Food Intolerance SensorJane Doe

DEMO_FS

COVER LETTER

Dear Ms. Doe,

Your sample for the analysis arrived on 01/09/2016 in the laboratory and was evaluatedaccording to the highest laboratory quality standards (ISO 15189 and ISO 17025). Theresults were evaluated by two independent geneticists and molecular biologists andpersonally approved by me, the laboratory manager. After obtaining the results, yourpersonal report was compiled. I would like to send this to you in the format of yourchoice.

I would like to thank you for your trust and I hope that you are satisfied with ourservice. We are always open for questions and suggestions, please do not hesitate tocontact us. This is the only way we can continuously improve our services.

I hope the analysis meets your expectations.

Kind regards,

Dr. Daniel Wallerstorfer, B.Sc.Laboratory director

Food Intolerance Sensor

Personal analysis results for:Jane Doe | Date of birth: 01/01/1985

Order number:DEMO_FS

This report contains personal medical information that is highlyconfidential. Data protection must be ensured.

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INTRODUCTION

YOUR RESULTS

SCIENCE

LITERATURE

TECHNICAL DETAILS

Food Intolerance SensorTesting intolerance to approximately 180 foods

• 180 foods rated according to IgG response strength• Possible optimization of your diet through avoidance of foodallergens• List of foods and ingredients to be avoided• List of alternative foods• Tips for resuming foods

INTRODUCTION

What is an IgG food immunoassay?The test method used is a semi-quantitative immuno-enzymatic laboratory method forthe detection of IgG (Immunoglobulin G) antibodies of your immune system againstfood components. With this, it can be discovered what foods your immune systemreacts to. This misdirected immune reaction can trigger the body's inflammatory andautoimmune reactions. Affected people often feel weak, listless and sick, even thougha medical examination will not find any physical causes.

The causes are often damage to the intestinal mucosa in the past, for example due to antibiotictreatment or chemotherapy, problems with digestion of food due to lack of enzymes, stress,wrong eating habits and taking relevant medications. This allows undigested food ingredientsto come into contact with the immune system, and the immune system reacts and producesantibodies. There are also reactions to foods that are poorly digested. Each person has theirown digestive competence, partly inherited and partly acquired, age-related or environmentallyconditioned.

If incompatiple food is eaten, it can lead to immune responses. Because diet is individual! Thatwhich is is a healthy food for one person, may cause great discomfort for another person.

How is the test result put into practice?

As a result of your test you will see what foods your immune system reacts to. There can beweak and strong reactions. Sometimes there are even foods among them that you eat oftenand willingly. Not every reaction will be relevant to you later on. But to find out what does youwell and what does not, an omission diet lasting six weeks has to be applied consistently. Thatis the only way you can find out what foods cause you discomfort. Later you will try some of thefoods again, so you can discover whether you should continue to completely avoid this, eat itonly in small quantities, or if you can safely eat it yet again. But to find out about this, you firstneed to live without certain foods! Always be aware of how you feel and let the duration of thediet depend on this.

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INTRODUCTION

YOUR RESULTS

SCIENCE

LITERATURE

TECHNICAL DETAILS

Results

Fish & seafood Food Reaction Trout none Shrimp none Herring none Cod none Salmon none Mackerel none Mussel none Sardine none Sole medium Tuna strong Octopus none

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Results

Meat Food Reaction Lamb weak Deer medium Beef strong Pork none Wild boar none

Poultry Food Reaction Duck very strong Hen none Turkey strong Ostrich none

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Results

Fresh herbs Food Reaction Basil strong Dill strong Coriander none cress medium Oregano none Parsley none Rosemary none Sage weak Chives very strong Thyme medium

Spices Food Reaction Aniseed medium Cayenne pepper none Ginger none Garlic none Caraway none Horseradish medium Black pepper none Vanilla none Cinnamon none

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Results

Vegetables Food Reaction Artichoke none Eggplant none Avocado strong Ramson none Cauliflower none broccoli weak Chinese cabbage weak Fennel medium Kale none Cucumber strong Red kuri squash none Carot none Potatoes none Kohlrabi none Turnip none Leek strong Corn very strong Chard none Peppers none parsnip none Parsley root none radicchio none Radish none Romanesco none Brussels sprouts none Beetroot none Red cabbage none

