{"id":190888,"date":"2022-02-04T10:14:38","date_gmt":"2022-02-04T08:14:38","guid":{"rendered":"https:\/\/medicare-group.hu\/laboratory-tests\/laboratory-test-packages\/food-intolerance-laboratory-test\/"},"modified":"2026-08-06T08:39:44","modified_gmt":"2026-08-06T06:39:44","slug":"food-intolerance-laboratory-test","status":"publish","type":"page","link":"https:\/\/medicare-group.hu\/en\/laboratory-tests\/laboratory-test-packages\/food-intolerance-laboratory-test\/","title":{"rendered":"Food intolerance laboratory test"},"content":{"rendered":"

Food intolerance laboratory test<\/h1><\/div><\/div><\/div><\/div>
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Food intolerance laboratory testing is done by taking blood sample from the patient. We examine the level of IgG antybodies produced against different foods, one test examines IgG antybodies produced for 54 foods, the other examines them for 108 foods (127 components), and one for 220+ foods.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

What is the main difference between food allergy and food intolerance?<\/h2>\n\t
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While the immune system is responsible for the symptoms of food allergies, the symptoms of food intolerance are caused by the digestive system. Food allergies are more dangerous than food intolerances, as in extreme cases a severe allergic reaction can occur, which can even cause death. Food allergies are characterized by an allergen in the food that triggers an immediate reaction from the immune system, while in food intolerance, symptoms appear much more slowly, after hours or even days. An allergic reaction to food does not depend on the amount of food consumed. In food intolerance, the severity of the symptoms that occur depends on the amount of food consumed.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

Learn more about food intolerance<\/h4>\n\t
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Food-specific IgG antibodies are produced by the immune system when it encounters certain foods. They are a normal part of the immune response to food. Food sensitivity is a general reaction to foods, which may be accompanied by elevated levels of food-related IgG antibodies . IgG antibodies produced by foods do not automatically indicate a disease. Food intolerance is not a disease in itself, but it can result in the exacerbation of symptoms of early inflammatory conditions. Consequently, IgG-antigen-antibody complexes from foods can aggravate a variety of diseases hours or even days after consuming the food (e.g., diseases can affect the gastrointestinal tract, manifest on the skin, cause problems in the central nervous system, brain, respiratory system, or cause metabolic diseases).<\/p>\n

Unlike true food allergies, symptoms of food sensitivity can occur even days after consuming the food in question<\/strong>. Due to delayed reactions and non-specific symptoms similar to common illnesses, many people are unaware that they have food sensitivities throughout their lives.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

Learn more about food allergy<\/h4>\n\t
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In the case of food allergies, the body\u2019s defense system erroneously reacts to certain foods as if they were harmful, so the cells of the immune system produce antibodies to defend against the foreign substance. In most cases, the allergic reaction produces immediate symptoms. Symptoms can be mild and severe. Itching of the skin, hives, eczema, diarrhea, nausea, bloating, stomach pain, chest pain, swollen airways, shortness of breath, suffocation, asthma, laryngitis and anaphylaxis (severe, life-threatening hypersensitivity reaction) may occur throughout the body. In this case, the level of the specific IgE molecule that causes the allergy is examined. Elevated IgE levels may justify allergy.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

Food intolerance test for 54 food specific IgG<\/h2>

54 food specific IgG<\/h4>\n\t
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barley, gliadin\/gluten, oats, rye, spelt, wheat, buckwheat, corn, millet, rice, beef, chicken, pork, beta-lactoglobulin, casein, cow’s milk, egg white, egg yolk, goat’s milk and cheese, sheep’s milk and cheese, salmon, tuna, shrimp mix, cod, mustard seeds, carrots, leeks, and chives. Bean mix (white beans, green beans, kidney beans), potatoes, tomatoes, mushrooms (laska, champignon, shitake, chanterelle), garlic, red onions and shallots, salad mix (broccoli, cabbage, kale), citrus mix (lemon, orange), figs, grape mix (red grapes, white grapes, raisins), sweet potatoes, Japanese pumpkin, yeast mix (baker’s yeast, brewer’s yeast), honey, coffee, black tea, soybeans, lentils, flaxseed, apples, kiwis, bananas<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

How to prepare for the examination?<\/h4>\n\t
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There is no need to arrive for the blood sampling on an empty stomach.<\/p>\n

If the test is not a follow-up, but is performed for diagnostic purposes, it is not recommended to follow any special diets (e.g. gluten-free, lactalbumin-free) before the test.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

When to expect your results to arrive?<\/h4>\n\t
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On the 5th workday from the time of sampling.<\/p>\n

The result contains both a quantitative (quantified) and a reference value.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

Food Intolerance Laboratory Test - Detecting 46 Food-Specific IgGs<\/h2><\/div><\/div><\/div>

