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Oxford Biomedical Technologies- MRT Food Sensitivity Test

  • $ 54900

Why MRT® is the Most Complete Blood Test for Food Sensitivities

Despite all of the clinical and immunologic complexities associated with food sensitivities, the single common component of all diet-induced inflammatory reactions is proinflammatory and proalgesic mediator release from white cells. It’s the release of cytokines, histamine, leukotrienes, prostaglandins, etc., from neutrophils, monocytes, eosinophils and lymphocytes that lead to all the negative clinical effects a food sensitivity sufferer endures. This is true under all of the numerous immunologic circumstances and clinical circumstances associated with food sensitivities. Because of the vast array of potential mediators and reacting cells, measuring volumetric changes in all circulating white cells after antigen challenge is the most logical, direct, comprehensive and functional measure of food sensitivity reactions. It simply makes the most sense.

Research on MRT® confirms this. Studies with the University of Miami and research presented at major medical conferences show that MRT® is able to distinguish between symptomatic and asymptomatic populations, that MRT® correlates with inflammation and symptoms, that diets based on MRT® show significant symptom reduction, and that MRT® has excellent real-world reproducibility.

Conversely, a large body of research has shown that elevated mechanisms in food sensitivity, such as food-specific IgG or immune complexes, do not reliably correlate with inflammation or symptoms.

Mediator release is the key event that leads to every negative effect your patients suffer. What matters clinically is that mediator release, and thus an inflammatory response has occurred – not that a potential mechanism is elevated.

This is the clinical value of MRT®. MRT® is a functional measurement of diet-induced sensitivity pathways. MRT® simplifies a highly complex reaction and translates that into the most useable clinical information you can get – quantifying the inflammatory response to foods and food-chemicals.

Not only does MRT® give insight into inflammation provoking foods and food-chemicals, but more importantly MRT® identifies your patient’s BEST foods – the foods that form the basis of their LEAP Eating Plan.

Simply put, MRT® gives you information you can’t get any other way, and that information directly translates into targeted therapy that matters.

MRT® is the foundation of fully addressing food sensitivities and achieving the maximum outcomes in the shortest period of time. This is our goal.


Test Profiles

MRT® Food & Food Chemical Profiles


LEAP 150

Almond Clam Leek Rice Acetaminophen
Amaranth Cocoa Lemon Rye Aspartame
American cheese Coconut Lentil Salmon Benzoic Acid
Apple Codfish Lettuce Scallop Caffeine
Apricot Coffee Lima Bean Sesame Candida Albicans
Asparagus Cola Mango Shrimp Capsaicin
Avocado Corn Maple Syrup Sole FD&C Blue #1
Banana Cottage cheese Millet Soybean FD&C Blue #2
Barley Cow’s milk Mint Spelt FD&C Green #3
Basil Crab Mushroom Spinach FD&C,Red #3
Beef Cranberry Mustard Strawberry FD&C Red #4
Beet Cucumber Oat String bean FD&C,Red #40
Black pepper Cumin Olive Sunflower seed FD&C Yellow #5
Blueberry Dill Onion Sweet potato FD&C Yellow #6
Broccoli Egg Orange Tapioca Fructose
Buckwheat Eggplant Oregano Tea Ibuprophen
Cabbage Garbanzo bean Papaya Tilapia Lecithin
Cane sugar Garlic Paprika Tomato MSG
Cantaloupe Ginger Parsley Tuna Phenylethylamine
Carob Goat’s milk Peach Turkey Polysorbate 80
Carrot Grape Peanut Turmeric Potassium nitrate
Cashew Grapefruit Pear Vanilla Potassium nitrite
Catfish Green pea Pecan Walnut Saccharin
Cauliflower Green pepper Pineapple Watermelon Salicylic acid
Cayenne pepper Hazelnut Pinto bean Wheat Sodium metabisulfite
Celery Honey Pistachio White potato Sodium sulfite
Cheddar cheese Honeydew Plum Yeast mix Solanine
Cherry Hops Pork Yellow squash Sorbic acid
Chicken Kamut Quinoa Yogurt Tyramine
Cinnamon Lamb Raspberry Zucchini


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