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Comfrey none Celery root none Asparagus strong Spinach none Celery none Sweet potatoes none Tomato none Jerusalem artichokes none Watermelon none White cabbage medium Savoy cabbage none Zucchini very strong Snow pea none Onion none

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Results

Cereals and grasses Food Reaction Amaranth none Buckwheat none Carob bean none Spelt strong Einkorn wheat none Barley none Grünkern none Oats none Millet none Kamut none Quinoa very strong Rice none Rye none Wheat none Wild rice none

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Results

Yeasts & fungi Food Reaction Aspergillus niger very strong Yeast none Brewer's yeast none Mushroom weak

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Results

Legumes Food Reaction Bean, broad none Bean, green none Pea, green none Chickpea none Kidney bean none Lentil none Mung bean none Soybean none

Nuts Food Reaction Cashew nut none Peanut strong Hazelnut weak Coconut none Macadamia nut none Almond none Chestnut none Pistachio none Walnut none

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Results

Milk products Food Reaction Appenzeller cheese none Buttermilk none Camembert none Emmental none Gouda none Gruyère weak Cottage cheese none Yoghurt none Milk none Mozzarella none Parmesan none Curd none Sheep milk cheese none Cheese spread none Mare milk none Tilsit weak Goat cheese none Goat milk none

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Results

Fruit Food Reaction Pineapple very strong Apple medium Apricot strong Banana very strong Pear none Date none Strawberry none Grapefruit weak Raspberry none Blackcurrant none Cherry none Kiwi none Mandarin none Mango none Orange none Papaya none peach none Plum very strong Grape, green none Lemon strong Musk melon none

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Results

Oils & seeds Food Reaction Thistle oil weak Pumpkin seeds none Linseed weak Poppy none Olive none Rape seed none Sesame none Sunflower seeds none

Salad Food Reaction chicory none Iceberg lettuce none Endives none Lamb's lettuce none lettuce none Arugula none

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Results

Miscellaneous Food Reaction Carob none egg yolk weak Egg white medium Honey none Coffee none Cocoa bean none Lupin protein none

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OVERVIEW

IgG positive/negative listHere you can find a complete list of all the foods that were tested against your blood. Black-labeled foods mean that no IgG antibodies were detected, and the reaction was below thethreshold. These are the foods that are recommended for you. For the red-labeled foods, an IgGantibody level was detected that was above the threshold.

Fish & seafood Trout Shrimp Herring Cod Salmon Mackerel Mussel Sardine Sole Tuna Octopus Meat Lamb Deer Beef Pork Wild boar Fresh herbs Basil Dill Coriander cress Oregano Parsley Rosemary Sage Chives Thyme Poultry Duck Hen

Turkey Ostrich Vegetables Artichoke Eggplant Avocado Ramson Cauliflower broccoli Chinese cabbage Fennel Kale Cucumber Red kuri squash Carot Potatoes Kohlrabi Turnip Leek Corn Chard Peppers parsnip Parsley root radicchio Radish Romanesco Brussels sprouts Beetroot Red cabbage Comfrey Celery root Asparagus

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Spinach Celery Sweet potatoes Tomato Jerusalem artichokes Watermelon White cabbage Savoy cabbage Zucchini Snow pea Onion Cereals and grasses Amaranth Buckwheat Carob bean Spelt Einkorn wheat Barley Grünkern Oats Millet Kamut Quinoa Rice Rye Wheat Wild rice Spices Aniseed Cayenne pepper Ginger Garlic Caraway Horseradish Black pepper Vanilla Cinnamon Yeasts & fungi Aspergillus niger Yeast Brewer's yeast Mushroom Legumes Bean, broad Bean, green Pea, green

Chickpea Kidney bean Lentil Mung bean Soybean Milk products Appenzeller cheese Buttermilk Camembert Emmental Gouda Gruyère Cottage cheese Yoghurt Milk Mozzarella Parmesan Curd Sheep milk cheese Cheese spread Mare milk Tilsit Goat cheese Goat milk Nuts Cashew nut Peanut Hazelnut Coconut Macadamia nut Almond Chestnut Pistachio Walnut Fruit Pineapple Apple Apricot Banana Pear Date Strawberry Grapefruit Raspberry Blackcurrant Cherry

