What is the science behind the IgG4 test procedure?

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LYKON wants to help people get to know their own bodies better and thereby improve their health and well-being. With our FOOD REACTION TEST, we use food-specific IgG4 antibodies to show you which foods your body is having difficulties with.
Food sensitivities can take different forms.
The test we carry out distinguishes itself from food allergies and intolerances, such as lactose, gluten, histamine and fructose intolerance. It is suspected that symptoms are triggered by IgG4 antibodies.

Many cases in practice show an improvement of the non-specific symptoms by temporarily avoiding the foods identified as sensitivities. Using the ELISA method, the antibodies that your body produces after ingesting food are analysed by a DIN-certified and accredited laboratory in Germany.
The results are provided to you together with nutritional recommendations individually created to your test results. We will recommend alternatives to the foods you react to, to ensure a balanced diet.

Some studies describe a clear correlation between well-being and the IgG4 values tested (e.g. Aalberse et al., 1993; Harris et al., 1987).
Furthermore, the study by Bernadi et al. shows that 78.5% of the subjects experienced an improvement or absence of symptoms after avoiding the intolerantly tested foods.
In the subsequent examination of the IgG4 values, these decreased significantly in 89.5% of the patients. This underlines the correlation between IgG4 antibodies and well-being (Bernadi et al. 2008).

We classify our FOOD REACTION TEST in the field of complementary medicine and assume that the test procedure will become further established.
With other alternative methods, for example in acupuncture therapy, it has taken decades in Germany for this to be recognized by traditionalists. We are also experiencing this with food sensitivity testing.

Aalberse RC, Van Milligen F, Tan KY, Stapel SO. Allergen-specific IgG4 in atopic disease. Allergy 1993: 48: 559-569. Munksgaard 1993
Bernadi D, Borghesan F, Faggian D, Bianchi FC, Favero E, Billeri L, Plebani M. Time to reconsider the clinical value of immunoglobulin G4 to foods? Clin Chem Lab Med 2008: 46(5): 687-690. Walter de Gruyter 2008
Harris NS, Rock HS, Leese PT. The development of specific IgG4 after immunotherapy with standardized extracts. NER Allergic Proc: Vol 8 No 6 1987