Garlic (f47) IgG4 details
What Garlic (f47) IgG4 shows
Garlic is a common ingredient in cooking and processed foods. This test measures IgG4 antibodies to garlic proteins as part of a food IgG4 panel. IgG4 antibodies to foods often develop when you eat a food regularly, so a higher result generally reflects exposure to garlic rather than an allergy or intolerance. Some practitioners use food IgG4 results to guide elimination diets, but the link between food IgG4 levels and symptoms is debated and not supported by major allergy organizations. This test is different from IgE testing, which looks for allergic sensitization, so results should be interpreted with your symptoms and diet history in mind.
Tests that include Garlic (f47) IgG4
This panel tests for specific IgG4 antibodies to 9 foods.
- Almond (f20) IgG4 Measures IgG4 antibodies to almond, which mainly reflect that you have eaten it; their link to food-related symptoms is debated.
- Barley (f6) IgG4 Measures IgG4 antibodies to barley, which mainly reflect that you have eaten it; their link to food-related symptoms is debated.
- Carrot (f31) IgG4 Measures IgG4 antibodies to carrot as part of a food panel; food IgG4 mainly reflects exposure, and its link to symptoms is debated.
- Codfish (f3) IgG4 Measures IgG4 antibodies to codfish as part of a food panel; food IgG4 mainly reflects exposure, and its link to symptoms is debated.
- Cotton Seed IgG4 Measures IgG4 antibodies to cottonseed, which reflect exposure to this food protein; how food IgG4 relates to symptoms is debated.
- Garlic (f47) IgG4 Measures IgG4 antibodies to garlic, a marker of dietary exposure whose link to food-related symptoms is debated.
- Mango (f91) IgG4 Measures IgG4 antibodies to mango, which mainly reflect that you have eaten this food; their link to food-related symptoms is debated.
- Sole (f337) IgG4 Measures IgG4 antibodies to sole, which reflect your immune system's exposure to this fish; their link to food symptoms is debated.
- Yeast (Saccharomyces spp.) IgG4 Measures IgG4 antibodies to Saccharomyces yeast found in bread, beer and fermented foods, which mainly reflect exposure; their link to symptoms is debated.
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