Η Τροφική Δυσανεξία μέσα από τις επιστημονικές έρευνες και τις δηλώσεις των ειδικών - Scientific studies and surveys about Food Intolerance .

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ΤΡΟΦΙΚΗ ΔΥΣΑΝΕΞΙΑ (FOOD INTOLERANCE)

(Επιστημονικές έρευνες και δηλώσεις ειδικών)

“Is the problem on the plate or in the mind?”
The largest Food Intolerance study

“A postal survey was carried out with 5286 subjects reporting a wide range of chronic medical conditions, who had taken a food-specific IgG (ELISA) blood test. Questionnaires, issued three months after the results, were analyzed to investigate the effect of eliminating the foods identified by the test.

75.8% of patients who rigorously followed the diet had a noticeable improvement in their condition.

68.2% of patients who benefited from following the recommendations felt the benefit within three weeks.

81.5% of those that dieted rigorously and reported three or more co-morbidities showed noticeable improvement in their condition.

92.3% noticed a return of symptoms on reintroduction of the offending foods.These data provide evidence for the use of elimination diet based on food-specific IgG blood test results as an aid to management of the symptoms of a range of chronic medical conditions”.

The analysis and reporting of the data was carried out at the University of York Commissioned by Allergy UK

British Allergy Foundation (Allergy UK)

“In recent years, research has shown that measuring the levels of an IgG antibody in the blood (which is different from the ’allergy’ antibody IgE), and using the results to decide which foods to avoid in an elimination diet, can improve the symptoms of people suffering from symptoms such as migraine, IBS and arthritis, which are sometimes linked to food reactions”.

Muriel Simmons, Chief Executive of British Allergy Foundation

"We funded research by York University which looked at 5,000 people who did IgG tests - 70 per cent were still experiencing benefits after a year of excluding their “allergic” foods. We’re impressed with this test”.

Muriel Simmons, Chief Executive of British Allergy Foundation

“A very high percentage of people suffer from food intolerance, which provides a very wide range of symptoms and often causes problems for many years. As a result of the number of people contacting us with these problems, we decided to commission a review (audit) of the evidence that the IgG tests conducted by York Nutritional Laboratories assisted people in identifying the foods causing their problems. The results of this audit made it very clear that if the foods identified were eliminated from the diet, tremendous benefits were achieved. The evidence for this food intolerance test is simply too strong to ignore”.

“Role for food-specific IgG based elimination diets”

“This review is unique in showing that the strategy for elimination diet based on food-specific IgG can give those with chronic symptoms a route map to enable them to manage their diet and reduce their symptoms. The fact individuals saw a return of symptoms on reintroduction of culprit foods identified by the tests further supports the evidence that this is an active and specific approach”.

Dr. Gillian Hart, BSc (Hons), PhD, Cert Mgmt (Open), AIBMS Nutrition and Food Science Journal

“The impact of Food Allergies and Food Intolerances on people’s lives in the UK today”

“During 2006 there were reports in which a small number of the medical profession claimed that food allergy and intolerance was all in the mind and even on one occasion the suggestion that the mind could be trained to cause food allergy. Allergy UK totally refuted these ideas and felt that the next edition of ‘Stolen Lives’ should give a voice to those suffering abnormal reactions to food. It is generally accepted that 2% of the population suffer from IgE mediated food allergy and anything up to 45% suffer from some form of food intolerance. In our survey of 5,200 people it emerged that 59% of the people responding reported regarding themselves as having a food intolerance and 41% considered that they had classical food allergy. Sadly what emerges from this survey is that sufferers generally feel that their GPs lack understanding of their problems and are inclined to dismiss their symptoms as psychological and not food related”

“The impact of Food Allergies and Food Intolerances on people’s lives during the festive season”

“For those suffering from food intolerance it is much more difficult to get help as they are often dismissed as “faddy” or even worse that their symptoms are “all in the mind”. Such lack of understanding adds to the distress of sufferers and with stress undoubtedly impacting on health, it can make their symptoms worse. As many as 45% of the population suffer from food intolerance which, whilst not life threatening can make all aspects of life very uncomfortable for sufferers. There are so few services or understanding for people with food intolerance that people are often driven to seek help from unqualified practitioners which can lead to unbalanced diets with the result that the sufferer’s health is made worse. Allergy UK has seen an increasing number of people turning to us for help in understanding and managing food problems particularly food intolerance. Yet it is not all bad news. Recognizing the need of sufferers Allergy UK has established a specific division to help people with food intolerance. The division to be known as FIA (Food Intolerance Awareness) will provide information, advice and support and with its panel of experts in the field of food intolerance will be able to give specialist time and attention to sufferers”.

