Food intolerance to serum
22/04/2026
Certain foods can cause immune reactions other than allergy, resulting in the formation of type G immunoglobulins (IgG). As a consequence of the continuous intake of foods to which there is sensitivity, there is a constant presence of IgG in the blood, causing bothersome symptoms and even chronic conditions. This is what is known as food intolerance.
Food intolerance can be difficult to detect, as it affects each person differently. In addition, food intolerance does not cause immediate symptoms after ingestion and may present with unclear, insidious and sometimes difficult-to-recognise manifestations.
What does this test analyse?
We offer 4 food intolerance panels, analysing up to 220 foods or 24 additives to assess whether the patient tolerates them correctly.
By quantifying the levels of specific IgG antibodies against a food or a food component, the degree of food intolerance of each patient is assessed, helping them to eliminate from their diet those substances that their body does not tolerate.
Does this test detect food allergies?
No. It is important to know that the food intolerance test is not, under any circumstances, a food allergy test. This test is used to assess a patient’s degree of food intolerance to the foods analysed.
Why take this test?
It is a quick and simple test that, depending on the selected panel, studies the patient’s degree of tolerance to meat, fish, seafood, cereals, fruit, seeds, nuts, herbs and spices, eggs and dairy products, vegetables, among other foods.
Removing certain foods from the diet may lead to improvement in individuals with gastrointestinal disorders, a tendency towards obesity, urticaria, eczema, psoriasis, muscle pain, chronic fatigue, headaches, migraines, depression, anxiety, etc.
Indications:
Our panels are indicated for patients presenting with:
- Gastrointestinal disorders: abdominal pain, constipation, diarrhoea, nausea
- Dermatological disorders: acne, psoriasis, eczema, urticaria
- Respiratory disorders: cough, asthma, bronchitis, chronic rhinitis
- Endocrine disorders: ascites, obesity refractory to a low-calorie diet
- Muscular disorders: arthritis, stiffness, fibromyalgia
- Neurological and psychological disorders: migraine, dizziness, anxiety, depression
How should I prepare for the test?
To avoid possible interference from ingested foods, the patient must attend the blood sample collection while fasting. It is also important that the patient is not undergoing corticosteroid treatment, in order to avoid possible alterations in the reported antibody levels.
What results are obtained with our test?
Our results reports are clear and concise. The foods analysed are classified into three levels:
HIGH POSITIVE Eliminate food
Presence of high reactivity to these foods through IgG antibodies, indicating the existence of an active permeable and inflamed intestine. It is advisable to completely eliminate these foods from the diet for a prolonged period of time (1 year), and to assess and treat the possible causes. Reintroduction should be carried out on a rotational basis, not before one year after starting the diet, and should be done slowly, one food at a time. If symptoms reappear, it is advisable to repeat the study, as sensitivity may have changed with the modification of the diet.
MODERATE POSITIVE Borderline, to be avoided
Presence of a moderate level of IgG antibodies against these foods. It is advisable to completely eliminate these foods from the diet for a long period of time (1 year). Improvement in symptoms will appear a few weeks after starting the diet. Reintroduction should be carried out slowly, while continuously assessing the evolution of symptoms.
NEGATIVE Acceptable
No presence of IgG antibodies against the proteins of these foods has been detected (sensitivity). Their consumption is permitted without restrictions, unless there are other reasons to restrict them (diabetes, gout, biological treatments, lithiasis, etc.).
It is advisable that the personalised diet be prepared by a professional, who should take into account the analytical results obtained in this test and relate them to the individual treatment according to each patient’s condition.
How can non-tolerated foods be remembered?
To make everyday life easier, patients receive an identification card indicating the foods to which they are intolerant.