There are several types of immunoglublins that are made in the body. It is important to understand the differences between IgE, IgA and IgG immunoglobulins and when to test for each of them. Immunoglobulins are a class of proteins which function as antibodies produced by the immune system in response to foreign antibodies such as food antigens.
An IgE reaction occurs about the time immediately after exposure to the allergen; food or inhalant. This type of reaction is referred to as a Type I immediate hypersensitivity reaction or in some cases anaphylaxis.
An IgG reaction can occur hours to days after exposure to the allergen; food or inhalant. This type of reaction is referred to as a delayed sensitivity reaction.
The IgG & IgE western food panel is a useful test in assessing both immediate and delayed reactions of 96 general western foods. This type of testing is useful as it eliminates the broad process of ‘trial and error of eliminating offending foods’ and provides a detailed report for identifying offending foods and a rotation diet based on the test results. All antigen tests through NutriPATH are ran in duplicates to ensure accurate and meaningful results are provided to the patient for optimal health.