There are 3 categories of diet-induced inflammatory reactions: Food Allergy, Food-Induced Autoimmune Disease, and Food Sensitivities. Of the 3, food sensitivities are the most prevalent.
Food and food-chemical sensitivities are highly complex non-allergic (non-IgE), non-celiac inflammatory reactions. They follow multiple inflammatory pathways and may be governed by either innate or adaptive immune mechanisms. They’re one of the most important sources of inflammation and symptoms across a wide range of chronic inflammatory conditions. They are also one of the most clinically challenging.
Due to their inherent clinical and immunologic complexities, as well as a lack of general knowledge within conventional medicine of their role as a source of inflammation in IBS, migraine, fibromyalgia, arthritis, GERD, obesity, metabolic syndrome, ADD/ADHD, autism, etc., food and food-chemical sensitivities remain one of the most under addressed areas of conventional medicine.
Food and food-chemical sensitivities have clinical characteristics that make it very challenging to identify trigger foods. For example, symptom manifestation may be delayed by many hours after ingestion; reactions may be dose dependent; because of a breakdown of oral tolerance mechanisms, there are often many reactive foods and food-chemicals; even so-called anti-inflammatory foods, such as salmon, parsley, turmeric, ginger, blueberry, and any “healthy” food can be reactive.
Medical Conditions Where Food Sensitivities Can Play a Primary or Secondary Role
- Irritable Bowel Syndrome
- Functional Diarrhea
- Crohn’s Disease
- Ulcerative Colitis
- Microscopic Colitis
- Lymphocytic Colitis
- Cyclic Vomiting Syndrome
- Autism Spectrum Disorders
- Restless Leg Syndrome
- Inflammatory Arthritis
- Atopic Dermatitis
- Chronic Fatigue Syndrome
- Interstitial Cystitis
- Polycystic Ovary Syndrome
Recent research into adverse reactions to gluten has uncovered a new form of diet-induced inflammation termed “non-celiac gluten sensitivity” (or GS). Gluten sensitivity is 6-8 times more prevalent than celiac disease, can provoke a wide range of clinical symptoms, and has been proven to activate the innate immune system, a branch of the immune system that has been almost completely neglected for years by researchers as a source of diet-induced inflammation and symptoms. But gluten is just one potential piece of the puzzle. As stated previously, any food can trigger an inflammatory response, even so-called anti-inflammatory foods. The key is to know which specific foods and food-chemicals are triggering reactions in each specific patient. That’s the beginning of the best way to design an eating plan that will produce the maximum clinical benefit.
Common Feature of Food Sensitivities
The single common feature of all diet-induced inflammatory reactions is that they ultimately cause mediator release (cytokines, leukotrienes, prostaglandins, etc.) from various white blood cells (neutrophils, monocytes, eosinophils, lymphocytes). This is true whether reactions are immediate or delayed, whether dose dependent or not, whether governed by the innate or adaptive immune systems, whether cell-mediated or humorally-mediated, and whether inflammation remains at a sub-clinical level or becomes clinically symptom-provoking. All food-induced inflammatory reactions involve mediator release, which is the single most important event leading to all the negative effects your patients suffer, including symptom generation.
How Food Sensitivities Cause Inflammation
Sensitivities are complex non-allergic, non-celiac inflammatory reactions that can involve both innate and adaptive immune pathways. A variety of triggering mechanisms trigger reactions in various types of white cells leading to the release of proinflammatory and proalgesic mediators, such as cytokines, leukotrienes, and prostaglandins. Mediator release and cellular reactivity ultimately results in subclinical and clinical inflammatory effects manifesting in a variety of clinical conditions and symptoms.
Why MRT® is the Most Complete Blood Test for Food Sensitivities
Despite all of the clinical and immunologic complexities associated with food sensitivities, the single common component of all diet-induced inflammatory reactions is proinflammatory and proalgesic mediator release from white cells. It’s the release of cytokines, histamine, leukotrienes, prostaglandins, etc., from neutrophils, monocytes, eosinophils and lymphocytes that lead to all the negative clinical effects a food sensitivity sufferer endures. This is true under all of the numerous immunologic circumstances and clinical circumstances associated with food sensitivities. Because of the vast array of potential mediators and reacting cells, measuring volumetric changes in all circulating white cells after antigen challenge is the most logical, direct, comprehensive and functional measure of food sensitivity reactions. It simply makes the most sense.
Research on MRT® confirms this. Studies with the University of Miami and research presented at major medical conferences show that MRT® is able to distinguish between symptomatic and asymptomatic populations, that MRT® correlates with inflammation and symptoms, that diets based on MRT® show significant symptom reduction, and that MRT® has excellent real-world reproducibility.
Conversely, a large body of research has shown that elevated mechanisms in food sensitivity, such as food-specific IgG or immune complexes, do not reliably correlate with inflammation or symptoms.
Mediator release is the key event that leads to every negative effect your patients suffer. What matters clinically is that mediator release, and thus an inflammatory response has occurred – not that a potential mechanism is elevated.
This is the clinical value of MRT®. MRT® is a functional measurement of diet-induced sensitivity pathways. MRT® simplifies a highly complex reaction and translates that into the most useable clinical information you can get – quantifying the inflammatory response to foods and food-chemicals.
Not only does MRT® give insight into inflammation provoking foods and food-chemicals, but more importantly MRT® identifies your patient’s BEST foods – the foods that form the basis of their LEAP Eating Plan.
Simply put, MRT® gives you information you can’t get any other way, and that information directly translates into targeted therapy that matters.
MRT® is the foundation of fully addressing food sensitivities and achieving the maximum outcomes in the shortest period of time. This is our goal.