Food Allergies IgG




IgG antibodies are produced by the B-lymphocytes when the body is attacked by the same microorganism in a subsequent invasion. It may also be involved in causing food allergies. IgG antibodies are the antibodies that provide long term resistance to infections after immunizations.

Very different responses are associated with delayed allergy reactions. If responses occur more than two hours after eating a food, they may result from immunoglobulin G (IgG) rather than IgE activity. IgG reactions may cause symptoms such as sleep disturbances, subsequent bed wetting, sinus and ear infections, or crankiness. Blood tests rather than scratch tests are the only to screen for IgG allergies. If your doctor correctly states that IgG testing is not reliable, say you are aware of the fact, but are interested in the results anyway. The testing may provide information about what foods may be bothering your child’s immune system.

Where immunoglobulins are involved, the word “allergy” can legitimately be used to describe symptoms after exposure. A reaction to gluten or casein sometimes shows up in IgG or IgA blood testing, and is, therefore, referred to as an “allergy.” This conclusion can be misleading, because the more likely reason for casein and gluten intolerance is poor digestion.