Transcript FOOD INTOLERANCE TESTING - global-biotech

Cambridge Nutritional Sciences
FOOD INTOLERANCE TESTING
Cambridge Nutritional Sciences
TOPICS

Terminology

Mechanisms of food intolerance

Symptoms of food intolerance

CNS food intolerance tests

Test principles

Alternative test methods

Managing food intolerances

Support documentation
Cambridge Nutritional Sciences
“What is food to one man, may be fierce
poison to another”
Lucretius circa 75BC
Cambridge Nutritional Sciences
TERMINOLOGY
Cambridge Nutritional Sciences
ADVERSE REACTION TO FOOD
IMMUNE MEDIATED
NON–IMMUNE MEDIATED
IgE
Type I Allergy
IgG
Type III Allergy
Enzyme Deficiency
Pharmacological Effect
Chemical Effect
Classic ‘Allergic’
Reaction
‘Food Intolerance’
Food Intolerance
COMMON TERMINOLOGY
Cambridge Nutritional Sciences
1. IMMUNE-MEDIATED REACTIONS
FOOD
ALLERGY
(Type I)
FOOD
INTOLERANCE
(Type III)
?
?
Cambridge Nutritional Sciences
FOOD ALLERGY
Immune system response
Production of IgE antibodies
Cambridge Nutritional Sciences
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
Cambridge Nutritional Sciences
FOOD INTOLERANCE (IgG)
Immune system response
Production of IgG antibodies
Cambridge Nutritional Sciences
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
Cambridge Nutritional Sciences
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
Cambridge Nutritional Sciences
FOOD INTOLERANCE (IgG)
 Complexes deposited in tissues around the body
 Triggers complement cascade
 Release of inflammatory mediators
Cambridge Nutritional Sciences
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
Cambridge Nutritional Sciences
2. NON IMMUNE-MEDIATED REACTIONS
ENZYME
CHEMICAL &
DEFICIENCY
PHARMACOLOGICAL
----------------------- FOOD INTOLERANCE ---------------------
Cambridge Nutritional Sciences
ENZYME DEFICIENCY / INSUFFICIENCY
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
Cambridge Nutritional Sciences
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
Cambridge Nutritional Sciences
CHEMICAL / PHARMACOLOGICAL
 MSG in restaurant / take-away food (headaches, sweating, dizziness)
 Sulphites in dried fruits and vegetables, wine, beer (asthma)
 Vasoactive amines such as phenylethylamine in chocolate, citrus fruits (migraines)
 Natural / artificial additives used to colour, preserve and flavour food (sweating,
itching, abdominal pain, nausea/vomiting, diarrhoea)
 Create biochemical side effects in susceptible individuals
Cambridge Nutritional Sciences
MECHANISMS OF
FOOD INTOLERANCE
Cambridge Nutritional Sciences
MECHANISMS OF FOOD INTOLERANCE (1)
HEALTHY gastrointestinal tract and HEALTHY immune 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
Cambridge Nutritional Sciences
NORMAL RESPONSE TO FOOD
Food
Healthy
Immune System
Healthy Gut
Low level of
Ab/Ag complexes
Complexes removed by macrophages
No symptoms
Cambridge Nutritional Sciences
MECHANISMS OF FOOD INTOLERANCE (2)
HEALTHY gastrointestinal tract, but COMPROMISED immune 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
Cambridge Nutritional Sciences
COMPROMISED IMMUNE SYSTEM
Food
Compromised
Immune System
Healthy Gut
Low level of
Ag/Ab complexes
excess complexes
deposited in tissues
Symptoms
Cambridge Nutritional Sciences
MECHANISMS OF FOOD INTOLERANCE (3)
LEAKY gastrointestinal tract, but HEALTHY immune system:

Gut wall becomes more permeable

Tight junctions in epithelial layer open up

Increased number of partially digested foods enter bloodstream

Ag/Ab complexes form – immune system becomes overloaded

Complexes cannot be cleared and are deposited in tissues
Cambridge Nutritional Sciences
LEAKY GUT
Food
Normal
Immune System
Leaky Gut
High level of
Ag/Ab complexes
excess complexes
deposited in tissues
Symptoms
Cambridge Nutritional Sciences
FACTORS LINKED TO LEAKY GUT
Antibiotics
 Medication/Drugs
 Candida overgrowth
 Parasites
 Intestinal
bacterial/viral infection
gut
with supplements
and
 Glutamine insufficiency
 Alcohol
 Poor diet
 Stress
 Low stomach acid
 Low pancreatic enzymes

