When a food triggers an IgG-mediated immune response, it is because the body is unable to eliminate the food antigen and antibody complex that forms. As a result, an inflammatory response is generated in the body, wherever the food antigen-antibody complex deposits. IgG-mediated food reactions can manifest immediately or have a delayed onset (up to 72 hours post-ingestion of the offending food). Such a reaction is known as IgG-mediated food reaction or “food sensitivity”.
If the food antigen-antibody complex is deposited in the skin for instance, it can lead to acne, psoriasis, eczema, or other dermatologic conditions. If deposited in the mucosa of the intestine or respiratory tract, it can lead to digestive distress or asthma respectively. If deposited in the area surrounding a joint or muscle, it can lead to arthritis or muscle pain or muscle fatigue. In general, food sensitivities can have a negative impact on any immune-related condition: cancer, autoimmune disease (such as lupus, scleroderma, Hashimoto’s Thyroiditis, Grave’s Disease, rheumatoid arthritis, fibromyalgia, chronic fatigue syndrome) and any immune-deficient condition (HIV/AIDS, frequent recurrent infections). Some food reactions manifest in a more subtle and inconspicuous manner, triggering symptoms such as generalized fatigue, brain fog, sleep disturbances, mood and/or behavior changes, and even hormone imbalance and weight gain.
On the other hand, foods that trigger an IgE-mediated immune response are known as “food allergies”. These reactions produce anaphylaxis, resulting in immediate onset of symptoms such as hives, airway constriction, facial swelling and labored breathing.
Food sensitivities and food allergies can develop at any time in a person’s life – as early as the first introduction to food in infancy, or in mid-to-later stages of life in adults and seniors. The most accurate method of determining which foods evoke an IgG or IgE response is using a blood test from an accredited laboratory.
