As of 2015, it’s estimated 1-2% of adults and up to 10% of children have a true food allergy. Estimates state up to 20% of the population has some sort of food sensitivity. But, other scientists and doctors say food sensitivity testing is a complete waste of time. They argue there’s little proof cutting out foods makes a difference, and doing so may create nutritional deficiencies.
First off, a food allergy is an abnormal immune system response to food proteins involving IgE antibodies. These can be tested by a doctor. Whereas, a food intolerance is a negative response in the body that does NOT involve an immune system reaction.
Even though a food intolerance does not cause an immune response, there are many ways to measure the body’s reaction to certain foods. Different tests are available on the market, including the ALCAT test, which assesses white blood cell reactions to foods. There are also IgG food tests (blood tests), provocation-neutralization testing (injections), hair analysis, electrodermal testing, and applied kinesiology.
Potential food sensitivities could be wheat/gluten, dairy, and other foods, or histamine food reactions. Another food sensitivity is fermentable carbohydrates called FODMAPs. These are testable using breath testing and are sometimes recommended for those with irritable bowel syndrome (IBS).
The gold standard to determine food sensitivities is generally an elimination challenge diet. This consists of keeping a food journal to record symptoms as you eliminate and then reintroduce them.
Currently, there is no FDA-approved food sensitivity testing; research about it has had positive and negative results. Speak with your doctor or holistic practitioner to discover if food sensitivity testing works for you.
Resources:
Kelso, John M. 2017. “Unproven Diagnostic Tests for Adverse Reactions to Foods.” The Journal of Allergy and Clinical Immunology: In Practice; 6(2): 362 – 365 DOI: 10.1016/j.jaip.2017.08.021
Lavine, E. 2012. “Blood Testing for Sensitivity, Allergy or Intolerance to Food.” CMAJ; 184(6): 666-8. doi: 10.1503/cmaj.110026. PMID: 22431905; PMCID: PMC3314037.
Lopez CM, Yarrarapu SNS, Mendez MD. N.D. “Food Allergies.” Revised Jul. 2023. StatPearls Publishing, Treasure Island (FL). https://www.ncbi.nlm.nih.gov/books/NBK482187/
Tuck CJ, Biesiekierski JR, Schmid-Grendelmeier P, Pohl D. 2019. “Food Intolerances.” Nutrients;11(7): 1684. doi: 10.3390/nu11071684. PMID: 31336652; PMCID: PMC6682924.