Discover the full list of all possible tests for food intolerances and allergies that we can try to find out what we are intolerant or allergic to.
Food allergies and intolerances: what are the differences? Allergies, like food intolerances, can be triggered by substances normally found in foods, but also by food additives and various contaminants that may be present in food (from pesticide residues to genetically modified organisms). It even seems that the growing prevalence of these conditions is linked, at least in part, precisely to continuous contact with a large number of dangerous and "new" substances, hitherto unknown to the immune system.
Although it is not always easy to distinguish between intolerances and allergies, there are some fundamental differences. In the former, reactions are more subtle and can appear even a long time after ingesting the food.
Allergies manifest as acute episodes that flare up suddenly: gastrointestinal and respiratory disorders, skin conditions, headaches, urticaria. These reactions can be triggered by even very small amounts of the offending foods. In more serious cases, fortunately rare, breathing difficulties, sudden drops in blood pressure, loss of consciousness and even death have been recorded. In these cases we speak of anaphylactic shock, a severe condition that appears within one hour of ingesting the allergen — the substance that causes the allergy — and requires urgent hospitalisation. The body's response mechanism also differs: in allergies, the immune system reacts to the food in question by producing IgE antibodies.
Subsequently, every time it comes into contact with the same food the body will react by producing IgE antibodies and histamine, the substance primarily responsible for allergic symptoms. As already mentioned, an allergic reaction is triggered regardless of the amount of food ingested, unlike what happens in the case of intolerances. Once an allergic patient has identified the offending food using the appropriate allergy tests, they must therefore eliminate it from their diet, making up for any possible nutritional deficiencies with the help of a dietician.
Measures the quantity of IgE present in the blood: non-specific, it does not identify potentially allergenic substances.
Identifies IgE antibodies against specific allergens.
An in vivo test using allergenic extracts applied to small scarifications made on the forearm. This test is also an expression of IgE mediation. Variants include the Prick by Prick with fresh food and the intradermal test.
Can be useful for detecting reactions that are not IgE-mediated, with regard to food additives and preservatives.
The patient is first put on a hypoallergenic diet until symptoms disappear. Foods are then gradually reintroduced on a rotation basis. The reappearance of symptoms is observed, thereby identifying the group of foods triggering the reaction. The drawback lies in the numerous practical problems associated with the diet and the limited individualisation of the hypoallergenic diet.
Measures the increase in heart rate after administration of a food. Although it evaluates the body's overall response, the cardiac reflex is too easily influenced by external factors.
Based on the study of cell-mediated responses to different allergens. Lymphocytes and granulocytes change significantly according to four levels of response intensity.
Evaluates a subject's muscular response in terms of strength upon contact with the allergen; if a loss of strength occurs, intolerance is inferred. The investigative basis is bioenergetic (biophysical). The negative aspects can be represented by the subjectivity of interpretation and interference from the examiner.
These measure variations in skin electrical potential at certain acupuncture points in relation to contact with intolerated foods. The forerunner of this method is electroacupuncture according to Voll, which is the most widely used in the field of holistic and homotoxicological medicine.
Electroacupuncture according to Voll (Eav) is a system that translates electromagnetic measurements, taken at precisely defined skin areas, into data relating to the state of health of organs and body systems. The device constantly delivers energy at an intensity ranging between 5.5 and 11.25 microamperes, and the electrical resistance recorded during measurement varies between 0 and 600 kilohms. To carry out the food intolerance test, three acupuncture points are tested and homeopathically diluted food test ampoules are used.
The points tested are: