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Corn Zoomer Test

Detects the body’s reaction to both conventional and GMO (genetically modified) corn

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Dairy Zoomer Test

Detects the body’s reaction to dairy or cow’s milk

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Egg Zoomer Test

Detects the body’s reaction to eggs, including egg white and egg yolk allergy and sensitivity

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Food Additives Test

Detects the body's reaction to food additives such as preservatives, artificial sweeteners, emulsifiers, food dyes, and pesticides

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Food Allergy Panel

Detects the presence and severity of common allergies, including eggs, dairy, and peanuts

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Food Sensitivity Test Complete

Assess sensitivity to common foods and food additives such as preservatives, artificial sweeteners, and more

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Test for Food Reactions

Food allergies, additives, and sensitivities are reactions that occur on ingestion of certain provocative food nutrients or additives. These reactions are mainly intestinal but can also occur in extra-intestinal parts of the body.¹ Food-mediated reactions contribute to a leaky gut leading to chronic inflammation and disease development. The symptoms associated may include abdominal pain, hives, bloating, bowel irregularity, brain fog, headache, fatigue, muscle, and joint pain.^2,3

Uncover allergies, sensitivities, and autoimmunity to commonly consumed foods in the Western diet with Vibrant Food Reactions panels.

Food reactions and Longevity

Advancing age is associated with:

increased inflammatory cytokines, a decline in the gut barrier function, and poor adaptive immunity.⁴

This increases the susceptibility to exacerbated inflammatory reactions to foods. Chronic inflammation caused by food reactions can be life-threatening and can increase the risk of a shorter lifespan.^4,5

Clinical Consultants

Arturo Borzutzky, MD

Arturo Borzutzky, MD, is a pediatric rheumatology specialist and is currently an Assistant Professor of Allergy, Immunology, and Pediatric Rheumatology at the School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile. His research mainly focuses on the pathogenesis and treatment of atopic dermatitis, epidemiology of allergic diseases, Kawasaki disease, and pediatric autoimmunity. Dr. Borzutzky also actively studies the prevalence and manifestations of food allergies. He believes that the increased occurrence of food allergies may be due to changes in lifestyle⁶.

Prof. Halina Kazimiera Grajeta

Professor Halina Kazimiera Grajeta, Ph.D. is a part of the Department of Dietetics and Food Science at Wroclaw Medical University, Poland. She has actively worked on understanding the effects of diet on human health. In one of her papers, she mentions that the identification of the food additives responsible for hypersensitivity and their treatment is challenging. However, effective diagnosis of the reaction-inducing additives can enable restricting or eliminating the food additive from one’s diet. This can help avoid food additive-mediated reactions and discomforts associated with them.⁸

Expert opinions

Dr. Joseph Murray

Dr. Joseph Murray, MD, is currently a Professor of Medicine, at Mayo Clinic College of Medicine, and a clinician investigator and consultant in the Division of Gastroenterology and Hepatology and Department of Immunology. He is also an Adjunct Professor of Pediatrics at the University of Southern Denmark. Dr. Murray has conducted extensive research on the clinical epidemiology of the celiac disease, the role of genetics in predicting disease, and the development of animal models for the disease and its associated dermatologic condition, and dermatitis herpetiformis. Many of his research programs have been sponsored by the National Institutes of Health (NIH). He led the first clinical trials of novel methods for treating celiac disease. He has published more than 300 peer-reviewed scientific papers, chapters, and books on celiac disease and esophageal reflux.⁷

Dr. Ruchi Gupta

Ruchi Gupta, MD, MPH, is a Professor of Pediatrics and Medicine at Northwestern University Feinberg School of Medicine and a Clinical Attending at Ann & Robert H. Lurie Children's Hospital of Chicago. She is well known for her groundbreaking research in the field of food allergy. In her book, Food without Fear, she states that one in five people in the U.S. suffer from food allergies, sensitivities, or intolerances. She sheds light on the differences between an allergy and an intolerance/sensitivity and focuses on the need for effective diagnosis. She also discusses the microbiome's role in adverse food reactions. Dr. Ruchi believes that effective testing for food allergies and sensitivities would help manage these conditions appropriately, thereby improving the individual's quality of life.⁹

Our Publications, Patents, & Clinical Trials

Effect of Personalized Elimination Diet on Food Sensitivity Related Symptoms

In our clinical trial, ‘Effect of Personalized Elimination Diet on Food Sensitivity Related Symptoms’, we are using our microarray technology to identify food sensitivities in patients presenting with gastrointestinal discomfort. We ultimately aim to establish a biomarker panel for the differential diagnosis of food sensitivity-related diseases.

Synthetic Neoepitopes of the Transglutaminase–Deamidated Gliadin Complex as Biomarkers for Diagnosing and Monitoring Celiac Disease

In our publication, ‘Synthetic Neoepitopes of the Transglutaminase–Deamidated Gliadin Complex as Biomarkers for Diagnosing and Monitoring Celiac Disease’, we reported the identification of immunogenic epitopes of the tissue transglutaminase- deamidated gliadin peptide complex which could aid in the detection and monitoring of celiac patients.¹⁰

Determination of B-Cell Epitopes in Patients with Celiac Disease: Peptide Microarrays

In our study, ‘Determination of B-Cell Epitopes in Patients with Celiac Disease: Peptide Microarrays’, we employed our high-density peptide microarray technique to establish novel sets of epitopes from gliadin which showed a high degree of accuracy in differentiating Celiac Disease patients from controls.¹¹

Overlap of Characteristic Serological Antibodies in Rheumatoid Arthritis and Wheat-Related Disorders

In the study, ‘Overlap of Characteristic Serological Antibodies in Rheumatoid Arthritis and Wheat-Related Disorders’, we used our Wheat Zoomer antibody panel to assess the presence of wheat protein antibodies in Rheumatoid arthritis seropositive subjects.

