Crohn’s Disease and IgG Food Allergy


Crohn’s Disease (CD) is a chronic inflammatory condition commonly affecting individual sections of the gastrointestinal tract; most often the transition of the small intestine to the colon. The inflammation may cover the entire intestinal wall and even organs outside the intestine such as joints, eyes and skin.

Like ulcerative colitis, CD can be painful and debilitating with sufferers experiencing diarrhea, abdominal pain, weight loss, low energy and fatigue. Symptoms will often flare up for periods of time and then go into remission.

What causes Crohn’s Disease?

Though the cause of Crohn’s Disease is still largely unknown, a particular genetic profile may predispose a person to develop CD.

Recent studies indicate that food can trigger inflammations leading to CD flare-ups, so a diet based on the elimination of inflammatory foods can be a useful supplement to the standard drug therapy (anti-inflammatory medications such as corticosteroids).

Diagnosing Crohn’s Disease…

There is no single test for the diagnosis of Crohn’s Disease.  Several examinations will usually be conducted including blood analysis, stool, ultrasound, colonoscopy or gastroscopy.  To ensure the right therapeutic steps, the extent and the severity of the inflammation needs to be defined.

Crohn’s Disease and IgG Food Allergy

Food as a trigger of Crohn’s disease has long been discussed in literature. As CD is an inflammatory disease, IgG antibodies could also play an important role in the disease when other factors can be excluded.

There are various recent published studies performed on control groups where increased markers of intestinal inflammation and abdominal symptoms were found. The authors of these studies concluded that foods with raised IgG antibodies can provoke symptoms and stimulate inflammation in patients with Crohn’s Disease.

To view and download these studies, please click here