Compositions, devices, and methods of osteoarthritis sensitivity testing
OwnerZackary Irani-Cohen, Elisabeth Ladermaninventors
Life of this patent
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Abstract
Contemplated test kits and methods for food sensitivity related to osteoarthritis are based on rational-based selection of food preparations with established discriminatory p-value. In some embodiments, kits include those with a minimum number of food preparations that have an average discriminatory p-value of ≤0.07 as determined by their raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. In further contemplated aspects, compositions and methods for food sensitivity are also stratified by gender to further enhance predictive value.
Claims23
A test kit for testing food intolerance in patients diagnosed with or suspected to have osteoarthritis, comprising:
- a plurality of distinct food preparations coupled to individually addressable respective solid carriers;
- wherein the plurality of distinct food preparations has an average discriminatory p-value of <0.07 as determined by raw p-value or an average discriminatory p-value of <0.10 as determined by FDR multiplicity adjusted p-value, wherein the average discriminatory p-value is determined from a patient test group that is not diagnosed or suspected of having osteoarthritis.
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(canceled)
A method of testing food intolerance in patients diagnosed with or suspected to have osteoarthritis, comprising:
- contacting a food preparation having at least one component with a bodily fluid of a patient that is diagnosed with or suspected to have osteoarthritis, wherein the bodily fluid comprises immunoglobulins, wherein the bodily fluid is associated with a gender identification, and wherein the contacting is performed under conditions that allow at least a portion of the immunoglobulins to bind to the at least one component;
- measuring the portion of the immunoglobulins bound to the at least one component of the food preparation to obtain a signal;
- comparing the signal to a gender-stratified reference value for the food preparation using the gender identification to obtain a result;
- and
- updating or generating a report using the result.
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A method of generating a test for food intolerance in patients diagnosed with or suspected to have osteoarthritis, comprising:
- obtaining test results for a plurality of distinct food preparations, wherein the test results are derived from a process that includes contacting the plurality of distinct food preparations with bodily fluids from males and females of a patient group diagnosed with or suspected to have osteoarthritis, and bodily fluids from males and females of a control group not diagnosed with or not suspected to have osteoarthritis;
- stratifying the test results by gender for the plurality of distinct food preparations;
- and
- assigning for a predetermined percentile rank a different cutoff value for males of the patient group and females of the patient group, for the plurality of the distinct food preparations.
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Use of a plurality of distinct food preparations coupled to individually addressable respective solid carriers in a diagnosis of osteoarthritis, wherein the plurality of distinct food preparations have an average discriminatory p-value of <0.07 as determined by raw p-value or an average discriminatory p-value of <0.10 as determined by FDR multiplicity adjusted p-value, and wherein the average discriminatory p-value is determined from a patient test group that is not diagnosed or suspected of having osteoarthritis.
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Dependencies are inferred from the claim text.