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Kiwi Mandarin Mango Orange Papaya peach Plum Grape, green Lemon Musk melon Oils & seeds Thistle oil Pumpkin seeds Linseed Poppy Olive Rape seed Sesame Sunflower seeds Salad chicory Iceberg lettuce Endives Lamb's lettuce lettuce Arugula Miscellaneous Carob egg yolk Egg white Honey Coffee Cocoa bean Lupin protein

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INTRODUCTION

YOUR RESULTS

SCIENCE

LITERATURE

TECHNICAL DETAILS

SCIENCE

The limits and possibilities of food intoleranceanalysis based on IgGIgE and IgG antibodies and their function

People who suffer from fast-acting food allergies have large amounts of IgE antibodies in theblood. These falsely recognize various food proteins as a bacterial infection and trigger animmune response that leads to the allergy symptoms. Today it is indisputable that IgEantibodies trigger this reaction and measuring the levels of IgE antibodies against certainsubstances is routinely used in the diagnosis of allergies.

However, the immune system also has other antibodies called IgG which act primarily againstbacteria and viruses. If a person is vaccinated, the body develops specific IgG antibodies whichcan detect and combat these pathogens. If these pathogens then later enter into the body, theimmune system immediately recognizes them and prevents infection.

The false reactions of IgG against foods

However, the body also incorrectly develops IgG antibodies against various foods rather thanpathogens in some cases. Initially, this was interpreted as an indication of a food intolerance.Various companies started marketing tests and their results as: Interpret "Elevated IgG againstfood = food intolerance". However, as it soon became clear that increased IgG antibodies occurnot only in individuals with symptoms, but also in healthy human beings, this approach turnedout to be clearly wrong. According to studies, 33% of healthy people have increased IgGantibodies in their blood, which seems to have no apparent clinical impact [1].

Due to this unscientific practice, the German Ärzteblatt published an article in 2005 in which itwarned against IgG analyses, as these have not been scientifically proven to trigger foodsensitivities [19]. Also various Allergists' associations have since joined them in this opinion.

Scientific evidence regarding IgG since 2005

The medical profession and allergists' associations have therefore since 2005 rejected IgGanalysis categorically and this 11-year-old opinion is still the current recognized status ofconventional medicine. Although new scientific evidence still does not justify the currentlyunscientific practice of IgG analysis, there have been some new findings in the field of IgGanalysis. It has thus been repeatedly confirmed that healthy people can have quite elevatedIgG levels (the most damning criticism of the diagnosis), but it has also become that patientsmuch more often have elevated IgG levels [1,6]. Up to 33% of healthy people have increased IgGvalues, while up to 75,9% of Crohn's disease patients and 63,6% of ulcerative colitis patientshave increased IgG values [1], suggesting a correlation between IgG values and symptoms. Also,the connection of certain food-specific IgG levels were significantly associated with theoccurrence of various diseases. Likewise, since 2005 a number of lines of scientific evidencesupporting the link between increased IgG values with migraine [15,12], Crohn's disease [17],

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schizophrenia [18], rheumatoid arthritis [2] and celiac disease [3] have been found.

In accordance with these discoveries, an IgG elimination diet (in food-specific IgG measuredvalues and increased food are eliminated from the diet) has been shown to be effective invarious studies. Thus, an elimination diet brought improvement in the complications ofinflammatory bowel disease [16], migraine [10,14], asthma [4] and other complications [7,8] andalso improved the concentration of subjects [5]. Elimination diets were also shown to graduallylower the initially elevated IgG levels [3].

