Food Allergy and Sensitivity Testing

An immunoglobulin E (IgE) test measures the blood level of IgE, one of the five subclasses of antibodies. Antibodies are proteins made by the immune system that attack antigens, such as bacteria, viruses, and allergens.

The IgE test is often performed as part of an initial screen for allergies. Symptoms of allergies may include hives, itchy eyes or nose, sneezing, nasal congestion, tight throat, and trouble breathing. Symptoms may be seasonal (as with allergies due to pollen or molds) or year-round (as with food allergies). They can range from mild to severe, depending on the individual and the allergy.

Food sensitivities are delayed reactions to specific foods that are triggered by IgG antibodies.  In an IgG reaction, the IgG antibodies attach themselves to the food antigen and create an antibody-antigen complex. These complexes are normally removed by special cells called macrophages.  However, if they are present in large numbers and the reactive food is still being consumed, the macrophages can’t remove them quickly enough.  The food antigen-antibody complexes accumulate and are deposited in body tissues. Once in tissue, these complexes release inflammation causing chemicals, which may play a role in numerous diseases and conditions.

These antibody/allergen reactions have been linked to the following conditions:

  • Skin Conditions: eczema, psoriasis and acne
  • Digestive Disorders: gas, bloating, cramping, diarrhea and nausea
  • Respiratory Depositions: asthma and recurrent ear, nose, sinus and throat infections
  • Joint Depositions: joint pain and immune mediated arthritis
  • Mood/Attention Disorders: anxiety, depression, irritability, hyperactivity, lack of concentration
  • Fatigue and pain

Blood testing through our clinic provides a simple and practical means for Dr. Dempster, ND to uncover potential causes of allergic sensitivities.

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