IgG antibodies are produced by your immune system in response to foods you eat regularly. The presence of IgG to a particular food indicates immune exposure, not necessarily a problem. However, some practitioners find that mapping IgG levels across a person's diet can help prioritise foods for supervised elimination trials when symptoms are present and other causes have been investigated.
Standard Western food allergy panels test a selection of foods common in European and American diets. If Asian cuisine makes up a significant part of what you eat, many of the foods you consume most frequently may not appear on those panels at all. This 96-food panel is designed specifically to cover ingredients common in Asian cooking, including fermented condiments, specific soy products, seaweeds, rice varieties, and regional vegetables.
It is worth understanding what this test does and does not tell you. An elevated IgG result reflects that your immune system has encountered a food frequently. It does not confirm that the food is causing your symptoms. Many healthy, well-tolerated foods produce elevated IgG simply because they are eaten often. The clinical value comes from using the results as a starting point for structured elimination and reintroduction under practitioner guidance, not from treating the results as a definitive list of problem foods.
The test uses a blood spot sample collected at home. You continue eating your normal diet before testing so results accurately reflect your current food exposure. Your practitioner reviews the results alongside your symptom history and decides which foods, if any, are worth trialling a removal of.
Suited to people who regularly eat Asian cuisine and want to map immune exposure across those specific foods to guide a practitioner-supervised elimination protocol.
