What is Dill and Why Does the Food Zoomer Test for It?

Herb-derived food antigen

Dill refers to immune responses against proteins and extracts from the herb Anethum graveolens. As a culinary herb, dill contains proteins and aromatic compounds that can interact with the gut lining and immune system. Measuring IgA and IgG reactivity to dill helps reveal whether this herb is part of broader food-related immune patterns.

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Dill

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About Dill

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About Dill

Overview and History

Dill (Anethum graveolens) is an annual herb in the Apiaceae family, related to parsley, carrot, and celery. Botanically it contains structural proteins and a mix of volatile compounds (such as carvone and limonene), flavonoids, and other secondary metabolites that give it flavor and biological activity. Historically used in cooking and traditional remedies, dill becomes relevant in food-testing because its proteins and extracts can serve as antigens for the immune system. While classic spice allergies are uncommon, herbs can trigger measurable antibody responses across different isotypes; profiling these responses helps map how specific food components interact with mucosal and systemic immunity.

Interpreting Highs and Lows

Elevated antibody levels to dill may indicate increased immune recognition of dill proteins or extracts, which can occur at the mucosal level (IgA), systemically (IgG), or both. Such elevations are often interpreted as part of a pattern—potentially clustering with reactivity to related foods in the Apiaceae family or other dietary antigens. Low or absent dill antibody levels generally indicate little immune recognition of the herb. Any single dill result gains clinical meaning only when interpreted alongside the full Food Zoomer panel, isotype balance, symptom history, and possible cross-reactivity or co-exposures.

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Dill is included to capture immune responses to common culinary herbs and spices. The marker evaluates IgA and IgG antibodies to dill proteins/extracts, helping identify whether herb exposure contributes to grouped immune activity in a patient’s diet. This adds granularity to pattern-based interpretation and supports personalized dietary planning.

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Dill FAQs

What is Dill and why is it important?

Dill is a common culinary herb whose proteins and extracts can be recognized by the immune system. Testing for dill checks whether your body is making IgA or IgG antibodies that bind components of the herb. That information helps providers detect whether herb exposure fits a broader pattern of food-related immune activity that could relate to symptoms.

What does it mean if my Dill levels are low?

Low dill antibody levels usually mean little or no detectable immune recognition of dill proteins. This suggests the herb is unlikely to be a key driver of immune-pattern signals on its own, though it doesn’t rule out reactions to related foods or non-immune causes of symptoms. Low results are best interpreted alongside the complete Food Zoomer profile and your clinical history.

What does it mean if my Dill levels are high?

High dill antibody levels indicate increased immune recognition of dill components and may reflect mucosal (IgA), systemic (IgG), or combined responses depending on isotype patterns. Elevated results can be associated with clustered reactivity to related foods (for example, other Apiaceae family members) or broader immune activity to dietary antigens. Clinical context and the full panel are required to determine relevance to symptoms.

Why is Dill included in the Food Zoomer?

Including dill helps the Food Zoomer capture a realistic range of foods people commonly eat, including herbs and spices. Measuring dill-specific IgA and IgG improves the panel’s ability to reveal clustered reactivities, clarify mucosal versus systemic patterns, and give providers more precise information when planning dietary adjustments.

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