Compositions, devices, and methods of ibs sensitivity testing

Abstract

Contemplated test kits and methods for food sensitivity are based on rational-based selection of food preparations with established discriminatory p-value. Particularly preferred kits include those with a minimum number of food preparations that have an average discriminatory p-value of ≤0.07 as determined by their raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. In further contemplated aspects, compositions and methods for food sensitivity are also stratified by gender to further enhance predictive value.

What is claimed is: 
     
         1 . A test kit with for testing food intolerance in patients diagnosed with or suspected to have irritable bowel syndrome, comprising:
 a plurality of distinct food preparations coupled to individually addressable respective solid carriers;   wherein the plurality of distinct food preparations have an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value.   
     
     
         2 . The test kit of  claim 1  wherein the plurality of food preparations includes at least two food preparations prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and Salmon. 
     
     
         3 . The test kit of  claim 1  wherein the plurality of food preparations includes at least four food preparations prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and Salmon. 
     
     
         4 . The test kit of  claim 1  wherein the plurality of food preparations includes at least eight food preparations prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         5 . The test kit of  claim 1  wherein the plurality of food preparations includes at least 12 food preparations prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         6 . The test kit of  claim 1  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.05 as determined by raw p-value or an average discriminatory p-value of ≤0.08 as determined by FDR multiplicity adjusted p-value. 
     
     
         7 . The test kit of any one of  claims 1 - 5  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.05 as determined by raw p-value or an average discriminatory p-value of ≤0.08 as determined by FDR multiplicity adjusted p-value. 
     
     
         8 . The test kit of  claim 1  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.025 as determined by raw p-value or an average discriminatory p-value of ≤0.07 as determined by FDR multiplicity adjusted p-value. 
     
     
         9 . The test kit of any one of  claims 1 - 5  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.025 as determined by raw p-value or an average discriminatory p-value of ≤0.07 as determined by FDR multiplicity adjusted p-value. 
     
     
         10 . The test kit of  claim 1  wherein FDR multiplicity adjusted p-value is adjusted for at least one of age and gender. 
     
     
         11 . The test kit of any one of  claims 1 - 8  wherein FDR multiplicity adjusted p-value is adjusted for at least one of age and gender. 
     
     
         12 . The test kit of  claim 1  wherein FDR multiplicity adjusted p-value is adjusted for age and gender. 
     
     
         13 . The test kit of any one of  claims 1 - 8  wherein FDR multiplicity adjusted p-value is adjusted for age and gender. 
     
     
         14 . The test kit of  claim 1  wherein at least 50% of the plurality of distinct food preparations, when adjusted for a single gender, has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         15 . The test kit of any one of  claims 1 - 13  wherein at least 50% of the plurality of distinct food preparations, when adjusted for a single gender, has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         16 . The test kit of  claim 1  wherein at least 70% of the plurality of distinct food preparations, when adjusted for a single gender, has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         17 . The test kit of any one of the  claims 1 - 13  wherein at least 70% of the plurality of distinct food preparations, when adjusted for a single gender, has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         18 . The test kit of  claim 1  wherein all of the plurality of distinct food preparations, when adjusted for a single gender, has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         19 . The test kit of any one of the  claims 1 - 17  wherein all of the plurality of distinct food preparations, when adjusted for a single gender, has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         20 . The test kit of  claim 1  wherein the plurality of distinct food preparations is crude aqueous extracts. 
     
     
         21 . The test kit of any one of the  claims 1 - 19  wherein the plurality of distinct food preparations is crude aqueous extracts. 
     
     
         22 . The test kit of  claim 1  wherein the plurality of distinct food preparations is processed aqueous extracts. 
     
     
         23 . The test kit of any one of the  claims 1 - 21  wherein the plurality of distinct food preparations is processed aqueous extracts. 
     
     
         24 . The test kit of  claim 1  wherein the solid carrier is a well of a multiwall plate, a bead, an electrical sensor, a chemical sensor, a microchip or an adsorptive film. 
     
