- IgE (Immunoglobulin E)
- IgG4 (Immunoglobulin G – subtype 4)
- Displays IgE in Relation to IgG4 (‘Blocking Potential’) for Each Food Group
In this test, a serum sample is analysed for the presence of IgE and IgG4 antibodies which have a precise affinity for specific dietary allergens and intolerances. The quantitative summation of the IgE and IgG4 results within the offending food groups are expressed graphically. The elimination of the offending food groups from the diet has been shown to reduce the severity of symptoms associated with food allergies.
IgE (Immunoglobulin E)
The IgE antibody response is the most commonly known food allergy response. This response usually occurs immediately and can create severe symptoms such as swelling, hives, itching, and – in some cases – anaphylaxis.
Even though IgE reactions are immediate, the allergic potential of food-based allergens can remain in the system 1-2 days after ingestion, extending the presence of symptoms during this duration. IgE reactions can be permanent or they may improve with the elimination diet and gut treatment. IgE reactions stimulate the release of Histamine in the body.
IgG4 (Immunoglobulin G – subtype 4)
IgG4 is a unique antibody. Firstly distinguished by it’s small size compared to IgG1-3, and by it’s higher level of disulfide bonds. It also has its own distinct activity.
IgG4 is important in relation to IgE because it can act as a blocking agent for an IgE reaction, reducing anaphylaxsis and the symptoms mediated by IgE, although, if too high it can also result in a secondary set of conditions of its own.
When the IgG4 reaction is greater than the IgE reaction for a particular antigen, IgG4 can block the IgE antibodies from binding to the receptor sites that would encourage the release of histamine, thereby reducing severity of the symptoms associated with the IgE reaction. This is referred to as the ‘blocking potential’, which is displayed on the report.