Food Sensitivity

Food Sensitivity

$450.00Price

Vibrant Food Sensitivity is an array of 209 commonly consumed food antigens which offers very specific antibody-to-antigen recognition. This panel measures an individual’s IgG and IgA sensitivity to food antigens. Being able to test IgA antibodies provides additional information to foods that may be causing mucosal damage. Additionally, this test is ideal for patients who might be suffering from delayed reactions to certain foods. Using an antibody-based food sensitivity test can help prioritize the necessary foods to eliminate and create a customized diet plan around the patient’s specific needs.

 

Why Test Food Sensitivities?

Food Sensitivity testing can be very useful to help prioritize an elimination or rotation diet. Usually removing foods that the body has produced antibodies to will alleviate symptoms, because the source of inflammation is removed. The ideal time course for elimination is not established. Consider magnitude of antibody response, ½ life of antibodies, patient’s current dietary intake, level of motivation, status of mucosal integrity, and remission and/or progression of symptoms.

 

Not Available in New York state
Only healthcare providers licensed in their state may order laboratory testing.

  • Symptoms

    If you have the following symptoms, you may be a good candidate for the Food Sensitivity:

    • Gas
    • Bloating
    • Fever
    • Fatigue
    • Abdominal pain
    • Diarrhea
    • Constipation
    • Headaches
    • Brain fog
    • Rashes, such as eczema
    • Nausea and vomiting
    • Skin itchiness and redness
    • Bronchitis and asthma-like symptoms
    • Musculoskeletal joint pain
    • Muscle stiffness and swelling
  • Food Markers Measured Panel 1

    Profile1

    Dairy

    • Beta-Casein
    • Casomorphin
    • Cow’s Milk
    • Goat’s Milk
    • Whey Protein

    Fish

    • Catfish
    • Codfish
    • Halibut
    • Lake Trout
    • Mackerel
    • Perch
    • Salmon
    • Tuna

    Meat

    • Beef
    • Chicken
    • Egg white
    • Egg yolk
    • Lamb
    • Pork
    • Turkey

    Shellfish

    • Crab
    • Lobster
    • Shrimp

    Mollusks

    • Clam
    • Oyster
    • Scallops

    Legumes

    • Kidney Bean
    • Navy Bean
    • Peanuts
    • Soybean

    Spices

    • Black Pepper
    • Cinnamon
    • Nutmeg

    Gluten-containing grains

    • Barley
    • Malt
    • Oats
    • Rye

    Gluten-free grains/Starches

    • Amaranth
    • Brown Rice
    • Buckwheat
    • Corn

    Miscellaneous

    • Cocoa
    • Coffee
    • Hops
    • Rosemary
    • Vanilla Bean
    • Yeast

    Nuts

    • Almond
    • Black Walnut
    • Cashews
    • English
    • Pecan

    Nightshades

    • Green Pepper
    • White Potato

    Seeds

    • Mustard
    • Sesame

    Fruits

    • Apple
    • Apricot
    • Avocado
    • Banana
    • Blackberry
    • Blueberry
    • Cantaloupe
    • Cherry
    • Coconut
    • Cranberry
    • Grape
    • Grapefruit
    • Lemon
    • Olive
    • Orange
    • Peach
    • Pear
    • Pineapple
    • Raspberry
    • Strawberry
    • Tomato
    • Watermelon

    Vegetables

    • Broccoli
    • Cabbage
    • Carrot
    • Cauliflower
    • Celery
    • Cucumber
    • Garlic
    • Green Bean
    • Green Peas
    • Lettuce
    • Lima Bean
    • Mushrooms
    • Onion
    • Seaweed (Kelp)
    • Spinach
    • Squash
    • Ginger
    • Sweet Potato

     

  • Food Markers Measured Panel 2

    Dairy

    • Buffalo milk
    • Buttermilk
    • Cheese, cheddar
    • Kefir
    • Sheep’s milk
    • Yoghurt

    Fish

    • Alaska pollock
    • Anchovy
    • Carp
    • Eel
    • Flounder
    • Sardine
    • Sea bass
    • Sole