     
         25 . The test kit of any one of the  claims 1 - 23  wherein the solid carrier is a well of a multiwall plate, a bead, an electrical sensor, a chemical sensor, a microchip or an adsorptive film. 
     
     
         26 . A method of testing food intolerance in patients diagnosed with or suspected to have irritable bowel syndrome, comprising:
 contacting a food preparation with a bodily fluid of a patient that is diagnosed with or suspected to have irritable bowel syndrome, and wherein the bodily fluid is associated with a gender identification;   wherein the step of contacting is performed under conditions that allow IgG from the bodily fluid to bind to at least one component of the food preparation;   measuring IgG bound to the at least one component of the food preparation to obtain a signal;   comparing the signal to a gender-stratified reference value for the food preparation using the gender identification to obtain a result; and   updating or generating a report using the result.   
     
     
         27 . The method of  claim 26  wherein the bodily fluid of the patient is whole blood, plasma, serum, saliva, or a fecal suspension. 
     
     
         28 . The method of  claim 26  wherein the step of contacting a food preparation is performed with a plurality of distinct food preparations. 
     
     
         29 . The method of  claim 26  or  claim 27  wherein the step of contacting a food preparation is performed with a plurality of distinct food preparations. 
     
     
         30 . The method of  claim 28  wherein the plurality of distinct food preparations is prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         31 . The method of any of the  claims 28 - 29  wherein the plurality of distinct food preparations is prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         32 . The method of  claim 28  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         33 . The method of any of the  claims 28 - 29  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         34 . The method of  claim 28  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.05 as determined by raw p-value or an average discriminatory p-value of ≤0.08 as determined by FDR multiplicity adjusted p-value. 
     
     
         35 . The method of any of the  claims 28 - 29  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.05 as determined by raw p-value or an average discriminatory p-value of ≤0.08 as determined by FDR multiplicity adjusted p-value. 
     
     
         36 . The method of  claim 28  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.025 as determined by raw p-value or an average discriminatory p-value of ≤0.07 as determined by FDR multiplicity adjusted p-value. 
     
     
         37 . The method of any of the  claims 28 - 29  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.025 as determined by raw p-value or an average discriminatory p-value of ≤0.07 as determined by FDR multiplicity adjusted p-value. 
     
     
         38 . The method of  claim 28  wherein all of the plurality of distinct food preparations has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         39 . The method of any of the  claims 28 - 29  wherein all of the plurality of distinct food preparations has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         40 . The method of  claim 26  wherein the food preparation is immobilized on a solid surface, optionally in an addressable manner. 
     
     
         41 . The method of any of the  claims 26 - 39  wherein the food preparation is immobilized on a solid surface, optionally in an addressable manner. 
     
     
         42 . The method of  claim 26  wherein the step of measuring IgG bound to the at least one component of the food preparation is performed via an immunoassay test. 
     
     
         43 . The method of any of the  claims 26 - 41  wherein the step of measuring IgG bound to the at least one component of the food preparation is performed via immunoassay test. 
     
     
         44 . The method of  claim 26  wherein the gender-stratified reference value for the food preparation is an at least a 90 th  percentile value. 
     
     
         45 . The method of any of the  claims 26 - 43  wherein the gender-stratified reference value for the food preparation is an at least a 90 th  percentile value. 
     
     
         46 . A method of generating a test for food intolerance in patients diagnosed with or suspected to have irritable bowel syndrome, comprising:
 obtaining test results for a plurality of distinct food preparations, wherein the test results are based on bodily fluids of patients diagnosed with or suspected to have irritable bowel syndrome and bodily fluids of a control group not diagnosed with or not suspected to have irritable bowel syndrome;   stratifying the test results by gender for each of the distinct food preparations; and   assigning for a predetermined percentile rank a different cutoff value for male and female patients for each of the distinct food preparations.   
     
     
         47 . The method of  claim 46  wherein the test result is an ELISA result. 
     
