The P136 Dietary Antigen Test is our upgraded version of our original dietary antigen test, featuring an upgraded array of markers and 136 antigens, including foods, dyes, and other components. This single test combines IgE, IgA1, IgA2, IgG1-3, IgG4, and C3d/C4d reactions to 136 of the most reactive dietary foods and compounds. The 136 Dietary Antigen Test is now the most comprehensive dietary antigen test on the market, which captures not only food reactions but also how toxins ignite the immune system. This test is the result of dedicated research by our science team to launch a DAT that offers a more accurate and comprehensive analysis than anyone has ever provided to measure the complex interactions between immune reactions in foods and additives. It follows from our P88 DAT, which was the first dietary antigen test to report immune complexes containing C3d. Complement activation is well established in the research as not only a cause of inflammation but also one of the strongest. The P88 DAT gets these same analyte upgrades as well.
We’ve redesigned our report to make it even more patient-friendly, making review quick and easy! The P136 also offers the option of adding zonulin as a single analyte to the test, which is a well-established marker of intestinal permeability (leaky gut). Adding zonulin to the P136 allows a practitioner to combine an analysis of food allergy and sensitivity with an assessment of the extent of damage to the intestinal lining resulting from reactivity.
Details of the Expanded Inflammatory Markers on the DAT
- IgG 1-3, not just Total IgG – only IgG 1-3 binds complement.
Total IgG includes IgG4, which is a marker of tolerance. Grouping all 4 together means that both inflammatory markers and markers of tolerance are being measured together. This causes misleading results and confuses patients. Many other labs take this approach, and some erroneously consider IgG4 as an indication of inflammation caused by food reactions. - IgA 1 & 2 – We are the first lab to measure subtypes of IgA associated with insensitivities in the serum. This prevents running IgA types that are more related to non-specific reactions or those in the gut. Doing so conflates differing immune reactions, resulting in confusion for both practitioner and patient. Many labs don’t run IgA at all, or don’t link it to the overall immune profile.
- IgE relative to IgG4 – IgG4 is a marker of tolerance to allergies. It is most meaningful to look at these two analytes together. IgE triggers the reaction; IgG4 shows how the immune system is putting the brakes on it.
- C3d/C4d – captures all 3 of the complement pathways; no other test does this. Complement can intensify the immune reaction.
A highly comprehensive test of immune reactions, the Precision Point Diagnostics 136 Dietary Antigen Test helps you identify and address food allergies and food sensitivities in patients. Identifying and eliminating food sensitivities can assist in healing intestinal permeability.
Food Sensitivity Symptoms
Diarrhea or loose stool
Constipation
Gas or bloating
Heartburn
Rashes, eczema, or swelling
Joint pain or inflammation
Headaches or migraine
Congestion or a runny nose
Sinus infections
Acne
Irritable bowel syndrome
Fatigue or poor sleep
Depression
Poor immune defenses
Malabsorption of vitamins and minerals
The Most Accurate Food Sensitivity Test
Precision Point Diagnostics provides reliable, reproducible semi-quantitative measurement using an indirect ELISA (enzyme-linked immunosorbent assay). The system can also detect immune complexes that contain the complement markers C3d and C4d.
Other food-sensitivity tests may have a weak scientific basis or may not give the full picture of food reactions. Some tests use live-cell analysis, which is not a scientifically accepted indicator of true food sensitivity or an allergic reaction. Other antibody assays may measure only total IgG antibodies; they may miss food reactions that activate the inflammatory complement cascade. Still, other tests may measure only a specific IgG subclass and miss information about our stand-alone IgG4 or the relationship between all of the analytes, as reported in the P136 Dietary Antigen Test.
Better Patient Outcomes
The P136 Dietary Antigen Test results can lead to more precise treatment plans and better patient outcomes. Studies show that patients given an elimination diet based on the results of our food allergy and sensitivity testing experienced fewer headaches and less abdominal pain, diarrhea, constipation, and bloating.2 Knowing exactly what foods your patient reacts to can help to avoid unnecessarily restrictive diets and treatment protocols that inadvertently expose your patient to his or her reactive foods.
The 136 Dietary Antigen Test interpretive report includes more restrictive and less restrictive elimination diets as well as an analysis of immune reactions by food groups. This customized report not only helps the clinician use at-a-glance results in clinical practice but also better ensures patient compliance (see sample report).
The P88 Dietary Antigen Test can identify dietary components that are interfering with your patients’ healing. It is the missing piece of the puzzle and can lead to the resolution of previously resistant health problems.
The DIY version of the test uses a blood spot card, allowing patients to collect the sample themselves. No phlebotomist is necessary to draw the sample.
Antigens Measured by the P136
Additives (MSG, Polysorbate 20, Benzoic acid)
Almond
alpha-gal
Anchovy
Apple
Asparagus
Aspergillus Mix
Avocado
Banana
Barley
Beef
Bison
Black beans
Black Pepper
BlackBerry
Blueberry
Bok Choy
Brewer’s Yeast
Broccoli
Brussel sprout
Buckwheat
Cabbage
Cacao
Candida
Cantaloupe
Carrageenan/Irish Moss
Carob
Carrot
Casein
Cashew
Cassava/Tapioca
Catfish
Cauliflower
Cayenne pepper
Celery
Chamomile
Cherry
Chia seed
Chicken
Chickpea
Cilantro
Cinnamon
Clam
Coconut
Codfish
Coffee
Corn
Cow’s Milk
Crab
Cranberry
Cucumber
Cumin
Duck
Dyes (Red 3, Red 40, Yellow 6)
Egg Albumin
Egg Yolk
Eggplant
English Walnut
Flax Seed
Flounder
Garlic
Ginger
Gluten
Goat’s Milk
Grapefruit
Grapes
Green Olive
Green Pea
Green Pepper
Halibut
Hemp
Honeydew
Hops
Kidney Bean
Lamb
Lemon
Lentils
Lettuce
Lima Bean
Lobster
Mango
Mint
Monk fruit
Mushroom
Mustard
Navy Bean
Nutmeg
Oat gluten free
Okra
Onion
Orange
Oyster
Peach
Peanut
Pear
Pecan
Pineapple
Pinto
Pistachio
Plum
Pork
Psyllium Husk
Pumpkin seed
Quinoa
Raspberry
Red beet
Rice
Rye
Salmon/Trout
Sardine
Scallops
Sesame
Shrimp
Snapper
Soybean
Spinach
Squid
Stevia
Strawberry
String Bean
Sweet Potato
Tea/Camellia sinensis
Tomato
Tuna
Turkey
Turmeric
Vanilla
Watermelon
Whey
White Potato
Whole Wheat
Zucchini