    Meat

    • Duck meat
    • Goose meat
    • Grapevinesnail
    • Rabbit
    • Veal

    Shellfish

    • Crayfish

    Mollusks

    • Blue mussel
    • Octopus
    • Pacific squid
    • Squid

    Legumes

    • Chickpea
    • Broad bean
    • Mungbeans

    Spices

    • Anise
    • Bay leaf
    • Caraway
    • Cayennepepper
    • Common thyme
    • Curry powder
    • Dill
    • Hot paprika powder
    • Oregano
    • Parsley
    • Woo-hsiang powder

    Gluten-Containing Grains

    • Spelt
    • Cous cous

    Gluten-Free Grains/Starches

    • Millet

    Miscellaneous

    • Black tea
    • Cane sugar
    • Lemon grass
    • Molasses
    • Oolong tea

    Nuts

    • Hazelnut
    • Pinenut
    • Pistachionut
    • Sweet chestnut

    Nightshades

    • Eggplant

    Seeds

    • Coriander seed
    • Flaxseed
    • Poppy seed
    • Rape seed
    • Sunflower seed

    Fruits

    • Fig
    • Guava
    • Honeydew melon
    • Kiwi fruit
    • Litchi
    • Mandarin
    • Mango
    • Plum
    • Capers
    • Papaya

    Vegetables

    • Asparagus
    • Bamboo shoots
    • Beet root
    • Endive
    • Leek
    • Roquette
    • Savoycabbage
    • Turnip
    • Vine leaf
    • White radish
    • Artichoke
    • Chard
    • Kale
    • Shiitake mushroom
    • Zucchini

    Vegan Foods

    • Tofu
    • Tempeh
    • Vegan Cheese
  • Additional Food Markers - Included in FS Complete

    Legumes

    • Black Beans
    • Black-eye Peas
    • Lentils
    • Pinto Beans

    Spices

    • Cumin
    • Cilantro
    • Habanero pepper
    • Jalapeno pepper
    • Turmeric

    Glute-Free Grains/Starches

    • Arrowroot
    • Cassava
    • Tapioca
    • Tiger nut
    • Taro Root

    Miscellaneous

    • Agave
    • Espresso
    • Green Tea

    Nuts

    • Brazilnut
    • MacadamiaNut

    Seeds

    • Chia
    • Hemp

    Vegetables

    • Acorn Squash
    • Butternut Squash
    • Green onion/Scallions
    • Parsnip
    • Portabella Mushroom
    • Purple Potato
    • Shallots
    • Spaghetti Squash
  • FAQs

    What is the distinction between IgG and IgA antibodies?

    • A primary piece to understanding antibodies is their area of origin. IgA antibodies are produced by saliva, tears, and mucous linings in the lungs and the intestines. IgG antibodies are the most abundant in serum and are produced by almost every cell in the body. IgG antibodies can cross the placenta.These antibodies also have considerably different half-lives. IgA antibodies have a half-life of ~6 days. Elevated IgA antibodies indicate exposure 8-12 days ago. The half-life of IgG is much longer and individually variable and can indicate prolonged exposure/sensitivity.
    • IgA antibodies are produced by the intestinal mucosa as a defense mechanism. If IgA antibodies are elevated to a particular protein (antigen), this can indicate an immune response to mucosal irritation or damage. Elevated IgG antibodies means that there is exposure of these food to the bloodstream and the body is producing antibodies.
    • In terms of food sensitivities and intestinal autoimmune disease, IgG antibodies can occur as a consequence of and can be downstream to intestinal permeability. These are likely correlated with more systemic immune responses (brain fog, fatigue, skin, migraines, etc). Vibrant Wellness does not measure IgG subclasses.
    • As with all immunoglobulin testing, it is important to evaluate the person’s baseline levels of (total) IgA and IgG. These biomarkers are included in the Vibrant Wheat Zoomer.

    What is the source of Vibrant Food Sensitivity Antigens?

    • The Vibrant Wellness 209 antigen Food Sensitivity test uses FDA-approved antigen extracts only. These antigens are sourced from organic raw foods.
    • Testing raw food antigens is common and the most practical approach to identifying a patient’s response to a particular food. Cooking and processing foods can denature and change protein conformation. Different cooking methods, temperatures, and processing are extremely varied and are difficult and impractical to test in relation to an individual’s response to food.
    • Food sensitivity testing should only be interpreted in conjunction with a patient’s symptoms.

    Why is “wheat” not tested on Vibrant Food Sensitivity test?

