FOOD INTOLERANCE TEST (FOOD SPECIFIC IGG)

Name: Gender: FEMALE Date of Birth: 03/08/1993 File: 14121535/7366 Date Reported: 19/12/2015 Printed Report: 20/12/2015

This test was performed in an accredited referral laboratory. It has been verified by the pathologist based at the external laboratory.

Verified By:

Vincy Scaria Senior Labtech DHA-P-0140117

Authenticated By:

Dr. Amrish Kamboj

Specialist Clinical Pathologist DHA-LS-2992011-246063

Patient Name: Date of Collection: 14/12/2015

Date of Birth: 03/08/1993 Date of Report : 19/12/2015

Gender: FEMALE Printed Date : 20/12/2015

Eclabs Id: 14121535 Accession No: 7366

Examination method: Determination of allergen specific immunoglobulin G (IgG) fromhuman serum using Genearray based Microarray Technology.Evaluation IgG­Concentration: >50 U/ml 40­50 U/ml 1­39 U/ml 0 U/mlReaction class: 3 2 1 0

( Level 0= lowest; Level 3=highest )

Level 3: Strong Hypersensitivity: Food in this category must beeliminated/ substituted with suitable replacement.

Level 2: Moderate Hypersensitivity: These food should be regularlyavoided and watch out the symptoms when you eat them.

Level 1:Weak Hypersensitivity: Food under this category are use after anappropriate period of elimination , reactive foods may bereintroduced one at a time under physician's supervision.

Level 0:No Intolerance: If negative foods have been consumed regularlybefore drawing the blood for the test, there is high probability thatthey are 'safe' and are not likely to provoke symptoms

Comprehensive [221 Food Panels]

Dairy

• Alpha‐Lactalbumin• BetaLactoglobulin• Buffalo Milk• Casein• Cows milk• Goats milk• Sheep Milk• Egg White• Egg Yolk

Seafood &Fish

Fruits

• Apple• Apricot• Avocado• Banana• Blackberry•Blackcurrant• Blueberry• Cherry• Cranberry• Date• Fig• Grape• Grapefruit• Guava• Kiwi• Lemon

Vegetable

• Amaranth• Artichoke• Asparagus• Aubergine• Bean(Broad)• Bean(Green)• Bean (Redkidney)• Bean (Whiteharicot)• Beetroot• Broccoli• Brusselsprout• Cabbage

Spices &Herbs

• Aloe vera• Aniseed• Basil• Bayleaf• Camomile• Cayene• Cinnamon• Clove• Corriender(leaf)• Cumin• Curry(mixed spices)• Dill• Garlic• Ginger

Cereal & Pulses

• Barley• Buckwheat• Corn (Maize)• Couscous• Durum wheat• Flax seed• Gliadin• Malt• Millet• Oat• Polenta• Quinoa• Rice• Rye flour• Spelt•Transglutaminase

• AlgaEspaguette• AlgaSpirulina• AlgaWakame• Anchovy• Barnacle• Bass• Carp• Caviar• Clam• Cockle• Codfish• Crab• Cuttlefish• Dorado/SeaBream• Eel• Haddock• Hake• Herring• Lobster• Mackerel• Monkfish• Mussel• Octopus• Oyster• Perch• Pike• Plaice• Razor calm• Salmon• Sardine• Scallop•Shrimp/Prawn• Sole• Squid• Swordfish• Trout• Tuna• Turbot• Winkle

• Lime• Lychee• Mango• Melon(Honeydew)• Mulberry• Nectarine• Olive• Orange• Papaya• Peach• Pear• Pineapple• Plum•Pomegranate• Raisin• Raspberry• Redcurrent• Rhubarb• Strawberry• Tangerine• Tomato• Watermelon

Nuts

• Almond• Brazil nut• Cashew nut• Coconut• Hazel nut• Macademianut• Pea nut• Pine nut• Pistachio• Tiger nut• Wal nut

• Cabbage(red)• Caper• Carrot• Cauliflower• Celery• Chard• Chickpea• Chicory• Cucumber• Fennel(leaf)• Gourd(squash)• Leek• Lentil• Lettuce• Marrow• Onion• Pea• Peppers(mixed)• Potato• Radish• Rocket• Shallot• Soya bean • Spinach• Sweetpotato• Turnip• Watercress• Yuca

