If you’re lucky, you can gobble up any food you like without concern about allergies, sensitivities, or intolerances. For about 4-6% of children and 4% of adults though, consuming the wrong foods or drinks can result in uncomfortable, or even life-threatening, reactions. Allergy vs. Intolerance vs. Sensitivity Allergies, sensitivities, and intolerances happen in different systems of the body. Allergies happen in the immune system. For unknown reasons, the body will identify a food as an allergen and then treat it like a dangerous invader. The body mounts an attack and produces antibodies called Immunoglobulin E (IgE). These antibodies then cause other cells to release chemicals that cause an allergic reaction. Allergic reactions to a food can be caused by consuming even a minuscule amount, touching it, or just inhaling microscopic particles from the air. Symptoms usually start within minutes of consuming that food.
Allergic reactions can include: - Skin reactions (hives, itchiness, swelling)
- Vomiting or diarrhea
- Respiratory symptoms (shortness of breath or wheezing)
- Anaphylaxis - a life-threatening reaction that may include: Difficulty breathing, dizziness, or loss of consciousness. Injected epinephrine and medical care are required immediately.
The symptoms of food allergies happen most commonly in babies and children, but they can appear at any age. It’s even possible to develop an allergy to a food that has been eaten for years without any problems. Food sensitivities can cause immune reactions that generate symptoms across body systems: joint pain, stomach pain, fatigue, rashes, and/or brain fog. Some people may be “cross-reactive,” meaning they react to foods that are related, while other people are comfortably able to consume similar foods.
Food intolerances happen in the digestive system and occur when someone’s body can’t properly digest a food. This can happen because their body doesn’t produce enough of a certain enzyme or because their body is reacting to a specific chemical in the food (either one that’s there naturally or one that’s been added). Symptoms of intolerances may take hours to show up as the food moves through the digestive tract. They may be inconvenient, but unlike allergies, intolerances aren’t immediately dangerous. Many people with intolerances can eat small amounts without having problems. Symptoms of a food intolerance can include: - Abdominal (belly) pain, gas, or bloating
- Diarrhea or constipation
- Headaches or migraines
- Heartburn
- Nausea or upset stomach
- Skin rashes
The most common types of food intolerances are:
Lactose - Worldwide, only about 35% of people over the age of 7 or 8 can digest dairy products. As most people get older, their bodies make less lactase, the enzyme that processes lactose (the naturally-occurring sugar in milk). Histamine - This occurs naturally in foods such as cheese, pineapples, bananas, avocados, chocolate, red wine, and some white wines. People that are histamine intolerant don’t make enough of the enzyme diamine oxidase. Gluten - This protein is found in wheat, rye, and barley. Some people have a hard time digesting it and are referred to as being “gluten intolerant.” Celiac disease, on the other hand, is a complex autoimmune disorder, in which the immune system causes damage to the small intestine after a person eats gluten. |