What’s The Difference Between IgE and IgG Food Allergies?
When someone has a food allergy, their immune system produces something called immunoglobulin E (IgE) antibodies in response to the consumption of certain foods. This response is usually immediate and these IgE antibodies may cause the skin to break out into hives, wheezing, vomiting and other allergic reactions such as throat tightening. IgE is an indication of true food allergies or hypersensitivities to particular foods. IgE food allergies usually do not go away, but may decrease over time as a person’s health improves. The healthier and stronger your immune system and gut are, the better your body may be able to tolerate accidental exposure to particular foods- but in general, it is best to stay away from foods you are allergic to.
When someone has a delayed food allergy, these are immunoglobulin G (IgG) antibody reactions. These delayed food allergies are often called food sensitivities. With IgG reactions, your immune system produces IgG antibodies that can lead to inflammatory processes and the symptoms can appear up to three day after the consumption of particular problem foods. It is harder to identify exactly which foods cause problems because of the delayed responses, but testing and trying an elimination diet may help. Symptoms for IgG reactions are much more concealed and last much longer than IgE allergies. Symptoms can include anxiety, headaches, nausea, depression, bloating/gas, diarrhea, acid reflux, constipation, fatigue, mood changes, and brain fog/memory issues. IgG sensitivities are most often connected with digestive problems. Chronic and prolonged inflammation can be a cause of autoimmune disease and other related disorders.
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