Lee and Lee (2017) – Alterations of Food-specific Serum IgG4 Titers to Common Food Antigens in Patients with Irritable Bowel Syndrome.
32 Patients diagnosed with IBS and 32 health controls were tested using and IgG antibody test.
Patient with IBS had significantly higher IgG antibody reactions than the control group.
Serum antibody levels to common foods are abnormally elevated in IBS patients.
Lee, H.S. and Lee, K.J., 2017. Alterations of Food-specific Serum IgG4 Titers to Common Food Antigens in Patients With Irritable Bowel Syndrome. Journal of neurogastroenterology and motility, 23(4), p.578.
Karakuła-Juchnowicz et al., (2017) – The role of IgG hypersensitivity in the pathogenesis and therapy of depressive disorders.
There is now an increasing amount of reports on the gastrointestinal tract and its role in depression.
Where increased IgG concentrations to foods were found, the implementation of an elimination or rotation diet could be an effective method of reducing inflammation, thought to be a key cause of depressive disorders
Depressive disorders may be linked to IgG food sensitivities, but further studies are required to confirm this theory.
Karakuła-Juchnowicz, H., Szachta, P., Opolska, A., Morylowska-Topolska, J., Gałęcka, M., Juchnowicz, D., Krukow, P. and Lasik, Z., 2017. The role of IgG hypersensitivity in the pathogenesis and therapy of depressive disorders. Nutritional neuroscience, 20(2), pp.110-118.
Virdee et al., (2015) – Food-specific IgG Antibody—guided Elimination Diets Followed by Resolution of Asthma Symptoms and Reduction in Pharmacological Interventions in Two Patients: A Case Report.
A pilot study looked at two case studies of individuals with Asthma. The two subjects were put on an elimination diet after taking an IgG food intolerance test.
Both patients demonstrated substantial relief in symptoms of Asthma after following a IgG antibody guided elimination diet.
Virdee, K., Musset, J., Baral, M., Cronin, C. and Langland, J., 2015. Food-specific IgG Antibody—guided Elimination Diets Followed by Resolution of Asthma Symptoms and Reduction in Pharmacological Interventions in Two Patients: A Case Report. Global advances in health and medicine, 4(1), pp.62-66.
Lewis et al., (2012) – Eliminating Immunologically-Reactive Foods from the Diet and its Effect on Body Composition and Quality of Life in Overweight Persons.
120 subjects over the age of 18 took part in a study, involving elimination of their IgG reactive foods for 90 days.
Those who eliminated their IgG reactive foods from their diet experienced reductions in weight, BMI, waist & hip circumference. Subjects also saw improvements in all quality of life measures after 90 days.
Lewis, J.E., Woolger, J.M., Melillo, A., Alonso, Y. and Rafatjah, S., 2012. Eliminating Immunologically-Reactive Foods from the Diet and its Effect on Body Composition and Quality of Life in Overweight Persons. J Obes Weig los Ther, 2(112), p.2.
Alpay et al (2010) – Diet restriction in migraine, based on IgG against foods: A clinical double-blind, randomised, cross-over trial.
Introduction – It is well-known that specific foods trigger migraine attacks in some patients. We aimed to investigate the effect of diet restriction, based on IgG antibodies against food antigens on the course of migraine attacks in this randomised, double blind, cross-over, headache-diary based trial on 30 patients diagnosed with migraine without aura. Following a 6-week baseline, IgG antibodies against food antigens were detected by ELISA. Then, the patients were randomised to a 6-week diet either excluding or including specific foods with raised IgG antibodies, individually.
Summary – Determination of specific IgG to a large number of foods is an ideal tool to detect individually suspected food and enables a modification of nutritional habits in order to prevent chronic inflammation and onset of migraine in sensitised patients. This is the first randomised, cross-over study in migraineurs, showing that diet restriction based on IgG antibodies is an effective strategy in reducing the frequency of migraine attacks.
