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6 min read
Unwarranted IgG Examinations and Their Adverse Effects
Sophia Williams
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Diets Premium Expert • 23.03.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| Diets Premium Expert Sophia Williams | min read 6 min | Scientifically reviewed by a clinical dietitian 23.03.2026 |
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Key Takeaways
IgG-dependent food intolerance tests are widely promoted online and easily accessible. They are intended to help identify the cause of most health issues and provide a solution to symptoms such as headache, diarrhea, bloating, constipation, irritable bowel syndrome, or skin problems. IgG test results presented in the form of tables and graphs are typically quite spectacular and make an impression on patients. Some physicians also utilize such tests, which, however, have no diagnostic value, and their cost is quite substantial – prices range from 300 to even 2000 € depending on the number of tested allergens.
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Inappropriate reactions to food intolerances and allergies
Not every food ingredient that is widely available is tolerated by everyone. An inappropriate reaction to food, such as an intolerance or allergy, can have serious health consequences and sometimes even be life-threatening. In recent years, we have seen a large increase in the occurrence of allergic diseases affecting both children and adults (R. L. Peters et al., 2021). Fortunately, with the rise of food allergies, there is also a growing awareness of this problem. Food allergies and intolerances are two different concepts that are sometimes mistakenly used interchangeably. Food allergy is a reaction of the immune system to foreign proteins in food. The most common foods that cause allergies are: grains containing gluten, shellfish, eggs, fish, peanuts, soy, cow's milk, nuts, celery, mustard, sesame, sulfur dioxide, lupin, and mollusks. Consumers have the right to information about the presence of these potential allergens in food. It often happens that several foods trigger allergies at the same time. Food intolerance, on the other hand, is a reaction of the digestive system that does not activate the immune system. It is usually caused by a lack of enzymes that break down certain food components such as lactose or fructose. Food intolerances pass without activating the immune system, and their symptoms are usually diarrhea, bloating, and abdominal pain.
Classifications of immune reactions and their manifestations
The distinction between allergies is related to the presence of IgE antibodies. Among these allergic reactions, we distinguish those that are dependent on IgE and those that are independent of IgE. The first is a shock reaction, whose effects appear within a few hours after ingesting food. Most often, these are severe skin or breathing difficulties. In this case, there is a risk of anaphylactic shock a life-threatening condition in which the blood pressure drops dramatically and the heart rate accelerates. The second type of allergic reactions is independent of IgE and is also known as the delayed mechanism. In these cases, other immunoglobulins, such as IgG, IgM, and IgA, are involved. The symptoms are mild to moderate and mainly involve skin reactions or respiratory symptoms, as well as inflammation of the large or small intestine. Sometimes the allergic reaction is mixed, and both mechanisms, independent of IgE and dependent on IgE, are involved. The differentiation between the two categories of allergies is difficult.
IgG assessments and potential adverse consequences
Despite the fact that IgG antibodies are indeed engaged in abnormal reactions to food (independent of IgE or mixed), IgG assessments are not effective in both healthy and sick individuals. This is due to the fact that the mentioned immunoglobulins rarely partake in allergic reactions, and in most cases their presence in the blood is ordinary and is a result of consuming a certain product. Nevertheless, these antibodies are very prevalent in both healthy and sick individuals, which means that they also have clinical significance, depending on the degree of allergy.
How to recognize a food allergy response?
Given the diversity of symptoms that may occur in the future after consuming the health-damaging component, identifying an allergy is a complex process that requires multiple steps. In addition to a detailed medical interview, it may involve point skin tests (to identify IgE-independent allergies), IgE antibody assays (useful for IgE-dependent allergies), and provocation tests. These procedures require the elimination of the suspected food allergen from the diet for a period of 1 to 4 weeks, followed by resuming its consumption after a designated time. If an improvement in health condition is observed during the elimination phase and a recurrence of symptoms is noted upon reintroducing the allergen into the diet, this serves as a basis for diagnosing a food allergy.
Dietary management of food allergies
The dietary management of food allergies involves the introduction of an elimination diet that includes the permanent or temporary exclusion of a harmful ingredient and the introduction of other food items with similar nutritional value. This diet can suppress allergic reactions and, in some cases, restore tolerance to harmful foods after a certain period. This phenomenon is particularly common in children who sometimes outgrow their allergies. The time required to eliminate certain products from the menu varies from person to person and depends mainly on the age of the patient, the type of food being excluded, and the clinical nature of the disease. To check the acquisition of tolerance for the allergen, a control test may be conducted, involving the reintroduction of the harmful ingredient. If elimination alone is not sufficient, the doctor may consider introducing antihistamines or consider desensitization.
Sophia Williams
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