine, nausea, and stomach cramps / abdominal pain.

No. A product can be wheat-free but not gluten-free and vice versa. You can buy products that are both gluten-free and wheat-free. It is important to read ingredient labels to be certain. In this test, the gliadin (gluten) is tested independently of wheat, barley, and rye. If you test positive for gliadin, we suggest you avoid all gluten-containing grains (even if they show a negative response on your results) and substitute with naturally gluten-free foods, such as quinoa, buckwheat, corn, and oats. If wheat, barley or rye are elevated on a report but gliadin is not, this indicates that other proteins within those grains are responsible for the immune reaction and those grains elevated should be avoided.

Yes – some foods may cause a classic allergic reaction involving the production of IgE antibodies. These will not be detected by an IgG food test. There are also many foods that can cause a reaction in the body without involving the immune system but produce symptoms similar to IgG reactions these reactions are referred to as food intolerances. For example, amines in chocolate, cheese and red wine may cause migraines; some food additives such as tartrazine can cause hives, rashes and asthma; monosodium glutamate in Chinese dishes can produce sweating and dizziness, and ‘nightshade’ alkaloids in potatoes, tomatoes and peppers may affect the joints. Food intolerance may also be due to a deficiency of a particular enzyme, as in lactose intolerance. You should avoid any foods that you suspect are affecting you adversely.

Yes, some people do have high IgG levels to certain foods, but do not have any symptoms at all. This is possibly due to their immune system being extremely efficient at clearing away the antigen-antibody complexes before they have chance to be deposited in the tissues and cause a problem. As symptoms to IgG reactions may be delayed, they may not be obvious, and may manifest as headaches, or low energy and mood states, for example. When foods are eliminated these ‘hidden’ symptoms may improve.

The cause of food sensitivities is complex and not fully understood, but damage to the intestinal barrier wall is thought to play a role which allows undigested food proteins to pass across the gut wall barrier which provokes an elevated immune response. The reasons for the development of food sensitivities can vary from person to person but the following factors are thought to be involved: inadequate digestion, altered gut microbiota, parasites, yeast or bacterial intestinal infections, poor diet, and effects of drugs and medications such as antibiotics. Some symptoms of food sensitivity, for example bloating or diarrhoea, could be due to other health issues, like coeliac disease and it is important to see your doctor to rule these out, before doing a food sensitivity test.

An IgG food sensitivity test measures your body’s immune response to specific foods by detecting Immunoglobulin G (IgG) antibodies in your blood. Elevated IgG levels may indicate a delayed sensitivity to certain foods that could contribute to symptoms such as bloating, fatigue, or headaches. A finger prick blood sample is all that is required by our lab to run your test. A FoodPrint test can be instrumental in pinpointing any problematic foods that you may have and perhaps don’t even realise. After your blood sample is analysed, which will highlight any problem foods, an elimination diet will be suggested. Adjusting your diet, based on your results, can lead to an improvement in symptoms and overall health and wellbeing.

An antibody is a specialised protein produced by the body’s immune system when foreign bodies (such as viruses, bacteria, partially digested food proteins and toxins) enter the body. They are produced by special white blood cells called B-Lymphocytes as a defence against these foreign substances. IgE antibodies are a type of antibody mostly found in the skin, nose, lining of airways and lungs, and are responsible for type 1 allergic reactions. IgG antibodies are the most abundant antibodies in the body and are associated with type 3 delayed immune allergic reactions to digested foods, named food sensitivities. CNS Lab tests for IgG antibodies. It has been shown by various studies, that if foods producing high IgG levels are eliminated from the diet, symptoms associated with these foods can be reduced.

Food sensitivity, often referred to as food intolerance, occurs when your body reacts to certain foods that can cause uncomfortable symptoms. Food sensitivity issues are characterised by a delayed immune response to foods specific to your gut. Food sensitivity has been associated with various symptoms, such as bloating, brain fog, constipation, diarrhoea, fatigue, gas or flatulence, headaches, IBS, joint pain, lethargy, migraines, nausea, and stomach cramps. It’s important to consult a doctor to rule out other health issues, like coeliac disease, before conducting a food sensitivity test.

IgG stands for Immunoglobulin (type G). Immunoglobulins are a class of proteins that function as antibodies produced by the immune system in response to foreign bodies entering the body. There are several different types of immunoglobulins with IgA, IgE, IgG, IgM being the most well-known.

In some patients, inflammation or irritation of the intestinal lining allows partially digested foods to leak through gaps between cells in the intestinal wall into the bloodstream. This condition is called ‘Leaky Gut Syndrome’ and patients with this condition typically have high levels of antibodies to multiple foods.

