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Estimates of the proportion of the population allergic and/or sensitive to foods vary around 50% and this figure has increased over the last 50 years. An increase in variety of foods eaten as well as increased early exposure to cow's milk formula have both contributed to the rise in food allergies. Symptoms vary widely. The immediate, obvious IgE-mediated food reactions include hives, wheezing, rhinorrhea (runny noses), vomiting, and anaphylaxis (true food allergy). Delayed or IgG-mediated reactions include non-obvious, chronic symptoms such as headache, digestive complaints, musculoskeletal symptoms and skin disorders such as eczema and psoriasis (food sensitivity). The allergy test measures both IgE and IgG antibodies. Food allergies and sensitivities are often overlooked in most patients with confusing, prolonged complaints and poor treatment responses. By following an elimation diet, these chronic symptoms may improve in their totality. Consideration of food allergy/sensitivity testing is a critical component of any comprehensive approach to ill health or for prevention of illness.