Method for testing for immune responses to food

Abstract

A device for the detecting of an individual's Gell-Coombs Types I, II, III and IV immune response reactions to edible substances includes a mixture of an edible substance and a solution of non-toxic aprotic solvent, such as DMSO and water. The solvent acts as a carrier transporting the food beneath the skin. The device holds the mixture against the skin and prevents evaporation of the solution. The method includes the preparation of a plurality of mixtures of different edible substances and a solution of non-toxic aprotic solution, the application of the mixture to the skin of the individual and the holding of the mixture on the skin for a predetermined period of time. The mixture is subsequently removed, and the site is inspected to determine whether a Type I, II, III or IV Gell-Coombs immune response reaction has occurred. Control sites containing the solvent only and a control site containing a food substance which causes the skin to fluoresce upon exposure to an ultraviolet light may also be used. Fluorescence indicates whether the mixtures have been in sufficient contact with the skin for the required period of time.

Dependencies are inferred from the claim text.