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FOOD INTOLERANCE TESTING

FOOD INTOLERANCE TESTING. TOPICS. Terminology Mechanisms of food intolerance Symptoms of food intolerance CNS food intolerance tests Test principles Alternative test methods Managing food intolerances Support documentation.

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FOOD INTOLERANCE TESTING

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  1. FOOD INTOLERANCE TESTING

  2. TOPICS • Terminology • Mechanisms of food intolerance • Symptoms of food intolerance • CNS food intolerance tests • Test principles • Alternative test methods • Managing food intolerances • Support documentation

  3. “What is food to one man, may be fierce poison to another” Lucretius circa 75BC

  4. TERMINOLOGY

  5. ADVERSE REACTION TO FOOD IMMUNE MEDIATED NON–IMMUNE MEDIATED IgG Type III Allergy Enzyme Deficiency Pharmacological Effect Chemical Effect IgE Type I Allergy Classic ‘Allergic’ Reaction ‘Food Intolerance’ Food Intolerance COMMON TERMINOLOGY

  6. 1. IMMUNE-MEDIATED REACTIONS FOOD ALLERGY (Type I) ? FOOD INTOLERANCE (Type III) ?

  7. FOOD ALLERGY Immune system response Production of IgE antibodies

  8. FOOD ALLERGY • ‘Foreign’ food particles (antigens) cause immediate immune reaction • Rapid release of histamine • Allergic reaction (anaphylaxis) can cause breathing problems and low blood pressure • Symptoms include tingling mouth, hives, swelling of the lips, face, tongue and throat • Symptoms can be severe or life-threatening • Avoid the offending food for life

  9. FOOD INTOLERANCE (IgG) Immune system response Production of IgG antibodies

  10. FOOD INTOLERANCE (IgG) “45% of the population suffer from a food intolerance” • Non-specific / multiple symptoms • Most people are undiagnosed • Many clients will be affected

  11. FOOD INTOLERANCE (IgG) • Delayed reaction to ‘foreign’ food (antigen) - hours/days after consumption • Body produces IgG antibodies to neutralise antigen • Form a complex with antigen: • Ag/Ab complex • Immune complex

  12. FOOD INTOLERANCE (IgG) • Complexes deposited in tissues around the body • Triggers complement cascade • Release of inflammatory mediators

  13. FOOD INTOLERANCE (IgG) • Leads to chronic inflammation and gradual appearance of symptoms • Symptoms can persist for many days, but are not life-threatening • Symptoms can be reversed by elimination of foods • Re-introduce small amounts of the offending food • Common to be intolerant to several different foods • Multiple symptoms are common – difficult to diagnose FI

  14. 2. NON IMMUNE-MEDIATED REACTIONS ENZYME DEFICIENCY CHEMICAL & PHARMACOLOGICAL ----------------------- FOOD INTOLERANCE ---------------------

  15. Enzyme deficiencies can cause symptoms because foods cannot be digested LACTOSE INTOLERANCE • Caused by a deficiency of lactase (needed to digest lactose) • Cannot pass through gut wall, so remains in the gut • Causes intolerance • Symptoms: bloating, diarrhoea, abdominal pain ENZYME DEFICIENCY / INSUFFICIENCY

  16. ENZYME DEFICIENCY / INSUFFICIENCY HISTAMINE INTOLERANCE • Caused by a deficiency or inhibition of diamine oxidase (DAO) • Needed to break down histamine in foods • Aggravated by foods high in histamine: red wine, cheese and tuna fish • Foods low in histamine can also trigger the release of histamine in the body: citrus foods, bananas, tomatoes, chocolate • Symptoms include: migraines, dizziness, bowel/stomach problems, rhinitis, depression, irritation, reddening of the skin

  17. CHEMICAL / PHARMACOLOGICAL • MSGin restaurant / take-away food (headaches, sweating, dizziness) • Sulphitesin dried fruits and vegetables, wine, beer (asthma) • Vasoactive amines such as phenylethylamine in chocolate, citrus fruits (migraines) • Natural / artificial additivesused to colour, preserve and flavour food (sweating, itching, abdominal pain, nausea/vomiting, diarrhoea) • Create biochemical side effects in susceptible individuals

  18. MECHANISMS OF FOOD INTOLERANCE

  19. MECHANISMS OF FOOD INTOLERANCE (1) HEALTHYgastrointestinal tract and HEALTHYimmune system: • Foods digested and broken down to glucose, amino acids and fatty acids • Absorbed through the gut lining • Partially digested foods will also pass between cells into bloodstream • Antibodies produced against these partially digested foods • Form antigen / antibody complexes (normal) • Efficient immune system will clear these complexes No symptoms despite an immune response occurring

  20. NORMAL RESPONSE TO FOOD Food Healthy Immune System Healthy Gut Low level of Ab/Ag complexes Complexes removed by macrophages No symptoms

  21. MECHANISMS OF FOOD INTOLERANCE (2) HEALTHYgastrointestinal tract, but COMPROMISEDimmune system: • Partially digested foods pass through the gut lining • Antibodies produced against these partially digested foods • Ab/Ag complexes form (normal) • Compromised immune system - insufficient macrophages produced • Ab/Ag complexes not cleared and circulate in bloodstream • Deposited in tissues – causes inflammation

