Scientific Research

Our first published study.

"Descriptive study of the results of foods that caused IgG-type immune reactions, measured by the ELISA method, in patients who attended NutriWhite consultations during the period of 2007 - 2014."

Between 2007 and 2014, we analyzed the immunological profiles of 514 patients, detecting delayed IgG-type immune reactions through the ELISA method. Our most significant findings include:

• The most common foods that trigger sensitivity: yeast, wheat, egg, cow's milk, and cheese.
• A detailed list of 154 foods, classified by their incidence in sensitivity.
• The absence of significant differences between genders in food sensitivity.

Read the study

We are seeking new frontiers in Inmunonutrition

We are excited to share our upcoming research, which delves into the connections between food sensitivity and chronic inflammatory diseases. This new work builds on recent data and expands our understanding of the impact of food on health.

What does this mean for you?

Our research not only generates knowledge but is designed to directly help you achieve better health and well-being.

Based on our findings:

• Identify the foods that could be affecting your body.
• Create a unique meal plan with us just for you.
• Improve your well-being in a lasting way.

Join our mission of health and knowledge

Whether you're a healthcare professional, a researcher, or someone looking to improve their quality of life, we want you to be part of this journey.
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