Heal
diet
Cambridge Nutritional Sciences
SYMPTOMS OF
FOOD INTOLERANCE
Cambridge Nutritional Sciences
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
Cambridge Nutritional Sciences
SYMPTOMS OF FOOD INTOLERANCE
 Many symptoms – difficult to identify the cause (e.g. fatigue)
 IgG testing can be useful – diagnose / eliminate
Cambridge Nutritional Sciences
CNS FOOD
INTOLERANCE TESTS
Cambridge Nutritional Sciences
CNS FOOD INTOLERANCE TESTS

Food Detective™

FoodPrint ®

Food Microplate ELISA
Cambridge Nutritional Sciences
World’s first rapid test kit for detecting food IgG antibodies
Cambridge Nutritional Sciences
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
Cambridge Nutritional Sciences
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
Cambridge Nutritional Sciences
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
Cambridge Nutritional Sciences
EASY TO FOLLOW INSTRUCTIONS
Food Detective instructional video
Cambridge Nutritional Sciences
TEST PROCEDURE

Sterilise finger with wipe

Prick finger with lancet

Massage finger to obtain blood

Fill the capillary tube (50μl)
Cambridge Nutritional Sciences
TEST PROCEDURE
Place in SOLUTION A
Pour into tray
(Sample Diluent)
Leave for 20 minutes
Cambridge Nutritional Sciences
TEST PROCEDURE
SOLUTION D
SOLUTION B
(Wash Solution)
(Antibody Detector)
Repeat x 3
Leave for 10 minutes
Cambridge Nutritional Sciences
TEST PROCEDURE
SOLUTION D
SOLUTION C
(Wash Solution)
(Developer)
Repeat x 3
Leave for 2 minutes
Wash ONCE
Cambridge Nutritional Sciences
RESULT INTERPRETATION
 Visually read results
 If specific-food IgG antibody is
present, well is BLUE
 Determine strength of colour
Cambridge Nutritional Sciences
RESULT INTERPRETATION
White
NEGATIVE
 IgG
Pale blue
WEAK POSITIVE
 IgG
Mid blue
POSITIVE
 IgG
Dark blue
STRONG POSITIVE
 IgG
Cambridge Nutritional Sciences
RESULT INTERPRETATION
Ring / halo
INVALID
Negative Control
must be WHITE
Positive Control
must be BLUE
Cambridge Nutritional Sciences
RESULT INTERPRETATION
Identify reactive foods from IFU
Record on Results Card
Cambridge Nutritional Sciences
FOODS TESTED
GRAINS
Oat
Wheat
Rice
Corn
Rye
Durum Wheat
Gluten
OTHER
Cocoa Bean
Tea
Yeast
DAIRY / EGGS
Cow’s milk
Whole egg
FRUIT
Apple
Blackcurrant
Grapefruit
Melon mix
Olive
Orange and Lemon
Strawberry
Tomato
VEGETABLES
Broccoli
Cabbage
Carrot
Celery
Cucumber
Leek
Legume mix
Mushroom
Peppers
Potato
Soya Bean
FISH / SEAFOOD
White fix mix
Freshwater mix
Tuna
Shellfish mix
MEAT
Beef
Chicken
Lamb
Pork
HERBS / SPICES
Garlic
Ginger
NUTS / SEEDS
Almond
Brazil Nut
Cashew
Peanut
Walnut
Cambridge Nutritional Sciences
Microarray Food Intolerance Test
Cambridge Nutritional Sciences
FOODPRINT® LABORATORY TESTS
INDICATOR
FOOD PANELS
SPECIALISED
Cambridge Nutritional Sciences
TEST FORMAT
 Food extracts ‘printed’ onto nitrocellulose pads
Cambridge Nutritional Sciences
FOODPRINT® TESTING PROCESS
Finger-prick sample
Send to lab
FoodPrint microarray
Cambridge Nutritional Sciences
FOODPRINT® TESTING PROCESS
Selected pad =
Patient name =
1
22
Hi-res optical scan
20
19
18
17
75
Positive control
negative
POLENTA
borderline
negative
Negative control
negative
GARLIC
123
negative
SHALLOT
negative
GINKGO
141
borderline
BEAN (broad)
negative
GINSENG
negative
BEAN (green)
negative
TIGER NUT
TOMATO
16
15
100
BANANA
negative
TURNIP
87
14
13
negative PAPAYA
BLACKBERRY
165
BLACKCURRANT 204
PEACH
PEAR
10
9
4
3
197
CAVIAR
146
MUSSEL
negative TROUT
153
MALT
72
ALOE VERA
285
12
CLAM
11
85
OCTOPUS
borderline TUNA
131
MILLET
negative
ANISEED
negative
RAPESEED
320
OYSTER
negative TURBOT
borderline
OAT
negative
borderline COCKLE
8
7
borderline
BASIL
negative
RHUBARB
negative PERCH
93
WINKLE
QUINOA
negative
BAYLEAF
negative
ROSEMARY
negative PIKE
166
ALMOND
453
RICE
borderline
CAMOMILE
negative
SAFFRON
negative PLAICE
137
BRAZIL NUT
1314
RYE FLOUR
borderline
CAPER
negative
SAGE
negative PINEAPPLE
CAROB
negative PLUM
OX
89
CHERRY
negative POMEGRANATE
