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FoodPrint® 200+


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FoodPrint® 200+

How does the test work?

The CNS FoodPrint® 200+ service utilises a new, state of the art immunoassay based on microarray technology to detect food-specific IgG antibodies.

Food extracts are 'printed' onto nitrocellulose pads on a glass microscope slide, together with calibration standards and controls. A blood sample provided by the patient is diluted and dispensed onto each printed microarray.  Food IgG antibodies, if present, bind to the food extracts.  The bound food IgG antibodies are subsequently detected through the use of other immunoassay reagents which generate a blue colour in the presence of the food IgG antibodies.  The density of this blue colour is measured using a high resolution scanner.
The results generated by the scanner are then calibrated against the standards using the FoodPrint® reporting software to give quantitative results.  This software then produces a tailor-made printout of the final food IgG antibody result for each food on the requested food panel.

The FoodPrint® 200+ test is carried out on a blood sample collected from a finger-prick into the CNS heparinised blood collection tube.  The antibody reactivity associated with each food can be compared to allow the practitioner to devise an optimal dietary regime based on food antibody level.The results are given in U/ml.   

Sample requirements and test turnaround
A simple pin-prick blood sample is all that's required.
Results are available within 10 working days of sample receipt.

Choose from a comprehensive range of FoodPrint®  food lists:
The flexibility of the new FoodPrint® test permits a wide range of food panels to be offered.

FoodPrint® Reports
FoodPrint® reports are prepared in a Group format where results from similar types of foods are listed together.

  • The FoodPrint® Group Report presents the results of each food group together (e.g. fish, fruit)
  • Each food is classified under the Avoid, Borderline or No Reaction column
  • Foods under the Avoid column should be avoided for a period of 2-3 months  after which time they can be re-introduced one by one
  • Intake of foods in the Borderline category should be moderated
  • If symptoms return when a particular food is re-introduced, remove that food from the diet
Alpha-Lactalbumin Beta-Lactoglobuli
Casein Egg White
Egg Yolk
Milk (Buffalo)
Milk (Cow’s) Milk (Goat’s) Milk (Sheep’s)
Amaranth Barley Buckwheat Corn (Maize)
Couscous Durum Wheat Gliadin
Wheat Bran

FISH & SEAFOOD  Anchovy Bass Carp Caviar Clam Cockle Cod Crab, 
, Eel Haddock Hake Herring Lobster Mackerel Monkfish Mussel Octopus

Oyster Perch Pike Plaice Salmon Sardine Scallop
Sea Bream Shrimp/Prawn, Shallot

Sole Squid Swordfish Trout Tuna Turbot

MEAT   Beef
,Chicken Duck Horse
Veal Venison Wild Boar

FRUIT  Apple
,Apricot Avocado Banana Blackberry Blackcurrant Blueberry Cherry Cranberry Date

VEGETABLES  Artichoke Asparagus Aubergine Bean (Broad) Bean (Green)
Bean (Red Kidney) Bean (Haricot) Beetroot
 Broccoli Brussel Sprout Cabbage (Red)

Lamb Ostrich Ox Partridge 
Fig Grape
 Grapefruit Guava Kiwi Lemon Lime Lychee Mango Melon 
Cabbage (Savoy/White) Caper
Carrot Cauliflower Celery Chard Chickpea Chicory Cucumber Fennel Leek
Pork Quail Rabbit Turkey
Mulberry Nectarine Olive Orange Papaya Peach Pear Pineapple Plum
Lentil Lettuce Marrow Onion Pea Peppers Potato Quinoa Radish Rocket 
Raisin Raspberry Redcurrant Rhubarb Strawberry Tangerine Watermelon
Soya Bean Spinach Squash Sweet Potato Tomato Turnip Watercress Yuca


Almond Brazil Nut Cashew Nut Coconut

 Flax Seed Hazelnut Macadamia Nut Peanut

 Pine Nut Pistachio Rapeseed Sesame Seed

FoodPrint® 200+ - Health Emporium
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