    • While our Food Sensitivity test is also run on our microchip platform, and has great reproducibility, it is a PROTEIN level antibody test. This is different than our Wheat Zoomer, where we have synthesized the entire wheat proteome at the PEPTIDE level. Thus, the Wheat Zoomer is such a magnified look at how our immune system can react to wheat, there’s no way looking at a single “wheat” protein antigen can offer that same view. We did not want to offer something inferior to our Wheat Zoomer test.
    • Another reason why wheat and gluten sensitivity testing has been so challenging, to date, is that the gliadin protein in gluten is not water soluble. Most manufactured antigens use water as a solvent. Even though we are using FDA approved/sourced antigens on our Food Sensitivity, there is really no way to tell how much gliadin is actually contained within and making the leap of wheat antibodies to true gluten sensitivity could be erroneous. This is, again, why our Wheat Zoomer is so great, because these peptides are synthesized on the chip itself vs. being chemically extracted. For anyone trying to discover sensitivities to gluten and non-gluten wheat peptides, the Wheat Zoomer is 100% sensitive and is the test to run.

    How are reference ranges for the Vibrant Wellness Food Sensitivity determined?

    • Vibrant has given a numerical value to quantify the antibodies measured by chemiluminescent signal of our microchip
    • The determination of the positive cutoff is by 97.5 percentile of 192 normal healthy controls.
    • If you are above 97.5 percentile, you are considered positive.
    • If 5% below cutoff (92.5-97.5 percentile), it’s borderline.
    • Less than 92.5 percentile, it’s negative.

    Descriptions/Specifics for Antigens tested

    • Squash antigen specific for yellow squash
    • Lettuce antigen is specific for romaine lettuce
    • Egg antigen contains both ovalbumin and ovomucoid

    How can I be positive for antibodies to beta-casein but not cow’s milk?

    Antibodies to beta-casein require one to eliminate cow’s milk foods, even if one is not sensitive to whole cow’s milk protein. Cow’s milk protein will eventually be enzymatically broken down into peptides, one of which is beta casein.

    What if my test shows that I have had a reaction to vanilla (pecan, etc), but I don’t have vanilla that often and can’t remember the last time I have had it?

    In the course of our daily lives – eating out in restaurants, buying packaged/processed foods, having dinner at someone else’s house, etc, we are constantly in contact with trace amounts of proteins from other foods. This is especially common at a restaurant, where counters and food prep spaces might have had a host of different foods on them prior to your meal being served. You might be familiar with the terminology “this food was processed in a facility that also processes nuts, dairy, wheat…” or similar wording that is warning you that the food item might be contaminated with trace amounts of other foods. It can be also that you have routinely come into contact with food that has been contaminated with other items such as vanilla, nuts, etc.

    My Food Sensitivity results show no reaction to wheat, but my Wheat Zoomer shows a reaction to wheat. Are my results wrong?

    While our Food Sensitivity test is run on our microchip platform and has great reproducibility (the highest in the industry), it is a PROTEIN level antibody test. This is different from our Wheat Zoomer, where we have synthesized the entire wheat proteome at the PEPTIDE level. Thus, the Wheat Zoomer is such a magnified look at how our immune system can react to wheat, there’s no way looking at a single “wheat” protein antigen can offer that same view.

    I have a known allergy, but tested negative for this food on Vibrant Food Sensitivity? How can that be?

    The terms food allergy and food sensitivity are widely confused and often wrongfully used interchangeably. A true food allergy (type I hypersensitivity or immediate reaction) is usually mediated by an IgE-specific antibody. On the Vibrant Food Sensitivity test, we are measuring both IgG and IgA antibodies that are more indicative of a food sensitivity (type 2, 3, or 4 hypersensitivities or delayed reaction). For a full explanation on the difference between food immunoglobulins, please see this attached handout.

    Please, note, food allergy (IgE) testing is available through Vibrant America Clinical Labs, but is a separate test from Vibrant Food Sensitivity.

  • Resources

    References

    LEAKY GUT PANEL
    Alessio Fasano.Zonulin and Its Regulation of Intestinal Barrier Function: The Biological Door to Inflammation,Autoimmunity, and Cancer.
    This review talks about the increased interest in the role of a “leaky gut” in the pathogenesis of several pathological conditions targeting both the intestine and extra intestinal organs.