“How difficult is it to live with Food Allergy or Intolerance?”

"Knowing what you are allergic or intolerant to is the key in managing your condition and getting your health back on track, in our survey we found that an amazing 88% of respondents have suffered from their symptoms for years."

Food Intolerance Awareness (FIA)

Dr Hilary Jones, Patron of FIA

“I am delighted to be patron for this new initiative designed to help people who suspect they have food Intolerance. We wish to help people develop awareness about food intolerance; help them understand if they have it and what they can do about it if they do. Many people have already been helped and our aim is to help people in a straightforward way to understand more about this difficult subject”.

Dr Peter Whorwell, Professor of Medicine and Gastroenterology:

"There is now an increasing body of evidence that food intolerance, as opposed to food allergy, may be incriminated in some illnesses. However, the mechanisms involved are poorly understood and will require much clarification if the skeptics are to be persuaded to change their view.

The most reasonable stance to take at the moment is that of an open mind, recognizing that this is a field that needs and deserves serious, high quality research. Unless this happens, the public at large who generally already accept the concept of food intolerance, will be at the mercy of those ready to exploit their need to have their perceived ’food intolerances’ confirmed".

Dr Anton Emmanuel, Gastroenterologist, University College London

“Food Intolerance is an important issue with many people with irritable bowel syndrome and inflammatory bowel disease. Many patients report that particular food stuffs worsen their gut symptoms. In some, alteration of diet plays a major part in the management of their condition.

Extensive medical evidence for dietary manipulation is lacking in the scientific literature and hence medical practitioners are often hesitant to formally recommend it. Research has to be done at the core of the group’s activity and I am pleased to be involved with some such studies".

Angela Beecroft - Clinical Nutritionist:

"As a Clinical Nutritionist with a special interest in Pediatric nutrition it is my view that food intolerances, and the increase in Atopic diseases such as Asthma, Eczema and the like, are caused by a dysregulation of the complex collection and balance of the micro-organisms which normally inhabit the Gastrointestinal Tract. This in turn leads to loss of Immune tolerance and is the foundation for much of the illness we see in the Western World. The Gastrointestinal tract is the least understood of all Immunological tissue yet is the site of the greatest interaction with the environment.

This I believe will be the future of medicine and am delighted to be part of Food Intolerance Awareness which informs, educates and empowers the individual."

Patrick Holford, Nutritionist and founder of the Institute for Optimum-Nutrition

"This is one of the most reliable tests for food intolerance. It directly measures molecules that the body makes to fight invaders - but in this case, the body mistakes foods as a harmful invader. The results from this type of test can usually be accurately reproduced".

“Food Intolerance and its impact on chronic disease”

“It is becoming increasingly evident that there is a great deal of positive benefit to growing numbers of patients who are reporting often quite outstanding improvements to their health by the simple elimination of certain foods from their normal eating pattern. Indeed many patients reported having had their illnesses all their lives - and then went on to find relief within weeks.

Using the Genesis Diagnostics 93 Food IgG kit, YNL undertook a study of the patients with long-term illnesses to investigate the impact of food intolerance on the chronically unwell. It was conducted with the assistance of the Department of Health Studies, University of York.

The results show that a relationship may exist between chronic illnesses and commonly eaten foods.”

Dr. Mike C. Matthews, MB, Bsc.

“Food elimination based on IgG antibodies in irritable bowel syndrome: a randomized controlled trial”

«Patients with irritable bowel syndrome (IBS) often feel they have some form of dietary intolerance and frequently try exclusion diets. Tests attempting to predict food sensitivity in IBS have been disappointing but none has utilized IgG antibodies.

