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IgG / IgG4 86001 x 208
IgA 83516 x 208
30 days at ambient temperature with relative humidity less than or equal to 60%
Many chronic conditions - from IBS and digestive problems to migraines to depression and mood disorders - may be indicators of a food sensitivity. Common offenders include dairy and gluten, but food sensitivities can be complex and difficult to pinpoint. In many cases, a less obvious source may be causing or contributing to a patient’s symptoms.
Our 208 Food Panel offers comprehensive testing to identify food sensitivities to both common and less prevalent offenders that, in some cases, a patient may not even realize are in his or her diet. It is an ideal choice for patients who eat a broad range of foods and cuisines. Once identified, trigger foods can be controlled to relieve symptoms and help patients lead their healthiest lives.
Our panel is a quantitative ELISA anaIysis of specific IgG, IgG4, and IgA antibodies to 208 common foods and spices.
Specimens are tested in duplicate on ELISA platform. We follow a diligent process to extract the key component from each analyte to ensure the antibody present in the patients’ serum will bind to it, and validate with positive and negative controls. The IgG and/or IgA antibodies, once bound to antigen, are detected through spectrophotometric analysis wherein the values are directly proportional to the concentration of the analytes in the sample.
1. Twist off the blue tab to break seal on lancet. Do NOT touch or depress white tip.
2. Use the provided alcohol pad to clean the tip of the finger (3rd finger or 4th finger).
3. Place the tip of the lancet against the side of the fingertip. The side facing the 5th finger.
4. Press down firmly until an audible click is heard.
5. Gently press the pricked finger from below the puncture site to allow for a large drop of blood to form.
6. Wipe away the first drop of blood with the gauze.
7. Hold finger downward to allow blood to drop onto circles.