FoodPrint® Herbs & Spices
Diets can include a rich mixture of foods from around the world. Some of these dishes will be rich in herbs and spices from countries such as India, Mexico, Indonesia and Thailand. It may not be immediately apparent that some of these ingredients may cause us to feel unwell.
FoodPrint® Herbs and Spices has been designed specifically to look at these types of foods and flavourings.
What is Food Intolerance?
Some food intolerances are caused by an enzyme deficiency or chemical sensitivity, while others are associated with an immune response related to food-specific antibodies called IgG antibodies.
These IgG antibodies recognise and bind to specific food proteins to form immune complexes in the body, which can accumulate in joints and other organs where they cause inflammation and many of the symptoms associated with food intolerance.
Often patients report multiple symptoms such as gut pain with headaches and skin rash. Common symptoms include:
- Anxiety (acute or chronic)
- Attention Deficit Disorder
- Water retention
- Chronic Fatigue Syndrome Depression
- Inflammatory Bowel Disease
- Itchy skin
- Weight control problems
- Hyperactivity Disorder
- Irritable Bowel Syndrome
Symptoms of this type of food intolerance are often delayed for many hours or even days and for this reason it is often hard to identify the problem foods. The detection of food-specific IgG antibodies through the use of immunoassays can be helpful in the management of these patients through the design of elimination diets based on food IgG antibody results.
How does the test work?
The CNS Foodprint® Herbs and Spices service utilises a new, state of the art immunoassay based on microarray technology to detect food-specific IgG antibodies.
Food extracts are 'printed' onto nitrocellulose pads on a glass microscope slide, together with calibration standards and controls. A blood sample provided by the patient is diluted and dispensed onto each printed microarray. Food IgG antibodies, if present, bind to the food extracts. The bound food IgG antibodies are subsequently detected through the use of other immunoassay reagents which generate a blue colour in the presence of the food IgG antibodies. The density of this blue colour is measured using a high resolution scanner.
The results generated by the scanner are then calibrated against the standards using the FoodPrint® reporting software to give quantitative results. This software then produces a tailor-made printout of the final food IgG antibody result for each food on the requested food panel.
The FoodPrint® Herbs and Spices test is carried out on a blood sample collected from a finger-prick into the blood collection tube. The antibody reactivity associated with each food can be compared to allow the practitioner to devise an optimal dietary regime based on food antibody level. The results are given in U/ml.
Sample requirements and test turnaround
A simple pin-prick blood sample is all that's required.
Results are available within 10 working days of sample receipt.
Choose from a comprehensive range of FoodPrint® food lists:
The flexibility of the new FoodPrint® test permits a wide range of food panels to be offered.
FoodPrint® reports are prepared in a Group format where results from similar types of foods are listed together.
- The Foodprint® Group Report presents the results of each food group together (e.g. fish, fruit)
- Each food is classified under the Avoid, Borderline or No Reaction column
- Foods under the Avoid column should be avoided for a period of 2-3 months after which time they can be re-introduced one by one
- Intake of foods in the Borderline category should be moderated
- If symptoms return when a particular food is re-introduced, remove that food from the diet