Food sensitivities can cause a wide range of symptoms and disorders. The foods that cause these delayed reactions are often hard to diagnose because of the time between consumption and the physical reaction. The IgG food allergy test offers a useful tool for detecting the foods causing this response. The results are patient specific and provide an easy, precise and effective starting point for dietary manipulation.

IgG (immunoglobulin G) testing is a useful guide for practitioners to structure an elimination diet for many chronic health conditions. The foods that cause these delayed reactions are often hard to diagnose because of the time between consumption and the physical reaction. Generally, an IgG reaction occurs hours to days after exposure to these food antigens.

The IgG food allergy test offers a useful tool for detecting the foods causing this response. The results are patient specific and provide an easy, precise and effective starting point for dietary manipulation.

When doing an IgG test, it is recommended to eat a large variety of foods in the two weeks prior to testing. Include as many of the foods that are being tested in the specific allergy panel you have chosen. Be aware that if foods are not included in the diet during this time, false negative results may be obtained as recent exposure to these foods may be required for antibodies to be present in the blood.

It is recommended that IgG allergy testing is only performed for infants greater than 18 months of age.

Common Conditions:

• Asthma
• Headaches
• Eczema
• Fatigue
• Irritable Bowel

NOTICE TO PATIENTS

WellLab practices in the usual practitioner-referral system for pathology laboratories. Patients are highly recommended to seek the supervision and guidance of a qualified healthcare practitioner for the interpretation of any lab results and associated information. WellLab can offer assistance in locating a suitable practitioner.

Analytes

Dairy: Casein, Cheese-Cheddar, Milk, Milk Goat, Whey

Fruits: Apple, Apricot, Banana, Blueberry, Cantaloupe, Cherry, Cranberry, Date, Grapefruit, Green Grape, Jackfruit, Kiwi, Lemon, Mango, Olive, Orange, Papaya, Peach, Pear, Persimmon, Pineapple, Plum, Raspberry, Strawberry, Watermelon

Grains/Legumes/Nuts: Almond, Barley, Bean- Kidney, Bean-Lima, Bean-Pinto, Bean-Soy, Buckwheat, Cashew Nut, Chickpea, Coconut, Corn, Gliadin-Wheat, Gluten-Wheat, Hazelnut, Lentil, Millet, Oat, Pea-Green, Peanut, Pecan, Pine Nut, Pistachio, Quinoa, Rice-White, Rye, Spelt, Walnut-English, Wheat-Whole

Meat/ Fowl, Egg: Egg White- Chicken, Egg Yolk- Chicken

Misc/ Herbs/Spices: Basil, Cocoa Bean, Coffee Bean, Curry Powder, Flaxseed, Ginger, Honey-Bee, Mushroom, Oregano, Pepper-Black, Pepper-Chilli, Sesame Seed, Sunflower Seed, Yeast, Baker’s

Vegetables: Artichoke, Avocado, Beet, Broccoli, Brussel Sprout, Cabbage, Carrot, Cauliflower, Celery, Cucumber, Eggplant, Garlic, Green Bean, Lettuce ,Onion, Pepper-Green Bell, Potato-Sweet, Potato-White, Pumpkin, Spinach, Tomato