Food Intolerances & Allergies
food intolerance
Non-allergic physiological response to a normally harmless substance in food
other food intolerances
produces a reaction similar to a food allergy, but by different mechanisms and different reasons ex: beer, ketchup, chocolate, red wine, soy sauce, anchovies, aged cheese, pineapple
food allergen
substance in food (usually protein) that the body identifies as harmful and that elicits an allergic reaction from the immune system
lactose intolerance
- GI symptoms resulting from consumption of more lactose than can be digested with available lactase - causes flatulence, bloating, abdominal pain, diarrhea, "rumbling in the bowel" due to breakdown of undigested lactose by intestinal bacteria - restricts intake of lactose-containing products
celiac disease (gse)
- celiac sprue or gluten sensitive enteropathy - an autoimmune disease characterized by inflammation of the small-intestine lining resulting from a genetic gluten intolerance - causes diarrhea, fatty stools, weight loss, vitamin and mineral deficiencies - treated with gluten-free diet
bogus allergy tests
- companies that offer tests through mail - hair analysis - cytotoxic blood tests - iridology - sublingual food injection provocation
immune system
Body tissues that provide protection against bacteria, viruses, and other harmful substances
anaphylactic shock
- in highly sensitive people - exposure to trace amounts of an allergen can cause anaphylactic shock - massive immune reaction that can result in death - reduced oxygen supply to the heart & other tissues, due to the body's reaction to an allergen in food - symptoms: abdominal cramps, vomiting, chest tightness, paleness, weak & rapid pulse, difficulty breathing - treated by an epinephrine injection
treating food allergies
- only way is to eliminate food from the diet - NOT SHOTS! THEY DO NOT EXIST
antibodies
- released by the immune system in response to an allergen - formed from 1st exposure to an allergen, when the allergen reappears, an allergic reaction occurs - proteins the body makes to fight harmful invaders such as viruses, bacteria, or (in the case of food allergies) allergen
histamine
- substance released in allergic reactions - causes blood vessel dilation, itching, hives, drop in blood pressure, release of stomach acids - counteracted by antihistamines
diagnosing a food allergy
1. Immunoglobin-E test/Skin Prick Test - IgE protein produced in response to an allergen 2. blood tests - more specific - negative results mean you are NOT allergic to food - positive results are not always accurate - can be a false positive 3. Oral Food Challenge - highly accurate with potential to cause a serious reaction - double blind/single blind/ open food challenge - taken under medical supervision
development of an allergic reaction
1. allergen consumed (1st) --> 2. antibody formed --> 3. food allergen consumed again (2nd) --> 4. antibodies cause histamine & other substances to be released --> 5. allergic reaction
8 foods most likely to cause food allergy
1. nuts 2. eggs 3. peanuts 4. soy 5. seafood 6. fish 7. milk 8. wheat
3 most common types of symptoms caused by allergic reactions
1. skin eruptions: rash, hives 2. gastrointestinal upsets: diarrhea, vomiting, cramps, nausea 3. respiratory & other problems: congestion, swelling of tongue & throat, runny nose, cough, wheezing, asthma
food allergy (hypersensitivity)
Adverse reaction to a normally harmless substance in food that involves the body's immune response
difference between celiac disease & what allergy
Celiac disease results in damage to intestinal wall from gluten (found in barley, rye, wheat) Wheat allergy results from an overreaction of the immune system reaction to wheat protein, only
how the body reacts to a food allergy
body identifies some components of food as harmful, which triggers the body's immune system
autoimmune disease
destruction of the body's own cells by substances produced by the immune system that mistakenly identify certain cell components as harmful
