Take the Guesswork Out of Your Diet
Test details
IgG Food Sensitivity
There is a growing body of evidence to support the clinical benefits of eliminating IgG reactive foods from the diet.
In an IgG reaction, the IgG antibodies bind to food antigens creating antibody-antigen complexes. These complexes are normally removed by immune system cells called macrophages. However, if complexes are present in large numbers and the reactive food is still being consumed, the macrophages can’t remove them quickly enough. The food antigen-antibody complexes accumulate and can be deposited in body tissues. Once in tissues, these complexes can trigger inflammation, which may be responsible for a wide variety of symptoms.
Test overview
The RMA FST™ IgG Food Sensitivity test has three different options for testing IgG antibodies
- RMA FST™ Enhanced:
Our most comprehensive panel, the Enhanced panel tests for 222 different foods, including 80+ foods not available in the Basic panel. This panel is especially popular with patients who eat less meat, wheat and refined sugar. This panel has the potential to identify more foods that the patient may be intolerant to; thereby providing you more robust information. - RMA FST™ Vegetarian:
Tests over 160 different foods including all of the vegetarian foods offered in the Enhanced panel, as well as dairy and eggs, but excluding fish/seafood and meat. - RMA FST™ Basic:
The Basic panel reports on 125 foods, including the most common food sensitivities in all categories: milk (cow, goat and sheep), eggs, corn and wheat.
Antibody levels are measured via an ELISA (Enzyme-Linked Immunosorbent Assay) microarray method. For an ELISA test, food antigens must first be chemically bonded to a site within a gel pad. Each of these sites has the antigens of one specific food. More than 220 foods can be tested on a single gel pad for any given patient. A measured amount of the patient’s blood serum is placed on the pad and then treated with a series of chemical solutions. Eventually a colour develops at each site and the intensity of the color is measured by a high-resolution scanner. The intensity of the colour is proportionate to the amount of antibody in the blood specific to that food antigen.
For more information, please download the complete healthcare provider information package above.
How to order
RMA FST IgG Food Sensitivity analysis is conducted via a blood test.
You have the option of collecting a blood sample either through a venipuncture or finger puncture:
- Venipuncture
Blood samples can be collected via venipuncture. If the collection is to be completed at a community lab, the patient must bring the full collection kit and signed requisition with them. - Finger Puncture
Using a microtainer available through RMA, a blood sample is collected using a lancet to prick the finger. Full step-by-step collection instructions are provided in the kit. This sample can be collected in your clinic (if permitted under Provincial regulations), or you can have patients collect and send their samples from home. It is recommended that you review the full collection instructions with your patients before providing them with a kit.
Test collection kits may be ordered via drOPsite
First time ordering with us? Register with Rocky Mountain Analytical today!
Note: To accurately assess for food sensitivity, it is necessary for the patient to consume the suspected food(s). Typically, two servings per week for two to three weeks prior to specimen collection is sufficient for antibody formation. If a specific food has been avoided for more than six months, the patient should consume two servings every week for six weeks prior to testing.
CONTINUE TO AVOID foods you previously had a serious reaction to (e.g hives, anaphylaxis, difficult breathing)
Receiving results
Results will be available via drOPsite within 7-10 business days of the samples arriving at our lab. Hard copy results may take longer due to mailing time.
Understanding the report
The RMA FST™ IgG Food Sensitivity test results are summarized in a visual report so you can easily identify actionable issues. The report lists the foods the patient blood sample was tested for. The number of foods reported depends on which RMA FST™ IgG panel was ordered. Every RMA FST™ IgG test reports results in two different formats:
- Food Group format – foods listed alphabetically within their respective food group.
- Order of Reactivity format – foods listed according to of the measured level of the antibody.
Antibody Levels
A numerical value is displayed in a coloured box adjacent to each food and represents the concentration of IgG antibodies detected for each food. Depending upon the antibody level detected, foods are categorized as: ELEVATED, BORDERLINE or NORMAL. The higher the value assigned, the stronger the immune response to that particular food. Colour-coding of these categories allows reactive foods to be easily identified and avoided.
Request more information
Have a question? Need more information? Rocky Mountain Analytical is committed to supporting you.
There is a growing body of evidence to support the clinical benefits of eliminating IgG reactive foods from the diet.
