Human IgG4 Screen Nutritional 88 ELISA Kit

Incompatibility reactions against food may cause various symptoms in the human organism and this disturbance is manifested in the immune system by the formation of specific IgE, IgG or IgG4 antibodies. Statistics show that 60% of the population suffer from intolerances against at least one foodstuff, which may cause clinical symptoms or enhance them. Hints may be various and reach from skin irritations over digestive disorders up to migraine. With the diagnostic findings of unspecific discomfort, allergies or intolerances against food should be clarified. The theoretical basis for the determination of specific IgG or IgG4 for the diagnosis of food intolerances depends on the observation that some subclasses of IgG (mainly IgG4) are connected to the in vitro degranulation of basophilic cells and mastocytes and the activation of the complement cascade. It was also observed that high concentrations of circulating IgG were measured in atopic persons. Already early surveys showed that in persons with inflammatory reactions against food IgG but not IgE was detected. Significantly enhanced IgG and IgG4 titers were also found in patients with food intolerances. Skin tests are relatively poorly correlated to food allergies and are only significant in the presence of IgE related reactions. As additional diagnostic tools provocation and elimination diets are applied. These methods depend strongly on the motivation and compliance of the patient. Due to these constraints nowadays serological determinations of antibodies against various food panels are applied increasingly. The two reactions related with the immune system differ insofar as the IgE associated food allergy occurs within the next hour following the food intake, while IgG/IgG4 intolerances show a delayed reaction of 24 to 120 hours and persistent symptoms may arise.