negative CUTTLEFISH
184
BEAN (red kidney)
LENTIL
negative
HORSE
negative
COCONUT
borderline RASPBERRY
negative DORADO
negative RAZOR CLAM
negative CASHEW NUT
negative y = 52.36xBILLY GOAT
negative
DATE
borderline REDCURRANT
negative EEL
negative SALMON
borderline CHESTNUT
negative
PORK
negative
FIG
borderline STRAWBERRY
negative
QUAIL
100
negative
RABBIT
negative
LAMB
negative
WILD BOAR
negative
BEETROOT
negative
LETTUCE
8000
negative
BROCCOLI
negative
MARROW
7000
76
CABBAGE
negative
MUSHROOM
5000
borderline
CARROT
negative
CAULIFLOWER
negative
CAYENNE
negative
113
319
ONION
6000
4000
3000
PARSLEY
2000
1000
PEA
0
-1000 0
50
negative
100
DUCK
150
negative
CELERY
negative
POTATO
negative
CHARD
negative
GOURD (squash)
negative
TURKEY
borderline
CHICKPEA
borderline
RADISH
negative
PARTRIDGE
negative
CHICORY
86
CABBAGE (red)
negative
negative
CUCUMBER
negative
ROCKET
negative
DILL
negative
SPINACH
negative
FENNEL (leaf)
negative
BRUSSEL SPROUT negative
negative
Negative control
74
SWEET POTATO
209
Positive control
borderline
TAPIOCA
Concentration
200
POS
0
40
160
POS
0
40
160
POS
0
40
160
154
HAZELNUT
GRAPE
70
WATERMELON
borderline
GRAPEFRUIT
185
AGAR AGAR
negative
GUAVA
222
ALGA espaguette
negative
KIWI
86
ALGA spirulina
negative
LEMON
143
ALGA wakame
negative CRANBERRY
LIME
90
ANCHOVY
negative HOPS
179
AMARANTH
117
borderline
193
negative
SESAME SEED
133
CINNAMON
CLOVE
negative
ARTICHOKE
SUNFLOWER SEED
negative
COFFEE
negative
AUBERGINE
COLA NUT
142
324
SOYA BEAN
279
borderline PEANUT
97
COCOA BEAN
negative
CORIANDER (leaf)
negative
TARRAGON
191
WHEAT
negative
CUMIN
negative
TEA (black)
borderline PISTACHIO
297
WHEAT BRAN
210
CURRY (mixed spices)
70
TEA (green)
borderline RAISIN
186
ALPHA-LACTALBUMIN
132
GINGER
negative
THYME
417
BETA-LACTOGLOBULIN
borderline
HONEY
borderline
VANILLA
BUFFALO MILK
borderline
LIQUORICE
598
YEAST (baker's)
382
YEAST (brewer's)
PINE NUT
LYCHEE
negative BARNACLE
negative HADDOCK
264
BARLEY
CHICKEN
226
MANGO
negative BASS
negative SCALLOP
225
BUCKWHEAT
98
CASEIN
negative
MARJORAM
negative
VEAL
100
MELON (Honeydew)
negative CARP
negative HAKE
93
CANE SUGAR
281
COW'S MILK
negative
MINT
negative
BEEF
borderline
MULBERRY
negative HERRING
76
CORN (maize)
95
EGG WHITE
89
VENISON
134
NECTARINE
75
TANGERINE
232
EGG YOLK
114
APPLE
82
OLIVE
73
WALNUT
144
APRICOT
negative
ORANGE
negative ASPARAGUS
481
LOBSTER
97
SHRIMP/PRAWN
negative SOLE
PEPPERCORNS (B/W)
negative
negative MACADAMIA NUT
111
negative SARDINE
164
SPELT
borderline
negative AVOCADO
1
Positive control
CRAB
BLUEBERRY
negative
negative
9000
2
187
COD
negative
OSTRICH
LEEK
206
5
71
WATERCRESS
negative
BEAN (white haricot) negative
IgG Standard Curve
6
175
negative
RED CHILLI
268
OD
22
21
20
19
18
17
16
15
14
13
12
11
10
9
8
7
6
5
4
3
2
1
21
borderline COUSCOUS
negative
YUCCA
MUSTARD SEED
96
TRANSGLUTAMINASE
borderline
NETTLE
119
GLIADIN
NUTMEG
196
Positive control
PEPPERMINT
195
Positive control
negative MACKEREL
negative SQUID
86
DURUM WHEAT
186
GOAT MILK
77
negative MONKFISH
negative SWORDFISH
110
FLAX SEED
100
SHEEP MILK
borderline
Data conversion
borderline
PEPPERS (mixed)
Test Report
Cambridge Nutritional Sciences
FOODPRINT® TEST REPORTS
Food Groups
Order of Reactivity
Cambridge Nutritional Sciences
FOODPRINT® REPORTS
Traffic light system:
ELEVATED (≥30 U/ml)
BORDERLINE (29-24 U/ml)
NORMAL (≤23 U/ml)
IgG concentration (U/ml)
Cambridge Nutritional Sciences
INTERPRETATION OF RESULTS
ELEVATED – high level of antibody detected
 Eliminate food from diet for at least 3 months
BORDERLINE – moderate level of antibody detected
 Reduce or rotate food for at least 3 months
NORMAL – low level of antibody detected
 Food can be eaten freely
Cambridge Nutritional Sciences
NEW PATIENT REPORT
 Test Reports + Patient Guidebook
Cambridge Nutritional Sciences
FOODPRINT® BLOOD COLLECTION VIDEO
Cambridge Nutritional Sciences
Cambridge Nutritional Sciences
PRODUCT RANGE
Cambridge Nutritional Sciences
FEATURES

