The examination of food intolerance

Food intolerances can provoke symptoms and pave the way for numerous diseases on the long term. Current statistics show that around 30% of our population do not tolerate lactose, 30% suffer from a fructose malabsorbtion and 20% from histamine intolerance, and allergic reactions to grain proteins (gluten) are increasing. If it is not detected, it can come to gastroduodenal disorders, arthritis, dermatological diseases, neurological and psychological diseases and so on.

In order to recognize food allergies in detail, we carry out certain examinations.  In this context the patient’s antibodies are tested. Antibodies are special proteins or immunoglobins that mark extraneous substances in the body so that they can be eliminated by other cells, e.g. macrophages. The immunoglobins of the class G (igG) form the majority of antibodies and are therefore examined in the so-called igG test or igG4 test.

These comprehensive tests give a precise overview over the food that the patient cannot consume, that he can consume with moderation and that he can consume without hesitation in order not to provoke allergic reactions in the body. The examination of food intolerance is one of the most important measures for prevention of or necessary in the case of a disease in order not to undermine the therapy due to constant allergic reactions of the organism.