Compositions, devices, and methods of attention deficit disorder/attention deficit hyperactivity disorder (add/adhd) sensitivity testing

A method of identifying one or more trigger foods that when consumed by a subject diagnosed with or suspected to have ADD/ADHD, then causes or exacerbates the symptoms of ADD/ADHD, 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 patients diagnosed with or suspected of having ADD/ADHD, and bodily fluids from a control group not diagnosed with or not suspected of having ADD/ADHD;
• identifying a plurality of distinct ADD/ADHD trigger food preparations, wherein an ADD/ADHD trigger food preparation exhibits a raw p-value of ≤0.07 or an FDR multiplicity adjusted p-value of ≤0.10 with respect to triggering symptoms of ADD/ADHD;
• contacting a plurality of the distinct ADD/ADHD trigger food preparations with serum of a subject that is diagnosed with or suspected to have ADD/ADHD, wherein the step of contacting is performed under conditions that allow IgG from the serum to bind to food antigens of each of the plurality of distinct food preparations;
• measuring IgG bound to the food antigens of each of the plurality of distinct ADD/ADHD trigger food preparations to obtain a signal for each of the plurality of distinct ADD/ADHD trigger food preparations;
• comparing the signal obtained for each of the plurality of distinct ADD/ADHD trigger food preparations to a reference value for the distinct ADD/ADHD trigger food preparation;
• and
• identifying one or more of the plurality of distinct ADD/ADHD trigger foods for the subject known to have or suspected of having ADD/ADHD based on the comparison of the signal to the reference signal for each of the plurality of distinct ADD/ADHD trigger food preparations.

A method of for identifying one or more ADD/ADHD trigger foods for a subject diagnosed with or suspected to have ADD/ADHD, comprising:

• contacting a plurality of distinct ADD/ADHD trigger food preparations with serum of a subject that is diagnosed with or suspected to have ADD/ADHD, wherein the ADD/ADHD trigger food preparations are food preparations selected from the group consisting of cantaloupe, wheat, tomato, cucumber, squashes, almond, egg, cauliflower, pinto bean, broccoli, orange, butter, corn, lettuce, rye, peach, green pea, carrot, tea, mustard, strawberry, celery, green pepper, garlic, oat, onion, banana, eggplant, cabbage, safflower, olive, cottage cheese, grapefruit, black walnut, cow milk, soybean, chili pepper, tobacco, malt, cinnamon, cane sugar and potato, wherein the step of contacting is performed under conditions that allow IgG from the serum to bind to food antigens of each of the plurality of distinct food preparations;
• measuring IgG bound to the food antigens of each of the plurality of distinct ADD/ADHD trigger food preparations to obtain a signal for each of the plurality of distinct ADD/ADHD trigger food preparations;
• comparing the signal obtained for each of the plurality of distinct ADD/ADHD trigger food preparations to a reference value for the distinct ADD/ADHD trigger food preparation;
• and
• identifying one or more of the plurality of distinct ADD/ADHD trigger foods for the subject known to have or suspected of having ADD/ADHD based on the comparison of the signal to the reference signal for each of the plurality of distinct ADD/ADHD trigger food preparations.