(FAR) Food Sensitivities and Intolerances Lesson

Food Sensitivities and Intolerances Lesson 

People often confuse food allergies (an immune response to an invader of the body) with food intolerance because of similar symptoms. The governing bodies, which are the American Academy of Allergy, Asthma & Immunology (AAAAI) and the National Institute of Allergy and Infectious Disease define an adverse food reaction as any untoward reaction after the ingestion of a food, which can include food allergy or food intolerance. A food intolerance involves the digestive system. Most molecules begin to be broken down in the stomach; however, if the body lacks a certain enzyme to breakdown a particular item, it can continue down the intestinal tract. This can cause burping, indigestion, gas, loose stools, headaches, nervousness, or the appearance of flushed skin. A food intolerance doesn't involve the immune system; it is a digestive issue and rarely dangerous. Food intolerance affects about 10% of the population. It actually does not result in an immune system response like that of an actual food allergy.

 

Common Food Intolerances

Lactose: Most common. Many Americans lack the enzyme to properly breakdown this milk sugar.

Gluten: Gluten is a protein found in wheat.

Sulfites: Sulfites occur naturally and can be found in red wines or added to some foods to prevent mold growth.

Salicylates: Salicylates are a group of plant chemicals found naturally in many fruits, vegetables, nuts, coffee, juices, beer, and wine.

Additives: Additives include monosodium glutamate (MSG) and dyes, and can be added to enhance flavor or appearance - but may be hard for some people to breakdown.

Where do we get intolerance? We inherit food intolerance from our parents in most cases. Many times the lack of certain enzymes or the inability to breakdown certain proteins can be a genetic trait.

In general, most kids with food allergies outgrow them. Of those who are allergic to milk, about 80% will eventually outgrow the allergy. About two-thirds will outgrow allergies to eggs and about 80% will outgrow a wheat or soy allergy by the age of 5.

Other food allergies are harder to outgrow. Only about 20% of people with allergies to peanuts and about 10% of those allergic to tree nuts outgrow the allergies. Fish and shellfish allergies usually develop later in life and are even more rarely outgrown.

 

Food Allergy Reactions

Food allergy reactions can vary from person to person. Some can be very mild and only involve one part of the body, like hives on the skin. Others can be more severe and involve more than one part of the body. Reactions can occur within a few minutes or up to a few hours after contact with the food.

Food allergy reactions can affect any of the four following areas of the body:

• Skin: itchy red bumps (hives); Eczema (a chronic skin disorder that involves scaly and itchy rashes); redness and swelling of the face or extremities; itching and swelling of the lips, tongue, or mouth (skin reactions are the most common type of reaction)
• Gastrointestinal Tract: abdominal pain, nausea, vomiting, or diarrhea
• Respiratory Tract: runny or stuffy nose, sneezing, coughing, wheezing, shortness of breath
• Cardiovascular System: lightheadedness or fainting

A serious allergic reaction with widespread effects on the body is known as anaphylaxis. This sudden, potentially life-threatening allergic reaction involves two or more of the body areas listed above. In addition, there also can be swelling of the airway, serious difficulty with breathing, a drop in blood pressure, loss of consciousness, and in some cases, even death.

 

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