There are a lot of food sensitivity tests available, and it can be daunting to know which one is best and why. Traditionally food sensitivity tests are conducted using ELISA technology. The CNSLab FoodPrint tests are CE marked, and are manufactured in the UK to ISO standards. But the CNSLab FoodPrint tests have another unique advantage over traditional food sensitivity tests. The FoodPrint test uses advanced immunoassay technology. This advanced technology even allows us to test each sample twice, this ensures much greater accuracy and stability over every other test available – and CNSLab believes that they’re the only lab that tests samples twice, giving the FoodPrint home to lab test a unique advantage over other tests. Other tests that are available from other companies may not be a CE marked lab test and may not be manufactured to ISO standards, and it is unlikely that their samples are tested twice. Added to that, CNSLab actually develop and manufacture their own tests, which are sold all over the world. The FoodPrint home to lab test also includes a professional nutritionist appointment which discusses the test results and how to best utilise an elimination diet. FoodPrint is also highly rated on Trustpilot reviews and Google reviews. The FoodPrint tests have also won a number of global awards for their innovative gut health products.

There’s a great deal of misunderstanding and it’s easy for the terms to get mixed up. In everyday use the terms are often used interchangeably without real understanding of the differences. A classic food allergy, such as a peanut or shellfish allergy, is usually characterised by an immediate and often severe reaction upon exposure to the offending food. Symptoms include sneezing, rashes, skin irritation, swelling of mucosal tissue and fatigue, and could potentially be life threatening. Such allergic reactions usually involve IgE antibodies. Food sensitivity tends to be characterised by a delayed onset of symptoms and often involves the production of IgG antibodies which can lead to the formation of immune complexes and release of inflammatory markers. Symptoms (such as migraines, joint pain, fatigue, IBS, and bloating) may occur several days after eating the offending food, making it difficult to identify the cause. Symptoms are usually less severe and more manageable than a classic food allergy. If you have food sensitivities that are ongoing, the symptoms can lead to longer-term issues, including damage to the lining of your gut. Small molecules can then slip through the lining of the gut and increase the risk of more reactions and new sensitivities. Food intolerances don’t involve the immune system. Common symptoms include gastrointestinal symptoms, hives, and itchy eyes and are caused due to difficulty in the body digesting certain foods or ingredients (ie lactose). If the response to a food or drink is immediate, please refer to your doctor or allergy specialist to rule out a suspected allergy. Find out more about the differences between allergies, intolerances, and sensitivities here.

Generally, foods are broken down during digestion into their component parts ie amino acids, glycerides etc. These pass harmlessly through the gut into the bloodstream. However, occasionally small fragments of partially digested or undigested foods can pass through the gut wall into the bloodstream where they are recognised by the immune system as being ‘foreign’. The immune system responds by making IgG antibodies to these foods.

The efficacy of a diet based on the measurement of IgG antibodies specific to food components has been demonstrated to alleviate symptoms related to many chronic health conditions, both in independent studies and clinical practice. Excellent results have been obtained in patients with many health conditions, in particular migraine and IBS.

A food sensitivity test is not recommended during pregnancy as the immune system and antibody production is suppressed. There is currently no research to suggest that breastfeeding negatively impacts the immune system’s ability to produce IgG antibodies, however we would suggest the mother waits for a minimum of three months before testing or until no longer breastfeeding.

If you have recently eliminated major food groups (such as dairy or gluten), the test may not detect IgG antibodies to those foods. It’s best to discuss timing with your healthcare provider before testing.

No. Once you have avoided those foods for at least 3 months, and you have noticed an improvement in your symptoms, then you can start to gradually reintroduce the foods into your diet. You should introduce one food at a time, with an interval of 4 days before trying another food. If you do not notice the return of any symptoms, then you can continue to include that food in your diet on an occasional basis and below your symptom threshold. You may find a food and symptom diary useful whilst re-introducing foods. If you are sure you have been avoiding the foods alongside addressing any leaky gut issues and still do not notice any improvement after 3 months, then you can assume that those foods are not responsible for your symptoms.

No, samples can be collected at any time of the day.

Although it is advisable to completely fill the tube, a half-filled microvette tube should be enough to run the test. If there are any problems with a sample the lab will let the customer know. However, if you are ordering two tests, we can test from one sample if you provide a full microvette.

No, in the first instance this is not recommended. You are recommended to only avoid the foods that have come up as positive on your test. It is recommended that if you want to avoid all other members of that food family, that this is carried out under the supervision of a practitioner.