Perhaps the most convincing study dates from 2013, when 14 food-specific IgG antibodies weremeasured in a very large study population (21305 subjects). In this study, some earlierassumptions were refuted [9]. In 2005 it was assumed that IgG antibodies are formed only bycontact with the food and do not incur any clinical impact. The study showed, however, thatout of 14 foods only 2 were correlated with the consumption of the food. In the majority of thefoods there is no link between the consumption amount and frequency and IgG values in theblood, which disproves old assumption. Interestingly, some IgG levels were correlated withvarious diseases and symptoms, but a much more complex picture emerged than was originallyassumed. So, for example, a clear correlation between specific elevated IgG levels and eczema,gastrointestinal symptoms, rhinitis, migraine, hives and other symptoms was shown.Surprisingly it was also found that specific low IgG levels are also associated with variousdiseases (for example, low tomato IgG levels are associated with migraine) [9].

Similar to IgE-allergies, so-called cross-reaction also seem to be associated with IgG. Here, theIgG antibodies for beef also recognize chicken [9], which may have particular relevance forelimination diets.

Summary

At least 17 scientific studies were published after the 2005 publication of the warning byDeutsches Ärzteblatt and understanding of IgG has grown.

The hypothesis, criticized in 2005, that elevated IgG levels always indicate a food intolerance,is still unjustified and has not been proven by any studies. However, a significant correlationbetween IgG and various diseases and symptoms that was not yet suspected in 2005 has beenshown. Especially the very large study in 2013, where this correlation was detected in 21305subjects, contributes to our scientific understanding [9].

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SCIENCE

Permissible conclusions of IgG analysis resultsTaking into account the distinct limitations and new findings in IgG diagnosis, someconclusions can now be drawn.

Elevated IgG values do not necessarily indicate an intolerance

The fact that 33% of healthy people have increased IgG levels precludes the interpretation ofelevated levels as a food intolerance. however, patients have increased IgG levels twice asfrequently (up to 75%), indicating a correlation of the disease and the IgG levels. If, in a veryrough estimate, you subtract the 33% of healthy subjects with elevated IgG levels from the75%, the disease-causing part of the elevated IgG levels can be surmised to be around 42%. Theonly permissible interpretation at the current stage regarding elevated IgG levels is thereforelimited to asserting that elevated levels, although they could perhaps trigger a symptomaticIgG-specific reaction, need not necessarily cause this. Elevated IgG levels in healthy people arethus 100% asymptomatic. Hence, elevated IgG levels in symptomatic people probably consist ofa mixture of asymptomatic IgG values and symptom-causing IgG values, insofar as the IgGantibody-mediated intolerance is triggered. An analysis is therefore no direct diagnosis, but anindication of which foods should be further investigated as a possible cause.

Low IgG values could cause symptoms

The large study from 2013 showed that even low IgG levels may be a risk factor for a variety ofsymptoms [9]. This effect cannot be distinguished from asymptomatic low values by an IgGanalysis at the present state of science. It is therefore important to be aware of this limitationof the analyses.

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Various causes of food intolerances must be considered

Providers of IgG analyses often tend to neglect other forms of intolerance. It should, however,be compulsory to inform patients that there are other causes of intolerance which must beconsidered in case of ailments. An IgG-mediated food intolerance is therefore possible, but it isin no way the only form of intolerance.

Typical allergies (IgE)Immune system (fast-reacting)

- Milk allergy (6%)- Egg allergy (2.5%)

- Wheat allergy (3.6%)- Soy allergy (0.4%)

- Peanut allergy (1.3%)- Fish allergy (2.2%)

- Crustacean allergy (1.3%)

Enzyme deficiencyGenetic causes

- Primary lactose intolerance (20%)- Celiac disease (1%)

- Histamine intolerance (?%)

Pharmacological causesIntolerance to a substance

- Amines in cheese- Caffeine in coffee

- Salicylate- Additives

Food intolerancet (IgG)Immune system (slow-reacting)

- Various foods

ToxinsContained in various foods

- Insufficiently cooked beans- Insufficiently cooked peas

- Bacteria- ToxinsSYMPTOMS

Legend: list of various forms of intolerance. Percentages correspond to the proportion of the population who sufferfrom this form of intolerance.

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SCIENCE

Correct application of IgG analyses➤ In asymptomatic individuals, the results of IgG analyses are meaningless. Only IgG valueswithout clinical impact are found in this case. ➤ In individuals with complaints, elevated levels are an indication for further investigations(for example, elimination diet), but by no means a diagnosis of intolerance. Probably, onlysome of the of elevated values cause symptoms. ➤ A negative IgG finding does not exclude any incompatibilities due to other causes (e.g.primary lactose intolerance due to genetics). This must also be excluded.

