York Nutritional Laboratories’ foodSCAN IgG ELISA Food Intolerance Test utilizes the ELISA (Enzyme Linked Immunosorbent Assay) method to detect circulating Immunoglobulin G (IgG) antibodies which recognize and bind to food antigens. The ELISA method is used extensively in immunology and biochemistry. The technique has been shown to be reliable and reproducible in detecting a variety of antibodies and antigens of clinical importance.
In the ELISA method, food antigens are immobilized on to the surface of polystyrene micro-titre plates. To protect the unstable antigens, the micro-wells are then further coated with a stabilizing polymer layer, which is dried on top of the food antigens. Additionally, our food extracts are obtained from FDA/CBER approved sources to ensure the highest quality extracts and lot-to-lot reproducibility. The coating levels of the extracts have been optimized for sensitivity to ensure the reactions identified are real rather than false positive reactions (something which plagues other competing tests).The measurement of food antibody levels depends on the ability of the patient’s food antibodies to attach themselves specifically to the food antigen. After the antibody has bound to the antigen, the micro-titre plates are rinsed to remove other antibodies and blood constituents. The food antibodies are then detected using a second antibody which is chemically tagged with an enzyme. The enzyme causes a color to develop at the end of the process. The color density obtained is an accurate indication of the original anti-food antibody concentration in the patients blood sample.The color produced by calibrated antibody reference standards is compared with the patient’s result, allowing the laboratory to accurately estimate the amount of each food antibody. The laboratory then interprets the results and places each food in the relevant category of “no reaction”, “rotate” or “avoid”. A positive control sample is always included in each test to confirm that the assay system is working correctly.
About Gary Kracoff