Most people do not need to have a re-test, but if you would like another test, we usually advise a period of 9 months in between tests. If your symptoms have improved and you have been able to successfully re-introduce your elevated foods, then a re-test is unnecessary.

In general, we recommend that you follow your normal diet, so that the test will reflect what you usually eat. However, if you have specifically avoided a food for more than three months (e.g. cow’s milk), which used to be part of your normal diet and you would like it tested, we would recommend that it is reintroduced. The recommendations are to reintroduce the food for 1 week, eating a normal portion of that food at least once daily before taking your blood sample. If symptoms occur on reintroducing the food, we recommend that you discontinue that food and conclude you are still sensitive to it.

Yes, it does need to be stored in the fridge with the lid secured if it is not being sent on the same day that the sample was collected.

FoodPrint screens for all IgG subclasses 1-4, with the numbers on the test report representing the total IgG concentration for each food extract in the selected panel.

Our CE marked laboratory tests, which are manufactured in the UK to ISO standards, are validated and performed using advanced immunoassay technology . This advanced technology even allows us to test each sample twice, which ensures greater accuracy and stability over other tests – we believe we’re the only lab that does this. Other tests that are available from other companies may not be a CE marked lab test and not manufactured to ISO standards.

Many people experience an improvement in symptoms and health after changing their diet based on their test results. Like any diagnostic test, our food sensitivity tests will only produce meaningful results if you are experiencing symptoms and can help identify the problem foods by detecting food-specific IgG antibodies in your blood. Using these results as a guide, you and your healthcare professional can then adjust and plan your new diet. After you have taken a food sensitivity test, your healthcare professional will work with you to create a diet which eliminates your problems foods, offer healthy alternatives, and guidance on how to reintroduce foods. Typically, a customised diet will be followed for around 3 months to allow the symptoms to subside. It is acknowledged that a ‘one size fits all’ approach to diet and health no longer works, as our genes, biochemistry and gut microbiome are all unique to every one of us. A more personalised approach to nutrition and health, based on lifestyle, genetics and microbiome profile is required to meet the challenges of managing chronic illness in the future.

You’ll receive a simple finger-prick blood collection kit. Just follow the instructions to collect a few drops of blood and return it to our laboratory using the prepaid envelope.

A Freepost 1^st Class envelope is included in the sample collection pack which can be used to send at post boxes and post offices. As 1^st Class is not a guaranteed service, and to reduce the risk of delays, you may prefer to pay for a Tracked return or Special Delivery. This can be arranged at your local post office and will be at the cost of the customer. You can check if any delays are being reported in your area on Royal Mail’s website. Samples must arrive at the lab within 7 days of collection to be viable for testing. The ideal temperature for preserving blood samples is between 5-8°C. If the outside temperature is below 2°C or above 23°C, it may be safer for the stability of the sample to drop it off at post office instead of into a post box.

Food extracts are ‘printed’ onto nitrocellulose ‘pads’™ on a glass microscope slide, together with calibration standards and controls. A blood sample provided by the patient is diluted and dispensed onto each printed microarray. Food IgG antibodies, if present, bind to the food extracts and the results are measured by a high-resolution scanner, before being calibrated against the standards using the FoodPrint reporting software to give quantitative results. This software then produces a tailor-made printout of the final food IgG antibody result for each food on the requested food panel. All foods are tested twice for accuracy of results.

Food allergies involve a rapid immune reaction mediated by Immunoglobulin E (IgE), often causing immediate and potentially severe symptoms. IgG testing, by contrast, looks for delayed immune responses that may occur hours or even days after eating certain foods.

Once your sample arrives at our laboratory, results are typically available within 5 working days (depending on which test you pick). You’ll receive a secure email notification when your report is ready to view online.

If you have a lot of positive results, it can be a very daunting task trying to cut out many foods whilst maintaining a nutritionally well-balanced diet. In these cases, we recommend you visit a nutritional practitioner who will help you to avoid those foods with the highest elevated response, and to limit frequency of consumption of foods with lower elevated results to no more than once every four days. We also recommend that for every food avoided three different options are suggested and rotated into the diet to maintain food diversity.

The IgG food sensitivity test is based on your immune system producing antibodies in response to eating certain foods. If you have been avoiding a particular food, your body may be producing insufficient antibodies to be detected by the test. You may therefore show a negative response. To ensure a reliable result, you should include that food in your diet daily for at least 1 week (one portion per day) before testing. However, if you know that the food concerned causes you extreme symptoms, do not re-introduce that food at all.

