- Antibodies to 88 foods
- Total IgG (Class I-IV)
- Complement antigen C3d
- Total IgE
- Ig4 blocking potential on IgE
Dietary Antigens IgG, C3D, IgE + IgG4
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This comprehensive food sensitivity and allergy panel includes IgG, Complement, IgE, IgG4 + Blocking Potential for 88 food antigens, in serum samples using an indirect ELISA (enzyme linked immunosorbent assay).
Complement activation is well-defined in the research as not only a cause of inflammation, but one of the strongest causes. When activated, the complement pathway sets off a domino effect of inflammatory cytokines, mast cell degranulation, and cell membrane destruction. Complement is a quantifiable, reliable biomarker of tissue inflammation.
Immunoglobulin G (IgG) is the main immunoglobulin circulating in human blood and helps protect us from infection and outside antigens. There are four subclasses: IgG1, IgG2, IgG3, and IgG4. IgG1 responds to new food antigens. IgG2 and IgG3 react to cell surface oligosaccharides of viruses, protozoa, and foods, which can be allergenic. IgG4 is commonly related to delayed food sensitivity symptoms. IgG can also activate the complement system to recruit an inflammatory response. Combining IgG and complement gives a more thorough assessment of the immune system’s reaction to dietary antigens and reduces the risk of false positives associated with testing IgG in isolation.
A specific function of IgG4 in serum is to control antigen recognition by IgE and consequently, to regulate anaphylactic reactions and IgE-mediated immunity. The major contribution of IgG4 in the competition effect is not due to higher levels but rather to a specificity spectrum close to that of the specific IgE.
Sample type: Blood
Turnaround time: 15 working days
Lab: Dunwoody Labs