    Silvia Pedreira et.al. Significance of smooth muscle/anti-actin autoantibodies in celiac disease.
    The study evaluates the clinical relevance of the presence of IgA type anti-actin antibody (AAA) and SMA in 92 adult patient with celiac disease. The results indicted the presence of increased IgA AAA serum levels is a highly sensitive marker of the disturbed architecture of intestinal epithelial cells of CD patients also the presence of SMA seems to define a distinct subset of CD patients with a more severe clinical outcome.

    Melanie Uhde, Mary et. al. Intestinal cell damage and systemic immune activation in individuals reporting sensitivity to wheat in the absence of coeliac disease.
    The study aims to determine if sensitivity to wheat in the absence of coeliac disease is associated with systemic immune activation that may be linked to an enteropathy.

    WHEAT GERM PANEL
    Karin de Punder and Leo Pruimboom. The Dietary Intake of Wheat and other Cereal Grains and Their Role in Inflammation.
    This review states the evidence from in vitro, in vivo and human intervention studies that describe how the consumption of wheat, other cereal grains, can contribute to the manifestation of chronic inflammation and autoimmune diseases by increasing intestinal permeability and initiating a pro-inflammatory immune response.

    L M Sollid, J Kolberg, H Scott, J Ek, O Fausa, and P Brandtzaeg. Antibodies to wheat germ agglutinin in coeliac disease.
    The study shows the celiac patients have significantly higher Serum IgG and IgA antibodies to wheat germ agglutinin (WGA) compared to the control group. Thus adding WGA as a potential biomarker for pathogenesis of CD.

    GLIADIN PANEL
    Alessio Fasano.Zonulin and Its Regulation of Intestinal Barrier Function: The Biological Door to Inflammation,Autoimmunity, and Cancer.
    This review talks about the increased interest in the role of a “leaky gut” in the pathogenesis of several pathological conditions targeting both the intestine and extra intestinal organs.

    Luca Elli, Federica Branchi, Carolina Tomba, Danilo Villalta, Lorenzo Norsa, Francesca Ferretti, Leda Roncoroni,and Maria Teresa Bardella. Diagnosis of gluten related disorders: Celiac disease, wheat allergy and non-celiac gluten sensitivity.
    The review article covers a complete overview of celiac disease, wheat allergy and non-celiac gluten sensitivity and its current clinical diagnosis.

    Chirdo FG, Rumbo M, Carabajal P, Mavromatópulos E, Castagnino N, Añón MC, Fossati CA. Determination of anti–gliadin antibodies in serologic tests for coeliac disease.
    The study compromised of 105 coeliac patients, 81 healthy controls, and 73 subjects in a disease control group to evaluate the efficacy of omega-gliadins to be a useful antigen in serologic detection of coeliac disease.

    Aristo Vojdani .The Characterization of the Repertoire of Wheat Antigens and Peptides Involved in the Humoral Immune Responses in Patients with Gluten Sensitivity and Crohn’s Disease.
    The study examines the humoral immune response to various wheat proteins and peptides in patients with gluten sensitivity or Crohn’s disease. In gluten-sensitive patients, IgG reacted most against transglutaminase, prodynorphin, wheat extract, and -, -, and -gliadin; IgA reacted most against wheat then transglutaminase, glutenin, and other peptides. In Crohn’s disease patients, IgG reacted most against wheat and wheat germ agglutinin then transglutaminase, prodynorphin, -, and -gliadin; IgA reacted foremost against prodynorphin then transglutaminase and -gliadin.

    GLUTENIN PANEL
    G Salcedo, S Quirce, A Diaz-Perales. Wheat Allergens Associated with Baker’s Asthma.
    This review deals with the current diagnosis and immunomodulatory treatments, as well as the role of wheat allergens as molecular tools to enhance management and knowledge of Baker’s Astma.

    Frances M Dupont et.al. Deciphering the complexities of the wheat flour proteome using quantitative twodimensional electrophoresis, three proteases and tandem mass spectrometry.
    The study of wheat genome to identify the majority of abundant flour proteins for a single wheat cultivar, relate them to individual gene sequences and estimate their relative levels.

    NON GLUTEN WHEAT PANEL
    SinaHuebener et. al. Specific Nongluten Proteins of Wheat are Novel Target Antigens in Celiac Disease Humoral Response.
    The study aims to investigate the level and molecular specificity of antibody response to wheat non gluten proteins in celiac disease. The results demonstrate that, in addition to the well-recognized immune reaction to gluten, celiac disease is associated with a robust humoral response directed at a specific subset of the no gluten proteins of wheat.

