Statistical data demonstrate that 60% of the population in highly developed countries show an intolerance against at least one food component, which leads to symptoms of various diseases. The findings can be very different and range from skin irritations to impairment of digestion and other gastrointestinal effects to migraine and depressions. Some publications even see a correlation to overweight and obesity. In order to make a proper diagnosis of non-specific health problems, classical food allergies, but also food intolerances should be routinely assessed.

The theoretical base for the determination of specific IgG, IgG1 and IgG4 in the diagnosis of food intolerances is the realisation that certain subclasses of IgG (mainly IgG4) are related to the in-vitro degranulation of basophils and mast cells, and to the subsequent activation of the complement cascade. In addition, high levels of circulating IgG could be measured in atopical persons.

Immunolab produces its own allergen and antigen preparations of “pure” food ingredients, obtained from biodynamic agriculture, employing a proprietary extraction scheme.