• Ginko• Ginseng• Hops• Liquorice• Marjoram• Mint• Mustardseed• Nettle• Nutmeg• Parsley• Peppercorns(B/W)• Peppermint• Red chilli• Rosemary• Saffron• Sage• Tarragon• Thyme• Vanilla

Meat &Poultry

• Beef• Billy goat• Chicken• Duck• Horse• Lamb• Ostrich• Ox• Partridge• Pork• Quail• Rabbit• Turkey• Veal• Venison• Wild boar

• Wheat• Wheat bran

Others

• Agar agar• Cane sugar• Carob• Chest nut• Cocoa bean• Coffee• Cola nut• Honey• Mushroom• Rapeseed• Sesame seed• Sunflower seed• Tapioca• Tea (black)• Tea (green)• Yeast (baker's)• Yeast(brewer's)

Number of Foods: 221

Patient Name: Date of Collection: 14/12/2015

Date of Birth: 03/08/1993 Date of Report : 19/12/2015

Gender: FEMALE Printed Date : 20/12/2015

Eclabs Id: 14121535 Accession No: 7366

Level 3

Cow's Milk

Number of Incompatible Foods: 1

Level 2

Number of Moderate Incompatible Foods: 0

Level 1

Alga Espaguette Almond Aloe Vera Alpha­Lactalbumin Amaranth

Aubergine Barley Bean [Green] Bean [RedKidney] Bean[Broad]

Bean[WhiteHaricot] Beetroot Beta

Lactoglobulin Brazil Nut Broccoli

Buckwheat Cabbage Camomile Cane Sugar CaperCarrot Casein Cashew Nut Celery ChickpeaCinnamon Cocoa Bean Cod Coffee Cola NutCorn[Maize] Crab Cucumber Durum Wheat Egg WhiteFig Ginger Gliadin Goat Milk Gourd [Squash]Guava Hazelnut Lamb Lentil LimeMackerel Malt Mango Monkfish MusselMustard Seed Nutmeg Octopus Ox PapayaPea Peanut Peppermint Peppers[Mixed] PistachioPlum Potato Quinoa Rabbit RadishRed Chilli Rye Flour Salmon Shallot Sheep MilkSoya Bean Spelt Sunflower Seed Tangerine Tiger NutTransglutaminase Tuna Watermelon Wheat Winkle

Yeast [Brewer's]

Number of Borderline Incompatible Foods: 81

Level 0

Agar Agar Alga Spirulina Alga Wakame Anchovy AniseedApple Apricot Artichoke Asparagus AvocadoBanana Barnacle Basil Bass BayleafBeef Billy Goat Blackberry Blackcurrant BlueberryBrusselSprout Buffalo Milk Cabbage[Red] Carob Carp

Cauliflower Caviar Cayenne Chard CherryChestnut Chicken Chicory Clam CloveCockle Coconut Coriander[Leaf] Couscous Cranberry

Cumin Curry[MixedSpices] Cuttlefish Date Dill

Dorado/SeaBream Duck Eel Egg Yolk Fennel [Leaf]

Flax Seed Garlic Ginkgo Ginseng GrapeGrape Fruit Haddock Hake Herring HoneyHops Horse Kiwi Leek LemonLettuce Liquorice Lobster Lychee Macadamia NutMarjoram Marrow Melon Millet MintMulberry Mushroom Nectarine Nettle OatOlive Onion Orange Ostrich OysterParsely Partridge Peach Pear Peppercorns[B/W]Perch Pike Pine Nut Pineapple PlaicePolenta Pomegranate Pork Quail RaisinRapeseed Raspberry Razor Clam Red Currant RhubarbRice Rocket Rosemary Saffron SageSardine Scallop Sesame Seed Shrimp/Prawn SoleSpinach Squid Strawberry Sweet Potato SwordfishTapioca Tarragon Tea [Green] Tea[Black] ThymeTomato Trout Turbot Turkey TurnipVanilla Veal Venison Walnut WatercressWheatbran Wild Boar Yeast[Baker's] Yuca

Number of Compatible Foods: 139

** Please note, we offer “Customized Report” and “Face to Face”consultation with our Nutritional Consultant as an additional service to thereport. Please send your request by email: info@foodintolerancetest.ae orcall us at 04‐4503875 for scheduling an appointment. If you have alreadyrequested and availed any of these services, please visit our webpage:www.foodintolerancetest.ae for additional information on each foodgroups and their management.