This is because either a) you have eaten ‘x’ hidden in other foods (it is very important to check ingredient labels carefully); or b) you have eaten foods within the same food family with an almost identical protein structure, or been exposed to an antigen/protein that is similar to the antigen in the food and these can result in IgG antibody productions, known as cross reactions, or c) cross contamination may occur during food processing. Please contact he***@*******co.uk for more information on cross reactions.

This is a normal reaction for many people in the first few days after excluding a food or foods, due to ‘withdrawal-type’ symptoms. It is quite common to feel worse for a few days, but this phase soon passes, and an improvement is usually noticed within a few days.

We’re often asked about why blood testing is better than hair testing when talking about food intolerances and sensitivities. So, here’s the science bit. There is currently no scientific evidence to validate hair testing as an accurate diagnostic tool for food intolerances or sensitivities. So why is blood testing better than hair testing when looking at food sensitivities? It’s simple really. Food sensitivities are only identified by testing for IgG antibodies, which are only present in the blood, and cannot be identified from a hair sample. And yes, blood testing is more expensive than hair testing and that’s because of the accuracy, dependency, the better more advanced equipment, the stringent regulatory requirements and the skilled scientific personnel who analyse the tests.

No, not necessarily. Lactose intolerance is the inability to digest lactose, the major sugar found in milk, and is caused by a deficiency of the enzyme lactase. Our food sensitivity test only tests your immune system response to proteins within cow’s milk and not deficiencies in the enzyme lactase. Therefore, we cannot diagnose lactose intolerance or other intolerances.

No. A positive reaction to gluten on an IgG test is not confirmation of coeliac disease. Coeliac disease is an autoimmune response to gluten that is a protein that is found in wheat, rye and barley. It affects approximately 1 person in 100 in the UK and is a life-long inflammatory condition of the intestinal tract. If you are concerned that you may have coeliac disease you must speak to your doctor.

CNSLab’s existing policy for a lower age limit on testing for IgG food antibodies is that we do not recommend testing on children under the age of 2 years. We base this on the European Society for Paediatric Gastroenterology, Hepatology, and Nutrition Guidelines for the Diagnosis of Coeliac Disease 2012, which states that there is a possibility of false negative results occurring in infants younger than 2 years of age. This related to the fact that the infant gut is more permeable than that of an adult coupled with immature mucosal immunity that is still in the learning and development stage. We have used this criterion as antibody measurements in Coeliac Disease are comparable to food IgG measurements used in our food sensitivity tests. However, we are aware that there are in fact no published guidelines that specifically indicate a minimum age for testing for such IgG antibodies, for example the guidelines for testing for coeliac antibodies indicate that such testing can be performed any time after the introduction of gluten into the diet. Where test requests are received from a statutory regulated professional the decision of when and what tests to perform will remain the responsibility of the requesting clinician.

We make this bit really easy to understand. Your personalised results are sent to you, and are based on a ‘traffic light system’. Your individual response to each food is measured and is given an ‘IgG response score’ out of 160. The scores are then categorised in to ‘red’, ‘amber’ and ‘green’ sections. We also include a 30 minute professional nutritionist appointment in our service (there is no extra charge for this), who will explain in further detail what the results mean and suggestions as to how an elimination diet may work.      

If you’re experiencing bloating, cramps, or discomfort, testing can help you identify and manage triggers more effectively.

Potentially, you may have a condition known as ‘Leaky Gut’. You should consult a registered nutritional practitioner who will be able to give you advice on how to deal with this condition.

FoodDetective is a professional and near-patient test which uses ELISA technology to detect the presence of IgG antibodies to 59 common foods. There is no need to send your sample off to a lab as the test can be carried out in clinic giving results within 40 minutes. The test will show results as blue spots if positive and includes a control to identify whether the test has been performed correctly. FoodPrint is the name of our comprehensive laboratory service and requires samples to be sent off to the lab, where they are analysed, and results returned within 5 working days. The technology is more advanced than that employed by FoodDetective as it uses microarray technology which enables a more sensitive test to be performed. Due to this a greater number of foods can be tested and detected, and we offer a choice of panels including FoodPrint 40, 120, 200, vegetarian, vegan, as well as an Indicator test. The Indicator test provides a positive or negative response and will require an upgrade to a larger test if the result comes back positive, to identify which foods are causing the problem. Visit each individual product page to see which foods are included in each test and click here for an example report.

If you have multiple elevated IgG responses, consider consulting a qualified healthcare professional or registered dietitian. They can help design an elimination and reintroduction plan that maintains balanced nutrition.

