Uncovering Hidden Food Triggers: The FIT Test for Identifying Food Sensitivities

Introduction

Food sensitivities affect millions, causing diverse symptoms like fatigue, digestive issues, skin conditions and more. But identifying food triggers can be challenging. We eat so many foods daily, it’s hard to pinpoint what specific items prompt our symptoms. The KBMO FIT test provides a comprehensive solution using advanced immunology to detect problematic foods.

The Difference Between Food Allergies and Sensitivities

Before discussing the test, it’s important to understand the difference between IgE-mediated food allergies and IgG-mediated food sensitivities the test identifies:

• Food allergies trigger immediate reactions from IgE antibodies binding to mast cells. Symptoms like hives, throat tightness, or anaphylaxis occur rapidly after exposure.
• Food sensitivities cause delayed reactions hours or days later. IgG antibodies form immune complexes, prompting low-grade inflammation. This produces diffuse symptoms like fatigue, pain, bowel issues and more.

How the FIT Test Detects Problematic Foods

The FIT test measures both IgG antibodies and immune complexes against 132 foods using a patented assay. Checking for the inflammatory C3D protein deposited on complexes in addition to IgG provides 95% accuracy and enhanced sensitivity compared to IgG only tests.

flagged foods likely triggering negative symptoms enables guided elimination diets. Removing problematics foods calms inflammation. As symptoms improve, systematic food reintroduction identifies specific triggers to continue avoiding.

Interpreting FIT Test Results

Results assign a 0-4+ reaction score indicating antibodies and immune complexes detected against that food. Higher scores denote stronger reactions signaling likely food triggers:

• 4+: Very high reaction – Major food sensitivity
• 3+: High reaction – Likely problematic food
• 2+: Moderate reaction – Possible sensitivity
• 1+: Mild reaction – Low-grade sensitivity
• 0: No reaction detected – OK to eat

Top Reactive Food Groups

While individual responses vary, the top reactive food groups are:

1. Dairy (milk, yogurt, cheese)
2. Eggs
3. Wheat
4. Tree nuts
5. Seafood (fish, shellfish)
6. Soy
7. Corn

Using FIT Results to Guide Elimination Diets

Pinpointing problematic foods enables tailored elimination diets removing likely triggers. KBMO provides personalized dietary support including:

• Easy to understand reports
• A nutritionist designs appropriate restriction plans
• A phone app flags foods to avoid when shopping or dining out

Eliminating reactive foods for 6-8 weeks lowers antibodies and inflammation, letting symptoms improve. Systematically reintroducing foods identifies specific triggers to continue avoiding. Most sensitivities resolve after 10+ months avoiding the food. Rotate diets long-term, consume resolved triggers modestly.

Sample Case Studies

Several examples demonstrate the test and guided diets decreasing symptoms:

• A woman with fatigue and hypertension lost 33 pounds after eliminating dairy, seafood and fruits
• An IBD patient removed chicken, resolving lingering bowel inflammation
• An eczema patient cleared skin rashes avoiding flagged foods
• Migraine duration and frequency reduced for a patient avoiding reactive items

Why the Test Includes Multiple Forms of Dairy

The test checks whole milk, casein and goat’s milk separately because:

• Casein is the dominant milk protein, reactions can vary to whole milk or casein alone
• Goat’s milk has similar but distinct proteins, allowing some to tolerate it when cow dairy causes problems

Testing goat’s milk enables potential substitutions, while casein pinpoints the likely culprit protein. Cross-reactivity varies person to person.

Conclusion

Millions suffer from difficult to identify food triggers manifesting as chronic symptoms and conditions. The FIT test determines individual reactivities, takes the guesswork out of elimination diets, and provides roadmaps to resolve sensitivities for improved wellness.