In an IgG reaction, the IgG antibodies bind to food antigens creating antibody-antigen complexes. These complexes are normally removed by immune system cells called macrophages. However, if complexes are present in large numbers and the reactive food is still being consumed, the macrophages can’t remove them quickly enough. The food antigen-antibody complexes accumulate and can be deposited in body tissues. Once in tissues, these complexes can trigger inflammation, which may be responsible for a wide variety of symptoms.
The RMA FST™ IgG Food Sensitivity test has three different options for testing IgG antibodies
- RMA FST™ Enhanced:
Our most comprehensive panel, the Enhanced panel tests for 222 different foods, including 80+ foods not available in the Basic panel. This panel is especially popular with patients who eat less meat, wheat and refined sugar. This panel has the potential to identify more foods that the patient may be intolerant to; thereby providing you more robust information. - RMA FST™ Vegetarian:
Tests over 160 different foods including all of the vegetarian foods offered in the Enhanced panel, as well as dairy and eggs, but excluding fish/seafood and meat. - RMA FST™ Basic:
The Basic panel reports on 125 foods, including the most common food sensitivities in all categories: milk (cow, goat and sheep), eggs, corn and wheat.
Antibody levels are measured via an ELISA (Enzyme-Linked Immunosorbent Assay) microarray method. For an ELISA test, food antigens must first be chemically bonded to a site within a gel pad. Each of these sites has the antigens of one specific food. More than 220 foods can be tested on a single gel pad for any given patient. A measured amount of the patient’s blood serum is placed on the pad and then treated with a series of chemical solutions. Eventually a colour develops at each site and the intensity of the color is measured by a high-resolution scanner. The intensity of the colour is proportionate to the amount of antibody in the blood specific to that food antigen.
For more information, please download the complete healthcare provider information package above.
RMA FST IgG Food Sensitivity analysis is conducted via a blood test.
You have the option of collecting a blood sample either through a venipuncture or finger puncture:
- Venipuncture
Blood samples can be collected via venipuncture. If the collection is to be completed at a community lab, the patient must bring the full collection kit and signed requisition with them. - Finger Puncture
Using a microtainer available through RMA, a blood sample is collected using a lancet to prick the finger. Full step-by-step collection instructions are provided in the kit. This sample can be collected in your clinic (if permitted under Provincial regulations), or you can have patients collect and send their samples from home. It is recommended that you review the full collection instructions with your patients before providing them with a kit.
Test collection kits may be ordered via drOPsite
First time ordering with us? Register with Rocky Mountain Analytical today!
Note: To accurately assess for food sensitivity, it is necessary for the patient to consume the suspected food(s). Typically, two servings per week for two to three weeks prior to specimen collection is sufficient for antibody formation. If a specific food has been avoided for more than six months, the patient should consume two servings every week for six weeks prior to testing.
CONTINUE TO AVOID foods you previously had a serious reaction to (e.g hives, anaphylaxis, difficult breathing)
Results will be available via drOPsite within 7-10 business days of the samples arriving at our lab. Hard copy results may take longer due to mailing time.
The RMA FST™ IgG Food Sensitivity test results are summarized in a visual report so you can easily identify actionable issues. The report lists the foods the patient blood sample was tested for. The number of foods reported depends on which RMA FST™ IgG panel was ordered. Every RMA FST™ IgG test reports results in two different formats:
- Food Group format – foods listed alphabetically within their respective food group.
- Order of Reactivity format – foods listed according to of the measured level of the antibody.
Antibody Levels
A numerical value is displayed in a coloured box adjacent to each food and represents the concentration of IgG antibodies detected for each food. Depending upon the antibody level detected, foods are categorized as: ELEVATED, BORDERLINE or NORMAL. The higher the value assigned, the stronger the immune response to that particular food. Colour-coding of these categories allows reactive foods to be easily identified and avoided.
Have a question? Need more information? Rocky Mountain Analytical is committed to supporting you.
Test details
Sensitivity vs Allergy
When exposed to certain foods, your immune system can react by releasing proteins called antibodies. Food components that cause antibodies to be released are called antigens or allergens. Two of the types of antibodies that are commonly produced in response to foods are IgE (immunoglobulin E) and IgG (immunoglobulin G). A food allergy is an immediate reaction caused by IgE antibodies to a specific food or foods, while a food sensitivity is a delayed reaction caused by IgG antibodies to specific foods.
What is an IgG Food Sensitivity test?
Hours or days can pass between eating a reactive food and experiencing symptoms like upset stomach, headaches, fatigue or skin rashes. Therefore, IgG testing can help determine which foods might be responsible for these delayed symptoms.