Some people find that they feel better for a short while after eating foods to which they react to, however, if they continue to eat those foods, the symptoms return. Eating more of the food once again may bring symptom relief from withdrawal, creating a vicious cycle of addiction that is difficult to break. This can be overcome by strictly eliminating the reactive food for a minimum of 3 months.

If the gut barrier is somehow breached and undigested food proteins enter the circulatory system, the body’s immune system will mount a response in the form of defensive antibodies against those food proteins. A low number of elevated responses on a report indicates that gut integrity may not be an issue when reactions to foods occur. If low or no elevated responses are reported, please check medical interactions and non-immune reactions. Non-immune reactions may include reactions to the chemical compounds contained in foods such as solanine, capsaicin, salicylates, oxalates, phytates etc., which some individuals struggle to metabolise. As these are not proteins, we cannot test for food intolerances to chemicals in a FoodPrint IgG food sensitivity test. FoodPrint tests specifically for immunological reactions to protein antigens in foods. In addition, reactions due to enzyme deficiencies such as lactase deficiency leading to lactose intolerance, as well as SIBO, gut dysbiosis, poor liver detoxification, impaired fat metabolism, FODMAP foods, hypochlorhydria, pancreatic enzyme insufficiency, candidiasis etc will not be identified in a food IgG sensitivity test. We recommend speaking to a healthcare professional to discuss other causes of your symptoms.

The ability of certain proteins to induce an allergic (IgE) or sensitivity (IgG) response in susceptible individuals is well established. Because such responses require complex interactions between the protein and the immune system, they are notoriously difficult to predict. Nevertheless, it is clear some proteins are intrinsically more antigenic (antibody inducing) than others. The immune system responds to food antigens based on several factors. Here are some key points: 1. Oral Tolerance Mechanism: The primary factor controlling food-related immune reactions is the oral tolerance mechanism. When this mechanism fails, it triggers immune reactivity against dietary antigens. 2. Antigenic Determinants: Some food antigens/proteins have better antigenic determinants than others. This means that a greater number of responsive lymphocytes are present for certain antigens, leading to a stronger immune response. 3. Antigen Characteristics: The occurrence of reactions to a protein depends upon a complex interplay between the immune system and the protein. Many different factors can contribute to the overall reactivity of any given protein. Some, such as the presence of epitopes (basic antigenic units) with allergenic potential, may be essential. Others, such as the glycosylation status, resistance to proteolysis, and enzymatic activity, may play a subsidiary but nevertheless critically important role.

IgG mediated food sensitivity is caused by antibodies stimulated in response to proteins. Sugar and alcohol do not provoke an antibody response as the protein content is too small to be detected by the immune system.

FoodPrint revolutionises food sensitivity testing with its state-of-the-art microarray technology. This advanced testing and analysing system provides quantitative analysis of food specific IgG antibody levels of up to 207 foods from human sera. It’s a gigantic leap forward in precision and reliability, setting a new standard in dietary health food sensitivity testing. FoodPrint uses Advanced Technology utilising microarray technology, offering a more sensitive test than traditional ELISA methods, with a 3D surface area for antigen binding and smaller sample volume required. Efficiency and Accuracy each sample test is tested and analysed twice, with internal controls giving far greater accuracy than traditional ELISA tests. Easy to understand reports The sample reports are easy to understand and the results should be used as part of an elimination controlled diet. Professional consultation FoodPrint also includes a 30 minute professional nutritionist consultation. These consultations are highly rated on Trustpilot reviews and Google reviews.

Many people notice improvements in digestion, energy, or skin health after reducing foods that show strong IgG responses, but results vary between individuals. Always make dietary changes under professional guidance.

Most supplements have little impact on IgG testing. However, immunosuppressant medications, biologic drugs, recent steroid use, chemotherapy, radiotherapy, or antibody therapy may reduce antibody levels and affect accuracy. This test is not suitable for anyone undergoing cancer treatment or taking biologic drugs or other immunosuppressants. Customers should avoid the use of immunosuppressant medication where possible when performing these tests. As the primary outcome of the test is the generation of a personalised exclusion/rotation diet plan, it may also not be appropriate for individuals who are already on a medically restrictive diet or for those with eating disorders. Individuals should always seek advice from a healthcare professional if unsure. For more information, please refer to our Medication Information Sheet found in your account or contact us.