46 food specific IgG<\/h4>\n\t
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apple, lamb, brazil nuts, broccoli, potatoes, wheat, chicken, melon mix, nuts, durum wheat, freshwater fish (salmon, trout), yeast, white fish mix (capital and flounder), black currant, garlic, peanut, gluten, mushrooms, grapefruit, ginger, mussels and crab, cocoa beans, cabbage, cashews, corn, almonds, beef, orange, lemon, olives, pepper mix (red, green yellow), tomatoes, leeks, rice, rye flour, carrots, pork, , soybeans, tea, cow’s milk, eggs, tuna, cucumbers, oats, celery, vegetables (peas, lentils, beans)<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

How to prepare for the examination?<\/h4>\n\t
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There is no need to arrive for the blood sampling on an empty stomach.<\/p>\n

If the test is not a follow-up, but is performed for diagnostic purposes, it is not recommended to follow any special diets (e.g. gluten-free, lactalbumin-free) before the test.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

When to expect your results to arrive?<\/h4>\n\t
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On the 7th-9th workday from the time of sampling.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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\"f\u00f6ldimogyor\u00f3<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

46 food specific igG + lactose and histamine intolerance test<\/h2><\/div><\/div><\/div>
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\"tejcukor\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div>

46 food specific IgG<\/h4>\n\t
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apple, lamb, brazil nuts, broccoli, potatoes, wheat, chicken, melon mix, nuts, durum wheat, freshwater fish (salmon, trout), yeast, white fish mix (capital and flounder), black currant, garlic, peanut, gluten, mushrooms, grapefruit, ginger, mussels and crab, cocoa beans, cabbage, cashews, corn, almonds, beef, orange, lemon, olives, pepper mix (red, green yellow), tomatoes, leeks, rice, rye flour, carrots, pork, , soybeans, tea, cow’s milk, eggs, tuna, cucumbers, oats, celery, vegetables (peas, lentils, beans)<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

Lactose<\/h4>\n\t
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The cause of lactose sensitivity is the lack of lactase or its insufficient function. If lactose in the small intestine cannot be broken down into simple sugars, fermentation through changes in the bacterial flora of the colon will result in gas formation.Lactase can be found in the cells of the small intestine.<\/p>\n

Lactose consists of two simple sugar molecules. It has a glucose (glucose) and a galactose component, which are linked by a chemical bond. As long as the double sugar molecule cannot get through the epithelial cells of the gut, the simple sugars are able to do so and thus get into the bloodstream. The test is performed by smearing the oral mucosa.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

Histamine<\/h4>\n\t
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The enzyme deaminooxidase (DAO) in the body is responsible for breaking down histamine. In the absence or reduced function of the enzyme, the degradation is very slow, which causes the accumulation of histamine. The assay measures the enzyme concentration of deamino oxidase. Decreased DAO levels may indicate histamine intolerance. The results obtained should be evaluated in the light of clinical symptoms.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

How to prepare for the test?<\/h4>\n\t
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There is no need to arrive for the test on an empty stomach.<\/p>\n

If the test is not a follow-up, but is performed for diagnostic purposes, it is not recommended to follow any special diets (e.g. gluten-free, lactalbumin-free) before the test.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

When will your results arrive?<\/h4>\n\t
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On the 15th workday after the test.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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\"dietetika\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

Food Intolerance Laboratory Test - Detecting 108 Foods, 127 Components (with complimentary dietary consultation*)<\/h2>
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Food Intolerance Laboratory Test – Detecting 108 Foods, 127 Components is only 49 900 HUF<\/strong> instead of 58 900 HUF!<\/p>\n<\/div>\n\t

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In addition to the above mentioned foods, in this package we examine 108 food-specific IgGs (127 components), meat, dairy products, eggs, fruits, vegetables, fish, marine organisms, oilseeds, and spices. Another difference is that in this case the result contains both a quantitative (quantified) and a reference value, while the result of the 46 food specific intolerance test is bipolar: negative \/ positive, it does not indicate the degree of intolerance, it only informs about its existence.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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108 Food-Specific IgGs, 127 Components<\/h4>\n\t
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barley, gliadin\/gluten, oats, rye, spelt, wheat, buckwheat, corn, millet, rice, beef, chicken, lamb, pork, turkey, cow’s milk, egg yolk, egg whites, goat milk and cheese, sheep milk and cheese, yoghurt, aubergines, beetroot, California peppers, sweet potatoes, chickpeas, quinoa, salad mix (lettuce, iceberg lettuce), mache, broccoli, carrots, celery, chili, cucumber, horseradish, leek and chives, olives, onions and shallots, potatoes, red cabbage, tomatoes, turnip, courgettes (zucchini), artichokes, asparagus, spinach, mixed beans (white beans, green beans, common beans), green peas, soya beans, lentils, linseed, apples, apricots, bananas, cherries, grape mix (red grapes, white grapes, raisins), kiwi, lemon, nectarine, orange, pineapple, strawberry, watermelon, pear, plum, grapefruit, peach, date, basil, thyme, cinnamon, garlic, mustard seeds, nutmeg, oregano, parsley, poppy seeds, rosemary, pepper (black\/white), vanilla, almonds, cashew nuts, cocoa beans, hazelnuts, peanuts, pistachios, sesame seeds, sunflower seeds, walnuts, coconut, mushrooms (hiratake, agaricus, shitake, chanterelle), mushrooms (penny bun, bay bolete), salmon, tuna, mussels, prawn mix, anchovies, swordfish, trout, sole, cod, crayfish, pork rinds, yeast mix (baker’s yeast, brewer’s yeast), honey, coffee, black tea, mint mix (peppermint, spearmint)<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