     
         48 . The method of  claim 46  wherein the plurality of distinct food preparations includes at least two food preparations prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         49 . The method of  claim 46  or  claim 47  wherein the plurality of distinct food preparations includes at least two food preparations prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         50 . The method of  claim 46  wherein the plurality of distinct food preparations includes at least six food preparations prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         51 . The method of any of  claim 46  or  claim 47  wherein the plurality of distinct food preparations includes at least six food preparations prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         52 . The method of  claim 46  wherein the plurality of distinct food preparations includes a food preparation prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         53 . The method of any of  claim 46  or  47  wherein the plurality of distinct food preparations includes a food preparation prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         54 . The method of  claim 46  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         55 . The method of any of  claims 46 - 53  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         56 . The method of  claim 46  wherein the plurality of different food preparations has an average discriminatory p-value of ≤0.05 as determined by raw p-value or an average discriminatory p-value of ≤0.08 as determined by FDR multiplicity adjusted p-value. 
     
     
         57 . The method of any of  claims 46 - 53  wherein the plurality of different food preparations has an average discriminatory p-value of ≤0.05 as determined by raw p-value or an average discriminatory p-value of ≤0.08 as determined by FDR multiplicity adjusted p-value. 
     
     
         58 . The method of  claim 46  wherein the plurality of different food preparations has an average discriminatory p-value of ≤0.025 as determined by raw p-value or an average discriminatory p-value of ≤0.07 as determined by FDR multiplicity adjusted p-value. 
     
     
         59 . The method of any of  claims 46 - 53  wherein the plurality of different food preparations has an average discriminatory p-value of ≤0.025 as determined by raw p-value or an average discriminatory p-value of ≤0.07 as determined by FDR multiplicity adjusted p-value. 
     
     
         60 . The method of  claim 46  wherein the bodily fluid of the patient is whole blood, plasma, serum, saliva, or a fecal suspension. 
     
     
         61 . The method of any of  claims 46 - 59  wherein the bodily fluid of the patient is whole blood, plasma, serum, saliva, or a fecal suspension. 
     
     
         62 . The method of  claim 46  wherein the predetermined percentile rank is an at least 90 th  percentile rank. 
     
     
         63 . The method of any of  claims 46 - 61  wherein the predetermined percentile rank is an at least 90 th  percentile rank. 
     
     
         64 . The method of  claim 46  wherein the cutoff value for male and female patients has a difference of at least 10% (abs). 
     
     
         65 . The method of any of  claims 46 - 63  wherein the cutoff value for male and female patients has a difference of at least 10% (abs). 
     
     
         66 . The method of  claim 26  or  46 , further comprising a step of normalizing the result to the patient's total IgG. 
     
     
         67 . The method of any of  claims 26 - 65 , further comprising a step of normalizing the result to the patient's total IgG. 
     
     
         68 . The method of  claim 26  or  46 , further comprising a step of normalizing the result to the global mean of the patient's food specific IgG results. 
     
     
         69 . The method of any of  claims 26 - 65 , further comprising a step of normalizing the result to the global mean of the patient's food specific IgG results. 
     
     
         70 . The method of  claim 26  or  46 , further comprising a step of identifying a subset of patients, wherein the subset of patients' sensitivities to the food preparations underlies IBS by raw p-value or an average discriminatory p-value of ≤0.01. 
     
     
         71 . The method of any of  claims 26 - 65 , further comprising a step of identifying a subset of patients, wherein the subset of patients' sensitivities to the food preparations underlies IBS by raw p-value or an average discriminatory p-value of ≤0.01. 
     
     
         72 . The method of  claim 26  or  46 , further comprising a step of determining numbers of the food preparations, wherein the numbers of the food preparations can be used to confirm IBS by raw p-value or an average discriminatory p-value of ≤0.01. 
     