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INTRODUCTION

YOUR RESULTS

SCIENCE

LITERATURE

TECHNICAL DETAILS

REFERENCES

All our results and processes are based on current scientific information and complycompletely with all legal requirements.

➤ [1] PLoS One. 2014 Nov 13;9(11):e112154. Serologicalinvestigation of food specific immunoglobulin Gantibodies in patients with inflammatory boweldiseases. Cai C1, Shen J1, Zhao D1, Qiao Y1, Xu A1, JinS1, Ran Z1, Zheng Q1.➤ [2] N Am J Med Sci. 2016 Jan;8(1):40-6. ThePathogenesis of Rheumatoid Arthritis is Associatedwith Milk or Egg Allergy. Li J1, Yan H1, Chen H1, Ji Q1,Huang S2, Yang P1, Liu Z1, Yang B3.➤ [3] BMC Gastroenterol. 2016 Mar 22;16(1):39. FoodIgG4 antibodies are elevated not only in childrenwith wheat allergy but also in children withgastrointestinal diseases. Czaja-Bulsa G1,2, BulsaM3, Gębala A4,5.➤ [4] Glob Adv Health Med. 2015 Jan;4(1):62-6. Food-specific IgG Antibody-guided Elimination DietsFollowed by Resolution of Asthma Symptoms andReduction in Pharmacological Interventions in TwoPatients: A Case Report. Virdee K1, Musset J2, BaralM3, Cronin C4, Langland J5.➤ [5] Glob Adv Health Med. 2014 Nov;3(6):25-40. TheImpact of a Food Elimination Diet on CollegiateAthletes' 300-meter Run Time and Concentration.Stockton S1, Breshears K2, Baker DM3.➤ [6] Gastroenterology. 2015 Feb;148(2):453-4. IgGand EoE: too soon for a paradigm shift away fromIgE. Philpott H1, Royce S1, Nandurkar S1, Thien F1,Gibson P1.➤ [7] Nutr Neurosci. 2014 Sep 30. The role of IgGhypersensitivity in the pathogenesis and therapy ofdepressive disorders. Karakuła-Juchnowicz H,Szachta P, Opolska A, Morylowska-Topolska J,Gałęcka M, Juchnowicz D, Krukow P, Lasik Z.➤ [8] Altern Ther Health Med. 2015 Jan-Feb;21(1):16-27. The relevance of using theC3d/immunoglobulin G test in clinical intervention.Clarke DP, Burdette C, Agolli G, Dorval B, Gaston AM,Chesla S.➤ [9] PLoS One. 2013;8(1):e53612. Variable food-specific IgG antibody levels in healthy andsymptomatic Chinese adults. Zeng Q1, Dong SY, WuLX, Li H, Sun ZJ, Li JB, Jiang HX, Chen ZH, Wang QB,Chen WW.➤ [10] Cephalalgia. 2010 Jul;30(7):829-37. Dietrestriction in migraine, based on IgG against foods: aclinical double-blind, randomised, cross-over trial.Alpay K1, Ertas M, Orhan EK, Ustay DK, Lieners C,Baykan B.➤ [11] Am J Gastroenterol. 2005 Jul;100(7):1550-7.Food-specific serum IgG4 and IgE titers to common

