IgG4 Chronic Food Sensitivity (22 Items)
Individual Test

IgG4 Chronic Food Sensitivity (22 Items)

Regular price NT$ 3,800
Sale price NT$ 3,800 Regular price
Unit price

Measures the strength of your IgG4 response to 22 common foods, identifying the dietary triggers behind chronic inflammation and leaky gut. Unlike acute allergy, these reactions often surface hours or even days later, which makes them very hard to pin down on your own.

Worth testing if:

  • Certain foods leave you bloated, loose or foggy, but you cannot say which one
  • Long-term digestive discomfort and irregular bowel habits
  • Recurring skin problems you suspect are diet-related
  • You want to start repairing the gut barrier through diet

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What this test is for

An IgG4 assessment of your reactions to common foods identifies the dietary triggers that may sit behind chronic inflammation and leaky gut, so diet can be adjusted and the gut given a chance to repair.

Eggs were once the protein Shohei Ohtani ate at every meal. But according to Japanese media reports, he later found that eating eggs left him feeling unwell and affected his recovery from training. After assessment by his nutrition team, he decided to drop omelettes and other high-egg products in favour of choices better suited to his own body.

Rather than passively eating the wrong things and taking the damage, use data to work it out: which foods can your gut still handle right now? Which ones should pause for a while so your body can repair? This test helps you rebuild trust with your body — eating with more confidence, and with more strategy

SampleBlood draw
Report reviewNot included

Test items

22 biomarkers

Milk
A common dairy and egg food; reflects the IgG4 response level to how often and how strongly you are exposed to milk.
Chicken
A common meat; reflects the IgG4 response level to how often and how strongly you are exposed to chicken.
Shrimp
A common seafood; reflects the IgG4 response level to how often and how strongly you are exposed to shrimp.
Lamb
One of the meats tested; reflects the IgG4 response level to how often and how strongly you are exposed to lamb.
Pork
A common meat; reflects the IgG4 response level to how often and how strongly you are exposed to pork.
Crab
One of the seafoods tested; reflects the IgG4 response level to how often and how strongly you are exposed to crab.
Carp
One of the seafoods tested; reflects the IgG4 response level to how often and how strongly you are exposed to carp.
Goat Milk
One of the dairy and egg foods tested; reflects the IgG4 response level to how often and how strongly you are exposed to goat milk.
Egg
A common dairy and egg food; reflects the IgG4 response level to how often and how strongly you are exposed to eggs.
Beef
A common meat; reflects the IgG4 response level to how often and how strongly you are exposed to beef.
Salmon
One of the seafoods tested; reflects the IgG4 response level to how often and how strongly you are exposed to salmon.
Tomato
A common vegetable and fruit, and also the base ingredient of many sauces such as ketchup and pasta sauce.
Mushroom
A common fungi ingredient, and one of the frequent sources of protein and fibre in vegetarian and balanced diets.
Yeast
The microorganism used in fermented foods such as bread and beer, and also an ingredient in some processed foods.
Soybean
A common legume, and the raw material behind many processed foods such as soy sauce, tofu and meat substitutes.
Oat
A common wholegrain. Exposure has risen noticeably in recent years with the spread of oat milk and oatmeal products.
Potato
A common starch. It is also used heavily in processed foods such as fries and crisps.
Banana
A common fruit, available year round, so exposure is usually steady.
Citrus
Covers overall exposure to citrus fruits such as mandarin, orange and lemon.
Peanut
A common nut, and a frequent seasoning source in Taiwanese food culture (peanut powder, peanut butter).
Wheat (Gluten)
The main component of bread, noodles and flour products, and the principal source of the gluten allergen.
Pineapple
A common fruit, and a frequent cooking ingredient in Taiwanese food culture.

Four steps to start your test

1

Order online, book a location

Choose your test and pick a blood-draw time and location that suits you as you order.

2

A 10-minute blood draw

When the time comes you just show up. A professional takes your sample — we handle the rest.

3

Accredited laboratory analysis

Samples are processed by accredited testing institutions and interpreted to standard protocols.

4

Digital report

Once complete, your report is uploaded to your personal account with values and reference ranges clearly marked.

Pair it with Body Decode for the full picture

This test isn't part of the core package. Build a whole-body baseline with Body Decode, then add this test on top for fuller health context

Body Decode + this add-on This test on its own
Number of biomarkers 68 + this test This test only
Biomarkers on this page
Cross-system interpretation
Full-system integrated report
Advisor report walkthrough
Personalized action plan
120-day check-ins
Explore the Body Decode core panel

Frequently asked questions

Does IgG mean allergy? Will I end up unable to eat anything?

IgG4 testing is not about immediate allergy (that is IgE) — it is about a loss of immune tolerance from chronic exposure. What matters isn't banning foods, but rotating them strategically, pausing some for a while, and repairing the gut barrier

Isn't IgG4 alone inaccurate — shouldn't total IgG be measured for completeness?

IgG4 is the tolerance-type immune response produced by long-term repeated exposure, so it speaks more directly to the mechanisms behind chronic inflammation and leaky gut. Total IgG covers IgG1 to IgG4 across many categories, which sometimes reacts too broadly, produces more false positives, and ends up misleading