Allergies, Intolerances, Hypersensitivity
Find out your genetic risk to develop one or more allergies, intolerances or hypersensitivity from foods, indoor and outdoor allergen, chemical and physical agents.
Avoid inappropriate foods and others allergens and sensitizers.
From a saliva sample, easily collected at home with our collection kit and sent to our laboratories, we extract your DNA, we genotype it, that is, we obtain the list of over 700,000 variants that characterize you and distinguish you from any other individual, and we process the data obtained, together with the information you provide, to create the allergy, intolerance and hypersensitivity report.
If you have already bought another Smart Genome report, or you have your raw data provided by another personal genomics company, you do not have to repeat the saliva lab test: we analyze your data already available to prepare the Allergy DNA report!
ALLERGY DNA
In the last decades there has been an increase in food allergies frequency for several reasons, including the change in the food industrial preparation.
Some people are more susceptible to food allergies than others, and this is partly due to genetics, which conditions the immune system working, and partly to other genetic and epigenetic mechanisms not yet fully known, which have an equally significant contribution.
The immune system keeps the body healthy by fighting infections and other dangers, but when it overreacts to a substance in a food, identifying it as a danger and triggering a protective response, an allergic reaction to food occurs.
In the case of enzymatic deficiency, another type of adverse reaction occurs, the intolerance, which, although less serious than food allergy, still involves the exclusion or reduction of the food involved intake.
Food allergy symptoms are more common in infants and children, but they can appeare at any age; you can even develop an allergy to foods you have eaten for years without any problems.
It's important to underline that genetic predisposition do not always manifest with a specific allergy towards a specific food, as it is possible that different individuals develop allergies or intolerances towards different foods despite having the same genetic variants.
Knowing your genetic predisposition helps you to understand unusual reactions and symptoms that you may have noticed with the intake of certain foods, to be discussed with your doctor and to avoid foods to which you appear to have a greater genetic susceptibility, avoiding allergies or intolerance development.
The following traits are analyzed:
•genetic predisposition to general food sensitivities
•allergy to peanuts
•allergy to milk
•allergy to eggs
•allergy to fish
•allergy to clams and crustaceans
•allergy to soy
•allergy to seeds
•allergy to nuts
•allergy to fruits and vegetables
•allergy to kiwi
•allergy to wheat
•allergy to corn
•allergy to amaranth
•allergy to tapioca
•allergy to quinoa
•genetic food map for over 290 foods
•gluten sensitivity
•lactose intolerance
•hystamine intolerance
•sulphites intolerance