How to prepare for the test?<\/h4>\n\t
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There is no need to arrive for the test on an empty stomach.<\/p>\n

If the test is not a follow-up, but is performed for diagnostic purposes, it is not recommended to follow any special diets (e.g. gluten-free, lactalbumin-free) before the test.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

When will your results arrive?<\/h4>\n\t
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On the 7th-9th workday after the test.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

FOX 286 Food Intolerance Laboratory Test (220+ Foods)<\/h2>\n\t
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FOX Food Intolerance Test (Food Xplorer) \u2013 The Next Generation of Molecular Food Intolerance Diagnostics<\/span><\/p>\n

Troublesome bloating, chronic digestive complaints, unexplained headaches, or skin problems are often caused by food intolerance. Without laboratory measurement, identifying it is extremely difficult, as symptoms may appear even days after the food in question has been consumed. The FOX (Food Xplorer) test uses state-of-the-art nano-bead technology to measure levels of food-specific IgG antibodies produced by the body. From a single small sample, we can obtain a precise picture of which components trigger an inflammatory immune response in the body.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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One of the greatest advantages of the FOX test is its uniquely broad and up-to-date analytical spectrum. Whereas the previously widespread, well-known Food Intolerance 220+ component assay examines approximately 220 food proteins from conventional extracts, the FOX test analyses a total of 287 food antigens from 13 different food groups. FOX screens not only classic domestic ingredients, but also so-called new-wave foods that have become common in modern diets \u2014 including various plant-based milks, chia seeds, exotic spices, algae, and plant proteins.<\/p>\n

From a technological standpoint, FOX represents a significant advance: in contrast to classic technologies based solely on whole-food extracts, the FOX test employs molecular, recombinant protein antigens in addition to crude food extracts. This molecular approach yields substantially more accurate results, reduces the risk of false-positive measurements and cross-reactions, and thus provides a far more targeted picture of true intolerances.<\/p>\n

After the investigation, the patient does not receive merely a report of raw data, but a colour-coded, well-structured assessment supported by intelligent software analysis (RAVEN). Medicare complements this with a free dietary consultation. This detailed diagnostic background provides a precise basis for compiling an effective elimination diet, eliminating unnecessarily strict, unjustified food exclusions and facilitating a return to symptom-free everyday life.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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NUTS<\/b>
\nAlmond, Brazil nut, Cashew, Coconut, Coconut milk, Hazelnut, Kola nut, Macadamia, Pecan, Pistachio, Sweet chestnut, Tiger nut (chufa), Walnut<\/p>\n

EDIBLE MUSHROOMS<\/b>
\nPorcini (Boletus edulis), Chanterelle, Velvet shank (enoki \/ Flammulina), King oyster mushroom, Oyster mushroom, Button mushroom (Agaricus)<\/p>\n

SPICES<\/b>
\nAnise, Basil, Bay leaf, Caraway, Cardamom, Cayenne pepper, Chili (red), Cinnamon, Clove, Coriander, Cumin, Curry, Dill, Fenugreek, Ginger, Juniper berry, Lemon balm, Marjoram, Mint, Mustard, Nutmeg, Oregano, Paprika, Parsley, Pepper (black\/white\/green\/red\/yellow), Rosemary, Sage, Tarragon, Thyme, Turmeric, Vanilla<\/p>\n

CEREALS AND SEEDS<\/b>
\nAmaranth, Barley, Buckwheat, Chickpea, Corn (maize), Durum wheat, Einkorn wheat, Emmer wheat, Hemp seed, Linseed (flaxseed), White lupin, Malt (barley), Millet, Oat, Pine nut, Polish wheat, Poppy seed, Pumpkin seed, Quinoa, Rapeseed, Rice, Rye, Sesame, Spelt, Sunflower, Wheat, Wheat \u2013 bran, Wheat \u2013 gliadin, Wheat \u2013 gluten, Wheatgrass<\/p>\n