Kits available for 5, 40, 93 or 109 foods

25µl serum or plasma

Assay time <90 minutes

96 well plate assay, strip format
Cambridge Nutritional Sciences
BENEFITS

Ideal for small–moderate sample numbers

Ready-to-use reagents

Short incubation steps

Reliable results

CE-marked kits

Certified to ISO 9001 & 13458
Cambridge Nutritional Sciences
Assay Procedure
TEST PROCEDURE
25µl sample into
10ml diluent
Dispense samples,
standards and controls
Incubate
30 minutes
Wash Plate x 3
100µl conjugate into
each well
Incubate
30 minutes
Wash Plate x 3
100µl TMB substrate
into each well
Incubate
10 minutes
100µl Stop solution
into each well
Read 450nm
Cambridge Nutritional Sciences
PERFORMANCE CHARACTERISTICS

Reproducibility:
Intra-assay 5.1-11.9%

Sensitivity:
0.4U/ml

Interferences:
Grossly haemolysed, icteric or lipaemic samples
should be avoided

Stability:
18 months
Cambridge Nutritional Sciences
TEST PRINCIPLES
Cambridge Nutritional Sciences
TEST PRINCIPLES
Enzyme-Linked Immunosorbent Assay (ELISA)
 Standard laboratory method to detect antibodies and antigens
FOOD DETECTIVE
FOODPRINT
MICROPLATE ELISA
Reaction Tray
Microarray Pad
Plate
Cambridge Nutritional Sciences
Antigens (food) attached to well
Cambridge Nutritional Sciences
Diluted blood sample:
Specific food IgG antibodies
Binds to food antigens
Cambridge Nutritional Sciences
Detector solution / conjugate:
Contains enzyme (HRP) linked antihuman IgG
Binds to food-specific IgG antibodies
Cambridge Nutritional Sciences
Developer solution / TMB substrate
Enzyme HRP causes oxidation of substrate:
Change from colourless to blue
Cambridge Nutritional Sciences
ALTERNATIVE TEST METHODS
Cambridge Nutritional Sciences
IgG4 ELISA
White Blood Cell
Cambridge Nutritional Sciences
IgG4 ELISA
Detects IgG4 antibodies associated with food allergies
Cambridge Nutritional Sciences
IgG SUBCLASSES
SUBCLASS
ABUNDANCE
IgG1
66%
IgG2
23%
IgG3
7%
IgG4
4%
Cambridge Nutritional Sciences
IgG SUBCLASS PROPERTIES
NEUTRALISATION
Ability of antibodies to neutralise the pathogenic effects of antigens:
– block and inhibit biological effects
COMPLEMENT ACTIVATION
Ability of antibodies to activate complement cascade:
– consists of a group of 30 serum proteins
– destroy foreign cells by phagocytosis and lysis of cell membranes
– creates inflammation
Cambridge Nutritional Sciences
IgG SUBCLASS PROPERTIES
OPSONISATION
Ability of antibodies to ‘flag’ foreign cells/antigens for destruction:
– cells / antigens are destroyed by phagocytosis (macrophages and neutrophils)
– phagocytes need a ‘marker’ to identify what to destroy
– markers are antibodies and complement proteins (called opsonins)
– installation of opsonins enables phagocytosis
BINDING TO PHAGOCYTES
Ability of opsonin antibodies to bind to macrophages and neutrophils
Cambridge Nutritional Sciences
IgG SUBCLASS PROPERTIES
PROPERTY
