There are not only allergies to certain foods, but also food intolerances. Although the two conditions may present similar symptoms, they have different mechanisms and effects on the body.
What we will tell you
Food intolerance and allergy: what’s the difference?
Doctor of Medical Sciences, Professor, Allergist-Immunologist
“Adverse food reactions develop according to an individual list of foods and by completely different mechanisms.”
If we talk about food allergies, then this is an immunodependent reaction in response to the arrival of a food antigen, or the informative part of a protein molecule, to which the body reacts with inflammation. Simply put, the immune system mistakenly identifies these proteins as a threat and begins producing antibodies and chemicals that cause an allergic reaction.
Symptoms of a food allergy include hives, swelling of the larynx, difficulty breathing, and even life-threatening anaphylactic shock. The reaction usually occurs within a few minutes or even immediately after eating the food.
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As for food intolerance, it usually excludes a direct connection with the immune system and develops against the background of diseases, functional disorders of the gastrointestinal tract (GIT) or as a toxic reaction to various products.
Most often it is caused by a deficiency of a certain enzyme necessary for the proper digestion of a certain product. For example, lactose intolerance is associated with a lack of lactase, which is necessary to break down the milk sugar lactose.
Also read:
I had to give up milk due to total lactose intolerance. Personal experience
Symptoms of food intolerance.
As you know, food intolerance presents a variety of symptoms. These can be both signs associated with disturbances in the digestive tract, and symptoms that are far from problems with the gastrointestinal tract.
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Among the demonstrations:
nausea; heaviness after eating; flatulence; Quincke’s edema; These signs cannot be ignored; it is imperative to understand the mechanism of the development of adverse reactions to food.
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At the same time, there are not many isolated reactions to food. Very often, reactions to foods are combined with other problems, such as herpes or an infection caused by the bacteria Helicobacter pylori. The latter can cause gastric ulcers, duodenal ulcers and chronic gastritis. Therefore, if there are signs of intolerance or allergy to certain foods, it is important not to delay the appointment with a specialized specialist.
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Foods that can cause food intolerances
The range of these products is strictly individual for each. For example, unwanted reactions can cause:
milk and dairy products (cheese, yogurt, cottage cheese, ice cream); cereals containing gluten (wheat, rye, barley) and seeds (hazelnuts, peanuts and sunflower seeds); and fruits (citrus fruits, tomatoes, strawberries and pineapple).
How to diagnose food intolerance?
If you have any reaction to food, you should see a doctor to diagnose the problem. This may include monitoring the gastrointestinal tract using various procedures, such as ultrasound, gastroscopy, and colonoscopy. A biochemical blood test and an evaluation of allergic reactions to food using molecular allergy diagnosis of the components are also carried out.
One of the methods is ALEX2, which evaluates the presence of specific class E antibodies at 300 positions. However, its use may not be enough. To fully assess the patient’s condition, it is also necessary to perform the Food Xplorer test, or FOX diagnostics, which analyzes reactions to the same positions, but for a different type of antibody, IgG. This helps determine treatment tactics and improve diagnostic strategies.
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The results of such a test are understandable. The body’s reaction to 287 food products is determined by a color scale in red, yellow and green gradation.
A green level indicates a normal level of antibodies, a yellow level indicates an average increase in them, this is already inflammation, followed by the exclusion of the product from the diet.
Finally, the red level, which generally indicates a high degree of inflammation in response to the product.
Allergy testing is used to prescribe a personalized therapeutic diet. Furthermore, the product is not excluded for life, but only at the time of treatment. Diet can be adjusted as therapy progresses.
How are food intolerances treated?
First of all, after diagnosing and determining the causes of discomfort, it is recommended to treat the underlying disease: infection, gastrointestinal, systemic or allergic disease.
Secondly, you need to follow a diet. Your doctor will help you choose a diet after a complete examination.
Finally, a patient with food intolerance needs medical supervision and psychological support. This is also an important part of the treatment.
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