(IgG, IgE, IgA)
No one knows why the immune system produces antibodies to certain foods, but when it does, a noticeable food reaction may result. We tests for food-specific reactions to three different antibodies: IgG, IgE and IgA
A true food allergy is triggered by IgE antibody production specific to a reactive food. IgE reactions generally occur within minutes of eating a reactive food, which is why they are also called ‘immediate’ hypersensitivity reactions. After the first exposure to a food allergen, the body remembers what the allergen looks like and keeps a supply of IgE ready for immediate release if it sees that allergen again. Food allergies can be life-threatening (anaphylactic reaction to bee sting, nuts etc.) Skin reactions like hives and eczema, itchy watery eyes, plus breathing and digestive problems are also common IgE reactions.
Food Sensitivity is a term that usually refers to delayed immune reactions to foods. For example, IgG and IgA reactions to foods are commonly referred to as food sensitivities. A food sensitivity can cause some of the same signs and symptoms of a food allergy, so people often confuse the two.