Intolerances and sensitivities refer to adverse reactions to certain foods or substances that do not involve the immune system in the same way as allergies. Food intolerances occur when the body lacks specific enzymes needed to digest certain foods, leading to digestive discomfort. Lactose intolerance, for example, results from a deficiency of lactase, causing bloating, gas, and diarrhea after consuming dairy. Food sensitivities, on the other hand, involve a non-allergic reaction where certain foods trigger symptoms such as headaches, fatigue, joint pain, or digestive issues. Unlike intolerances, sensitivities may involve delayed reactions and can be dose-dependent. Gluten sensitivity, for instance, causes discomfort without the autoimmune response seen in celiac disease.
Both conditions differ from allergies, which trigger an immediate immune response. Managing intolerances and sensitivities typically involves dietary modifications, enzyme supplements, or elimination diets to identify and avoid problematic foods while maintaining balanced nutrition.
A DNA test for food intolerances and sensitivities provides long-term insights into how an individual’s body processes lactose, fructose, histamine, and other compounds based on genetic predisposition. Unlike breath tests or blood tests, which detect current reactions or deficiencies, a DNA test helps identify whether someone is genetically predisposed to intolerance before symptoms even appear.
For example, lactose intolerance is linked to variations in the LCT gene, determining whether the body continues producing lactase after childhood. Similarly, fructose intolerance and histamine sensitivity are influenced by genetic factors affecting enzyme function. Understanding these predispositions allows for proactive dietary adjustments, preventing long-term discomfort and complications.
Our tests are non-invasive, require only one sample, and don’t require fasting or consuming problematic foods, unlike breath or elimination tests.
Lactose, fructose, histamine
The analysis will inform you if you have any sensitivity to the most common food items such as lactose, cow milk, egg, peanuts, yeast, fish, soy corn, and shellfish amongst other foods.
The test for histamine will look at genetic markers that confirm if a person has the ability to break down excess histamine which is a natural compound found in food which is aged and fermented.
