The 136 foods and compounds tested
The panel covers common foods across every major group, plus items most food panels leave out: food dyes, additives, and yeasts and molds.
| Group | Examples |
|---|---|
| Grains and gluten | Whole wheat, gluten, barley, rye, oat, rice, corn, quinoa, buckwheat |
| Dairy and egg | Cow's milk, casein, whey, goat's milk, egg albumin, egg yolk |
| Meat and poultry | Beef, pork, lamb, bison, chicken, turkey, duck, alpha-gal |
| Fish and shellfish | Salmon, tuna, codfish, halibut, sardine, shrimp, crab, lobster, clam, oyster, scallops |
| Nuts and seeds | Almond, cashew, pecan, pistachio, English walnut, peanut, sesame, flax, chia, hemp, pumpkin seed |
| Legumes | Soybean, black beans, kidney bean, pinto, navy bean, lima bean, chickpea, lentils, green pea |
| Fruits | Apple, banana, blueberry, strawberry, orange, lemon, grapes, pineapple, mango, avocado, coconut |
| Vegetables | Tomato, white potato, sweet potato, spinach, broccoli, cauliflower, carrot, onion, garlic, mushroom |
| Herbs, spices and drinks | Coffee, tea, cacao, cinnamon, ginger, turmeric, black pepper, vanilla, mint, hops |
| Sweeteners and thickeners | Sugarcane, stevia, monk fruit, carrageenan, psyllium husk, cassava |
| Additives and dyes | MSG, polysorbate 20, benzoic acid; Red 3, Red 40, Yellow 6 |
| Yeasts and molds | Brewer's yeast, Candida, Aspergillus mix |
Food allergy or food sensitivity?
They are different reactions, and this panel measures markers of both. IgE is the antibody behind classic food allergy, the kind that can cause hives, swelling or anaphylaxis within minutes. The panel reports IgE next to IgG4, which the immune system produces as it builds tolerance to a food.
The panel also measures IgG subclasses 1 to 3, IgA subclasses 1 and 2, and C3d, a complement protein. The lab reports these as markers of delayed sensitivity reactions. Total IgG, which many food panels report, mixes IgG4 with the other subclasses; this panel separates them.
How to read the result matters. The link between these sensitivity markers and symptoms is less established than the link between IgE and allergy, and a reaction on paper does not always mean a food is causing your symptoms. We use the results to plan a structured removal and reintroduction of the foods that stand out, and your response to that is what confirms a problem food.
This test does not diagnose or rule out a food allergy. If you have had hives, swelling, trouble breathing or another severe reaction to a food, see an allergist, and do not reintroduce that food on your own.