To assess the therapeutic potential of dietary elimination based on the presence of IgG antibodies to food, a total of 150 outpatients with IBS were randomized to receive, for three months, either a diet excluding all foods to which they had raised IgG antibodies (ELISA test) or a sham diet excluding the same number of foods but not those to which they had antibodies.

After 12 weeks, the true diet resulted in a 10% greater reduction in symptom score than the sham diet with this value increasing to 26% in fully compliant patients. Global rating also significantly improved in the true diet group as a whole and even more in compliant patients. All other outcomes showed trends favoring the true diet. Relaxing the diet led to a 24% greater deterioration in symptoms in those on the true diet.

Food elimination based on IgG antibodies may be effective in reducing IBS symptoms and is worthy of further biomedical research.

Dr. P.J. Whorwell, Gastroenterologist, University Hospital of South Manchester

“Food allergy in irritable bowel syndrome: new facts and old fallacies”

“The notion of food allergy in irritable bowel syndrome (IBS) is not new. However, recent evidence suggests significant reduction in IBS symptom severity in patients on elimination diets, provided that dietary elimination is based on foods against which the individual had raised IgG antibodies. These findings should encourage studies dissecting the mechanisms responsible for IgG production against dietary antigens and their putative role in IBS”.

Department of Paediatrics, Turku University, Finland

“Food elimination diet based on York Nutritional Laboratory’s Food Intolerance testing, proven to reduce symptoms of IBS.”

"This double blind, placebo controlled randomized trial of 150 patients suffering from IBS showed significant improvements for those who followed the dietary recommendations compared to those people who followed a sham diet. People, who acted upon the test results, significantly benefited.

It proves that food elimination can improve symptoms of IBS".

Professor Trevor Sheldon, Department of Health Sciences, University of York

This is the first time a commercially available blood test for food intolerance has been subjected to scientific scrutiny in patients with irritable bowel syndrome. In a controlled trial, patients eliminating foods to which they had antibodies as determined by Yorktest Laboratories experienced a significant improvement in their symptoms, providing evidence that this approach may be very valuable in treating this condition."

Dr. P.J. Whorwell, Gastroenterologist, University Hospital of South Manchester

“IgG-Mediated Food Intolerance in Irritable Bowel Syndrome: A Real Phenomenon or an Epiphenomenon?”

“Abnormal reactions to food probably contribute to the complex pathophysiology of irritable bowel syndrome, but the mechanisms involved remain unclear. Following the recent identification of subtle mucosal inflammation in at least some patients with the disorder, perhaps now is the time to revisit some of the immunological reactions to dietary antigens that, in the past, have been dismissed as irrelevant”.

University College Cork, National University of Ireland

“Dietary Treatment of the Irritable Bowel Syndrome”

“Most patients with functional gastrointestinal disorders report that food ingestion appears to exacerbate their symptoms and consequently conclude that they have some form of gastrointestinal food allergy or intolerance. Dietary management of functional gastrointestinal conditions is an attractive therapeutic option for the patient and physician alike because it is safe and economical and empowers the patient to help themselves. However, in practice, dietary manipulation frequently yields rather disappointing results. Exclusion diets can be helpful, but are labor intensive and occasionally can be very restrictive.

Laboratory testing for immunoglobulin E food antibodies usually is not helpful, except in a small subgroup of patients with diarrhea, predominant irritable bowel syndrome (IBS), and atopy. There is some preliminary evidence to suggest that elimination diets based on immunoglobulin G food antibody testing may possibly have therapeutic potential in IBS”.

Education and Research Centre, Wythenshawe Hospital, Manchester, UK

“Food Intolerance Directly Linked To Bowel Disease”

Food intolerances could be a genuine cause of serious illness, according to a new study. A team led by Dr Anton Emmanuel at University College London, UK, gathered data on 28 patients with Crohn’s Disease, 25 patients with ulcerative colitis, and 24 adults without bowel disease.

The researchers gave participants a list of 113 foods and asked them whether any food gave them a bad intestinal reaction. For the following six months, the participants’ blood was regularly tested for levels of IgG antibodies linked to the 113 foods.

