LEAP testing is a program designed to help people who experience chronic symptoms linked to diet-induced inflammation. The acronym LEAP stands for Lifestyle, Eating, and Performance, outlining a comprehensive approach to dietary management. This program aims to identify food and food-chemical sensitivities that contribute to conditions like irritable bowel syndrome, migraines, and fibromyalgia. By pinpointing the specific substances causing a delayed immune reaction, the LEAP protocol creates an individualized eating plan to reduce inflammation and alleviate symptoms.
The Science Behind LEAP Testing
The diagnostic tool used within the LEAP program is the Mediator Release Test (MRT). This blood test measures the immune response to food and chemical extracts. Unlike tests that look for antibodies, MRT is considered an end-point test because it quantifies the degree of the inflammatory reaction itself. It tests for reactions to a panel of over 150 foods and food chemicals.
The biological concept behind the test is that reactive foods trigger white blood cells to release inflammatory mediators. These mediators include chemical compounds like histamine, cytokines, and prostaglandins. The release of these substances into the bloodstream causes damage to body tissues, leading to chronic symptoms.
The MRT measures changes in the size and volume of these immune cells after they are exposed to the test substances. A significant change in cell volume indicates that the cell has released its inflammatory mediators in response to that specific food or chemical. By quantifying this change, the test categorizes the degree of reactivity for each tested item, helping to identify the items that cause the least inflammation.
Food Sensitivities Versus Allergies
Food sensitivities are fundamentally different from true food allergies, although both involve an immune response. A true food allergy is typically mediated by Immunoglobulin E (IgE) antibodies, which trigger an immediate and often severe reaction, such as hives or anaphylaxis. These IgE-mediated reactions occur rapidly, usually within minutes of consuming the trigger food, and can be life-threatening.
In contrast, food sensitivities are non-IgE mediated, often involving other immune pathways like Immunoglobulin G (IgG) antibodies, and result in a delayed response. Symptoms from a sensitivity can take hours or even days to appear, making it difficult to pinpoint the offending food without testing. While not life-threatening, sensitivities cause chronic, systemic inflammation that can manifest as headaches, digestive issues, joint pain, or fatigue.
LEAP testing is specifically designed to address these delayed food sensitivities, which are often missed by standard IgE allergy tests. The delayed nature of the reaction obscures the link between the food consumed and the symptoms experienced. This difficulty in identification is why specialized testing is necessary.
The LEAP Diet Protocol
The results from the MRT are used to create a personalized dietary plan known as the ImmunoCalm Diet. This plan involves a structured, multi-phase elimination and reintroduction process. The test results categorize foods into three groups: green for non-reactive, yellow for moderately reactive, and red for highly reactive.
The first phase of the LEAP protocol is the most restrictive, focusing only on the lowest-reactive foods from the green category to rapidly calm inflammation. This initial elimination phase typically lasts around two weeks and is designed to bring quick relief from symptoms. The goal is to provide the immune system a rest from the identified inflammatory triggers.
Following the initial period, the protocol moves into a systematic reintroduction phase, where the remaining non-reactive green foods are added back to expand dietary variety. Foods from the yellow and red categories are reintroduced much later and with greater caution. A Certified LEAP Therapist guides the process to ensure proper timing and monitoring, helping to determine an individual’s tolerance level for all foods.