FOOD INTOLERANCE TESTING 2017-06-11T07:02:02+00:00

Food Intolerance Testing

Wellness Vision, Newcastle

Find out more about our Services

Testing for Food Intolerances

Food intolerances can cause a range of different symptoms making them difficult to identify. We can accurately test you for intolerance to 46 different foods in-clinic.

Which foods do we test?

We can accurately test for 46 commonly eaten foods in-clinic. These foods are:

  • Cereals – Corn, Durum wheat, Gluten, Oats, Rice, Rye, Wheat.
  • Legumes – Cocoa bean, Peanuts, Legume mix (pea, lentils, haricot beans) and soya beans.
  • Meats – Beef, Chicken, Lamb, Pork.
  • Fish – Freshwater fish mix (salmon, trout), Shellfish Mix (Shrimp, Prawns, Crab, Lobster, Mussels), Tuna and White Fish Mix (Haddock, Cod, Plaice).
  • Nuts – Almonds, Brazil nuts, Cashews, Walnuts.
  • Vegetables – Broccoli, Cabbage, Carrot, Celery, Cucumber, Leek, Capsicum (red, green, yellow) and Potatoes.
  • Fruits – Apples, Blackcurrants, Grapefruit, Melon Mix (Cantalope, Watermelon), Olives, Orange & Lemon, Strawberries and Tomatoes.
  • Other – Egg (whole), Cow’s milk, Garlic, Ginger, Mushrooms, Tea and Yeast.

This test is highly suitable for children, as only a small sample is taken from your finger using a tiny disposable lancet. They won’t even see the needle. We are also armed with stickers and “funky” band-aids, should they be required. We can also order food intolerance testing for hundreds of different foods, food additives, environmental chemicals, moulds and other environmental inhalants; however these tests require blood collection at a pathology centre.

Book Food Intolerance Testing

Food Intolerance or Allergy? What is the difference?

Food intolerances are quite common and it is estimated that up to 45% of the population may experience them. Many people with food intolerance have more than one symptom and react to more than one food.

Symptoms of food intolerances can also be vague and delayed making it very difficult to elicit the problem food or foods. When someone with a food intolerance is exposed to their problem food, they may have not have a reaction for a number of hours or even days. Also the severity of the reaction can vary, with some people having minor symptoms such as feeling tired or having a foggy head, while others will get urgent diarrhoea or a migraine. Many people don’t realise that the symptoms they have been experiencing are due to food intolerances, until they remove the offending foods and notice their persistent symptoms disappear.

The symptoms of food intolerances can be delayed for many hours or even days making it difficult to identify the problem foods.

In contrast, food allergies are quite rare with only about 2.5% of the population being diagnosed with the condition. The most common instances of food allergy are to peanuts, tree nuts (almonds and brazil nuts), eggs, milk, fish and shellfish. When someone who is allergic is exposed to the provoking food their body makes specific antibodies (IgE) to “attack” the allergens found in these foods, so when the food is next eaten it triggers an immune system response which results in the release of histamine and other inflammatory naturally-occurring chemicals. Allergic reactions to food can vary considerably in their presentation and severity from hayfever to anaphylaxis (airway closure).

How does this test vary from the common skin scratch test?

The scratch test screens for IgE allergy reactions. The procedure involves a small amount of the food (or environmental irritant) being placed just under the skin. If the skin reacts to that particular food, then it is deemed an allergy. The stronger the reaction the more severe the allergy.

Food intolerance testing measures reactions by a different antibody called IgG. This test requires a small amount of blood from a finger pick. This blood is then prepared and added to a special testing tray containing individual wells containing the protein extracts of the foods being tested. In subsequent steps, different solutions are added resulting to a colour change depending of the severity of the reaction. If you have an intolerance to the food, the IgG antibodies in your blood will bind to the specific food spot resulting in a colour change. The more antibodies present in your blood the darker the colour change. On the other hand, if there is no colour change we know that your blood didn’t contain an antibody to the food tested. The tray is for single use only and also contains a positive and negative control to ensure viability of the test.

It is possible to be both allergic and intolerant to the same food, however this is not always the case.

Symptoms of food intolerances can include:

  • Anxiety (acute or chronic)
  • Arthritis
  • Asthma
  • Bed wetting
  • Bloating
  • Chronic Fatigue Syndrome
  • Constipation
  • Diarrhoea
  • Fibromyalgia
  • Gastritis
  • Headaches
  • Irritable Bowel Syndrome (IBS)
  • Insomnia
  • Itchy skin problems, such as eczema
  • Malabsorption and nutrient deficiencies
  • Migraine
  • Sleep disturbances
  • Fluid retention
  • Weight control problems
  • Poor concentration and memory.

Book a Consultation

We will spend 90 minutes and develop a full case history and current wellness picture, conduct in-clinic testing, order additional testing (if required), and make initial treatment suggestions.