Authored by Morgan Najdowski
Food “sensitivity” tests are marketed as an easy way to detect an individual’s reactions to certain foods, all from the comfort of your own home. For this reason, they have become quite popular among the general public, but is this methodology backed by science?
First and foremost, it is essential to distinguish between a food “allergy,” food “sensitivity,” and food “intolerance.” A medically diagnosed food allergy is immune-mediated and can be dependent on a variety of pathways. Most commonly, exposure to an allergen can cause the immune system to mount an IgE response, although non-IgE allergic reactions to foods do sometimes occur.
A true allergy is also reliable, meaning that it will occur every time a person consumes a given food in any form. Food allergies are more likely to be found and diagnosed in children but can appear at any age. Some individuals may experience relief or changes in their responses over time or as they age, but generally, food allergies are considered to be lifelong and currently are not curable.
You may have heard of such reactions as anaphylaxis and hives, which are all traditional manifestations of a significant allergic response. Milk and egg allergies are found to be the most common food allergens overall, but some individuals have allergic reactions to nuts, shellfish, and many other foods.
Many of the at-home tests are advertised to diagnose food “sensitivities” or “intolerances.” Food sensitivity is not a medical diagnosis and can be very vague. Food “intolerance” can be used to refer to a variety of medical conditions but is very nonspecific. It often serves as a catchall term to explain a variety of symptoms, including but not limited to headaches, arthritis, congestion, fatigue, and IBS.
Food allergies are diagnosed by an allergist through two main testing methods: a skin test that measures histamine response to potential allergens or a blood test to measure immunoglobulin E (IgE) levels. An increase in IgE levels is associated with an allergic response by the immune system. In some cases, it may even be advised to use one or both of these methods in conjunction with an oral food challenge, in which a potential allergen is ingested in a controlled clinical setting.
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