The Food Sensitivity antibody levels to food proteins are calculated by comparing the average intensity of the individual protein antibody to that of a healthy reference population. Reference ranges were established using 192 healthy individuals.
The reactivity to the antigens are displayed as HIGH reactivity (21-30, red), MODERATE reactivity (11-20, yellow) or LOW reactivity (1-10, no color).
- A high reactivity result indicates an increased antibody level to the food antigen with respect to the reference range (above the 97.5 percentile).
- A moderate result indicates that you have a moderate antibody level to the food antigen with respect to the reference range (between 92.5 and 97.5 percentile).
- A negative result indicates that you have no reactivity to the food antigen with respect to the reference range (below the 92.5 percentile).