No, the FoodPrint test will not only reflect the foods you are currently eating in your diet but also foods that you may have eaten in the past and are not currently eating. The more frequently and regularly you eat a food the more likely you will raise IgG antibodies. Ideally, we should not be responding to any foods that we eat, but over time our gastrointestinal walls may become damaged allowing poorly digested food proteins access to the bloodstream stimulating an immune response. While an elimination diet will always be the gold standard, the benefit of taking a food sensitivity test is that it will be able to quickly show which of the foods that are eaten on a regular basis are a potential problem. In addition, the tests can highlight more unusual foods which a person may not have considered to be the cause.

All four subclasses of IgG are tested in combination on FoodPrint: IgG1, IgG2, IgG3, and IgG4. Their percentages are 66%, 23%, 7%, and 4% respectively. Under normal circumstances the low concentration of IgG4 would not influence the overall result interpretation. If the individual suffers from a known IgE-mediated food allergy or has undergone any previous immunotherapy, then it is possible for the contribution from the increased IgG4 concentration to give positive result on our test. It is important that the interpretation of positive results is done in conjunction with the relevant medical history.

A food sensitivity test is not recommended during pregnancy as the immune system and antibody production is suppressed. There is currently no research to suggest that breastfeeding negatively impacts the immune system’s ability to produce IgG antibodies, however we would suggest the mother waits for a minimum of three months before testing or until no longer breastfeeding.

No, samples can be collected at any time of the day.

Yes, in order to produce a valid test, result the micropipette must be filled to the black line (50μl).

No, in the first instance this is not recommended. You are recommended to only avoid the foods that have come up as positive on your test. It is recommended that if you want to avoid all other members of that food family, that this is carried out under the supervision of a practitioner.

In general, we recommend that you follow your normal diet, so that the test will reflect what you usually eat. However, if you have specifically avoided a food for more than three months (e.g. cow’s milk), which used to be part of your normal diet and you would like it tested, we would recommend that it is reintroduced. The recommendations are to reintroduce the food for 1 week, eating a normal portion of that food at least once daily before taking your blood sample. If symptoms occur on reintroducing the food, we recommend that you discontinue that food and conclude you are still sensitive to it.

The reaction tray is imprinted with food protein extracts. A finger prick blood sample (50µl) is diluted and added to the tray. In subsequent steps the use of detector and developer solutions enables the identification of the presence of food antibodies through the appearance of one or more blue spots on the tray. The darker the spot, the higher the concentration of IgG antibodies detected to that specific food. Reference to the food layout plan allows the foods causing antibody production to be identified.

Food allergies involve a rapid immune reaction mediated by Immunoglobulin E (IgE), often causing immediate and potentially severe symptoms. IgG testing, by contrast, looks for delayed immune responses that may occur hours or even days after eating certain foods.

If you have a lot of positive results, it can be a very daunting task trying to cut out many foods whilst maintaining a nutritionally well-balanced diet. In these cases, we recommend you visit a nutritional practitioner who will help you to avoid those foods with the highest elevated response, and to limit frequency of consumption of foods with lower elevated results to no more than once every four days. We also recommend that for every food avoided three different options are suggested and rotated into the diet to maintain food diversity.

The IgG food sensitivity test is based on your immune system producing antibodies in response to eating certain foods. If you have been avoiding a particular food, your body may be producing insufficient antibodies to be detected by the test. You may therefore show a negative response. To ensure a reliable result, you should include that food in your diet daily for at least 1 week (one portion per day) before testing. However, if you know that the food concerned causes you extreme symptoms, do not re-introduce that food at all.

This is because either a) you have eaten ‘x’ hidden in other foods (it is very important to check ingredient labels carefully); or b) you have eaten foods within the same food family with an almost identical protein structure, or been exposed to an antigen/protein that is similar to the antigen in the food and these can result in IgG antibody productions, known as cross reactions, or c) cross contamination may occur during food processing. Please contact he***@*******co.uk for more information on cross reactions.

This is a normal reaction for many people in the first few days after excluding a food or foods, due to ‘withdrawal-type’ symptoms. It is quite common to feel worse for a few days, but this phase soon passes, and an improvement is usually noticed within a few days.

No, not necessarily. Lactose intolerance is the inability to digest lactose, the major sugar found in milk, and is caused by a deficiency of the enzyme lactase. Our food sensitivity test only tests your immune system response to proteins within cow’s milk and not deficiencies in the enzyme lactase. Therefore, we cannot diagnose lactose intolerance or other intolerances.

A finger prick blood sample is required. Results are displayed within 40 minutes

Potentially, you may have a condition known as ‘Leaky Gut’. You should consult a registered nutritional practitioner who will be able to give you advice on how to deal with this condition.

