IgA Food Reactions

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Of the five major antibodies circulating in the bloodstream, IgA is produced in the greatest quantity in a day.  IgA antibodies are the first line of defense against suspected disease causing agents like viruses and bacteria.  IgA antibodies to specific foods may form when the lining of the intestinal tract, the mucous membrane, becomes inflamed or damaged due to stress, alcohol, medications or other inflammation-causing conditions.

 Why Test for IgA Food Reactions?

Elevated IgA to specific foods is widely believed to be a sign of damage to the mucous membranes in the gut.   Individuals with Crohn’s disease or ulcerative colitis, or even those with suspected leaky gut may benefit from testing IgA food reactions.  It is important to know that, with the exception of gliadin (found in wheat gluten), the elimination of IgA reactive foods has not been proven to provide relief for any specific health conditions.