Verified By: Authenticated By:

Vincy Scaria Senior Labtech DHA‐P‐0140117

Dr. Amrish Kamboj Specialist Clinical Pathologist

DHA­LS­2992011­246063

This test was performed in an accredited referral laboratory.It has beenverified by the pathologist based at the external laboratory.

Food Intolerance Dietary Support Guide

There is often confusion between food allergy and food intolerance and manytimes the terms are used incorrectly. ‘Food intolerance’ is often mistakenlyreferred to as ‘food allergy’, when in fact they are two different things.

Food Allergy

True food allergy (called immediate‐onset IgE‐mediated allergy) is an adverseimmune reaction to a specific food. With food allergy, the immune systemmistakes perfectly normal substances and treats them as invaders by producingspecific antibodies (type IgE) to attack them. Normally, symptoms occur withinminutes of eating or coming in to contact with the food and can range fromvomiting and diarrhoea to rashes, swelling, breathing difficulties andpotentially life threatening anaphylaxis.

True food allergies are usually associated with peanuts and shellfish and aredetected using a skin test. Once the allergen is identified, it must be avoidedfor life.

Although true food allergies can be severe, fortunately, they are rare. Fewerthan 5% of people suffer from them and they are found mostly in children.

Food Intolerance

Food intolerance is not the same thing as food allergy and is far more commonin both children and adults. Food intolerance is sometimes referred to as‘delayed‐onset food allergy’ because symptoms can appear up to 72 hours afterconsuming an offending food or foods, often making it difficult to identify theexact cause of the reaction. Food intolerance involves a different family ofantibodies, the IgG type. When a person is intolerant to a particular food, theirimmune system produces an abundance of IgG antibodies. These bind directlyto particular ‘allergenic’ food particles as they enter the bloodstream, creating‘immune complexes’. Under normal circumstances, these are eliminated by theimmune system. However, if the immune system is overwhelmed, the immunecomplexes build up and symptoms develop. This process takes time, which iswhy symptoms are delayed and can take up to two or three days to appear.The delayed reactions can involve almost any organ or tissue in the body,causing many different allergic symptoms and conditions.

Symptoms

Symptoms of food intolerance can be many and varied and often come and go,making it difficult to pinpoint the exact cause. Some common symptomsinclude:

Abdominal pains Bloating Constipation Diarrhoea

Irritable BowelSyndrome (IBS)

Stomachcramps

Nausea Asthma

Arthritis Rhinitis Sinusitis Headaches andMigraines

Fatigue Lethargy Chronic FatigueSyndrome

Eczema

Skin rashes Aches andpains

Weight loss Weight gain

Fluid retention Lack ofenergy Depression Itchy skin

Insomnia Joint pain Low mood

Testing for Food Intolerance

With Foodwatch, a sample of blood is drawn and tested for the presence offood specific IgG antibodies formed against a comprehensive list of foods in thediet. Any elevated IgG result indicates that you are intolerant to a particularfood. Fortunately, food intolerance isn’t necessarily a life long condition andonce trigger foods are identified and avoided for a period of months, they maybe reintroduced and in most cases are tolerated again.

*It is important to note that Foodwatch Intolerance Testing tests only for IgGantibodies associated with delayed‐onset food allergies. It does not test forimmediate‐onset allergic (IgE) reactions to foods (like peanuts or shellfish, forexample) involving serious allergic reactions such as asthma or anaphylaxis. Ifyou suspect you may have an IgE allergy, it is important to get yourself testedseparately and then strictly avoid the allergic food.

Why do Food Intolerances happen?

The obvious place to begin understanding the true cause of food intolerance isthe digestive tract. After all, the lining of the gut is the first point of contactbetween foods and the immune system. The intestinal lining contains moreimmune cells and produces more antibodies than any other organ in the bodyand it acts as a crucial defence against infections and food allergens. At thesame time the gut lining allows the selective passage of important vitamins,minerals, fats and other nutrients into the bloodstream.

