How Your Body Reacts to Food: Allergies Vs. Intolerance

                                                                          Written By Uzair N.

Have you ever experienced digestive issues and uncomfortable symptoms after eating certain foods? It can be a food intolerance or even a food allergy. While the two of these are often confused, understanding the difference can help you discover effective strategies for management and prevention. Keeping the goal of optimal health in mind, we will discuss food intolerances and allergies in this article.

Distinctions to Remember

The National Institute of Allergy and Infectious Diseases (NIAID) defines food allergy as “an adverse health effect arising from a specific immune response that occurs on exposure to a given food.” [1]. An important distinction is the activation of the immune system via an allergen. An immune response, on the other hand, is not activated when a person experiences a food intolerance.

The Many Faces of Food Allergies

The most common manifestation of a food allergy includes skin irritability, rash, itching, urticaria, etc. Involvement of the lungs and the airway causes asthma attacks, cough, sore throat, and coryza (runny nose). Other commonly found complaints are headache, unconsciousness, and dizziness. The most common target for hypersensitivity to allergens is the gut. It often presents nausea, vomiting, and diarrhea as the chief symptoms. A life-threatening condition triggered by allergens in food is anaphylaxis [2].

Some Common Food Allergies

1. Peanuts: Peanut allergy is one of the most common food allergies and can cause severe and potentially life-threatening reactions. Consuming peanut butter unintentionally is often a precipitating factor.

2. Tree Nuts: Nut allergies, such as allergies to almonds, cashews, and walnuts, are also common and can cause severe reactions.

3. Eggs: Egg allergy is common among children and can cause symptoms ranging from hives to anaphylaxis.

4. Wheat: Wheat allergy can cause symptoms such as swelling and difficulty breathing. It is often associated with allergic reactions to other grains, such as barley and rye.

5. Soy Beans: Soy allergy can cause anaphylaxis. It is commonly found in processed foods and soy-based products.

6. Fish and Shellfish: Shellfish, crabs, and lobsters also produce allergies more commonly in adults than children.

Management

For people who struggle with food allergies, keeping a record of foods that cause adverse reactions is advisable. A healthcare professional formulates selective foods in the diet that help avoid allergen exposure and compensate for the nutrient content. Educating oneself and reading food labels carefully is also equally important. Emergency treatment strategies and medications are made available at all times in case of accidental exposure.

“Food intolerance is a non-immunological response initiated by a food or food component at an amount that is normally tolerated and accounts for adverse food reactions in the body.” 

Food Intolerances – An Outlook

In sparing words, it is a reaction to certain foods that are difficult to digest or absorb.

Food intolerances, compared with food allergies, are not life-threatening. However, they can create significant discomfort and affect the quality of life. The symptom spectrum for ‘intolerance’ lies mainly in the gastrointestinal tract (GIT); however, variations are inevitable. These symptoms range from eczema, dermatitis, and other skin reactions to headache, hypotension, and other gut-related problems.

Commonly Present Food Intolerances

1. Lactose: Lactose intolerance is a common food intolerance that occurs when the body has difficulty digesting lactose, a sugar present in milk and dairy products. It can cause diarrhea, abdominal pain, bloating, nausea, and vomiting.

2. Gluten: Gluten intolerance, also known as celiac disease, is a condition in which the body has an immune reaction to gluten, a protein found in wheat, barley, and rye.

3. FODMAPs (Fermentable Oligo- Di- Monosaccharide Polyols): FODMAPs are a group of carbohydrates found in many foods, including certain fruits, vegetables, grains, and dairy products. They can be difficult for some people to digest and causes symptoms such as bloating, gas, and diarrhea.

4. Histamine: The body has difficulty breaking down histamine, a chemical found in many foods, including aged cheeses, cured meats, some vegetables, and fermented foods. Flushing of the face and itching of the skin and body are common reactions to histamine intolerance [3].

5. Food additives: Some people may have intolerances to food additives, such as artificial colors, flavors, and preservatives.

Management Strategies

Food intolerances are comparatively easier to manage. The first step is identifying the problematic foods; eliminating them from your diet. This can be challenging, especially if the food is a staple in your diet, but there are alternatives available. Keeping a food diary is especially useful in this case. It can help recognize patterns; what foods cause what particular symptoms. Educating yourself, working with a healthcare professional, and seeking help whenever needed are part and parcel of any management plan.

Conclusion

Remember that having a food allergy or intolerance doesn't mean that you have to sacrifice taste or nutrition. With careful planning and consideration, you can still enjoy a varied and delicious diet that meets your unique needs.

---

REFERENCES

1. Boyce J.A., Assa’ad A., Burks A.W., Jones S.M., Sampson H.A., Wood R.A., Plaut M., Cooper S.F., Fenton M.J., Arshad S.H., et al. Guidelines for the diagnosis and management of food allergy in the united states: Summary of the NIAID-sponsored expert panel report. J. Allergy Clin. Immunol. 2010;126:1105–1118. doi: 10.1016/j.jaci.2010.10.008. [PMC free article] [PubMed] [CrossRef] [Google Scholar] [Ref list]

2. Simons F.E., Ardusso L.R., Bilo M.B., El-Gamal Y.M., Ledford D.K., Ring J., Sanchez-Borges M., Senna G.E., Sheikh A., Thong B.Y., et al. World allergy organization guidelines for the assessment and management of anaphylaxis. World Allergy Organ. J. 2011;4:13–37. doi: 10.1097/WOX.0b013e318211496c. [PMC free article] [PubMed] [CrossRef] [Google Scholar] [Ref list]

3. Schnedl W.J., Lackner S., Enko D., Schenk M., Holasek S.J., Mangge H. Evaluation of symptoms and symptom combinations in histamine intolerance. Intest. Res. 2019;17:427–433. doi: 10.5217/ir.2018.00152. [PMC free article] [PubMed] [CrossRef] [Google Scholar] [Ref list]