FoodDetective is a professional and near-patient test which uses ELISA technology to detect the presence of IgG antibodies to 59 common foods. There is no need to send your sample off to a lab as the test can be carried out in clinic giving results within 40 minutes. The test will show results as blue spots if positive and includes a control to identify whether the test has been performed correctly. FoodPrint is the name of our comprehensive laboratory service and requires samples to be sent off to the lab, where they are analysed, and results returned within 5 working days. The technology is more advanced than that employed by FoodDetective as it uses microarray technology which enables a more sensitive test to be performed. Due to this a greater number of foods can be tested and detected, and we offer a choice of panels including FoodPrint 40, 120, 200, vegetarian, vegan, as well as an Indicator test. The Indicator test provides a positive or negative response and will require an upgrade to a larger test if the result comes back positive, to identify which foods are causing the problem. Visit each individual product page to see which foods are included in each test and click here for an example report.

IgG mediated food sensitivity is caused by antibodies stimulated in response to proteins. Sugar and alcohol do not provoke an antibody response as the protein content is too small to be detected by the immune system.

Many people notice improvements in digestion, energy, or skin health after reducing foods that show strong IgG responses, but results vary between individuals. Always make dietary changes under professional guidance.

Most supplements have little impact on IgG testing. However, immunosuppressant medications, biologic drugs, recent steroid use, chemotherapy, radiotherapy, or antibody therapy may reduce antibody levels and affect accuracy. This test is not suitable for anyone undergoing cancer treatment or taking biologic drugs or other immunosuppressants. Customers should avoid the use of immunosuppressant medication where possible when performing these tests. As the primary outcome of the test is the generation of a personalised exclusion/rotation diet plan, it may also not be appropriate for individuals who are already on a medically restrictive diet or for those with eating disorders. Individuals should always seek advice from a healthcare professional if unsure. For more information, please refer to our Medication Information Sheet found in your account or contact us.

No, the FoodPrint test will not only reflect the foods you are currently eating in your diet but also foods that you may have eaten in the past and are not currently eating. The more frequently and regularly you eat a food the more likely you will raise IgG antibodies. Ideally, we should not be responding to any foods that we eat, but over time our gastrointestinal walls may become damaged allowing poorly digested food proteins access to the bloodstream stimulating an immune response. While an elimination diet will always be the gold standard, the benefit of taking a food sensitivity test is that it will be able to quickly show which of the foods that are eaten on a regular basis are a potential problem. In addition, the tests can highlight more unusual foods which a person may not have considered to be the cause.

It will be difficult to collect a sample if you have diarrhoea and your stool is too liquid. We recommend you wait until your stool has returned to a more solid consistency to take your sample.

Yes, however Alpha 1 Antitrypsin deficiency may be genetic in origin. Your practitioner may refer you to your GP if your results indicate potential A1 deficiency.

Some evidence suggests they reduce inflammation and positively influence gut bacteria.

Follow directions contained within the sample collection pack. You may be advised to delay collection if you’re experiencing acute diarrhoea, which makes it difficult to collect the sample. If you have any problems with collecting your sample please contact us.

No special diet, fasting, or medication changes are usually needed. Avoid collecting during an acute diarrhoeal episode, if possible, since very loose stools can make it difficult to collect the sample. We recommend you wait until your stool has returned to a more solid consistency to take your sample. Continue any prescribed anti-inflammatory or immunosuppressive therapies; these do not invalidate the assay but may impact the results. Your practitioner will discuss your results in context of any medications you might be taking.

Results are typically available within 10–15 working days of sample receipt at the lab. Your practitioner will contact you to review your personalised report.

Regular monitoring of Calprotectin levels could help predict disease flare-ups and indicate if treatment is working; however, this should not be a substitute for standard medical care. Your Doctor may have already arranged to monitor calprotectin levels regularly.

We do not recommend testing if you notice blood in your stool, and we urge you to seek medical attention as soon as possible.

No. GutDetective is a practitioner-only test panel. Your practitioner will determine if it’s appropriate for your symptoms and guide you through the testing and interpretation process.

We would not recommend the GutDetective test (professional use only) for anyone under 18 years of age. If you are concerned about your child’s symptoms, please seek medical advice as soon as possible.

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Your practitioner will explain your results in context and may recommend further testing, dietary changes, targeted supplements, or lifestyle support based on what’s found. You may also be referred back to your primary clinician for further exploratory tests.

You may be advised by your practitioner to repeat one or more of the biomarkers tests based on the results. Your practitioner will explain what this means and what timeframe is best to repeat the test.

This test will give your practitioner an insight into the potential root cause of your digestive issues. The test is designed to assess the health of the gut wall in terms of inflammation, digestive efficiency and gut barrier wall health.