IgG1
IgG2
IgG3
IgG4
Neutralisation
++
++
++
++
Activation of complement pathway
++
+
+++
Opsonisation
+++
+
++
Binding to macrophages
++
+
+++
Binding to neutrophils
+
 IgG1 and IgG3 have strong pro-inflammatory properties
 IgG4 has protective, anti-inflammatory properties
+
++
Cambridge Nutritional Sciences
IgG4 FUNCTION

Acts as a ‘blocking agent’ against the actions of IgE

Catches and neutralises the (food) antigen before IgE can bind to it

IgG4 acts to prevent acute allergic reactions (Type I allergy) from occurring

No complement activation and no opsonising capacities

No involvement with Type III (IgG-mediated) food intolerance

Impossible to detect ‘delayed-onset’ food intolerance by IgG4 testing!
Cambridge Nutritional Sciences
PUBLICATIONS AGAINST IgG4 TESTING
Testing for IgG4 against foods is not recommended as a diagnostic tool.
S. Stapel, R. Asero, B. K. Ballmer-Weber, E. F. Knol, S. Strobel, S. Vieths, J. Kleine-Tebbe.
Allergy 2008: 63: 793–796
 Conclusion: food-specific IgG4 does not indicate (imminent) food allergy or
intolerance, but rather a physiological response of the immune system after exposure
to food components.
 Testing of IgG4 to foods is considered as irrelevant for the laboratory work-up of
food allergy or intolerance and should not be performed in case of food-related
complaints.
Cambridge Nutritional Sciences
PUBLICATIONS AGAINST IgG4 TESTING
 All controlled studies for “food intolerance” are performed with total IgG
 No controlled clinical trials have been performed with IgG4
Cambridge Nutritional Sciences
WHITE BLOOD CELL TEST
Tests for cellular responses to foreign substances in-vitro
Cambridge Nutritional Sciences
WHITE BLOOD CELL TEST
(Activated Neutrophil Test and Cytotoxic Test)
Principle: the diameter of white blood cells (leukocytes) change after being challenged
with foods, moulds, additives, environmental chemicals, dyes and antibiotics.
White Blood Cells (separated or EDTA blood) are exposed to antigens:
Incubation
Primary reactive leukocyte fraction consists of:
Activation of immune response in cell
Neutrophils
Cambridge Nutritional Sciences
NEUTROPHIL DEGRANULATION
Food antigens bind to antibodies which are attached to surface of a neutrophil.
Creates a “cross-linking” which induces a process known as degranulation.
Neutrophil
Cambridge Nutritional Sciences
NEUTROPHIL DEGRANULATION
1. Generates highly toxic reactive oxygen and nitrogen species
2. Release powerful proteolytic enzymes / histamine / chemokines / heparin
 Damaging to pathogens but also damaging to host tissues
Cambridge Nutritional Sciences
WHITE BLOOD CELL TEST
Healthy cell
Mild reaction
Strong reaction
Cambridge Nutritional Sciences
WHITE BLOOD CELL TEST
Advantages
Errors eliminated due to computerised measurement
Disadvantages
Neutrophils are unstable - high risk of incorrect test results