The trouble starts when the gut lining becomes irritated or damaged andbecomes more permeable or ‘leaky’, allowing undigested food substancesthrough the lining and into the bloodstream that shouldn’t get through. Thiscan trigger an allergic reaction. There are many reasons why our modern‐daydiets and lifestyles can lead to a ‘leaky gut’. Stress, infection, frequentantibiotic use, alcohol, painkillers and a lack of key nutrients are allcontributors. In addition, eating a monotonous diet of the same foods everyday can increase the likelihood of developing food intolerance, especially ifthose foods are highly allergenic to begin with.

The Most Common Delayed‐onset IgG Food Intolerances

Of all the foods, by far, the most common allergy‐provoking substances aredairy products, grains, eggs, nuts and yeast.

Cow’s milkCow’s milk is consistently the most commonallergenic food. Most cheeses, yoghurt,cream, ice cream and butter contain milkprotein and it’s hidden in many other foods,often called simply ‘milk protein’, casein (thepredominant protein) or whey. If you havetested positive for cow’s milk it means youare reacting to the milk protein and it’simportant to watch out for all forms of cow’smilk.

Lactose intolerance is another kind of food intolerance, which is differentfrom intolerance to milk protein. People with lactose intolerance lackadequate supplies of the enzyme lactase, which is needed to digestlactose, the milk sugar found in cow’s milk. Lactose intolerance can causeuncomfortable digestive complaints, but there is no immunologicalresponse (i.e., production of IgG antibodies) as there is with cow’s milkintolerance.

WheatWheat, a staple in the modern diet is themost common allergenic grain. It’s not justthe obvious bread, biscuits, pastries andcereals that contain wheat, it is also found inmany other processed and convenience foods.If you tested positive to wheat, it is importantto read labels carefully.

Wheat intolerance is not the same as Gluten intolerance. Being intolerant to wheat is not the same as being gluten intolerant.Gluten is a key protein in wheat and other grains such as rye, barleyand oats. It is the ingredient in bread that gives it its soft, chewy,elastic texture. If you are intolerant to gluten, you are reacting togliadin, the key protein in gluten. Many people can be intolerant towheat but not intolerant to gluten. Conversely, you can beintolerant to gluten, but not to wheat.

Gluten Intolerance is not the same as Coeliac Disease. Coeliac disease is a genetic disorder caused by an allergy to gluten.With coeliac, the villi (tiny, finger‐like protrusions in the intestinewalls) get damaged from exposure to gluten, preventing absorptionof important nutrients. This is diagnosed by a blood test called Ig

anti‐tissue transglutaminase test, or IgAtTG. People with coeliacdisease must strictly avoid gluten for life. You can be intolerant togluten (produce IgG antibodies to gluten) but not have coeliacdisease. If you suspect you have coeliac disease, it is advisable toget a test.

EggsEggs are a good source of protein andimportant nutrients such as phospholipids,which are vital for the brain. However, eggsare a common allergen and can often be thecause of skin irritations such as eczema anddermatitis. Egg white intolerance is morecommon than egg yolk, most likely due to thetype of protein in egg white calledovomucoid. If you test positive to egg, it isimportant to watch out for all foodscontaining eggs including foods like mayonnaise and baked goods.

NutsThe most common individual nut allergens inthis group are: cashew nuts, soya beans,Brazil nuts, almonds, hazelnuts and peanuts.You can be intolerant to only one type of nutbut if you do react to one type there is agreater chance that you’ll react to another.For example, many people who are intolerantto cashew nuts are also intolerant topistachios, because both types of nuts arefrom the cashew family.

Beans Beans, lentils, peas, chickpeas and soya arepart of the legume family. Although it ispossible to react to only one type of bean, itis common to react to more than one type ofbean within the legume family. For example,if you react to white haricot beans, you mightalso react to broad beans or peas. Chocolateand coffee, both of which originate frombeans, are also part of a bean family.

Soya

As well as being high in fibre and isoflavones(beneficial, plant‐based compounds), soya isan excellent source of protein. It has becomea popular food and is available in many forms,including: tofu, edamame, soy flour, soyyoghurt, soymilk, soy cheese and vegetariansoy mince. Foods such as miso, natto, tempehand tamari are also soy based. Because ofsoy’s high protein content and its popularityas an ingredient in many foods, it has become

a common allergen.

