Abstract
The role of immunoglobulin G (IgG) food elimination in allergic diseases is controversial. This main aim is to clarify the beneficial effects of specific immunoglobulin G (sIgG) food elimination on improving allergic diseases. International guidelines disagree about the beneficial roles of IgG food elimination on allergic diseases. However, many studies have proven the role of IgG food elimination on allergic diseases. In atopic dermatitis children, studies have shown that milk, egg, wheat, and soya are positive for sIgGs and there sIgG elimination will improve atopic dermatitis. In allergic rhinitis, the sIgG4 food test is usually positive to seafood, and IgG food elimination will improve both allergic rhinitis and asthma symptoms. In asthma, persistent IgE egg sensitizers have higher sIgG1 to egg than partial IgE egg sensitizers. Additionally, high sIgG1 to egg is a risk factor for future asthma (with sensitivity of 64% and specificity of 74%). In asthma, persistent sIgG1 egg sensitization is risk for future asthma and IgG food elimination will improve asthma (especially milk and egg). In chronic urticaria, the most common positive sIgGs to food are cola nut, yeast, wheat, red kidney bean, pea, corn, and egg white in Saudi Arabia. Women and patient aged < 40 years have higher positive sIgG rates to several foods. In food intolerance, IgG food elimination will improve the symptoms of food intolerance. Furthermore, primary prevention of food intolerance can be achieved by early IgG food elimination. In conclusion, despite those most international guidelines disagree about the beneficial role of IgG food elimination on allergic diseases; some studies support its role. This test may be used if patients' symptoms do not improve after the IgE food tests. Moreover, IgG food companies should offer cheap short lists, such as ImuPro Screen 22 foods or ImuPro Screen Plus 44 foods.