The RMA FST™ IgG Food Sensitivity test measures levels of IgG antibodies in up to 222 different foods. All foods break down into molecules or particles, and sometimes these foods can be antigenic which triggers the production of antibodies. Antibodies are highly specialized proteins that bind to specific antigens. Rocky Mountain Analytical offers three types of IgG food sensitivity tests panels:
- RMA FST™ Enhanced:
Our most comprehensive panel, the Enhanced panel tests for over 200 different foods. This panel is especially popular with people who eat less meat, wheat and refined sugar. - RMA FST™ Vegetarian:
Are you eating little or no meat? This is the panel for you. This panel tests 160 different foods including all of the vegetarian foods offered in the Enhanced panel but excludes fish/seafood and meat. - RMA FST™ Basic:
The Basic panel tests 125 foods, including the most commonly reactive foods in all categories including milk (cow, goat and sheep), eggs, corn and wheat.
Who should get tested?
You can develop a food sensitivity at any age. Because IgG food reactions take hours or days to develop, it becomes difficult to determine which food is responsible for the reaction without testing. You should speak with your healthcare provider if you have the following ongoing symptoms:
- Systemic: Fever, fatigue, chills, sweating, weakness, puffiness.
- Skin: Itching, redness, swelling, and rashes.
- Brain: Mood and memory disturbances, behavioural problems.
- Lungs: Bronchitis and asthma symptoms.
- Musculoskeletal: Joint pain, muscle stiffness, swelling.
- Digestive tract: Nausea, vomiting, diarrhea, abdominal pain, gas, bloating.
When is this test ordered?
Your healthcare provider may order an RMA FST™ IgG Food Sensitivity test if they suspect that you may have a food sensitivity or if you have undiagnosed symptoms including:
- Digestive symptoms (Nausea, vomiting, diarrhea, abdominal pain, gas, bloating)
- Migraines
- Mood/attention deficit disorders
- Weight gain
- Skin symptoms and signs
- Joint or muscle pain, stiffness, swelling
How can I get tested?
You are just four steps away from knowing more about your potential food sensitivities:
-
Discuss with your healthcare provider
Book an appointment with your healthcare provider to discuss test options and receive the required signed requisition form(s) and/or test kit. Find a healthcare provider -
Collect a sample
The RMA FST™ IgG Food Sensitivity test only requires a simple blood sample. Speak with your healthcare provider about having a blood sample collected. -
Submit sample for testing
Submit the sample(s) and the signed requisition(s) for testing as per collection instructions. -
Review results
Meet with your healthcare provider to discuss your results and next steps in your care plan. Results will be sent directly to your healthcare provider.
Skip the waiting room (Available in AB only)
Through our partnership with Maple, you can get an online consultation with a licensed ND in 24 hours or less from your phone, tablet or computer.
Note: To accurately assess for food sensitivity, it is necessary to consume the suspected food. Typically two servings per week for two to three weeks prior to collection is sufficient for antibody formation. If you have avoided a food for more than six months, you should consume two servings every week for six weeks prior to collection. CONTINUE TO AVOID foods you previously had a serious reaction to (e.g. hives, anaphylaxis, swelling of the throat, tongue, lips, difficulty breathing, shock).
Understanding your results
A comprehensive report will be provided to your healthcare provider approximately 7-10 business days after your sample has been received by our laboratory. Results will be summarized in a visual report that will help your healthcare provider determine appropriate next steps.
Depending on the results, your healthcare provider may recommend changes in diet, nutritional supplements or other interventions. Other laboratory tests may be recommended to look for other causes of your symptoms.
When exposed to certain foods, your immune system can react by releasing proteins called antibodies. Food components that cause antibodies to be released are called antigens or allergens. Two of the types of antibodies that are commonly produced in response to foods are IgE (immunoglobulin E) and IgG (immunoglobulin G). A food allergy is an immediate reaction caused by IgE antibodies to a specific food or foods, while a food sensitivity is a delayed reaction caused by IgG antibodies to specific foods.
Hours or days can pass between eating a reactive food and experiencing symptoms like upset stomach, headaches, fatigue or skin rashes. Therefore, IgG testing can help determine which foods might be responsible for these delayed symptoms.
