Why Is FS Testing So Popular?

Even though several medical organizations from around the world have denounced FS testing, its popularity continues to grow because:

Clients Want Black-And-White Answers

Food sensitivity testing gives clients what they want – a list of foods to avoid – without going through the tedious work of an elimination diet and food challenge.

The Media Demonizes Food   

If you google any chronic illness or mysterious symptom, you will find a list of “bad foods.” Food sensitivity is the cause of some conditions (e.g., celiac disease), and dietary changes are beneficial. However, our media purports that food is the root of all illnesses.

Clients Want Food to Be the Cause of Their Symptoms

Of all the potential symptom triggers, food is the easiest to monitor and control. If food is the underlying problem, then the client will have control over their symptoms. See Negative Thought Patterns (module #7 Compassionate Self-Reflection).

Profits

Food sensitivity testing is profitable for the companies running the tests and the practitioners selling them to clients.

A few years ago, I spoke with the chief chemist at a large lab that ran combined IgE/IgG4 blood testing (preparation for a Dietitians of Canada conference presentation). I expected an argument when I pointed out that combining two inversely related antibodies does not make sense. The chemist agreed and said they are using technology developed 40 years ago! When asked why they sell an outdated, invalid test, she responded, “It is very popular with practitioners.” In other words, they’re making money.

Non-Validated Tests “Seem” to Work

Many people feel better after restricting their diet and see this as evidence that the test was accurate. However, many reasons can account for this improvement.

  • Healthier diet: Most people’s diets are not well balanced—they skip meals, consume highly processed foods, etc. When clients restrict their diets, they pay more attention to their diet and may adopt healthier patterns.
  • Coincidental elimination of food trigger: Typically, customers get a long list of foods to restrict, and one of those foods may be problematic. Wheat is a common food trigger (celiac disease, non-celiac gluten sensitivity, high FODMAP, etc.). Therefore, a client may feel better after restricting wheat, but the test did not pinpoint wheat. It was just one food on a long list.
  • Placebo:  The placebo and nocebo effect (thinking something will harm you) were once considered subjective. However, recent evidence shows that expectation creates neurobiological changes.
  • Treatment effect: Interaction with a caring HCP can be powerful. The improved symptoms may have resulted from personalized support rather than dietary restriction.
  • Natural fluctuations: Symptoms wax and wane for unknown reasons. People usually seek help when their symptoms are peaking, and they may have felt better without any intervention.