Food intolerances were rare among the control group, but participants with bowel disease had a “much higher frequency", report the team. Problems with wheat, milk and beans were common.

“The results were compelling. If there had been no link, one would have expected the results to be 50/50 - i.e. random chance association between patients with objective measure of food sensitivity and subjective report of food sensitivity," explained Dr Emmanuel.

"For years, GPs - indeed most of the medical community - have perceived food intolerances as being largely in the mind, and this is probably the first research project to demonstrate that they could well be wrong.

"Indeed this points to what could be a direct link between food intolerance and patient symptoms."

University College of London, UK

“Food intolerance and the irritable bowel syndrome”

“Two hundred patients (156 women) with the irritable bowel syndrome were treated with dietary exclusion for three weeks. Of the 189 who completed this study, 91 (48.2%) showed symptomatic improvement. Subsequent challenge with individual foods showed that 73 of these 91 responders were able to identify one or more food intolerances and 72 remained well on a modified diet during the follow up period. Of the 98 patients who showed no symptomatic improvement after three weeks of strict exclusion only three were symptomatically well at follow up. There was no close correlation between response and symptom complex. There was a wide range of food intolerance. The majority (50%) identified two to five foods which upset them. The foods most commonly incriminated were dairy products (40.7%) and grains (39.4%)”.

Gastroenterology Unit, Radcliffe Infirmary, Oxford, UK

“Food-Specific Serum IgG and IgE Titers to Common Food Antigens in Irritable Bowel Syndrome”

“Food hypersensitivity is a common perception among irritable bowel syndrome (IBS) patients. Data from dietary elimination and food challenge studies support an etiopathological role of diet in IBS, but there are no well-established tests to identify food hypersensitivity.

One hundred and eight IBS [52 diarrhea-predominant; 32 constipation-predominant; 24 alternating (Alt-IBS)], and 43 controls were included in the study. IgG and IgE titers and skin prick testing to 16 common foods including milk, eggs, cheese, wheat, rice, potatoes, chicken, beef, pork, lamb, fish, shrimps, soya bean, yeast, tomatoes, and peanuts were measured.

IBS had significantly higher IgG titers to wheat, beef, pork and lamb compared to controls. These differences were maintained across all three subgroups. The antibody titers to potatoes, rice, fish, chicken, yeast, tomato, and shrimps were not significantly different. No significant difference in IgE titers was observed between IBS and controls. Skin prick testing was positive for only a single antigen in 5 of 56 patients tested with the same panel of foods. No correlation was seen between the pattern of elevated IgG antibody titers and patients’ symptoms.

Serum IgG antibodies to common foods like wheat, beef, pork, and lamb are elevated in IBS patients. In keeping with the observation in other atopic conditions, this finding suggests the possibility of a similar pathophysiological role for IgG antibodies in IBS”.

St George’s Hospital Medical School, London, UK

“A Prospective Audit of Food Intolerance among Migraine Patients in Primary Care Clinical Practice”

“This prospective audit was set up to investigate if migraine sufferers have evidence of IgG-based food intolerances and whether their condition can be improved by the withdrawal from the diet of specific foods identified by intolerance testing.

A marked proportion of the migraine patients benefited from the dietary intervention, approximately 30% and 40% reporting considerable benefit at 1 and 2 months, respectively. Over 60% of patients who reintroduced the suspect foods back into their diets reported the return of their migraine symptoms. This investigation demonstrated that food intolerances mediated via IgG may play a part in the development of migraine attacks and that changing the diet to eradicate specific foods is a potentially effective treatment for migraine”.

King’s College Hospital & Migraine Action Association Headache Services

“An appetite for migraine?”

"Food avoidance may be a better way forward than responding with medication, which only ameliorates the problem, and it may turn out that the cost of a test is well worth it to the NHS in the long term."

"The fact that something is not at the forefront of medical science now does not mean it isn’t important - it may just mean we haven’t noticed it yet."

Dr. Andrew Dowson, Director of Headache Services, King’s College Hospital, London and chairman of Migraine in Primary Care Advisers.

“Are food intolerances at the root of your migraines?”

