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

Flatfish muscle antigen

Sole refers to proteins and extracts from flatfish (family Soleidae) used as a food-derived immune marker. Measuring IgA and IgG responses to Sole proteins helps reveal whether the immune system has recognized fish components at the gut lining or systemically, offering context for seafood-related immune patterns within the Food Zoomer.

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Sole

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About Sole

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About Sole

Overview and History

Sole is a whole-food extract derived from flatfish species (commonly genus Solea) and represents a biochemical category of muscle proteins and associated peptides. In laboratory testing it often includes heat-stable muscle proteins such as parvalbumin and other structural proteins that are biochemically distinct from plant or dairy proteins. Historically, fish muscle proteins have been studied as common targets of immune recognition because they are abundant in tissue eaten worldwide. In the body these proteins function in muscle contraction and calcium handling in fish; when measured in blood, responses reflect immune system contact with those food proteins rather than an intrinsic function in people.

Interpreting Highs and Lows

Higher Sole-specific IgA or IgG signals may indicate immune recognition of flatfish proteins, which can reflect recent or repeated exposure, cross-reactivity with other seafood, or localized mucosal versus systemic immune activity depending on the isotype measured. Elevated IgA suggests mucosal (gut) immune engagement; elevated IgG points to systemic immune recognition. Low or absent Sole-specific IgA/IgG typically indicates limited immune recognition, infrequent exposure, or tolerance and is often seen alongside low responses across the seafood domain. Results for Sole are most meaningful when viewed with the full Food Zoomer profile and clinical history; patterns across related seafood markers, other isotypes, and symptom timing help clarify interpretation.

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Sole is included to assess immune responses to a common seafood source and to add resolution to the seafood domain. By measuring both IgA and IgG against sole-derived proteins, the marker helps identify whether fish proteins are part of broader food‑related immune patterns and supports personalized dietary planning and pattern-based interpretation.

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Sole FAQs

What is Sole and why is it important?

Sole is a lab marker that tracks immune responses to proteins from flatfish (sole). It matters because reactions to fish proteins vary between people and between the gut and the bloodstream. Knowing how your immune system recognizes sole proteins helps providers see whether seafood fits a larger pattern of food-related immune activity.

What does it mean if my Sole levels are low?

Low Sole IgA/IgG suggests limited immune recognition of flatfish proteins, which can reflect little recent exposure, dietary tolerance, or absence of a measurable response. By contrast, higher levels would suggest immune recognition or repeated exposure. Low results should be interpreted with your Food Zoomer pattern and clinical history to understand their relevance.

What does it mean if my Sole levels are high?

Elevated Sole-specific IgA or IgG indicates the immune system has recognized proteins from flatfish. Elevated IgA points toward mucosal (gut) engagement, while elevated IgG reflects broader systemic recognition. These findings can mean recent or repeated exposure, cross-reactivity with other seafood, or a focused immune pattern and must be interpreted within the full panel and clinical context.

Why is Sole included in the Food Zoomer?

Sole helps map the seafood domain by revealing immune responses specific to flatfish proteins. Including this marker—measured across IgA and IgG—helps providers spot clusters of reactivity, distinguish mucosal versus systemic patterns, and integrate seafood responses into a personalized nutrition plan.

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