This comprehensive food sensitivity and allergy panel includes IgG, Complement, IgE, IgG4 + Blocking Potential
IgG: Immunoglobulin G (IgG) is the main immunoglobulin circulating in human blood and helps protect us from infection and outside antigens. There are four subclasses: IgG1, IgG2, IgG3, and IgG4. IgG1 responds to new food antigens. IgG2 and IgG3 react to cell surface oligosaccharides of viruses, protozoa, and foods, which can be allergenic. IgG4 is commonly related to delayed food sensitivity symptoms. IgG can also activate the complement system to recruit an inflammatory response. The AIMS Food Sensitivity Profile measures total IgG (subclasses 1-4) antibodies for 88 foods.
Complement: Complement components patrol the blood harmlessly, but in an instant can go on the attack to kill and remove dangerous molecules from the body. When activated, the complement pathway sets off a domino effect of inflammatory cytokines, mast cell degranulation, and cell membrane destruction. It is a powerful protective force but can damage tissues if not kept under control. Complement is a quantifiable, reliable biomarker of tissue inflammation.
IgG4 + Blocking potential: A specific function of IgG4 in serum may be to control antigen recognition by IgE and consequently, to regulate anaphylactic reactions and IgE-mediated immunity.
Subsequently, studies have shown that the level of specific IgG4 was clearly lower than that of specific IgG1, suggesting that the major contribution of IgG4 in the competition effect is not due to higher levels but rather to a specificity spectrum close to that of the specific IgE.
Moreover, these ‘‘blocking antibodies’’ have been demonstrated to have the potential to account for the clinical efficacy of immunotherapy for the neutralization of offending IgE species.