“As a nutritionist my expertise is with food - probably the most easily controllable, and arguably the most changed from the diet to which we are evolutionarily adapted. Could something in the modern day diet be causing the increase of ill health? Adverse reactions to food can be a toxic response, such as to a chemical in food, or plain food poisoning. Or food may provoke an immune/allergic response, either IgE (classical allergies) or IgG (food intolerances).

The pathogenic mechanisms by which food intolerance causes chronic illness are not well understood, but it has repeatedly been found that removing offending food from the diet can bring relief from previously intractable symptoms, including migraine. So, anyone suffering from migraine or other chronic complaints that haven’t responded to conventional approaches may do well to consider whether they have developed food intolerance”.

Joy Healey - Qualified Nutritionist

“Food allergy and infantile autism”

«We noticed a marked improvement in the behavioral symptoms of patients after a period of 8 weeks on an elimination diet and we found high levels of IgA antigen specific antibodies for casein, lactalbumin and beta-lactoglobulin and IgG and IgM for casein. The levels of these antibodies were significantly higher than those of a control group which consisted of 20 healthy children. Our results lead us to hypothesize a relationship between food allergy and infantile autism as has already been suggested for other disturbances of the central nervous system».

Department of Pediatrics, University of Rome, La Sapienza, Italy

“Food Allergy Assessment in Children in the Autism Spectrum”

“Food allergy testing is controversial. Many allergist/immunologists believe that IgE testing for immediate food hypersensitivity and limited use of skin testing and elimination diets is all that can be done to evaluate food sensitivities. I have found IgG ELISA to be a very useful tool for screening for safe foods, evaluating the overall state of immune activation against foods as reflected in the total number of reactive foods in the panel, and spotting reactive foods. I have conducted two double blind, placebo diet controlled studies validating IgG ELISA by showing a significant difference in symptom reduction in subjects avoiding IgG reactive foods as compared with IgG non-reactive foods. I recommend such testing and, at least, a trial of avoidance of IgG reactive foods for children in guidelines in food elimination”.

Dr. Sidney MacDonald Baker, BetterHealth USA

“A simple blood test can help manage ADHD, middle ear infections and other childhood disorders.”

Dr. Sidney MacDonald Baker:

“Food sensitivity is near the top of the list of considerations a clinician should bear in mind when trying to sort out the problems of a child with attention deficit. The only laboratory test that has proven reliable both clinically and in research studies is the IgG ELISA.”

Brenda O’Reilly, Allergy-Induced Autism Support & Research Network:

"Some children with autism have intolerances to many foods and/or chemicals, which exacerbates their autistic behavior."

Dr. Borris and Dr. Mandel, Cornell Medical Center in NY:

Another major study documented the link between Food Allergies and ADHD. The study, analyzed a group of 26 hyperactive children. Dairy products, wheat, corn, yeast, soy, beans, citrus, eggs, chocolate, peanuts and all artificial colors and preservatives were eliminated from the children’s’ diets. These foods are among the most common food allergens. After elimination, 19 of the 26 children (or 73%) improved significantly!”

BetterHealth USA

“Food Allergy Testing for ADHD and Autism”

Dr. Louis B. Cady, Child, Adolescent, Adult & Forensic Psychiatrist Evansville, Indiana, USA

“Occasionally, in working up unusual symptom patterns or lack of response to conventional psychiatric and medical treatment, I order various laboratory tests classified under the broad rubric of functional medicine testing. These tests basically examine the body for things, which cannot be determined by conventional testing. One of the most intriguing lines of investigation is for hidden food allergies, technically referred to as IgG food allergies. This is the diagnostic avenue I pursue in evaluating complex cases of ADHD, autism, and pervasive developmental disorders, as well as more perplexing cases in adults where I either can’t explain or can’t treat the condition I am encountering with more conventional approaches.”

