What is Food Intolerance Test?
Food intolerance (food sensitivity) is difficulty digesting or tolerating certain foods. It can be caused by the lack of a digestive enzyme, as in lactose intolerance, sensitivity to natural substances in some foods, or imbalances in the gut flora.
Unlike a food allergy, an intolerance is generally not life-threatening; however, symptoms such as bloating, gas, diarrhoea or constipation, headaches, fatigue and skin complaints can noticeably reduce quality of life.
Because symptoms often appear hours after eating, it is hard to answer the question “which food disagrees with me?” on your own. A food intolerance assessment provides guidance here.
How does it work?
The aim of the assessment is to identify foods that may be linked to your complaints. A detailed dietary and symptom history, a suitable test method and, most importantly, an elimination–reintroduction (provocation) process are used together.
It must be stressed scientifically that no intolerance test alone gives a definitive diagnosis. The role of tests measuring IgG levels in the blood in diagnosing allergy or intolerance is controversial. That is why test results are interpreted together with your symptoms and your response during elimination.
When is it used?
- Frequently recurring bloating, gas and indigestion
- Episodes of diarrhoea and constipation, irritable-bowel-like complaints
- Unexplained tiredness and weakness
- Recurring headaches
- Skin complaints such as eczema and itching
- Difficulty losing weight and a feeling of fluid retention
How is it done?
- 1A detailed assessment of your complaints and eating habits.
- 2Choosing the right test method and carrying out the test.
- 3Interpreting the results together with your complaints.
- 4A personalised elimination and reintroduction plan, with a follow-up consultation.
- Noting what you have eaten and your complaints over the last few weeks makes the assessment easier.
- Mention any medication and supplements you take (especially antihistamines, steroids and probiotics).
- Bring any previous allergy, coeliac or laboratory test results.
- Your complaints and eating habits are discussed in detail.
- A suitable test method is applied; it is usually quick and painless (if a blood test is done, a small blood sample is taken).
- When the results are ready, they are interpreted together with your complaints.
- A personalised elimination plan is created: suspected foods are usually reduced or removed for 3–6 weeks.
- Replacement foods are planned to keep your diet balanced during this time.
- The foods are then reintroduced one at a time in a controlled way and your body’s response is monitored.
Possible side effects
- The test itself is generally risk-free; there may be a small bruise where blood is taken.
- Unnecessarily long and strict elimination diets can lead to nutritional deficiencies, which is why the process is supervised by a physician.
Who is it not suitable for?
- A history of sudden severe allergic reactions (an allergist’s assessment is needed first)
- Suspected coeliac disease (gastroenterology tests are needed for diagnosis)
- Restrictive diets in people with a history of eating disorders (after medical assessment)
Sources
- Stapel SO, Asero R, Ballmer-Weber BK, et al. Testing for IgG4 against foods is not recommended as a diagnostic tool: EAACI Task Force Report. Allergy. 2008;63(7):793–796.
