Vibrant Wellness & America are no longer available on platforms like Rupa, but we’ve created a list of comparable tests. You can also talk to a Rupa rep to help you transition to alternatives! Learn more.
The 96 General Food Panel analyzes IgG antibodies to 96 common foods and spices. This is the serum version of the test. It is also available as a blood spot test.
To help you choose the best test for your patients, we’ve built lab test comparisons! Select any lab tests to compare up to 18 key characteristics between them. You also have the ability to copy & share a link to your comparisons to anyone inside or outside of Rupa!
The 96 IgG Food Sensitivity Panel measures IgG response to 96 commonly consumed foods. This is the blood spot version of the test. It is also available as a serum test.
P88-DIY Dietary Antigen Test
by
Precision Point
Microsample
Precision Point Diagnostics' P88-DIY Dietary Antigen Test analyzes IgE, IgG, IgG4, and complement (C3d) reactions to 88 foods with a powerful micro-sampling device. It helps identify and address food allergies and food sensitivities in patients with chronic illnesses. Unlike traditional finger stick tests, the P88-DIY has a validated, specific, pain-free process, making this test simple for everyone, even small children.
IgG Food MAP with Candida + Yeast
by
Mosaic Diagnostics
Blood Spot
The IgG Food MAP analyzes 190 different foods common in Western, Asian, and Mediterranean diets, as well as candida and yeast, to determine food sensitivities. This is the blood spot version of the test. It is also available as a serum test. This test cannot be ordered for patients under 2 years of age.
184 IgG Food Sensitivity Panel
by
Alletess
Blood Spot
The 184 IgG Food Sensitivity Panel measures IgG response to 184 commonly consumed foods. This is the blood spot version of the test. It is also available as a serum test.
Array 4
by
Cyrex
Serum
The Gluten-Associated Cross-Reactive Foods & Foods Sensitivity Screen (Array 4) identifies reactivity to foods known to cross-react to gliadin and reactivity to newly introduced foods on a gluten-free diet.
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