The RMA FST™ IgG Food Sensitivity test measures levels of IgG antibodies in up to 222 different foods. All foods break down into molecules or particles, and sometimes these foods can be antigenic which triggers the production of antibodies. Antibodies are highly specialized proteins that bind to specific antigens. Rocky Mountain Analytical offers three types of IgG food sensitivity tests panels:
- RMA FST™ Enhanced:
Our most comprehensive panel, the Enhanced panel tests for over 200 different foods. This panel is especially popular with people who eat less meat, wheat and refined sugar. - RMA FST™ Vegetarian:
Are you eating little or no meat? This is the panel for you. This panel tests 160 different foods including all of the vegetarian foods offered in the Enhanced panel but excludes fish/seafood and meat. - RMA FST™ Basic:
The Basic panel tests 125 foods, including the most commonly reactive foods in all categories including milk (cow, goat and sheep), eggs, corn and wheat.
You can develop a food sensitivity at any age. Because IgG food reactions take hours or days to develop, it becomes difficult to determine which food is responsible for the reaction without testing. You should speak with your healthcare provider if you have the following ongoing symptoms:
- Systemic: Fever, fatigue, chills, sweating, weakness, puffiness.
- Skin: Itching, redness, swelling, and rashes.
- Brain: Mood and memory disturbances, behavioural problems.
- Lungs: Bronchitis and asthma symptoms.
- Musculoskeletal: Joint pain, muscle stiffness, swelling.
- Digestive tract: Nausea, vomiting, diarrhea, abdominal pain, gas, bloating.
Your healthcare provider may order an RMA FST™ IgG Food Sensitivity test if they suspect that you may have a food sensitivity or if you have undiagnosed symptoms including:
- Digestive symptoms (Nausea, vomiting, diarrhea, abdominal pain, gas, bloating)
- Migraines
- Mood/attention deficit disorders
- Weight gain
- Skin symptoms and signs
- Joint or muscle pain, stiffness, swelling
You are just four steps away from knowing more about your potential food sensitivities:
-
Discuss with your healthcare provider
Book an appointment with your healthcare provider to discuss test options and receive the required signed requisition form(s) and/or test kit. Find a healthcare provider -
Collect a sample
The RMA FST™ IgG Food Sensitivity test only requires a simple blood sample. Speak with your healthcare provider about having a blood sample collected. -
Submit sample for testing
Submit the sample(s) and the signed requisition(s) for testing as per collection instructions. -
Review results
Meet with your healthcare provider to discuss your results and next steps in your care plan. Results will be sent directly to your healthcare provider.
Skip the waiting room (Available in AB only)
Through our partnership with Maple, you can get an online consultation with a licensed ND in 24 hours or less from your phone, tablet or computer.
Note: To accurately assess for food sensitivity, it is necessary to consume the suspected food. Typically two servings per week for two to three weeks prior to collection is sufficient for antibody formation. If you have avoided a food for more than six months, you should consume two servings every week for six weeks prior to collection. CONTINUE TO AVOID foods you previously had a serious reaction to (e.g. hives, anaphylaxis, swelling of the throat, tongue, lips, difficulty breathing, shock).
A comprehensive report will be provided to your healthcare provider approximately 7-10 business days after your sample has been received by our laboratory. Results will be summarized in a visual report that will help your healthcare provider determine appropriate next steps.
Depending on the results, your healthcare provider may recommend changes in diet, nutritional supplements or other interventions. Other laboratory tests may be recommended to look for other causes of your symptoms.
Questions? Please check our FAQ section
Research
Food sensitivity is an immune reaction that leads to inflammation and may contribute to symptoms of disease. However, food sensitivity is not a disease. Some healthcare professionals may be unclear on the purpose of food sensitivity testing.
Some common misunderstandings about food sensitivity testing may arise from the following:
IgG food reactions are sometimes confused with IgE food allergies. Referring to food sensitivity as an IgG food allergy is incorrect, since no such condition exists. Only when someone has an IgE reaction to foods should the term food allergy be used.
One subtype of IgG antibodies, IgG4, helps protect against IgE food allergies. However, the majority of IgG antibodies (95%) form complexes with antigens (like those from food) that trigger inflammation, and provide no protection against IgE-mediated food reactions.
Allergists recognize that making IgG antibodies to foods is normal, but they may not agree that IgG-food antigen immune complexes have the potential to cause inflammation. To help clear up some of these common misunderstandings, we’ve compiled a reference document citing 37 research studies and review articles pertaining to IgG-mediated food sensitivity.
RMA FST™
