TYPE I Food Allergy Test

Identify The Foods That
Your Body Reacts To

Clinical Significance

A Complimentary Method to Classic Allergy Testing

Therefore, we offer this test to support providers who use them
to evaluate patients experiencing adverse reactions to foods.
However, some clinicians also use IgG tests when assessing
individuals for food allergies, sensitivities, or intolerances.
IgE assays are the best-studied and most accepted serologic tests
for evaluating classic food allergy status.

User Friendly Blood Collection

Easy Testing In 3 Steps


Order via Your Practitioner


Prick Your Finger and
Fill in Your Form


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or App

The Differences Between An “Ige-Mediated Food Allergy” And An “Igg-Mediated Food Allergy” 


Immune system reactions to certain foods are widespread. Some of these are caused by an IgE-Mediated Food Allergy, as most of them are caused by IgG-Mediated Food Allergy. Unfortunately, many people confuse these two reactions.


IgE-Mediated Food Allergy

In an IgE-Mediated Allergy, even small amounts of the offending food can trigger a range of symptoms, which can be severe or life-threatening. A food allergy is an immediate immune response to a particular food and affects major organs within the body. This illness is often rare, affecting about 2% of adults. When an allergic episode occurs, the body’s immune system wrongly believes it is being attacked. In response, the body produces IgE (Immunoglobulin E) antibodies to fight these substances. The body’s reaction can be a range of immediate responses, from symptoms in the skin (hives), stomach (vomiting), lungs (coughing, wheezing), and circulatory system (decreasing blood pressure) to a systemic reaction known as anaphylaxis that can be fatal.


IgG-Mediated Food Allergy (Delayed)

IgG-Mediated Food Allergies, also known as “Food Intolerance,” “Food Sensitivity,” or TYPE III allergy, Food Sensitivities, or Delayed Food Allergies, can lead to many discomforts but causes less severe symptoms. As opposed to an IgE-Mediated Food Allergy, an IgG-Mediated Food Allergy is generally more widespread, affecting more people, and usually takes place after a few hours or up to a couple of days. While the symptoms of “IgG-Mediated Food Allergy” can be troubling and cause discomfort, they are not life-threatening.

The Possible Causes Of “Igg-Mediated Food Allergy,” also known as “Food Intolerance,” “Food Sensitivity,” or TYPE III allergy.

“IgG-Mediated Food Allergy” occurs when the body can’t completely digest a particular food, and the proteins of this food enter the bloodstream undissolved and cause an immune system reaction. 

In a healthy metabolism, the proteins are extracted into amino acids. The immune system recognizes these amino acids and does not respond to them. However, due to enzyme deficiencies or other health issues, they may enter the bloodstream as a whole. The immune system thinks these proteins are invaders attacking the body and starts producing IgG antibodies. This process often results in inflammation and leads to negative symptoms.

What Is Igg Assay, An “Igg-Mediated Food Allergy” Test?

User-Friendly “Igg-Mediated Food Allergy” Test

The IgGAssay IgG test is a microarray-based test measuring IgG antibodies to 200 foods in whole human blood, serum, or plasma. It is performed on dry blood samples taken via finger prick. It is performed via Microarray printing and scanning technologies in a CLIA laboratory. 

This advanced technology helps in determining the elevated food-related IgG antibodies. If your body produces IgG antibodies to specific food proteins, this may mean that you may be having problems digesting these particular foods. This maldigestion may be temporary or permanent, related to many reasons and primarily to enzyme deficiencies.


By analyzing IgG (FC Fragment Specific), Antigen, Antiserum, and Control tests, our lab measures IgG antibody levels against the proteins of 200 foods. This progressive technique works to identify the foods that respond negatively to your system–all with just a few drops of blood dispensed by a finger prick.


Common Symptoms Related to IgG-Mediated Food Allergy


My body hates me is a common phrase uttered by people suffering from undiagnosed IgG-Mediated Food Allergies. While this description of feeling like the body is attacking itself once felt dramatic, the newer understanding of IgG-Mediated Food Allergies as autoimmune responses makes this idea sense! While a specific food is a trigger, it is a person’s immune system causing symptoms. So what exactly are those symptoms? One of the most frustrating things about IgG-Mediated Food Allergies is that they can produce symptoms from head to toe that either trigger or mimic other illnesses. Here’s a guide to what that looks like for millions of people.

Arthritis/Joint Pain

IBS/Digestive Problems



Respiratory Problems

Skin Conditions


Weight Management

Trial-Elimination Diet After Receiving The Results


The foods with elevated IgG levels (Red Column) in your report may cause symptoms. The ideal way is to eliminate these foods for the long term. However, although some foods are in the red column, some people might not cause discomfort or symptoms. The Trial-Elimination diet helps you to understand the foods in your report are directly related to your symptoms.


  1. You must eliminate all foods in the Red Zone for at least a month. It helps you to recover from the symptoms that these foods are potentially causing.


  1. Reintroduce one of the foods in the red zone and wait for 72 hours. Then, if you feel that the symptoms are returning, do not process that food again.


  1. If Your Symptoms come back after you processed that food, Wait at least a month and repeat the process.


  1. If your symptoms DID NOT come back after you processed that food, you can immediately introduce another food, wait for another 72 hours and repeat the process. It might sound hard to perform such a Trial-Elimination diet; however, thanks to the precise Microarray technology, the average results a person gets in IgGAssay is around 6-7 foods. In addition, sometimes some foods are easy to avoid for you, so you don’t have to trial-eliminate them.


Example: If you are intolerant to wheat, leek, oysters, lentils, and chicken, and if you do not like oysters and leek that much, you can perform the Trial-Elimination diet only for wheat, lentils, and chicken and remove Ieek and oysters from your diet without trying, which will save you time.



Caution: It is NOT recommended that you reintroduce a known food allergy. Ask your healthcare provider to discuss the signs and management of immediate hypersensitivity reactions before food reintroduction following an elimination diet. Suppose the reintroduction of food causes an immediate allergic reaction (i.e., swelling of face, mouth, tongue, etc., wheezing, rash/hives, or other allergic symptoms). In that case, you must be treated as soon as possible. Following the resolution of the immediate hypersensitivity reaction, consult your healthcare provider on how to proceed with food reintroduction.