     
         73 . The method of any of  claims 26 - 65 , further comprising a step of determining numbers of the food preparations, wherein the numbers of the food preparations can be used to confirm IBS by raw p-value or an average discriminatory p-value of ≤0.01. 
     
     
         74 . Use of a plurality of distinct food preparations coupled to individually addressable respective solid carriers in a diagnosis of irritable bowel syndrome, wherein the plurality of distinct food preparations have an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         75 . Use of  claim 74  wherein the plurality of food preparations includes at least two food preparations prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         76 . Use of  claim 74  wherein the plurality of food preparations includes at least four food preparations prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         77 . Use of  claim 74  wherein the plurality of food preparations includes at least eight food preparations prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         78 . Use of  claim 74  wherein the plurality of food preparations includes at least 12 food preparations prepared from food items of Table 1 or selected from a group consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionally from a group consisting of crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame, broccoli, almond, turkey, scallop, and salmon. 
     
     
         79 . Use of  claim 74  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.05 as determined by raw p-value or an average discriminatory p-value of ≤0.08 as determined by FDR multiplicity adjusted p-value. 
     
     
         80 . Use of any one of  claims 74 - 78 , wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.05 as determined by raw p-value or an average discriminatory p-value of ≤0.08 as determined by FDR multiplicity adjusted p-value. 
     
     
         81 . Use of claim of  claim 74  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.025 as determined by raw p-value or an average discriminatory p-value of ≤0.07 as determined by FDR multiplicity adjusted p-value. 
     
     
         82 . Use of any one of  claims 74 - 78  wherein the plurality of distinct food preparations has an average discriminatory p-value of ≤0.025 as determined by raw p-value or an average discriminatory p-value of ≤0.07 as determined by FDR multiplicity adjusted p-value. 
     
     
         83 . Use of  claim 74  wherein FDR multiplicity adjusted p-value is adjusted for at least one of age and gender. 
     
     
         84 . Use of any one of  claims 74 - 82  wherein FDR multiplicity adjusted p-value is adjusted for at least one of age and gender. 
     
     
         85 . Use of  claim 74  wherein FDR multiplicity adjusted p-value is adjusted for age and gender. 
     
     
         86 . Use of any one of  claims 74 - 82  wherein FDR multiplicity adjusted p-value is adjusted for age and gender. 
     
     
         87 . Use of  claim 74  wherein at least 50% of the plurality of distinct food preparations, when adjusted for a single gender, has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         88 . Use of any one of  claims 74 - 86  wherein at least 50% of the plurality of distinct food preparations, when adjusted for a single gender, has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         89 . Use of  claim 74  wherein at least 70% of the plurality of distinct food preparations, when adjusted for a single gender, has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         90 . Use of any one of the  claims 74 - 86  wherein at least 70% of the plurality of distinct food preparations, when adjusted for a single gender, has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         91 . Use of  claim 74  wherein all of the plurality of distinct food preparations, when adjusted for a single gender, has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         92 . Use of any one of the  claims 74 - 86  wherein all of the plurality of distinct food preparations, when adjusted for a single gender, has an average discriminatory p-value of ≤0.07 as determined by raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. 
     
     
         93 . Use of  claim 74  wherein the plurality of distinct food preparations is crude filtered aqueous extracts. 
     
     
         94 . Use of any one of the  claims 74 - 92  wherein the plurality of distinct food preparations is crude filtered aqueous extracts. 
     
     
         95 . Use of  claim 74  wherein the plurality of distinct food preparations is processed aqueous extracts. 
     
     
         96 . Use of any one of the  claims 74 - 94  wherein the plurality of distinct food preparations is processed aqueous extracts. 
     
     
         97 . Use of  claim 74  wherein the solid carrier is a well of a multiwall plate, a bead, an electrical sensor, a chemical sensor, a microchip, or an adsorptive film. 
     
     
         98 . Use of any one of the  claims 74 - 96  wherein the solid carrier is a well of a multiwall plate, a bead, an electrical sensor, a chemical sensor, a microchip, or an adsorptive film.