What is Immunoglobulin G to Cross-Reactive Foods (aggregate)?
This panel tests IgG responses to 184 individual food antigens spanning grains, dairy, legumes, nuts, seeds, fruits, vegetables, meats, seafood, and spices. The rationale is that immune recognition of dietary antigens — measured as IgG binding — may contribute to low-grade inflammation, gastrointestinal symptoms, or systemic complaints in susceptible individuals. The mechanistic link remains debated: IgG to food is a normal consequence of oral tolerance and mucosal exposure, and elevated titres may reflect frequency of consumption rather than pathology.