Food Sensitivity Profile 2: A Complete Guide
Introduction: Food Sensitivities and Hidden Inflammation
Up to 15–20% of the population is thought to struggle with food intolerances or sensitivities. Unlike classic food allergies—which cause immediate IgE-driven reactions—food sensitivities trigger delayed immune responses (IgA and IgG antibodies). These can appear hours or days after eating, making them very difficult to identify without testing.
The Food Sensitivity Profile 2 test measures antibody reactivity to 84 common foods across all major food groups. By identifying which foods provoke immune responses, patients can eliminate hidden triggers, reduce inflammation, and restore gut health.
What Is Food Sensitivity Profile 2?
This test is a blood-based panel (serum or dried blood spot) that measures IgA and IgG antibodies to 84 foods. Categories include:
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Dairy – buffalo milk, buttermilk, cheddar, kefir, sheep’s milk, yoghurt
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Meats – duck, goose, rabbit, veal, snails
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Fish & Shellfish – pollock, anchovy, carp, eel, flounder, sardine, sea bass, sole, crayfish
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Mollusks – blue mussel, octopus, squid
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Grains – spelt, couscous, millet
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Legumes – chickpea, broad bean, mung bean
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Nuts & Seeds – hazelnut, pine nut, pistachio, chestnut, coriander, flaxseed, poppy, sunflower
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Fruits & Vegetables – fig, guava, kiwi, mango, bamboo shoots, kale, zucchini, etc.
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Spices & Miscellaneous – anise, cayenne, curry powder, oregano, black tea, molasses, cane sugar
The results are color-coded:
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Green = In control (≤10)
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Yellow = Moderate reactivity (10.1–20)
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Red = High reactivity (>20)
This helps providers quickly identify which foods to eliminate first.
Who Should Get Profile 2?
According to the patient one-pager:
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Those with intestinal permeability (leaky gut)
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Patients with autoimmune disorders (Crohn’s, celiac, ulcerative colitis, Hashimoto’s)
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People struggling with chronic inflammation
Common Symptoms of Food Sensitivities:
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Gas, bloating, abdominal pain, constipation, diarrhea
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Fatigue, fever, brain fog, headaches
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Rashes, eczema, skin itchiness or redness
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Nausea, vomiting
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Chronic cough, wheeze, asthma-like issues
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Joint pain, stiffness, or swelling
If you’ve struggled with these symptoms despite trying dietary changes, Profile 2 can help pinpoint triggers.
How Profile 2 Differs from Profile 1
The marker comparison chart shows the difference:
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Profile 1 includes: cow’s milk, goat’s milk, whey, eggs, beef, chicken, salmon, tuna, crab, lobster, shrimp, and more.
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Profile 2 replaces some of those with: buffalo milk, buttermilk, sheep’s milk, yoghurt, duck/goose meat, snails, spelt, couscous, and additional legumes, mollusks, and spices.
In short:
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Profile 1 is slightly broader (96 foods).
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Profile 2 is slightly smaller (84 foods) but emphasizes different foods, especially dairy variations, grains, and less common proteins.
Who should choose Profile 2?
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Those who consume a wider variety of dairy, mollusks, or less common meats/grains.
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Patients with atypical symptoms not explained by standard foods.
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Anyone who already ruled out common foods (Profile 1) but still has symptoms.
Why This Test Matters
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Food sensitivity symptoms mimic other conditions, making them difficult to identify.
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Trigger foods damage the gut lining, fueling leaky gut and systemic inflammation.
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Chronic inflammation is tied to heart disease, diabetes, arthritis, autoimmune disease, and cancer.
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With people eating 3–6 times a day, removing reactive foods is one of the fastest ways to lower immune burden.
Benefits of Profile 2
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Personalized diet plan – pinpoints hidden triggers instead of guessing.
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Gut healing – removing reactive foods allows repair of tight junctions.
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Inflammation reduction – lowers systemic immune activation.
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Improved energy and focus – many patients report less brain fog and fatigue.
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Skin and joint improvements – eczema, rashes, arthritis symptoms often improve.
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Better long-term outcomes – reduced autoimmune flares and lower chronic disease risk.
Treatment Protocol with Profile 2
1. Elimination (8–12 weeks)
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Remove all yellow and red foods.
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Replace with low-reactivity, nutrient-rich foods.
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Support gut repair with:
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BPC-157 – promotes mucosal healing.
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KPV – anti-inflammatory peptide for gut repair.
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Curcumin Complex – modulates NF-κB and reduces cytokine activity.
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Omega 1300 – lowers systemic inflammation.
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2. Gut & Microbiome Support
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Add probiotics/prebiotics to rebalance flora.
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Use digestive enzymes if digestion is weak.
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Supplement zinc, vitamin D, glutamine for intestinal lining support.
3. Reintroduction Phase
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Reintroduce yellow foods slowly, one at a time.
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Track symptoms (diary).
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Keep red foods excluded long term.
4. Maintenance
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Retest in 6–12 months to measure improvement.
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Build a sustainable anti-inflammatory, personalized diet.
Clinical Outcomes
Patients using Profile 2 often report:
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GI relief (less bloating, diarrhea, constipation)
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Better skin (eczema, acne, psoriasis)
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Improved energy & cognition
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Reduced autoimmune activity
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Less joint and muscle pain
These outcomes happen because the test provides clarity and direction, eliminating trial-and-error diets.
Conclusion
The Food Sensitivity Profile 2 test is a powerful tool for uncovering hidden food triggers that drive chronic inflammation. By measuring IgA and IgG reactivity to 84 foods, it provides an actionable roadmap for personalized nutrition.
Compared to Profile 1, it focuses on a slightly different set of foods, making it especially useful for patients with autoimmunity, gut permeability, and chronic inflammation who haven’t found answers elsewhere.
If you’re struggling with ongoing symptoms despite trying diet changes, Profile 2 may be the key to restoring gut health, lowering inflammation, and regaining vitality.
References
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Food Sensitivity Profile 2 – Patient One-Pager
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Food Sensitivity Profile 2 – Sample Report
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Food Sensitivity Markers List Comparison (Profile 1 vs Profile 2)
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Food Sensitivity 2 Markers List