Key Advantages

  • Combines IgG(1-4) with Complement (C3d)
  • Option of 176 or 132 Foods & Additives
  • A Low-cost Option of 22 of the Most Commonly Reactive Foods is also available
  • Personalised Meal Plan Provided alongside the FIT132 and FIT176
  • Exemplary Industry Accuracy using ELISA technology
  • Includes a Candida Marker
  • Easy Blood-spot Collection
  • Easy to Read, Bar-graph Report


Food Sensitivities and related diseases affect at least 100 million people worldwide and cause a wide variety of illnesses ranging from skin rashes and headaches to chronic intestinal diseases.

Unbalanced or inadequate diets, enzyme deficiencies, stress, genetic predisposition, infections and inflammation, chemicals, drugs, environmental pollutants and toxins are all possible contributing factors in the development of food sensitivities. Research has shown that these factors may weaken both digestion as well as the protective defences in our intestinal tract allowing for allergens to more easily confront our overwhelmed immune system.

The Relevance of IgG + C3d

An IgG antibody reaction to a food is a delayed reaction (anywhere from several hours to days). Research has indicated that IgG antibodies produced in the blood against particular foods may promote certain inflammatory reactions within the body.

Testing for Complement (C3d) is a direct measurement of inflammation in the body – and is therefore a very important inclusion for any food inflammation test. Activation of Complement alongside high production of IgG antibodies makes it very clear as to what foods will need to be eliminated from your patient’s diet.

Commonly, we see patient results that show high IgG antibodies to many foods. Understanding which of these foods are actually causing your patient inflammtion is crucial in avoiding an excessive elimination program, resulting in a more positive patient experience.

The Food Inflammation Test (FIT) by KMBO measures both IgG(1-4) and Complement (C3d) – combining them into one easy-to-undertand bar reading.

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