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IgG Food Print Testing

Adverse reactions to foods may be a source of considerable discomfort to patients.  The term food sensitivity refers to a condition where an individual reacts to an ingested food as though it were a toxin.  Foods that are normally considered healthy to most human immune systems, are considered a threat to those individuals with food intolerances.
Symptoms vary considerably and patients can respond in different ways to different foods.  Many people live with minor or major symptoms of adverse food reactions for years without ever suspecting the involvement of the immune system and the foods that trigger it.

Many individuals report improved weight control, more vitality and altogether a better quality of life, following implementation of dietary changes based on detection of food sensitivities and repairing leaky gut.
Exposure to foods within the same family may also evoke a sensitivity and should also be eliminated.  For example, sensitivity to grapefruit may increase the likelihood of a sensitivity to orange, or lemon (other members of the citrus family). 

Sensitivities may also be hidden in other foods.  For example, sensitivity to eggs, should equate to caution in eating other foods that contain eggs, such as mayonnaise.

Food Sensitivity Symptoms Conditions Associated with Food Sensitivity

o Abdominal pain
o Anxiety
o Bloating
o Breathing difficulties
o Constipation and diarrhoea
o Depression
o Dizziness
o Fatigue & lethargy
o Fluid retention
o Headache
o Gastric ulcers
o Hypersensitivity
o Migraine
o Nausea
o Rashes 
o Acne
o Arthritis
o Asthma
o Autism
o Chronic Fatigue Syndrome
o Coeliac’s Disease
o Crohn’s Disease
o Eczema
o Epilepsy
o Fibromyalgia
o Irritable Bowel Syndrome
o Multiple sclerosis
o Psoriasis

Australian Clinical Labs IgG Food Print Testing

Australian Clinical Labs offers a number of different Food Sensitivity tests that assess IgG responses to a number of different foods.  Below is listed the different panels under General & Specialist categories.  Click the links to view which foods are tested in each panel and view a sample copy of the test result report.


General IgG Testing

IgG Food Print 40 Food Sensitivity Panel

IgG Food Print 60 Food Sensitivity Panel

IgG Food Print 120 Foods Sensitivity Panel

IgG Food print 200 Foods Sensitivity Panel


Specialist IgG Testing

IgG Food Print Herbs & Spices Sensitivity Panel

IgG Food Print 60 Vegetarian Food Sensitivity Panel

IgG Food Print 120 Vegetarian Food Sensitivity Panel

IgG Food Print 160 Vegetarian Food Sensitivity Panel

IgG Food Print Vegan Food Sensitivity Panel

Accessing FoodPrint Results in eViewer

Functional Pathology IgG FoodPrint test results are now available via the Clinical labs eResults viewer! To view step-by-step instructions, click the link below.

Download Instructions

To log in to eResults, click the link below.

Login Here


Interpreting IgG Test Results

When food sensitivities are tested the result indicate via a grading system.  This grading system denotes whether the patient has an intolerance response.  It indicates whether that response is Normal, Borderline or Elevated.  This is shown through a IgG reading and a traffic light colour co-ordination system.  See table below.




Indicated Response



Treatment Considerations











Indicates a strong antibody reaction to that particular food.


You should eliminate these foods for at least 3 months. Substitute other foods listed in the NORMAL column.

For example, if your test indicates you are intolerant to wheat then cut out wheat and replace with a variety of oats, rye bread, quinoa and brown rice (as long as none are in the ELEVATED column) to ensure you are still obtaining a wide variety of nutrients in your diet.


If there are no foods in the ELEVATED column, then the BORDERLINE foods should be avoided for 3 months.










Indicates a lower antibody reaction to that particular food.


You should reduce and rotate these foods for at least 3 months to avoid an increase in intolerance.


To rotate foods, you need to eat them no more than once every 4 days.   For example, to rotate wheat, you could have wheat bread on day 1; oat cakes on day 2; corn bread on day 3; rye bread on day 4; durum wheat pasta on day 5 etc.  Choose alternative foods from the green NORMAL column. Ensure these foods are not listed in the ELEVATED column.










Indicates no significant reaction to that particular food.


These foods can be eaten without restriction, unless you already know of specific foods that have previously caused a reaction. In such cases, you should continue to avoid them as this reaction could be due to a non-immune mechanism.