Immunosciences Lab. Inc.
Title: Immune reactivity against food proteomes
Biography: Aristo Vojdani
While immunologic reactivity to Wheat and Milk Proteomes has been extensively researched the immune response to many other food antigens and peptides has not been characterized. Despite this lack of standardization, thousands of food IgG and IgA antibody assays are still reported by many laboratories to health care practitioners. In many cases, false-positive test results and the removal of the indicated foods from the diet can have a very negative impact. The root of these testing problems stems from improper preparation of the food extracts; the use of only raw food antigens and not also processed foods; the lack of a proper validation process on an individual antigen basis and the cross-reactivity of food antigens with antibodies against infectious agents. In our study we investigated immune reactivity against various raw and or modified food antigens after taking all the biochemical steps necessary to ensure reproducible test results. These antibodies were further analyzed for reactivity to infectious agents as well as to different tissue antigens such as thyroid, islet cell antigens, adrenal gland, joints, heart, skin, gut, brain, etc. While cross-reaction between food proteins and the production of antibodies against them may have some protective value against the infections, their immune reaction against tissue antigens may play a role in autoimmune reactivity. Therefore, if food immune reactivity’s are detected reliably, the removal of the responsible immunological food triggers can then be the basis of the development of proper treatment and the prevention of autoimmune diseases which affect about 10% of the world population.