Late Breaking Abstract #25806

Effect of Alcat-Based Food Elimination on Inflammation Markers,

Presented at the Clinical Nutrition Conference Series April 8 – 10, 2016 at University of Miami Miller School of Medicine



Dr. J. M. Lukaszuk, PhD, RDN, LDN1
M. Shokrani, PhD2, J. Hoppensteadt, MS,1 and J. Umoren, PhD1

(1) School of Family, Consumer and Nutrition Sciences, Northern Illinois University, DeKalb, IL,
(2) School of Allied Health and Communicative Disorders, Northern Illinois University, Dekalb, IL



The purpose was to determine the effect of an elimination diet plan, based on Alcat testing, on inflammatory response, body composition, and self-reported medical symptoms.



In this pre-test/post-test double-blind experimental study, subjects were randomly assigned to a treatment (n=87) or control group (n=46). All participants followed a 4-week elimination diet based on Alcat results. The treatment group eliminated foods to which they tested sensitive and the control group eliminated foods to which they tested not sensitive. Blood samples, body composition measurements, and medical symptom questionnaires (MSQ) were completed at Days 1 and 30.



Repeated measures ANOVAs found an interaction effect for serum amyloid A (SAA), with values having decreased for the treatment group and increased for the control group over time (p<.035). Body mass index (BMI) and MSQ scores decreased over time for both groups (p<.001 and p<.001, respectively), but decreases were significantly greater for the treatment group for both BMI (p=.003) and MSQ (p<.001). There were main effects for time for MPO (p<.001), IL-6 (p<.03), and fat percent (p<.001), but no interaction effects or main effects for elimination diet. Lean body mass decreased for the treatment group and increased for the control group over time (p=.004). No differences were found for other inflammatory markers tested.



Elimination of inflammatory foods had a positive impact on SAA, BMI, and MSQ scores, suggesting that dietary changes based on Alcat results may positively influence inflammatory response, body composition, and self-reported symptoms of food intolerance.



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610-601 Rev A