Morphologically change immediately after blood is drawn

Reliable test results only if tested within 6 hours

No possibility to send sample by mail
Neutrophils are highly sensitive to drug intake and infections - risk of incorrect results
Need an automated system to count cells
Cambridge Nutritional Sciences
MANAGING FOOD INTOLERANCES
Cambridge Nutritional Sciences
MANAGING FOOD INTOLERANCES
1)
Identify foods producing elevated IgG response
COMMON PROBLEM FOODS (data collated by CNS)
Cambridge Nutritional Sciences
MANAGING FOOD INTOLERANCES
2)
Remove or reduce reactive foods from diet
PLAN THE DIET:








Reduce “allergenic load”
Compliance important for best results
Plan / shop in advance
Know your “problem” foods
Read ingredients labels
Substitute with similar alternatives
Concentrate on NORMAL foods
Variety – nutrients & intolerance
Cambridge Nutritional Sciences
MANAGING FOOD INTOLERANCES
2)
Remove or reduce reactive foods from diet

Foods to avoid, include, recipes, menus, websites
Cambridge Nutritional Sciences
MANAGING FOOD INTOLERANCES
2)
Remove or reduce reactive foods from diet
POINTS TO NOTE:

Food must be included in diet before testing
- no IgG reaction if food is not consumed!

Avoid known allergenic foods – negative in IgG test

Some clients may feel worse after elimination of reactive foods

Immunosuppressants
Cambridge Nutritional Sciences
MANAGING FOOD INTOLERANCES
2)
Remove or reduce reactive foods from diet
ADVICE FOR NUMEROUS ELEVATED RESULTS:

Leaky Gut?

Prioritise - 4 to 6 most reactive foods (reduce allergenic load)

Rotate / reduce the remaining foods

Work with symptoms and results
Cambridge Nutritional Sciences
MANAGING FOOD INTOLERANCES
3)
Repair Leaky Gut / boost immune system
4)
Re-populate gut with beneficial gut flora
5)
Strengthen the immune system
6)
Re-introduction of foods






Avoid elevated foods for 3-6 months
Still symptoms – probably not food intolerance
Re-introduce foods – gradually
Monitor symptoms
Avoid for longer if necessary
Eat in moderation and vary the diet
Cambridge Nutritional Sciences
SUMMARY OF ADVICE

Eliminate foods with strong reaction (ELEVATED foods)

Reduce / rotate foods with moderate reaction (BORDERLINE foods)

Eat foods freely from the NORMAL group

Replace foods with a similar food from that food group

Eat a varied diet

Repair leaky gut

Support immune system
Cambridge Nutritional Sciences
SUPPORT DOCUMENTATION
Cambridge Nutritional Sciences
Scientific Publications
Patient Experiences
Cambridge Nutritional Sciences
SCIENTIFIC PUBLICATIONS
ADHD
Anti-Aging
Autism
Fertility
Gastrointestinal
General
Migraine
Rheumatoid
Arthritis
Skin
Conditions
Weight Loss
Cambridge Nutritional Sciences
GENERAL (GN1)
Toward an understanding of allergy and in-vitro testing
Mary James N.D. Great Smokies Diagnostic Laboratory
Cambridge Nutritional Sciences
GENERAL (GN1)
Toward an understanding of allergy and in-vitro testing
Mary James N.D. Great Smokies Diagnostic Laboratory
Excellent overview of:






