Read 85 times since Thursday, September 09, 2010
When it comes to chronic conditions such as irritable bowel syndrome, migraines, eczema and fatigue there is growing evidence that what you eat produces a reaction in the body, and that food is a really important factor. Doctors rarely explore the link between food intolerance and chronic conditions such as these with their patients, yet there is now clear evidence that relief (total or partial) can be obtained by a change in diet. Tests for allergies are sometimes carried out, but food intolerance, which is less easy to diagnose, is frequently overlooked.
Intolerances to foods are very common with up to 45% of the population suffering. Food intolerance is associated with many different chronic symptoms including headaches, intestinal and skin symptoms. You will know if you suffer from a full-blown allergy to a food, strong immediate reactions to foods such as nuts and shellfish are typical of classical allergy reactions. However, other effects of food sensitivity are more subtle and less well understood.
Currently the best accepted method for confirming food sensitivities is by elimination diet. This involves eating a restricted diet for several weeks. If there is no improvement during this time, it is assumed that the food type that has been restricted is not causing the symptoms, and the process is repeated with another food type. This method is very time consuming, and because it is impossible to test all the different combinations of food types that may be causing the problems, it is a very ineffective process. Every individual person is unique with a different biochemical make-up, even to others with similar conditions. For example, cow's milk, nuts and yeast may be responsible for Eleanor's eczema but safe for Gemma who also has eczema. Eggs, strawberries and lentils may contribute to John's irritable bowel but they will be fine for George to eat even though he regularly suffers from bloating and diarrheoa.
In terms of the evidence for food intolerance testing, and the benefits, there are a wide range of tests available which claim to identify the foods that may be causing the problems. The most scientific approach to food intolerance testing that is available is a blood test that measures food-specific IgG antibodies. Antibodies are substances produced naturally by the body to identify and neutralise foreign objects such as bacteria and viruses. Antibodies to foods are found in the body when the immune system has identified a particular food type as being foreign. Antibodies are also known as Immunoglobulins (abbreviated Ig) and one type of antibody is the IgG antibody. Measurement of IgG antibodies to foods in blood shows that that the body is 'fighting' that particular food. It has been shown that removal of foods from the diet that the body is reacting to in this way can reduce ill health symptoms.
There is only one food-specific IgG test available, the YorkTest foodSCAN, that has significant clinical data to support its use. YorkTest has 25 years of experience in the food intolerance testing market and has widely published test data to show that, in those with chronic symptoms, over 3 out of 4 will show significant benefit if they remove those foods that have shown a reaction in the foodSCAN test. The fact that people see a return of symptoms on reintroduction of the foods identified by the food-specific IgG test supports the fact that this is an active and specific approach. The test only requires a few drops of blood.
Many patients with chronic conditions would rather have a dietary solution to their problem than have to take medication, and this has obvious economic benefits as well. It is a pity that the use of this method to improve symptoms using a targeted elimination diet process is not recognised more fully. Dr. Gillian Hart is a Scientific Director for YorkTest Laboratories Ltd. YorkTest specialise in allergy and food intolerance testing. For more information visit http://www.yorktest.com or call 0800 074 6185.
|
|