Fruits Tree fruits with stones (such as plums,cherries, nectarines, peaches and apricots)are also part of the same, larger food familyas nuts and beans. Essentially, they are allseeds. Allergic reactions to several fruits inthis family are common. In many cases, if youare intolerant to one type of fruit, e.g. plum,you may also experience a similar reaction tocherries. Almonds are also part of this fruitfamily.

Spices Spices can also cause IgG antibody reactions.As all spices are plant‐based, spices are alsocategorised by family and reactions also tendto occur across families. For example, if youreact to mint, you might also react tooregano, sage, basil, rosemary and thymebecause they are all part of the mint family.Garlic, chilli, cayenne pepper and paprikatend to be the most common allergenicspices.

Seafood Seafood is more commonly associated withimmediate‐onset type IgE food allergies,especially shellfish (such as prawns, shrimp,crab and lobster) and molluscs such asoysters. However, seafood can still provokedelayed‐onset IgG food intolerances,particularly shellfish and some saltwater fish,such as sea bass.

Yeast

Yeast is a common allergen and comes in twoforms. Baker’s yeast is the type used in breadbut can also be found in soy sauce, beer andto a lesser extent, in wine. Beer and lager arefermented with brewer’s yeast.

Dealing with Food Intolerance

The first step in the process of addressing food intolerance is to identifyproblem foods. Your Foodwatch Intolerance Test is the first step in thisprocess. If your test shows any positive reactions, it means that you have anelevated antibody reaction to a particular food. Reactions can be strong,moderate or mild.

Eliminating FoodsYou should eliminate from your diet any foods showing an elevated levelof antibodies to a specific food, for a minimum period of three months.

When eliminating a food from your diet, try to replace it withanother food from that food group, which does not show a reaction.For example, if you have to eliminate protein‐rich foods like eggs ordairy products, make sure you get your protein from alternativesources, such as fish, beef, chicken, tofu, lentils or beans.Make sure you know which food products contain your reactiveingredients. Many ready‐made sauces and meals have a long list ofingredients. Be sure to check the labels.

Rotating FoodsIt is advisable to rotate those foods, which show only a mild or noreaction. This means simply working out a pattern so that you are noteating the same foods every day. Rotating foods takes a load off theimmune system and increases your chances of being able to reintroducemost of the allergens back into your daily diet without allergic symptoms.

To plan a rotation diet, begin with a list of foods to which you arenot reacting. While you may be intolerant to many foods, there willbe many non‐reactive foods that you are free to eat. Focus on whatyou can eat rather than what you cannot to help you stay morepositive. The next step is to plan three or four days of menus, again avoidingany allergenic foods and not repeating any non‐allergenic foods for3 or 4 days.Consume a wide variety of foods, including vegetables, fruits,healthy fats and protein‐rich foods for optimum, daily nutrition.

The idea of having to cut certain foods out of your diet can be extremelydaunting for most people. Often the very foods that you need to avoid arethe ones that you eat most frequently and enjoy the most. Remember toothat eliminating your reactive foods can cause withdrawal symptoms andsome people feel worse for a few days. Try to persevere. The majority ofpeople find symptom relief within one to three months of cutting outreactive foods.

Reintroducing FoodsAfter eliminating trigger foods for a period of 3 to 6 months, many findthat it is possible to slowly reintroduce them back into the diet and sufferno ill effects.

When the time comes to reintroduce foods, it is important to do itslowly by only introducing one food at a time. Any reactions orsymptoms need to be monitored carefully. Keeping a record of foodsconsumed and symptoms experienced can be helpful. Start with foods from you food intolerance test results that gave theweakest reaction. The body is more likely to have forgotten aboutthose foods first.Always allow a week between reintroducing new foods. If wheat has been eliminated, start with a wheat‐only product, like100% wheat cereal. Likewise, with oats, try oat porridge with water,so it’s only the oats you are testing.If cow’s milk has been avoided, start with 100% live bio‐yoghurtbefore trying cow’s milk.Try a cooked egg yolk first before testing the egg white.

Hopefully, when you have completed the food intolerance cycle of identifying,eliminating, rotating and reintroducing problem foods, you will enjoy renewedenergy and vitality and be symptom‐free.