    TRANSGLUTAMINASE PANEL
    Timo Reunala, Teea T. Salmi and KaisaHervonen. Dermatitis Herpetiformis: Pathognomonic Transglutaminase IgA Deposits in the Skin and Excellent Prognosis on a Gluten-free Diet.
    The study shows the coeliac disease in the gut appears to be a result of the IgA Epidermal transglutaminase antibody complexes aggregated into DH skin.

    Hull CM, Liddle M, Hansen N, Meyer LJ, Schmidt L, Taylor T, Jaskowski TD, Hill HR, Zone JJ. Elevation of IgAanti-epidermal transglutaminase antibodies in dermatitis herpetiformis.
    The study to determine the association between Dermatitis herpetiformis with IgA antibodies against TG2 and TG3. The results indicates IgA antibodies to TG3 are elevated in patients with DH and adults with Celiac disease.

    Gadoth A, Nefussy B, Bleiberg M, Klein T, Artman I, Drory VE. Transglutaminase 6 Antibodies in the Serum of Patients with Amyotrophic Lateral Sclerosis.
    The Study to evaluate the prevalence of celiac disease-related antibodies and HLA antigen alleles, as well as TG6 antibodies, in patients with amyotrophic lateral sclerosis (ALS) and healthy individuals serving as controls to determine whether a neurologic presentation of a gluten-related disorder mimicking ALS might occur in some patients. The result indicates certain cases, an ALS syndrome might be associated with autoimmunity and gluten sensitivity and also study indicates gluten sensitivity is potentially treatable with strict gluten free diet.

    tTG/DGP Complex Panel
    Margherita Di Pisa et.al. Synthetic Peptides Reproducing Tissue TransglutaminaseGliadin Complex Neoepitopes as Probes for Antibody Detection in Celiac Disease Patients’ Sera.
    Sera from 48 CD patients were collected at the diagnosis before gluten-free diet (39 females, 9 males; age range 2.252 years). Two of 48 (4%) CD patients presented IgA deficiency. Analysis of patients’ subgroups established a possible clinical correlation not detected by established tests. These observations indicate that a neoepitope may be formed in CD patients’ sera under in vivo physiological conditions,by a covalent cross-link between tTG and deamidated gliadin peptides, and this neo-antigen may be specifically recognized by autoantibodies.

  • Shipping & Handling

    Vibrant Wellness Test Kits are Shipped in 3-5 business days and includes free return shipping instructions.

  • HIPPA Compliance Agreement

    All of your personal information, including the results of your report are processed through Verified HIPPA complient software provided by Vibrant America. 

     

    As a service provider, IMBTherapies does not maintian owndership of any personal medical records provided to our clients on any company computers or devices.

     

    You will always have the ability to sign in to a client portal and view your reports, or request a copy of your report be sent to you by contacting IMBTherapies.com be sent to you in the case that you loose any of your documents.   

  • Regulatory Statement

    Vibrant testing does not demonstrate absolute positive and negative predictive values for any disease state or condition. Its clinical utility has not been fully established. Vibrant validates the accuracy and precision of the testing but not of its clinical or diagnostic value. So these tests are for wellness and informational purpose only. Vibrant is actively doing clinical research on these samples, de-identified from patients under an IRB and will make research publications towards the same as and when the clinical utility is well established. These tests have been laboratory developed and their performance characteristics determined by Vibrant America LLC, a CLIA-certified laboratory performing the test CLIA#:05D2078809. The test has not been cleared or approved by the U.S. Food and Drug Administration (FDA). Although FDA does not currently clear or approve laboratory-developed tests in the U.S., certification of the laboratory is required under CLIA to ensure the quality and validity of the tests. The general wellness test intended uses relate to sustaining or offering general improvement to functions associated with a general state of health while making reference to diseases or conditions. Content provided for informational purposes only and should not be construed as medical advice. Content provided to help you make a healthy lifestyle, dietary, and treatment choices in consultation with your healthcare provider. It is intended to be used as a tool to encourage a general state of health and well-being. Please consult with your healthcare practitioner for diagnosis and treatment considerations. The Vibrant Wellness platform provides tools for you to track and analyze your general wellness profile.

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