It is possible that your results indicate the need to seek advice from a GI specialist. Your practitioner will be able to make a referral for you if necessary.

This test is not designed to diagnose coeliac disease; however, it may indicate elevated Calprotectin levels, which are characteristic of inflammation in the gut and are associated with coeliac disease. We recommend you seek advice from your GP, who can arrange for you to be tested for coeliac disease.

If your results are over 8mg/L, we suggest that you seek medical advice as this level reveals higher grade inflammation. CRP levels will be considered alongside other markers as part of a health profile. Please note that as CRP is a non-specific marker there may be multiple sources of potential inflammation including atherosclerosis, gum disease and viral infection.

Yes, evidence suggests that inflammation may result in response to elevated IgG food antibodies and a diet based on the elimination of foods showing the highest level of IgG antibodies may contribute to a reduction in inflammation. As such, comparing hs-CRP levels at the beginning and end of an exclusion programme, keeping all other variables such as medications and supplements constant, may be a useful tool to assess the success of an IgG elimination diet along with symptom improvement.

A single test will give you a baseline reading of hs-CRP levels, reflecting inflammation in the body at that time and, once lifestyle changes have been implemented, a further test can be used to monitor the effectiveness of the protocol. For example, in order to assess the effectiveness of an IgG based elimination dietary protocol, we recommend taking an initial baseline test at the beginning of your dietary programme and again after three months into the programme to assess progress. Please ensure all other variables such as supplements and medications are constant.

Some medications, such as statins and steroids, will affect your results. If possible, it is recommended to stop the use of asthma inhalers and topical steroid preparations 7 days prior to a test, but not without seeking medical advice first. Some NSAIDs such as naproxen and lumiracoxib may also affect results and high dose aspirin may lower CRP levels, although this has not been noted at lower levels. If your medication regime is constant, you may still choose to test the success of an anti-inflammatory dietary regime or an IgG elevated elimination diet.

No, it is just a marker protein that is stimulated in response to inflammation and in itself poses no risk to health.

A finger prick blood sample if required and results are available within 5 working days.

High sensitivity C-reactive protein.

C-reactive protein (CRP) is an acute inflammatory protein produced by the liver in response to inflammation. It is considered a non-specific “marker” for disease and infection. Inflammatory markers are known as acute phase reactants, others include erythrocyte sedimentation rate (ESR) and ferritin. They can be used separately or together to monitor a person’s health.

They both measure the same protein, but hs-CRP is a more sensitive test enabling low grade inflammation to be detected. Low grade inflammation may contribute to obesity, insulin resistance, diabetes mellitus, atherosclerotic vascular disease, and other chronic health conditions.

Low grade inflammation may contribute to obesity, insulin resistance, diabetes mellitus and atherosclerotic vascular disease.

Levels may rise marginally after eating in response to the subsequent rise in lipid and glucose levels. We suggest taking the test first thing in the morning before food and drink.

Diet can help improve inflammation levels and your practitioner will be able to guide you in relation to this. The use of anti-inflammatory functional herbs and spices, such as ginger and turmeric, may also be included. Lifestyle factors may also be focussed on for example smoking, sleep patterns and the avoidance of negative stressors. Regular, appropriate exercise could be suggested as research indicates that as fitness levels decline C-reactive protein levels go up.

Do not test when you have an active infection or with a known inflammatory condition, such as rheumatoid arthritis (RA), systemic lupus erythematosus (SLE) and irritable bowel disease (IBD). Your CRP levels will be markedly elevated. CRP can increase up to 1×1000 fold at sites of infection or inflammation.

hs-CRP is a tool for assessing low grade inflammation. It is used medically to predict a healthy person’s risk of heart attack or other heart conditions as part of a cardiovascular profile. Those with hs-CRP results in the highest quartile have 2-4 times the risk of developing atherosclerosis compared to those in the lowest quartile. Within a functional medicine approach the test is used as a marker to identify the presence of low-grade inflammation and results can be used to monitor a person’s health establishing the effectiveness of recommended protocols.

Combining a hs-CRP test with a FoodPrint test can be a great tool to monitor the success of the recommended IgG elimination diet. We suggest an initial baseline test and a second test 3 months after dietary intervention strategies have been implemented. A reduced second test score may help to indicate the success of the recommended treatment protocol and help to motivate an individual to continue to follow the implemented lifestyle changes. If the score remains high, or increases, a general practitioner referral may be suggested to establish the cause. Please refer to the FoodPrint and hs-CRP FAQs section for specific questions about each test.