Food Sensitivity S/132, Calderón

Analysis for the assessment of food sensitivity. S/Plus is a blood test that reveals food sensitivity reactions by measuring IgG antibodies. Food sensitivity is an uncontrolled response of the immune system different from type 1 allergy, which can manifest itself through digestive problems (bloating sensation, heavy digestion, etc.), headaches, respiratory problems (rhinitis, asthma), eczema, joint or muscle pain, etc. S/Plus uses microarray technology that allows assessing the response to more than 200 foods with very little blood volume. This makes it possible to perform the test with a sample obtained by a simple finger prick. In addition, it offers the highest reliability when assessing each food in duplicate.

What is S/+?

Food sensitivity can be classified within adverse reactions to food, understanding as such any abnormal clinical response that can be attributed to the ingestion, contact or inhalation of a food, its derivatives or any additive contained in it. Among the adverse reactions, the following should be distinguished:

Toxic reactions, whose main characteristic is universality. In other words, when a food is toxic, it is harmful to the entire population, a characteristic that differentiates them from non-toxic reactions, which only affect a section of the population, but not the rest.
Non-toxic reactions include food intolerances and hypersensitivity reactions.

Food intolerances result, in general, from the inability of the metabolism of some people to metabolize a specific component of a food or group of foods, while hypersensitivity reactions are uncontrolled reactions of the immune system against the proteins contained in food. .

Food hypersensitivity is a type of adverse reaction to food different from intolerances. In this case it is an uncontrolled reaction of the body's defenses against the proteins contained in food. Food hypersensitivity reactions are classified into two groups based on their mechanism of action: food allergy and food sensitivity.

What does the food sensitivity test consist of?
The passage of food antigens through the intestinal mucosa causes the activation of the immune system. The chain of biological processes that constitute a reaction of this type has as a consequence the synthesis of IgG antibodies, responsible for neutralizing and purifying food macromolecules. This type of reaction occurs constantly without causing relevant clinical manifestations.

On some occasions, an exaggerated and pathological reaction occurs in which the formation of Ag-Ab immune complexes is large enough to saturate the cellular purification systems. Under these circumstances, the activation of the complement system occurs and, consequently, the start of an inflammatory process responsible for collateral damage in the tissues close to the immune reaction, which manifests itself in multiple and varied clinical pictures.

How many foods does the S/132+ Food Sensitivity Study analyze?
The S/132+ Food Sensitivity Study analyzes a total of 132 foods more common.

What advantages does S/+ provide?

Allows you to choose between 4 different panels.
Greater reliability: analyze each food in duplicate.
It uses the most advanced microarray technology.
It requires little volume of blood.

S/+ panels
S/200+ : IgG against 211 foods
S/132+ : IgG against 132 foods
S/Basic+: IgG against 89 foods of the Mediterranean diet
S/V150+: IgG against 158 foods from the lacto-ovo-vegetarian diet