General Information About the Test
Test Process and Preparation
A food allergy (IgE antibodies) produces a very fast and severe reaction (shortness of breath, hives). Intolerance (IgG), on the other hand, is not life-threatening but causes insidious and chronic complaints (bloating, fatigue) that emerge hours or days later.
Foods (e.g., cow's milk, gluten, eggs, etc.) identified in the test result as causing a high level of intolerance (sensitivity) are generally completely removed from the patient's nutrition program (elimination diet) for a period of 3 to 6 months under the guidance of an expert dietitian.
It does not require any special preliminary preparation or fasting. Antibodies produced by the body against 50 to 300 different food items, depending on the scope of the chosen test, are analyzed using a small blood sample taken from the fingertip or the arm.
The information on this page is for informational purposes only. The results of medical tests must be evaluated by specialist physicians.
