Allergies, intolerances and tastes

Why do different people react so differently to the same food?

The immune response to food allergens, lactose and gluten sensitivity, bitter taste perception, and caffeine sensitivity all have a genetic component. Variants in taste receptor genes are associated with how intensely a person perceives bitterness or sweetness. Genetic features of the lactase enzyme affect the ability to digest milk sugar regardless of how much dairy products are consumed. The tendency to allergic reactions to certain proteins may be partly related to genetic features of immune regulation. 

The Allergies, Intolerances and Tastes Genetic Test assesses genetic characteristics across 30 indicators, from food allergies and intolerances to taste receptors and eating behavior. These data are stable throughout life and complement the clinical assessment of an allergist and gastroenterologist.

What indicators does the test evaluate?

Food allergies

Four indicators capturing genetic predisposition to allergic reactions to common food proteins.

• Peanut allergy — genetic factors of immune hyperreactivity to peanut proteins are being analyzed.

• Milk allergy — genetic features of the immune response to cow's milk proteins are determined, which differ from lactose intolerance.

• Wheat allergy — genetic factors of susceptibility to an allergic reaction to wheat proteins are being assessed, which differs from celiac disease in the mechanism of development.

• Egg allergy — genetic features of the immune response to egg proteins are analyzed.

Animal allergies and atopy

Four indicators covering genetic predispositions to allergic reactions to animal allergens and atopic conditions.

• Allergy to cats and dogs — genetic factors of susceptibility to allergic reactions to allergens in animal fur and saliva are determined.

• Asthma — genetic features of bronchial hyperreactivity and susceptibility to allergic inflammation of the respiratory tract are assessed.

• Eczema — genetic factors of skin barrier function and susceptibility to atopic inflammation are analyzed.

Food intolerances

Four indicators that capture genetic predispositions to functional impairments when consuming certain foods.

• Gluten intolerance (celiac disease) — genetic markers HLA-DQ2 and HLA-DQ8 are analyzed, which is a necessary condition for the development of celiac disease.

• Lactose intolerance — genetic features of the activity of certain genes are determined, in particular, those that encode the lactase enzyme and are associated with the ability to digest milk sugar in adulthood.

• Irritable bowel syndrome (IBS) — genetic factors of intestinal motility and sensitivity associated with susceptibility to functional disorders are evaluated.

• Gastritis — the genetic characteristics of the gastric mucosa and the tendency to its inflammation are analyzed.

Eating behavior and sensitivities

Nine indicators covering genetic characteristics of eating behavior and responses to macronutrients and stimulants.

• Craving for sweets — genetic features of taste receptors and neurotransmitter systems associated with a tendency to increased sugar consumption are analyzed.

• Overeating — genetic factors regulating appetite and satiety signals that influence the tendency to overeat are identified.

• Anorexia and bulimia susceptibility — genetic factors associated with neurobiological features of eating behavior are assessed. This data is not a diagnostic tool and does not replace the clinical assessment of a specialist.

• Sensitivity to carbohydrates and fat — genetic features of the metabolic response to the consumption of various macronutrients are analyzed.

• Reaction to caffeine — genetic features of caffeine metabolism via the CYP1A2 enzyme are determined, which affect individual sensitivity and the duration of its action.

• Salt sensitivity — genetic features of the response of blood pressure and taste perception to sodium consumption are assessed.

• Spice sensitivity — genetic factors that influence an individual's reaction to spicy food are analyzed.

Flavors

This genetic taste test covers nine indicators of basic and specific taste perception.

• Basic tastes: sweet, salty, bitter, sour — genetic variants of taste receptors are analyzed that are associated with individual sensitivity to each of the basic tastes. In particular, some genetic variants may affect the intensity of bitterness perception.

• Specific tastes: lemon, blue cheese, garlic, chocolate, egg — genetic features of receptors and neural pathways associated with the perception of specific taste profiles and the formation of food preferences are determined.

Who is this test relevant to?

• For people with suspected food allergies or intolerances: a genetic allergy test helps understand the genetic component of reactions to food and develop a dietary approach together with an allergist or gastroenterologist.

• For those who plan to get a pet: a genetic allergy test assesses susceptibility to household allergens in advance.

• People who want to better understand individual eating behaviors: a genetic food sensitivity test reveals cravings, reactions to caffeine or salt, and helps build a more conscious approach to nutrition.

• For those who work with a nutritionist or psychologist and want to supplement the clinical picture with genetic context.

The results of this DNA allergy and food sensitivity test are not a diagnosis and do not replace a doctor's consultation. The Apixmed Prism report provides genetic context — data that complements the clinical assessment and helps you make nutritional and lifestyle decisions together with a specialist.