Is a food sensitivity like a food allergy? Both allergies and sensitivities are immune reactions. Allergies are mediated by immunoglobulin E which gives the classic antibody-antigen/mast cell activation. Onset occurs in a matter of 30 minutes or less for the first reaction and tends to be dramatic. On the other hand, sensitivities are non-IgE immune reactions which can involve any number of white blood cells, including granulocytes, platelets, IgM and IgA, and the reaction can be delayed up to 3 days or more.
What is the typical management scenario for food sensitivity? Unfortunately, many times the wrong testing and therapy are selected for delayed food hypersensitivities. Many times the patient will receive testing for IgE and IgG antibodies as though they were the only mechanisms through which patients experience immune reactions. Often for gut symptoms (see IBS Research) antibody testing is irrelevant.
How does the disease management program offered by Nutrition Results differ from those typically offered to a patient with symptoms of food sensitivities? We use only reproducible and accurate end-point testing for non-IgE delayed hypersensitivities. We employ only the services of specialty trained registered dietitians to ensure accurate, practical, and compassionate application of the results to your life. Therapy is statistically driven. We use the best research available and make painstaking efforts to track statistics with each follow-up visit and consider your other diagnosis to customize the approach so you feel your best!
Michal Hogan, RD, LD, CLT has been a nutrition counselor for over 20years, focusing her practice the last 7 years on the testing and therapy for delayed food and food additive hypersensitivities. She has received over 1000 nationwide referrals from gastroenterologists, pediatricians, fibromyalgia clinics, migraine clinics, pain clinics, and autism clinics.