MRT (Mediator Release Test) - 170 Food and Chemical

Food sensitivities are more complex than just antibody production. There are many other inflammatory chemicals the immune system can produce that promote sensitivities. The MRT uses a much different, and more accurate, technique to identify type 3 and type 4 food sensitivities. The test also includes 30 food chemicals and additives to make sure you stay clear of those that impact your health the most.

Sensitivities are complex non-allergic, non-celiac inflammatory reactions that can involve both innate and adaptive immune pathways. Various triggering mechanisms trigger reactions in white cells leading to the release of proinflammatory and proalgesic mediators, such as cytokines, leukotrienes, and prostaglandins. Mediator release and cellular reactivity ultimately results in subclinical and clinical inflammatory effects manifesting in a variety of clinical conditions and symptoms.

Food and food-chemical sensitivities are a highly complex category of non-allergic (non-IgE), non-celiac inflammatory reactions. They involve multiple mechanisms and may be governed by either innate or adaptive immune pathways. They’re one of the most important sources of inflammation and symptoms across a wide range of chronic inflammatory conditions. They are also one of the most clinically challenging.

Due to their inherent clinical and immunologic complexities, as well as a lack of general knowledge within conventional medicine of their role as a source of inflammation in IBS, migraine, fibromyalgia, arthritis, GERD, obesity, metabolic syndrome, ADD/ADHD, autism, etc., food and food-chemical sensitivities remain one of the most under addressed areas of conventional medicine.

Clinical Complexities

Food and food-chemical sensitivities have clinical characteristics that make it very challenging to identify trigger foods. For example, symptom manifestation may be delayed by many hours after ingestion; reactions may be dose dependent; because of a breakdown of oral tolerance mechanisms, there are often many reactive foods and food-chemicals; even so-called anti-inflammatory foods, such as salmon, parsley, turmeric, ginger, blueberry, and any “healthy” food can be reactive.

Medical Conditions Where Sensitivities Can Play a Primary or Secondary Role

Gastrointestinal issues: Irritable Bowel Syndrome, Functional Diarrhea, GERD, Crohn’s Disease, Ulcerative Colitis, Microscopic Colitis, Lymphocytic Colitis, Cyclic Vomiting Syndrome

Endocrine: Obesity, Adrenal Fatigue

Neurological: Migraine, ADD/ADHD, Autism Spectrum Disorders, Epilepsy, Depression, Insomnia, Restless Leg Syndrome

Urological: Interstitial Cystitis

Gynecological: Polycystic Ovary Syndrome

Musculoskeletal: Fibromyalgia, Inflammatory Arthritis

Dermatological: Atopic Dermatitis, Urticaria, Psoriasis, Chronic Fatigue Syndrome