Alpay, K., Ertaş, M., Orhan, E.K., Üstay, D.K., Lieners, C. and Baykan, B., 2010. Diet restriction in migraine, based on IgG against foods: a clinical double-blind, randomised, cross-over trial. Cephalalgia, 30(7), pp.829-837.
Bentz et al. (2010) – Clinical relevance of IgG antibodies against food antigens in Crohn’s disease: a double-blind cross-over diet intervention study
Introduction – In this pilot study, 79 Crohn’s Disease patients and 20 healthy controls were examined for food specific immunoglobulin G (IgG). Thereafter, the clinical relevance of these food IgG antibodies was assessed in a double-blind cross-over study with 40 patients. Based on the IgG antibodies, a nutritional intervention was planned.
Summary – A nutritional intervention based on circulating IgG antibodies against food antigens showed effects with respect to stool frequency. Significant improvement in Crohn’s disease sufferers who followed diet removing food they showed sensitivity to (food sensitivity highlighted though IgG test). A clinically significant improvement in IBD symptoms was observed in patients eliminating foods to which they were found to exhibit sensitivity.
Bentz, S., Hausmann, M., Piberger, H., Kellermeier, S., Paul, S., Held, L., Falk, W., Obermeier, F., Fried, M., Schölmerich, J. and Rogler, G., 2010. Clinical relevance of IgG antibodies against food antigens in Crohn’s disease: a double-blind cross-over diet intervention study. Digestion, 81(4), pp.252-264.
Rees et al. (2005) – A prospective audit of food intolerance among migraine patients in primary care clinical practice.
Introduction – This prospective audit was set up to investigate whether migraine sufferers have evidence of IgG-based food intolerances and whether their condition can be improved by the withdrawal from the diet of specific foods identified by intolerance testing. Migraine patients were recruited from primary care practices and a blood sample was taken. Enzyme-linked immunosorbent assays (ELISA) were conducted on the blood samples to detect food-specific IgG in the serum. Patients identified with food intolerances were encouraged to alter their diets to eliminate appropriate foods and were followed up for a 2-month period
Summary – This investigation demonstrated that food intolerances mediated via IgG may be associated with migraine and that changing the diet to eradicate specific foods may be a potentially effective treatment for migraine. Elimination of food that caused high IgG response lead to 30% of subjects reporting benefit to migraine symptoms after 1 month and 40% after 2 months. 60% subjects who reintroduced their reactive foods suffered onset of migraine symptoms.
Atkinson, Sheldon, Shaath, et al (2003) – Food elimination based on IgG antibodies in irritable bowel syndrome: a randomised controlled trial.
Introduction – A total of 150 outpatients with IBS were randomised to receive, for three months, either a diet excluding all foods to which they had raised IgG antibodies (enzyme linked immunosorbant assay test) or a sham diet excluding the same number of foods but not those to which they had antibodies.
Summary – A clinically significant improvement in IBS symptomatology was observed in patients eliminating foods to which they were found to exhibit sensitivity, as identified by an ELISA test for the presence of IgG antibodies to these foods.
Dixon HS. (2000) – Treatment of delayed food reactions based on specific immunoglobulin G testing
Introduction – Conducted by Hamilton Dixon MD in 2000, this study focused on patients that had a history of suffering from a variety of symptoms, including Fatigue (and fatigue after meals, Diarrhoea, Migraines and Itchy Skin. All patients had been unable to find the route of their problem/s using conventional methods.
Summary – 114 patients in total were tested for food sensitivities using a food specific IgG antibody test. Of the 114 initial subjects, 80 completed the study by following an elimination diet based on their IgG reactive foods. Upon elimination of reactive foods, subjects showed significant improvements in their previously reported symptoms. In subjects who reported having symptoms, the following improvements were observed, 71% of subjects realised a 75% or greater improvement in their condition/s, half of the study group realised 90% or more relief from their symptoms and perhaps most importantly, the 15 patients that did NOT eliminate their reactive foods, experienced no relief in their symptoms.