BetterHealth USA

The Multiple Sclerosis Resource Centre (MSRC)

«If indeed food hypersensitivities are a main factor in the cause of MS it would be expected that persons with MS as a group, would have many more hypersensitivities than the general public. Soll and Grenoble (1984) noted that "individuals with multiple sclerosis frequently display a profile of numerous allergies" (i.e. hypersensitivities). My own experience, through both personal and internet contacts with persons with MS, has confirmed Dr. Soll’s statement. Food hypersensitivities seem to be very common and this is currently being demonstrated by ELISA blood tests which test for IgE and IgG4 immune reactions to 190 foods. Currently 15 of 18 persons with MS who have had such a test have had numerous, significant food hypersensitivities with dairy, cereal grains, eggs, yeast and legumes being the most common reactive foods. Given that it is estimated that between 1 in 50 to 1 in 100 people have significant food hypersensitivities (Sampson, 1991), if MS and food hypersensitivities were not related, the chance of a person with MS also having food hypersensitivities would also be between 1 in 50 and 1 in 100. Current data suggest at least 50%, if not 75%, of persons with MS have notable food hypersensitivities indicating that MS and food hypersensitivities are definitely related».

DIRECT-MS (CANADA)

The Best Bet Diet is the diet at the core of our MS-Diet group. It has been developed by Ashton F. Embry according to scientifically based information on the relationship between multiple sclerosis and nutritional factors. He has stated that we should stay away from some allergen foods. Those foods have been introduced in human diet relatively recently with the apparition of agriculture and we are not yet genetically adapted to them. Based on the work of Dr. Swank, he also recommends to severely restricting the consumption of saturated fats. According to Dr. Embry, "... it appears that diet revision [toward BBD] may be a very effective therapy for slowing or halting MS progression."

DIRECT-MS (CANADA)

The diverse data sets for MS are all compatible with the hypothesis that diet is the main environmental factor in the cause of the disease. Only diet is compatible with the extensive and varied epidemiological data base. It appears that the activation of T-cells against the CNS by molecular mimicry initiated by food proteins and the constant irritation and weakening of the blood-brain barrier by immune reactions caused by food hypersensitivities and by micro-emboli related to saturated fats eventually results in the onset and progression of MS. On this basis the best treatment for MS is to remove the foods which activate the T-cells and which damage the BBB and to add supplements which strengthen the CNS, the immune system, the BBB and the gut. One should avoid all dairy, cereal grains, eggs, yeast and legumes, identify all food hypersensitivities by an ELISA test and remove these offending foods from one’s diet.

“IgG4 antibodies in patients with atopic dermatitis”

“The role of IgG4 in atopic dermatitis was investigated by determining the total amounts of IgG4 and of IgG4 specific for ovalbumin, Dermatophagoides farinae mite antigen and house dust and Candida. These were related to the amounts of total and antigen specific IgE in patients with atopic dermatitis and normal healthy controls. Most patients with atopic dermatitis had greater amounts of total IgG4 and of antigen-specific IgG4 than did normal control individuals…

The work of others has confirmed that increased amounts of total and antigen-specific IgG4 occur in atopic dermatitis, and it is concluded that IgG4 is a blocking antibody for anaphylactic sensitization responses”.

Department of Dermatology, Tokyo Medical College, Japan

“Are Your Food Allergies Making You Fat?”

“Today, I’m going to explain how the bugs in your digestive tract and the way they upset your gut’s immune system just might be behind those extra pounds.

I have observed this phenomenon in thousands of patients. And I’ve developed very effective treatments for it, based on understanding the way in which all the body’s systems – the gut, the immune system, toxins, hormones and more – are connected.

The big debate in medicine is which comes first: inflammation or obesity.

I have always believed that we become inflamed first, and gain weight second - which makes us even more inflamed, perpetuating the cycle.

Two groundbreaking medical studies have proven that toxicity and inflammation from food allergies are key underlying causes of obesity and illness; addressing those key causes could help shed pounds.

The first study, published in “Experimental and Clinical Endocrinology and Diabetes” in December 2007, looked at two groups of children. One group was overweight; the second was normal weight. The researchers measured key factors connected to inflammation and found that the overweight children had a 3-fold higher level of CRP (a marker that shows the general level of inflammation in the body) and a 2.5-fold higher level of IgG antibodies (delayed food allergies) to foods. The study suggests these food allergies were a CAUSE of the inflammation and obesity, not a consequence…

The authors of the study go on to say that we should consider elimination of IgG food allergens as a way of treating obesity and preventing heart disease.