Peptide microarrays and novel biomarkers for celiac disease

Our patent, ‘Peptide microarrays and novel biomarkers for celiac disease’ relates generally to biomarkers and peptide arrays, and, more particularly, to a method of using a peptide array to identify biomarkers for an autoimmune disease such as celiac disease.

High Frequency of Extractable Nuclear Autoantibodies in Wheat-Related Disorders

In our study, ‘High Frequency of Extractable Nuclear Autoantibodies in Wheat-Related Disorders,’ we used our Wheat Zoomer Antigen Panel to explore the presence of autoimmunity among wheat-sensitive individuals.¹²

Insights into cardiovascular risk and nutritional status in subjects with wheat-related disorders

In the study, ‘Insights into cardiovascular risk and nutritional status in subjects with wheat-related disorders’, we used our Wheat Zoomer Antigen Panel and found that subjects with positive serology for the Wheat Zoomer test had altered blood lipid profiles.¹³

Reference

Fasano, A., Sapone, A., Zevallos, V., & Schuppan, D. (2015). Nonceliac gluten sensitivity. Gastroenterology, 148(6), 1195–1204.

Vora, A., Vance, D., Alnouri, G., & Sataloff, R. T. (2021). Food Sensitivity and Laryngopharyngeal Reflux: Preliminary Observations. Journal of voice: official journal of the Voice Foundation, 35(3), 497.e5–497.e7.

Tsvetelina, V., Kukov, A., Georgieva, V., Milena, P., Yurukova, N., Mihova, A., Marinova, T.M., Mizgova, G., Terzieva, V., Zhelezova, G., et al. (2018). METHODS FOR DETECTION OF FOOD INTOLERANCE. Recent Advances in Food Science, 1(3), 106-119.

De Martinis, M., Sirufo, M. M., Viscido, A., & Ginaldi, L. (2019). Food Allergies and Ageing. International journal of molecular sciences, 20(22), 5580.

Campisi, G., Chiappelli, M., De Martinis, M., Franco, V., Ginaldi, L., Guiglia, R., Licastro, F., & Lio, D. (2009). Pathophysiology of age-related diseases. Immunity & ageing: I & A, 6, 12.

Hoyos-Bachiloglu, R., Escobar, J. J., Cifuentes, C., Aguilera-Insunza, R., Morales, P. S., & Borzutzky, A. (2020). Increasing food allergies in Chile, a developing country post-epidemiological transition. Pediatric allergy and immunology : official publication of the European Society of Pediatric Allergy and Immunology, 31(5), 585–588.

Murray, J. A., Frey, M. R., & Oliva-Hemker, M. (2018). Celiac Disease. Gastroenterology, 154(8), 2005–2008.

Witkowski, M., Grajeta, H., & Gomułka, K. (2022). Hypersensitivity Reactions to Food Additives-Preservatives, Antioxidants, Flavor Enhancers. International journal of environmental research and public health, 19(18), 11493.

Gupta. R. (2021). Food without fear. Hachette Go.

10.

Choung, R. S., Khaleghi Rostamkolaei, S., Ju, J. M., Marietta, E. V., Van Dyke, C. T., Rajasekaran, J. J., Jayaraman, V., Wang, T., Bei, K., Rajasekaran, K. E., Krishna, K., Krishnamurthy, H. K., & Murray, J. A. (2019). Synthetic Neoepitopes of the Transglutaminase-Deamidated Gliadin Complex as Biomarkers for Diagnosing and Monitoring Celiac Disease. Gastroenterology, 156(3), 582–591.e1.

11.

Choung, R. S., Marietta, E. V., Van Dyke, C. T., Brantner, T. L., Rajasekaran, J., Pasricha, P. J., Wang, T., Bei, K., Krishna, K., Krishnamurthy, H. K., Snyder, M. R., Jayaraman, V., & Murray, J. A. (2016). Determination of B-Cell Epitopes in Patients with Celiac Disease: Peptide Microarrays. PloS one, 11(1), e0147777.

12.

Yang, Y., Krishna, K., Deshpande, P., Ranganathan, V., Jayaraman, V., Wang, T., Bei, K., & Krishnamurthy, H. (2018). High Frequency of Extractable Nuclear Autoantibodies in Wheat-Related Disorders. Biomarker insights, 13, 1177271918782893.

13.

Siriwardhane, T., Krishna, K., Devarajan, K., Ranganathan, V., Jayaraman, V., Wang, T., Bei, K., Rajasekaran, J. J., & Krishnamurthy, H. (2019). Insights into cardiovascular risk and nutritional status in subjects with wheat-related disorders. Biomarkers: biochemical indicators of exposure, response, and susceptibility to chemicals, 24(3), 303–307.

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