Immune system
Food terminology – hypersensitivity and allergy
Immune tolerance and overload
Diagnosis
Elimination diets
Leaky gut
Cambridge Nutritional Sciences
GENERAL (GN13)
Testing for food reactions: the good, the bad, and the ugly
Mullin GE, Swift KM, Lipski L, Turnbull LK, Rampertab SD
Nutr Clin Pract 2010 Apr; 25(2):192-8
Cambridge Nutritional Sciences
GENERAL (GN13)
Testing for food reactions: the good, the bad, and the ugly
Mullin GE, Swift KM, Lipski L, Turnbull LK, Rampertab SD
Nutr Clin Pract 2010 Apr; 25(2):192-8
Literature review
 Evaluating the validity of tests used to assess food reactions
 Food hypersensitivity, food allergy, food sensitivity, food intolerance
testing and adverse food reactions
 IgE–mediated food allergy testing was best represented in PubMed
 IgG–based testing showed promise, with clinically meaningful results
 Proven useful as a guide for elimination diets
 Further investigation into the clinical application is required
Cambridge Nutritional Sciences
GENERAL (W1)
Dietary advice based on food specific IgG results
Geoffrey Hardman, Gillian Hart.
Nutrition and food science Vol 37 No 1 2007 pp 16-23
Cambridge Nutritional Sciences
GENERAL (W1)
Dietary advice based on food specific IgG results
Geoffrey Hardman, Gillian Hart.
Nutrition and food science Vol 37 No 1 2007 pp 16-23
 Provide evidence that elimination diet based on food-specific IgG testing is an
effective, reliable and valid aid in the management of chronic illness
 Postal survey commissioned by Allergy UK – 5286 participants
 Questionnaire sent 3 months after IgG food test
 76% reported a significant improvement in their condition
 68% noticed a benefit within 3 weeks
 Those with more than 1 condition more likely to report noticeable improvement
 92% reported a return of symptoms on reintroduction of offending foods
Cambridge Nutritional Sciences
GASTROINTESTINAL (GA1)
Food elimination based on IgG antibodies in Irritable Bowel Syndrome: a randomised controlled trial
W Atkinson, T A Sheldon, N Shaath, PJ Whorwell
Gut 2004:53 1459-1464
Cambridge Nutritional Sciences
GASTROINTESTINAL (GA1)
Food elimination based on IgG antibodies in Irritable Bowel Syndrome: a randomised controlled trial
W Atkinson, T A Sheldon, N Shaath, PJ Whorwell
Gut 2004:53 1459-1464
 To assess the therapeutic potential of dietary elimination based on presence of
IgG antibodies to food
 150 outpatients with IBS - 3 month study
 Diet excluding all foods to which they had raised IgG antibodies or a sham diet
excluding the same number of foods but not those to which they had antibodies
 Outcome measures - change in IBS symptom severity and global rating scores
 True diet resulted in 26% greater reduction in symptom score than sham diet
 Relaxing the diet led to 24% greater deterioration in symptoms
 Food elimination based on IgG antibodies effective in reducing IBS symptoms
Cambridge Nutritional Sciences
GASTROINTESTINAL (GA5)
Clinical relevance of IgG antibodies against food antigens in Crohn’s Disease:
a double-blind cross-over diet intervention study
Bentz, Hausmann, Piberger, Kellermeier, Paul, Held, Falk, Obermeier, Fried, Schölmerich, Rogler
Digestion 2010;81:252–264
Cambridge Nutritional Sciences
GASTROINTESTINAL (GA5)
Clinical relevance of IgG antibodies against food antigens in Crohn’s Disease:
a double-blind cross-over diet intervention study
Bentz, Hausmann, Piberger, Kellermeier, Paul, Held, Falk, Obermeier, Fried, Schölmerich, Rogler
Digestion 2010;81:252–264
 Immune responses against food antigens may be a reason for the perpetuation
of inflammation associated with Crohn’s Disease (CD)
 79 CD patients and 20 healthy controls were tested for food IgG antibodies
 Based on the IgG antibodies, a nutritional intervention was planned
 84% patients had IgG antibodies against processed cheese and yeast
 Daily stool frequency decreased by 11%
 Abdominal pain reduced and general well-being improved
Cambridge Nutritional Sciences
GASTROINTESTINAL (GA6)
Treating irritable bowel syndrome with a food elimination diet followed by
food challenge and probiotics
Drisko, Bischoff, Hall, McCallum. Journal of the American College of Nutrition, Vol. 25, No. 6, 514–522 (2006)
Cambridge Nutritional Sciences
GASTROINTESTINAL (GA6)
Treating irritable bowel syndrome with a food elimination diet followed by
food challenge and probiotics
Drisko, Bischoff, Hall, McCallum. Journal of the American College of Nutrition, Vol. 25, No. 6, 514–522 (2006)




Goal was to investigate the role of food intolerance in IBS patients
20 patients with IBS who had failed standard medical therapies
Baseline IgE and IgG food/mould panels and stool analysis were performed
Patients underwent food elimination diets based on their results
 Elevated serum IgG food/mould levels detected in 100% participants
 Significant improvement after food elimination and rotation diet
 Identifying food sensitivity in IBS impacts on overall well being and quality of life
Cambridge Nutritional Sciences
MIGRAINE (M2)
Food allergy mediated by IgG antibodies associated with migraine in adults
Hernández, Pinto, Montiel. Revista Alergia México 2007;54(5):162-8
Cambridge Nutritional Sciences
MIGRAINE (M2)
Food allergy mediated by IgG antibodies associated with migraine in adults
Hernández, Pinto, Montiel. Revista Alergia México 2007;54(5):162-8
Aim of study was to investigate allergen-specific IgG in patients with migraine
56 patients with migraine, control group without migraine
Serum antibodies to specific 108 food allergens were measured
Significant differences in number of positives for IgG food allergens between
patients with migraine and a controlled group
 Elimination diets successfully control the migraine without need of medications
 Serum IgG antibodies to common food should be investigated in patients with
migraine