That means you don’t limit calories, just allergic foods that cause inflammation.

The other study, published in the July 2007 issue of “Diabetes”, performed a complex but powerful study to tease out which comes first – the chicken or the egg. They found that a high-sugar, high-fat, low-fiber diet - plus drugs like antibiotics, steroids, anti-inflammatories, acid-blockers, and hormones – alters the bacterial ecosystem in the gut, leading to inflammation and a leaky gut that can expose food particles to the immune system. This triggers a system-wide immune response, leading to inflammation all over the body, and producing obesity by increasing insulin resistance…

You don’t have to limit calories, just allergens that cause inflammation.

Discovering that elimination of IgG food allergens is a viable means of treating obesity and preventing heart disease is groundbreaking research that can change how we help people lose weight and get healthy.

Mark Hyman M.D. (UltraWellness)

“IgG antibodies against food antigens are correlated with inflammation and intima media thickness in obese juveniles”.

“Systemic low grade inflammation may contribute to the development of obesity, insulin resistance, diabetes mellitus and atherosclerotic vascular disease. Food intolerance reflected by immunoglobulin G (IgG) antibodies may predispose to low grade inflammation and atherogenesis. We examined the relationship between IgG antibodies specific for food components, low grade inflammation and early atherosclerotic lesions in obese and normal weight juveniles…

We show here, that obese children have significantly higher IgG antibody values directed against food antigens than normal weight children. Anti- food IgG antibodies are tightly associated with low grade systemic inflammation and with the IMT of the common carotid arteries.

These findings raise the possibility, that anti-food IgG is pathogenetically involved in the development of obesity and atherosclerosis”.

Clinical Institute of Medical and Chemical Laboratory Diagnostics, Medical University Graz, Austria

Allergy Tests

“Yorktest Laboratories’ food allergy and intolerance tests are second to none. At last there’s a reliable and efficient way to find out what food to avoid.”

Patrick Holford, Founder of the Institute of Optimum Nutrition and renowned author of over 20 health related Books.

“The Fat Trap”

“I can be quite general about who I can help with health advice. The only thing that I am specific about is intolerance testing. I spent a great deal of time and research looking into all the different types of testing. YORKTEST Laboratories is one that I could really understand and explain with some sort of logic and has a very credible scientific background.

When I followed my diet, the results were incredible.”

Liz Tucker, BA (Hons) MGCP, Health & wellbeing consultant and author of “Good health Guide and Understanding Food Intolerance”

“Food Intolerance - Could it be making you fat?”

“Ongoing research suggests that how well our metabolism function is a key factor in weight loss or gain, and some of the foods that are most likely to trigger intolerances are known to disrupt our metabolism. Research also shows that our metabolism works more efficiently when we eat a variety of nutrients…”

“The effort involved in processing a food that the body is intolerant of puts a strain on the system because it has the addition of an inappropriate immune system response to deal with. This can cause low energy levels and can lead to a person becoming less active, which can result in weight gain. Once the intolerant food is removed from the diet, energy levels often increase and calories are burnt more efficiently.

Physical Nutrition

“Are you food intolerant?”

“At last, the world is waking up to the idea that there is now proper medical evidence to link food intolerance and serious illness. But why should we be so surprised? Food is the fuel we need to run our lives and if we put in the wrong type, our health is going to suffer. There’s is no doubt as to the links already between food and health - just look at obesity which causes 12,000 - 15,000 new cancers each year - so why shouldn’t what we eat be a big factor in our health further down the illness chain?”

Liz Tucker, BA (Hons) MGCP, Health & wellbeing consultant and author of “Good Health Guide and Understanding Food Intolerance”

“Everything you ever needed to know about dietary allergies and intolerance.”

The IgG ELISA Laboratory type assay used by YorkTest, uses only a few drops of blood. Using computer monitoring, this is exposed electronically to 113 different food samples to see if abnormally high levels of IgG antibodies are present. The results are also analyzed by computer, which assesses how much antibody is produced – from +1 to +4 – any positive means you should avoid it altogether. A borderline result means these foods should only be eaten at most once a week.

The Mirror Magazine


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