FRUITS<\/b>
\nApple, Apricot, Banana, Blackberry, Blueberry, Cherry, Cranberry, Date, Elderberry, Fig, Gooseberry, Grape, Grapefruit, Kiwi, Lemon, Lime, Lychee, Mango, Melon, Mulberry, Nectarine, Orange, Papaya, Passion fruit, Peach, Pear, Physalis (Cape gooseberry), Pineapple, Plum, Pomegranate, Raisin, Raspberry, Redcurrant, Strawberry, Mandarin, Watermelon<\/p>\n

FISH AND SEAFOOD<\/b>
\nAbalone, Atlantic cod, Herring, Redfish (ocean perch), Carp, Caviar, Mussel, Common mussel, Crab, Eel, European anchovy, Sardine, Common sole (Dover sole), Gilthead seabream, Haddock, Cape hake, Lobster, Mackerel, Monkfish, Crayfish, Pike, Norwegian shrimp, Octopus, Oyster, Razor clam, Salmon, Scallop, Cuttlefish, Shrimp mix, Sole, Squid, Swordfish, Thornback ray, Trout, Tuna, Turbot, Venus clam<\/p>\n

MEAT<\/b>
\nBeef, Wild boar, Chicken, Duck, Goat, Horse, Lamb, Ostrich, Pork, Rabbit, Venison (deer), Turkey, Veal, Cattle (Bos)<\/p>\n

LEGUMES<\/b>
\nGreen bean, Lentil, Mung bean, Pea, Peanut, Soy, Sugar snap pea, Tamarind, White bean<\/p>\n

COFFEE AND TEA<\/b>
\nChamomile, Cocoa, Coffee, Hibiscus, Jasmine, Moringa (horseradish tree), Peppermint, Black tea, Green tea<\/p>\n

EGG AND MILK<\/b>
\nBuffalo milk, Buttermilk, Camel milk, Camembert, Cottage cheese \/ curd cheese, Milk \u2013 Bos d, Milk \u2013 Bos d 4, Milk \u2013 Bos d 5, Milk \u2013 Bos d 6, Egg white, Egg yolk, Emmental cheese, Goat cheese, Goat milk, Gouda cheese, Mozzarella cheese, Parmesan cheese, Quail egg, Sheep cheese, Sheep milk<\/p>\n

NEW-WAVE FOODS<\/b>
\nAlmond milk, Aloe vera, Rowan berry, Baobab, Chia seed, Chlorella, Dandelion root, Ginkgo, Ginseng, Greater burdock root, Guarana, House cricket, Maca root, Mealworm, Migratory locust, Nori, Safflower oil, Spirulina, Tapioca, Wakame, Yacon (oca \/ Inca tuber)<\/p>\n

VEGETABLES<\/b>
\nArtichoke, Rocket (arugula), Avocado, Bamboo shoot, Broccoli, Brussels sprout, Cabbage, Capers, Carrot, Cauliflower, Celeriac, Celery stalk, Swiss chard, Chicory, Chinese cabbage, Chives, Cucumber, Eggplant (aubergine), Endive, Fennel (bulb), Garlic, Green cabbage, Horseradish, Gherkin \/ prickly cucumber, Kohlrabi, Lamb\u2019s lettuce (corn salad), Leek, Nettle leaf, Olive, Onion, Parsnip, Pak choi, Potato, Pumpkin (butternut), Pumpkin (Hokkaido), Chicory, Radish, Beetroot, Red cabbage, Wild cabbage, Savoy cabbage, Shallot, Spinach, Sweet potato, Tomato, Turnip, Watercress, White asparagus, White cabbage, Wild garlic (ramsons), Courgette (zucchini)<\/p>\n

OTHER<\/b>
\nAgar-agar, Aspergillus niger, Brewer\u2019s yeast, Cold-tolerant wine yeast, Elderflower, Honey, Hops, Microbial transglutaminase (Streptomyces mobaraensis), Cane sugar, Cross-reactive carbohydrate determinants (CCDs)<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

How to prepare for the test?<\/h4>\n\t
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There is no need to arrive for the test on an empty stomach.<\/p>\n

If the test is not a follow-up, but is performed for diagnostic purposes, it is not recommended to follow any special diets (e.g. gluten-free, lactalbumin-free) before the test.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

When will your results arrive?<\/h4>\n\t
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On the 10th-12th workday after the test.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

Who can you turn to with your results?<\/h2>\n\t
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The result of a food intolerance test alone is not yet sufficient to make a diagnosis. Our dietitian is at your disposal to develop a proper lifestyle and eating habits.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t

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*In person at our clinics nationwide, if dietetic consultation is available at the given service point, otherwise by phone.
\nCall +36 1 465 3131<\/strong> to make an appointment.<\/em><\/i><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>\n

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