food antigens in irritable bowel syndrome. Zar S1,Benson MJ, Kumar D.➤ [12] Headache. 2013 Mar;53(3):514-25. IgG-basedelimination diet in migraine plus irritable bowelsyndrome. Aydinlar EI1, Dikmen PY, Tiftikci A, SarucM, Aksu M, Gunsoy HG, Tozun N.➤ [13] Nutr Clin Pract. 2010 Apr;25(2):192-8. Testingfor food reactions: the good, the bad, and the ugly.Mullin GE1, Swift KM, Lipski L, Turnbull LK,Rampertab SD.➤ [14] Nutr J. 2011 Aug 11;10:85. Randomisedcontrolled trial of food elimination diet based on IgGantibodies for the prevention of migraine likeheadaches. Mitchell N1, Hewitt CE, Jayakody S, IslamM, Adamson J, Watt I, Torgerson DJ.➤ [15] Rev Alerg Mex. 2007 Sep-Oct;54(5):162-8. Foodallergy mediated by IgG antibodies associated withmigraine in adults. Arroyave Hernández CM1,Echavarría Pinto M, Hernández Montiel HL.➤ [16] Zhonghua Nei Ke Za Zhi. 2007 Aug;46(8):641-3.The therapeutic effects of eliminating allergic foodsaccording to food-specific IgG antibodies in irritablebowel syndrome. Yang CM1, Li YQ.➤ [17] Digestion. 2010;81(4):252-64. Clinicalrelevance of IgG antibodies against food antigens inCrohn's disease: a double-blind cross-over dietintervention study. Bentz S1, Hausmann M, PibergerH, Kellermeier S, Paul S, Held L, Falk W, Obermeier F,Fried M, Schölmerich J, Rogler G. ➤ [18] Schizophr Res. 2013 Dec;151(1-3):36-42.Association between antibodies to multipleinfectious and food antigens and new onsetschizophrenia among USmilitary personnel. Li Y1,Weber NS, Fisher JA, Yolken RH, Cowan DN, LarsenRA, Niebuhr DW.➤ [19] http://www.aerzteblatt.de/archiv/47571➤ [20] Zhongguo Ying Yong Sheng Li Xue Za Zhi.2013 May;29(3):283-6. Investigation on thedifference of intolerance to food between southernand northern middle-aged Chinese and itsassociation with eating habits. Shi HY1, Wang JR,Cao J, Wang QY, Liu CP.➤ [21] Zhongguo Dang Dai Er Ke Za Zhi. 2013Jul;15(7):550-4. An epidemiological study of foodintolerance in 2434 children. Liu XJ1, Zhu TT, Zeng R,Chang L, Li FY, Li WS, Jiang YM.➤ [22] J Int Med Res. 2012;40(1):204-10. The value ofeliminating foods according to food-specificimmunoglobulin G antibodies in irritable bowelsyndrome with diarrhoea. Guo H1, Jiang T, Wang J,

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Chang Y, Guo H, Zhang W.➤ [23] J Biol Regul Homeost Agents. 2010 Jul-Sep;24(3):261-71. Meat-specific IgG and IgAantibodies coexist with IgE antibodies in sera fromallergic patients: clinical association andmodulation by exclusion diet. Calderon TE1, FerreroM, Marino GM, Cordoba A, Beltramo D, Muino JC,Rabinovich GA, Romero MD.

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INTRODUCTION

YOUR RESULTS

SCIENCE

LITERATURE

TECHNICAL DETAILS

CUSTOMER SERVICE

Customer ServiceQuestions or comments about our service?

Our customer service team is happy to help with any enquiries, questions or problems. You can contactus in the following ways:

➤ office@novogenia.com ➤ +43 662 42 50 99 11

Our team is looking forward to your call. Customer satisfaction is our first priority. If you are not fullysatisfied with our service, please let us know. We will do our best to help find a satisfactory solution toyour problem.

Contact | ImpressumDNAnutriControl(part of Novogenia Group)Saalachstrasse 925020 SalzburgÖsterreich

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TECHNICAL DETAILS

Technical details

AddressSaalachstrasse 925020 SalzburgAUSTRIA

Order numberDEMO_FS

Date of birth01/01/1985

Responsible companyDNAnutriControl(part of Novogenia Group)Saalachstrasse 925020 SalzburgÖsterreich

Analyzing laboratoryNovogenia GmbHSaalachstrasse 925020 SalzburgAUSTRIA

Laboratory directorDr. Daniel Wallerstorfer, B.Sc.

Method of analysissemiquantitative enzymatic immunologicallaboratory methods for the detection of IgGantibodies

Sample typeBlood

Analysis timesSample received: 01/09/2016Analysis completed: 08/09/2016Report generated: 08/09/2016

Versionv2

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NOTES:

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Food Intolerance SensorJane Doe

DEMO_FS0000000000000