  22. COMPROMISED IMMUNE SYSTEM Food Compromised Immune System Healthy Gut Low level of Ag/Ab complexes excess complexes deposited in tissues Symptoms

  23. MECHANISMS OF FOOD INTOLERANCE (3) LEAKYgastrointestinal tract, but HEALTHYimmune system: • Gut wall becomes more permeable • Tight junctions in epithelial layer open up • Increased number of partially digested foods enter bloodstream • Ag/Abcomplexes form – immune system becomes overloaded • Complexes cannot be cleared and are deposited in tissues

  24. LEAKY GUT Food Normal Immune System Leaky Gut High level of Ag/Ab complexes excess complexes deposited in tissues Symptoms

  25. FACTORS LINKED TO LEAKY GUT • Antibiotics • Medication/Drugs • Candida overgrowth • Parasites • Intestinal bacterial/viral infection • Glutamine insufficiency • Alcohol • Poor diet • Stress • Low stomach acid • Low pancreatic enzymes • Heal gut with supplements and diet

  26. SYMPTOMS OF FOOD INTOLERANCE

  27. SYMPTOMS OF FOOD INTOLERANCE Respiratory: Asthma, rhinitis, sinusitis,persistent cough, catarrh Gastrointestinal: IBS, Crohn's disease, abdominal pain, diarrhoea, constipation, bloating, flatulence Skin: Eczema, rashes, spots CNS: Headache, migraine, hyperactivity (ADHD) Cardiovascular: Heart palpitations Musculoskeletal: Joint pain, rheumatoid arthritis, muscle pain, fibromyalgia Psychiatric: Chronic fatigue, insomnia, ME, anxiety, depression Metabolic: Weight gain

  28. SYMPTOMS OF FOOD INTOLERANCE • Many symptoms – difficult to identify the cause (e.g. fatigue) • IgG testing can be useful – diagnose / eliminate

  29. CNS FOOD INTOLERANCE TESTS

  30. CNS FOOD INTOLERANCE TESTS • Food Detective™ • FoodPrint® • Food Microplate ELISA

  31. World’s first rapid test kit for detecting food IgG antibodies

  32. FEATURES • Detects antibodies to 59 common foods • Rapid assay format – results in 40 minutes • Positive and negative controls included • Clear and concise instructions • Colour coded reagents • Finger-prick blood sample

  33. BENEFITS • Only home-test kit on the market • No specialised equipment needed • No waiting for laboratory results • Act on results immediately • Website supported: www.camnutri.com

  34. CONTENTS Sterile wipe Safety lancet x 2 Plaster x 2 Blood collection tube Sample diluent (A) Antibody detector (B) Developer (C) Wash solution (D) Reaction tray IFU Result card Dietary support guide

  35. EASY TO FOLLOW INSTRUCTIONS Food Detective instructional video

  36. TEST PROCEDURE • Sterilise finger with wipe • Prick finger with lancet • Massage finger to obtain blood • Fill the capillary tube (50μl)

  37. TEST PROCEDURE • Place in SOLUTION A • (Sample Diluent) • Pour into tray • Leave for 20 minutes

  38. TEST PROCEDURE • SOLUTION D • (Wash Solution) • Repeat x 3 • SOLUTION B • (Antibody Detector) • Leave for 10 minutes

  39. TEST PROCEDURE • SOLUTION D • (Wash Solution) • Repeat x 3 • SOLUTION C • (Developer) • Leave for 2 minutes • Wash ONCE

  40. RESULT INTERPRETATION • Visually read results • If specific-food IgG antibody is present, well is BLUE • Determine strength of colour

  41. RESULT INTERPRETATION White NEGATIVE • IgG • IgG Pale blue WEAK POSITIVE POSITIVE Mid blue • IgG STRONG POSITIVE • IgG Dark blue

  42. RESULT INTERPRETATION INVALID must be WHITE must be BLUE Ring / halo Negative Control Positive Control

  43. RESULT INTERPRETATION Identify reactive foods from IFU Record on Results Card

  44. FOODS TESTED • GRAINS • Oat • Wheat • Rice • Corn • Rye • Durum Wheat • Gluten DAIRY / EGGS Cow’s milk Whole egg VEGETABLES Broccoli Cabbage Carrot Celery Cucumber Leek Legume mix Mushroom Peppers Potato Soya Bean FISH / SEAFOOD White fix mix Freshwater mix Tuna Shellfish mix HERBS / SPICES Garlic Ginger FRUIT Apple Blackcurrant Grapefruit Melon mix Olive Orange and Lemon Strawberry Tomato NUTS / SEEDS Almond Brazil Nut Cashew Peanut Walnut MEAT Beef Chicken Lamb Pork OTHER Cocoa Bean Tea Yeast

  45. Microarray Food Intolerance Test

  46. FOODPRINT® LABORATORY TESTS INDICATOR FOOD PANELS SPECIALISED

  47. TEST FORMAT • Food extracts ‘printed’ onto nitrocellulose pads

  48. FOODPRINT® TESTING PROCESS Finger-prick sample Send to lab FoodPrint microarray

  49. FOODPRINT® TESTING PROCESS Hi-res optical scan Data conversion Test Report

  50. FOODPRINT® TEST REPORTS Food Groups • Order of Reactivity

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