Many people confuse food intolerance with food allergies. They are two different reactions within our bodies.
In food allergies, our body mistakenly identifies a food protein as harmful. this mistaken identity triggers an immune response within our bodies. These allergic responses can include dermatitis, gastrointestinal and respiratory distress, including life-threatening anaphylactic responses.
Food allergies are more common in people suffering from allergic rhinitis and conjunctivitis, eczema and asthma. There also seems to be a strong hereditary link so if you have people in your family with food allergies, your chances of developing one are higher.
Although sensitivity levels vary by country, the most common food allergies are allergies to milk, eggs, peanuts, tree nuts, seafood, shellfish, soy and wheat. These are often referred to as "the big eight." They account for over 90% of food allergies. Allergies to seeds — especially sesame — seem to be increasing in many countries. An example of allergies more common to a particular region is the surplus rice allergies in East Asia where rice forms a large part of the diet.
Food intolerances, on the other hand, are negative reactions, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but it is not a true food allergy. A true food allergy requires the presence of antibodies against the food, and a food intolerance does not.
Intolerance can result from the absence of specific chemicals or enzymes needed to digest a food substance or it may be a result of an abnormality in the body's ability to absorb nutrients. Non-allergic food hypersensitivity is the medical name for food intolerance.
Food intolerances are more chronic, less acute, less obvious in their presentation, and often more difficult to diagnose than food allergies. Symptoms of food intolerance vary greatly, and can be mistaken for the symptoms of a food allergy. While true allergies are associated with fast-acting antibody responses, it can be difficult to determine the offending food causing a food intolerance because the response generally takes place over a prolonged period of time. Food intolerance symptoms usually begin about half an hour after eating or drinking the food in question, but sometimes symptoms may delayed up to 48 h.
Food intolerance can present with symptoms affecting the skin, respiratory tract and gastrointestinal tract either individually or in combination.
Food intolerances are more common than true food allergies. They are caused by various organic chemicals occurring naturally in a wide variety of foods, both of animal and vegetable origin more often than to food additives, preservatives, colourings and flavourings, such as sulfites or dyes. Both natural and artificial ingredients may cause adverse reactions in sensitive people if consumed in sufficient amount, the degree of sensitivity varying between individuals.
Intolerance responses to naturally occurring compounds in food, or chemical intolerance, can occur in individuals from both allergic and non-allergic family backgrounds. Symptoms may begin at any age, and may develop quickly or slowly. Triggers may range from a viral infection or illness to environmental chemical exposure. It occurs more commonly in women, which may be because of hormone differences, as many food chemicals mimic hormones.
A deficiency in digestive enzymes can also cause some types of food intolerances. Lactose intolerance is a result of the body not producing sufficient lactase to digest the lactose in milk; dairy foods which are lower in lactose, such as cheese, are less likely to trigger a reaction in this case. Another carbohydrate intolerance caused by enzyme deficiency is hereditary fructose intolerance.
Celiac disease, an autoimmune disorder caused by an immune response to the protein gluten, results in gluten intolerance and can lead to temporary lactose intolerance.
The most widely distributed naturally occurring food chemical capable of provoking reactions is salicylate, although tartrazine and benzoic acid are well recognised in susceptible individuals. Benzoates and salicylates occur naturally in many different foods, including fruits, juices, vegetables, spices, herbs, nuts, tea, wines, and coffee. Salicylate sensitivity causes reactions to not only aspirin but also foods in which salicylates naturally occur, such as cherries.
Other natural chemicals which commonly cause reactions and cross reactivity include amines, nitrates, sulphites and some antioxidants. Chemicals involved in aroma and flavour are often suspect.
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