Objective: To describe the successful use of IgG testing and subsequent removal of sensitive foods from the diet of a patient with psoriasis, resulting in a significant reduction of her symptoms.
Clinical Features: A 46-year-old female patient had symptoms of psoriasis. She underwent IgG testing, which identified food sensitivities. These sensitive foods were then removed from her diet.
Intervention and Outcome: The conservative treatment consisted of combination of IgG testing and dietary changes. A significant reduction in symptoms of psoriasis was seen within months.
Conclusion: This case describes the conservative nurtritional treatment of a patient with psoriasis using food sensitivity testing and removal of sensitive foods from her diet.
Author keywords: Psoriasis; Immunoglobulin G; Food Sensitivity
This abstract is reproduced with the permission of the publisher. Click on the above link for free full text.
|
