Hidden Chemical Triggers in Thousands of Foods

Hidden Chemical Triggers: The MRT Substances Hiding in Thousands of Foods

When most people think about food sensitivities, they think about foods — dairy, gluten, eggs. But the MRT 176 Panel tests something most people never consider: food chemicals. These are the additives, preservatives, colorings, and naturally-occurring compounds that appear across thousands of processed and even “natural” products.

We analyzed over 20,000 food products in our database against the full MRT 176 antigen panel. What we found is striking: the most common MRT-tested substances aren’t foods at all — they’re chemicals that appear in nearly everything on grocery shelves.

The Most Common MRT Chemical Triggers

These are the MRT 176 panel substances that appear most frequently across the 20,000+ products in our database:

Citric Acid

Found in ~8,000+ products in our database. Citric acid is used as a preservative, flavor enhancer, and pH adjuster in beverages, canned goods, candy, sauces, and frozen foods. Despite being “natural” (originally derived from citrus), industrial citric acid is produced via Aspergillus niger fermentation and may provoke immune reactions in sensitive individuals independent of citrus fruit sensitivity.

FD&C Dyes (Red #40, Yellow #5, Yellow #6, Blue #1)

Found in 2,000-4,000+ products across our database. These petroleum-derived synthetic colorings appear in candy, beverages, cereals, snack foods, yogurt, and even medications. The MRT panel tests each dye individually — a person may react to Red #40 but tolerate Yellow #5.

MSG (Monosodium Glutamate)

Found in soups, snack chips, seasoning mixes, frozen meals, and restaurant food. MSG also occurs naturally in tomatoes, parmesan cheese, and soy sauce. The MRT distinguishes between sensitivity to MSG itself versus sensitivity to the foods that naturally contain glutamate.

Aspartame & Artificial Sweeteners

Present in diet sodas, sugar-free gum, light yogurts, protein bars, and sugar-free candy. Aspartame is one of the MRT panel’s tested chemicals, meaning your immune reaction to it can be directly measured.

Carrageenan

A seaweed-derived thickener found in almond milk, coconut milk, ice cream, deli meats, and infant formula. Despite being “plant-based,” carrageenan has been studied for its pro-inflammatory properties and is tested on the MRT 176 panel.

Benzoic Acid / Sodium Benzoate

Preservatives found in sodas, fruit juices, salad dressings, and condiments. These compounds prevent microbial growth but are common immune triggers in MRT-tested individuals.

Why Chemical Triggers Matter More Than You Think

Consider this scenario: you eliminate dairy because you suspect it’s causing your migraines. Your symptoms improve somewhat — but not completely. What if the real trigger wasn’t the dairy itself, but the carrageenan used as a thickener in your almond milk replacement? Or the citric acid in the lemon water you drink every morning?

This is exactly why the MRT 176 panel includes 30+ food chemicals alongside whole foods. Without testing chemicals independently, it’s nearly impossible to identify which specific substance is causing your reaction.

Check Any Product in Our Database

You can search any of 20,000+ food products to see exactly which MRT 176 panel substances they contain:

→ Search the Product Assessment Database

Each product page shows:

• Which MRT-tested substances are present in the ingredients
• The total trigger count
• Risk classification for LEAP diet compatibility
• A clinical narrative explaining the assessment

How to Identify Your Chemical Triggers

1. Get tested — The MRT 176 Panel directly measures your immune response to each chemical individually
2. Work with a CLT — A Certified LEAP Therapist will help you interpret which chemicals are reactive and build an avoidance strategy
3. Check your products — Use our product database to find foods that avoid your specific chemical triggers

Frequently Asked Questions

Can you be sensitive to citric acid?

Yes. Citric acid is one of the 176 substances tested on the MRT panel. Industrial citric acid (used in most processed foods) is produced differently than the citric acid in fresh citrus fruit, and sensitivity to one does not necessarily mean sensitivity to the other.

Do food dyes cause inflammation?

For some individuals, yes. The MRT panel tests FD&C Red #40, Yellow #5, Yellow #6, and Blue #1 individually. If your MRT results show reactivity to a specific dye, your immune system produces measurable inflammatory mediators when exposed to it.

How do I avoid chemical triggers?

Start by searching our product database for the foods you eat regularly. Each assessment identifies the MRT-tested substances present. Your Certified LEAP Therapist can then build a shopping plan around products that avoid your reactive chemicals.