What should you know about an IgG blood test for food sensitivities?

Food sensitivity is a broad, non-specific term. It may be used for digestive discomfort, perceived reactions or other symptoms, while IgG simply refers to a type of antibody. Finding IgG to a food does not prove that the food is harmful, nor does a low or absent result explain symptoms by itself.

Fatigue, bowel changes and abdominal symptoms can arise from many conditions, including anaemia, chronic fatigue syndrome, chronic kidney disease, coeliac disease, Crohn's disease, dengue fever or glandular fever. A clinician will match the history and examination to the tests that answer the actual concern.

Bring the full report, including the foods tested and laboratory ranges, to your appointment. Note symptoms, meals, timing, medicines and any change during weekends or travel. Avoid eliminating a long list of foods solely because they appear on a panel. If a focused trial is suggested, set a review date and include a plan to reintroduce foods while keeping nutrition adequate.

Book an assessment for persistent fatigue, ongoing bowel changes, fever, night sweats, unexplained weight loss, swelling or reduced urine. Seek urgent care for fainting, confusion, severe pain, breathing difficulty or rapid deterioration. A food sensitivity label should not distract from warning signs that need prompt evaluation.

Ask what the panel can genuinely answer, which diagnoses should be checked first, whether dietary restriction could cause harm, and how to measure improvement without relying on the antibody number.