What is food specific IgG?

Immunoglobulin (IgG) is a type of antibody. Antibodies are major components of the immune system.

In normal human blood IgG1 is the most prevalent making up 60-70% of the total IgG, followed by IgG2 (20-30%) and IgG3 (5-8%). IgG4 only consists of 1-4% of the food-specific IgG antibodies present.

Measurement of food-specific IgG (1-4) antibodies is used as a strategy for identifying foods to which a subject may be sensitive.

This type of testing is now considered mainstream as many choose to use this approach as a starting point for an elimination diet.

The test is not diagnostic of any condition but is used as an aid to management of dietary intake, a starting point for an elimination diet.

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