Cambridge Nutritional Sciences
SCIENTIFIC PUBLICATIONS
Abstracts Booklet
Excel Library
Full Publications
Cambridge Nutritional Sciences
PATIENT EXPERIENCES
Aches & Pains
Chronic Fatigue
Gastrointestinal
Discomfort
Migraines
& Headaches
Skin Conditions
Weight Issues
Cambridge Nutritional Sciences
ACHES & PAINS
•
Lesley, a retired PA from Ashford, Kent
•
Aching joints and muscles and flu-like symptoms
•
Symptoms were worse after she had eaten wheat (especially bread) and dairy together
•
August 2005, Lesley decided to do a food intolerance test (FoodPrint)
•
Tested positive for wheat, yeast, cola nut and pineapple
•
Lesley saw an improvement in her symptoms immediately
•
Found alternatives to replace the wheat and yeast in particular
•
Lesley has tried reintroducing some foods but finds that she reacts on each occasion
Cambridge Nutritional Sciences
CHRONIC FATIGUE
•
Tansy, a 36-year-old psychotherapist from Horncastle in Lincolnshire
•
4 years off work with M.E. - bedridden for up to 10 days a month
•
Tansy decided to experiment with her diet after a friend advised her to try excluding certain foods
•
Excluded nuts and eggs – felt slightly better
•
Excluded wheat and replacing it with rye – felt worse
•
Eliminating every possible food intolerance by trial and error was time consuming
•
Decided to try Food Detective test
•
Reacted to 20 foods, including wheat, rye, dairy, soya, nuts, egg, barley and crab
•
Ironically, she reacted more to rye than wheat
•
Tansy took the offending foods out of her diet and within the first week began to feel better
Cambridge Nutritional Sciences
GASTROINTESTINAL DISCOMFORT
•
Sandra, 54, from Crawley, West Sussex
•
Agonising bouts of Irritable Bowel Syndrome (IBS) - laid up in bed for days at time
•
Over an 18 month period, Sandra underwent numerous medical investigations:
- endoscopy, CT scan and multiple blood tests
•
Eventually one doctor told her she had IBS and would just have to live with it
•
Sandra went to see a nutritionist who suspected she was suffering from a food intolerance
•
Performed a Food Detective test
•
Intolerant to apples, wheat, almonds, rice, brazil nut, cashew nuts, cocoa beans, whole egg and shellfish
•
Eliminated the foods and began to feel better
•
Within a few weeks her IBS symptoms disappeared
Cambridge Nutritional Sciences
MIGRAINES AND HEADACHES
•
Yvonne, a 58-year-old mum from Poringland in Norfolk
•
Suffered for 12 years from fortnightly migraines
•
Yvonne’s GP was helpful in providing medication to manage her migraines
•
He never got to the root of what was actually causing them
•
Decided to try Food Detective™
•
Reacted to soya bean, wheat, barley, corn, rye, cow’s milk, egg, grapefruit, almond and cashew
•
Immediately avoided these foods and was felt better within a week
Cambridge Nutritional Sciences
SKIN CONDITIONS
•
James, 31, from Cambridge
•
Suffered from eczema - frustrating and difficult to function normally at work
•
Prescribed various steroid creams and emollients but nothing addressed the cause of the eczema
•
Started doing some research on the internet - link between food and eczema
•
Decided to try a food intolerance test
•
Reaction to cows’ milk, egg white and also grains and yeast
•
James eliminated all the foods he was intolerant
•
Effect on his eczema was astounding - within a couple of days it had completely cleared up
•
Sleeping through the night and feeling much better for it
•
Occasionally, James has a meal containing dairy foods or enjoys a couple of beers but the next
day his eczema will flare up again
Cambridge Nutritional Sciences
WEIGHT ISSUES
•
Tina, 41-year-old from Forest Row, East Sussex
•
Grossly overweight - BMI was dangerously high – difficulty loosing weight
•
Visited a local nutritional therapist
•
Suggested she may be intolerant to some foods - could be inhibiting her weight loss
•
Given a Food Detective test
•
Tina tested positive to cow’s milk, citrus fruits and durum wheat
•
Started using nut milk on cereal and in tea and stopped eating oranges and pasta
Cambridge Nutritional Sciences
PATIENT EXPERIENCES
Booklet
Excel Library
Cambridge Nutritional Sciences
DEMONSTRATION VIDEOS