Compositions, devices, and methods of ulcerative colitis sensitivity testing

A method of identifying one or more trigger foods that when consumed by a subject diagnosed with or suspected to have ulcerative colitis, then causes or exacerbates the symptoms of ulcerative colitis, 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 ulcerative colitis, and bodily fluids from a control group not diagnosed with or not suspected of having ulcerative colitis;
• identifying a plurality of distinct ulcerative colitis trigger food preparations, wherein a ulcerative colitis 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 ulcerative colitis;
• contacting a plurality of the distinct ulcerative colitis trigger food preparations with serum of a subject that is diagnosed with or suspected to have ulcerative colitis, 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 ulcerative colitis trigger food preparations to obtain a signal for each of the plurality of distinct ulcerative colitis trigger food preparations;
• comparing the signal obtained for each of the plurality of distinct ulcerative colitis trigger food preparations to a reference value for the distinct ulcerative colitis trigger food preparation;
• and
• identifying one or more of the plurality of distinct ulcerative colitis trigger foods for the subject known to have or suspected of having ulcerative colitis based on the comparison of the signal to the reference signal for each of the plurality of distinct ulcerative colitis trigger food preparations.

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

• contacting a plurality of distinct ulcerative colitis trigger food preparations with serum of a subject that is diagnosed with or suspected to have ulcerative colitis, wherein the ulcerative colitis trigger food preparations are food preparations selected from the group consisting of green pea, cantaloupe, pinto bean, cucumber, green pepper, grapefruit, carrot, orange, almond, sardine, sweet potato, broccoli, garlic, lima bean, squashes, celery, string bean, tomato, cauliflower, black walnut, sunflower seed, cane sugar, buck wheat, soybean, lemon, barley, oat, oyster, mustard, rye, peach, chili pepper, spinach, peanut, avocado, shrimp, pineapple, cola nut, rice, cabbage, butter, eggplant, apple, egg, wheat, cottage cheese, sole, cashew, olive, parsley, corn, honey, chocolate, cow milk, potato, onion, tea, and tobacco, 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 ulcerative colitis trigger food preparations to obtain a signal for each of the plurality of distinct ulcerative colitis trigger food preparations;
• comparing the signal obtained for each of the plurality of distinct ulcerative colitis trigger food preparations to a reference value for the distinct ulcerative colitis trigger food preparation;
• and
• identifying one or more of the plurality of distinct ulcerative colitis trigger foods for the subject known to have or suspected of having ulcerative colitis based on the comparison of the signal to the reference signal for each of the plurality of distinct ulcerative colitis trigger food preparations.