{"id":701,"date":"2025-04-14T15:06:19","date_gmt":"2025-04-14T15:06:19","guid":{"rendered":"https:\/\/iatrocosmos.gr\/?page_id=701"},"modified":"2025-04-14T15:13:50","modified_gmt":"2025-04-14T15:13:50","slug":"%ce%b4%cf%85%cf%83%ce%b1%ce%bd%ce%b5%ce%be%ce%b9%ce%b1","status":"publish","type":"page","link":"https:\/\/iatrocosmos.gr\/en\/%ce%b4%cf%85%cf%83%ce%b1%ce%bd%ce%b5%ce%be%ce%b9%ce%b1\/","title":{"rendered":"INTOLERANCE"},"content":{"rendered":"

Food Intolerance<\/h2>\n

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About Intolerance<\/h3>\n\n\n

Physical reactions to certain foods are common, but most are caused by food intolerance rather than food<\/span>allergy.<\/p>

Food intolerance may present symptoms similar to those of a food allergy.<\/p><\/span>

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Allergies, such as reactions to specific proteins in grains or milk, involve the immune system and can be serious or life-threatening. Symptoms and production of IgE antibodies usually appear within minutes of eating a particular food and may include vomiting, facial swelling, rashes, or asthma-like symptoms.<\/p>\n

Food intolerances, on the other hand, tend to mainly affect the digestive system, causing less serious symptoms such as flatulence or abdominal pain, which, along with the production of specific IgG antibodies, appear later, usually 24-72 hours after eating the food, making it difficult to detect the cause (specific food) without specific laboratory testing.<\/p>\n

Food intolerance causes inflammatory processes in the digestive system that lead to changes in the intestinal mucosa and microflora, resulting in improper food digestion and absorption. It is usually linked to serious diseases like celiac disease<\/strong>, irritable bowel syndrome<\/strong>, Crohn's disease<\/strong>, ulcerative colitis<\/strong> , rheumatoid arthritis<\/strong> etc.<\/p>\n

The three most common food intolerances are lactose (milk sugar), casein (milk protein), and gluten (protein in grains).<\/p>\n

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  • As lactose intolerance <\/strong>is defined the body's inability to metabolize lactose, the main sugar in milk, due to reduced production and\/or lack of the enzyme lactase. <\/li>
  • As casein intolerance<\/strong> is defined the body's inability to metabolize casein, the main protein in milk.<\/li>
  • The gluten intolerance<\/strong>, a protein found in grains such as wheat, barley and rye, can lead to the development of celiac disease.<\/li><\/ul>

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    Numerous studies have observed an increased number (in addition to total IgG) of IgG4 antibodies in food intolerance. Measuring antibodies helps to identify foods that cause intolerance. The subsequent implementation of appropriate dietary restrictions based on IgG4 levels contributes to the reduction and\/or elimination of symptoms.<\/p>\n\n\n\n\n\n\n

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    • Gluten Testing (Gluten Intolerance Test<\/strong>) 30\u20ac<\/strong><\/span><\/li>
    • Casein Testing (Casein Intolerance Test<\/strong>) 30\u20ac<\/strong><\/font><\/li>
    • Lactose Testing (Lactose Intolerance Test<\/strong>) 30\u20ac<\/strong><\/font><\/li><\/ul>\n

      Furthermore, regarding lactose intolerance and lactase activity, in <\/span>IATROCOSMOS, we also perform molecular detection with the reverse hybridization PCR method for <\/span>detection of polymorphisms C\/T 13910 and G\/A 22018 of MCM6 gene that are related to <\/span>lactase activity in adults in a blood sample.<\/span><\/p>\n

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      •  LCT - Lactose Intolerance Molecular Detection<\/strong> 160\u20ac<\/strong><\/span><\/li><\/ul><\/span>

        <\/p>\n\n\nAt IATROKOSMOS, the detection of the three known food intolerances is performed with ELISA <\/font>method, where <\/span>IgG4 antibodies are quantified (U\/ml) in blood sample <\/span>against<\/span>\n\n\n\n\n\n\n

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