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COMPOSITIONS, DEVICES, AND METHODS OF MIGRAINE HEADACHE FOOD SENSITIVITY TESTING.
COMPOSITIONS, DEVICES, AND METHODS OF MIGRAINE HEADACHE FOOD SENSITIVITY TESTING.
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机译：微量HEADACHE食品敏感性测试的组成，设备和方法。
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摘要
Contemplated test kits and methods for food sensitivity are based on rational-based selection of food preparations with established discriminatory p-value. Exemplary 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.
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