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Food Intolerance Testing

At Meyer Clinic, we investigate the triggers and root causes to our patients’ health conditions.

Plate of salmon and vegetables | Meyer Clinic

Links & Factors

Food allergies and intolerances are very much on the increase and being diagnosed more frequently than before. Whilst the exact reason is unknown, it is possibly linked to a number of diet and lifestyle factors.

A classic allergy is when the immune system produces specific IgE antibodies to a food protein. These antibodies lead to an immediate allergic reaction. The symptoms appear within seconds or minutes: severe swelling, breathing difficulty, rash, itching skin or even anaphylactic shock.

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Intolerances & the Immune System

Food intolerances can affect our health on many levels and in some cases can exacerbate symptoms of other health conditions, in particular auto-immune conditions. They cause less severe reactions to food allergy, but can lead to a delayed allergic response. Intolerances also involve the immune system, but are much harder to diagnose as the symptoms may not be limited to the gastrointestinal tract and can affect other organs such as the brain, joints, nervous system or cardiovascular system, the skin too. Symptoms are often cumulative and get progressively worse the more a particular food is consumed.


At Meyer Clinic, our expert medical and nutrition team can offer specific CYREX™ testing to help identify if food triggers could be contributing to your health problem.

CYREX™ testing includes gluten and wheat intolerance as well as cross reactivity to wheat and a multiple food reactivity screen. CYREX™ is a specialist autoimmune laboratory offering revolutionary tests (called arrays) to identify many of these triggers that are affecting our immune system. These tests can be used as a benchmark with which to analyse the effectiveness of your programme.

These intolerances do not involve the immune system. They occur when we lack the enzyme necessary to digest a certain component in the food. As opposed to the protein part of the food becoming the problem as in IgE and IgG reactions, enzyme deficient intolerances can occur to carbohydrates as well as proteins. Lactose-, fructose- and histamine intolerance fit into this category.

At Meyer Clinic, our experts can work to create a bespoke health and nutrition plan to best support patients suffering with any types of intolerances.

Cross reactivity is an allergic reaction that occurs when someone is already allergic to the proteins in one particular substance (such as pollen). Other substances, such as food proteins that have an almost identical structure may then be mistaken by the immune system and can also trigger an immune response.

If someone is allergic to peanuts, for example, they might also react to soya, peas, lentils or beans which are food items in the same biological family (legume). Allergic cross-reactions can also happen between certain fruit or vegetables and latex (known as latex-food syndrome), or the pollens that cause hay fever.

Our GP and nutrition experts can help identify cross reactivity allergies, in order for patients to eliminate all possible triggers from their diet and lifestyle.

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