What is Food Allergy and Food Intolerance?
Defining any negative effects thought to be caused by foods as food allergies is a very common, but not always correct, tendency in society.
Food Intolerance
Foods or compounds taken through foods can stimulate the immune system, and the clinical picture that develops as a result is defined as food reactions. Food reactions are divided into two groups: food allergy and food intolerance. Although there are important differences between these two concepts, they are often used interchangeably. So, what are the important and fundamental differences between food allergy and food intolerance?
What is Food Allergy?
In food allergy, the immune system produces immunoglobulin E (IgE) antibodies in response to some components identified as allergens in foods. Allergies may occur as a result of an increase in the production of IgE antibodies, or they may occur without any change in IgE levels.
Food allergies are increasing day by day. It is reported that food allergies are generally seen in 2%-8% of children, 1% of adults, and 2% of the entire population.
Cow's milk, eggs, fish and shellfish, nuts (such as hazelnuts and peanuts), wheat, meats, fruits, vegetables, legumes, spices-seasonings, honey and soy are foods that commonly cause food allergies. It is shown between.
The organism may develop an allergic response immediately or less than 4 hours after consumption of the allergenic food. Allergic responses may occur in the form of itching, swelling and redness, usually in the mouth, throat and skin. These symptoms can be severe and lead to anaphylaxis, which can have a very severe clinical picture, and death.
How Are Food Allergies Diagnosed?
In the diagnosis of food allergy, tests that measure the levels of IgE antibodies produced by the organism in response to the allergen component are generally used. While many special tests such as skin and respiratory function tests are performed along with IgE results that respond specifically to foods, the most important thing is that these tests are evaluated and diagnosed by physicians who are experts in the field. Positive test results, that is, increased IgE production, may not always be an indication of a definite allergic response. Once the diagnosis of food allergy is made and it is understood which food or foods an allergic response has developed, that food or foods should be removed from the diet and should not be included in the diet until the allergy is treated.
What is Food Intolerance?
It is defined as the organism creating a disturbing response to any food component that is different from normal physiological processes.
Food intolerance may be more common than food allergies, but Its frequency is not known exactly because there is no definitive test for its diagnosis and not enough time is devoted to it in mainstream medicine.
However, in our clinical practice, we see that the number of individuals with food intolerance is increasing day by day.
Food Intolerance Causes
- Advancing age and slowed digestive system functions and decreased enzymes and digestive secretions due to wrong eating habits
- Consumption of inflammatory foods,
- Consumption of additives, toxic chemicals
- Consumption of foods that the body perceives as antigenic (lectin, casein, gluten, etc.)
- Our toxic inflammatory living spaces
- Deficiencies in managing stress and anxiety
- For all these reasons, our intestinal health deteriorates, intestinal permeability increases, and food The incidence of intolerance is also increasing.
Food Intolerance Findings
Symptoms may appear up to 72-96 hours after food intake.
Food intolerance is often difficult to detect. Symptoms may appear at any time after food consumption (may occur up to 72-96 hours) and the complex physiological mechanisms underlying food intolerance cannot be demonstrated by classical laboratory tests.
When foods that cause intolerance are consumed in small amounts and less frequently, a possible intolerance often cannot be detected, but when the food that causes intolerance is consumed in large amounts or frequently, symptoms may be observed, or when consumed alone, it may cause intolerance. Some non-toxic foods may cause intolerance when consumed together.
After consuming the food ingredient that causes intolerance, symptoms such as nausea, vomiting, bloating, diarrhea, stomach cramps may occur or a finding in the digestive system weakness, fatigue, headache, brain fog, distraction, joint pain, acne, eczema, rash, itching, edema, weight gain, cough, postnasal drip,It can also manifest itself with findings such as nüsitis.
Most Common Food Intolerances
The most common food intolerances are intolerance to lactose, also known as milk sugar, found in milk, and gluten, a wheat protein.
For example, lactose intolerance is caused by the absence or deficiency of the enzyme lactase, which is responsible for the digestion of lactose in the small intestines. If there is no lactose enzyme from birth, this is called primary lactose intolerance and the person cannot consume foods containing lactose without external lactase enzyme support. Lactose intolerance is often confused with cow's milk protein allergy, but one is a food allergy and the other is a food intolerance. Food allergy to milk can occur with the intake of breast milk in babies and/or can only be seen with the consumption of milk and its products at a very young age (usually 0-1 years old), is diagnosed by the specialist physician as a result of research, and not only milk but also milk is included in the daily diet. It is a table in which it is mandatory to remove all foods containing food.
Since the symptoms of gluten intolerance are similar to gluten enteropathy, that is, celiac disease, the two food reactions are often confused with each other. In gluten intolerance, there is a problem in digesting the gluten protein found in wheat, rye and barley; Digestive system problems such as diarrhea, bloating, abdominal pain may occur, as well as headache, weakness, attention deficit, hyperactivity, joint pain, foggy brain Symptoms such as these may also occur. After gluten consumption in celiac disease Digestive problems as well as serious vitamin and mineral deficiencies may be observed in patients. In celiac disease, gliadin antibodies are often positive, but in gluten intolerance, these antibodies are detected as negative. In other words, in gluten intolerance, the antibodies tested for celiac are detected as negative and this cannot exclude gluten intolerance.
Food intolerance tests
During the time when food intolerance tests first appeared and were very popular, the tests performed did not have clinical validity and were interested in the treatment of food intolerance. also among physicians The lack of consensus has shaken the trust in these tests.
The tests performed today are IG G interval tests or tests evaluated with live lymphocyte cells.
In our clinic, intolerance test, which has been scientifically validated by Yale University and has its own clinical studies, is performed on suitable patients and the treatment is determined according to the test results. It is observed that it improves the clinical course of patients.
Elimination diet and food intolerance
Apart from tests, food sensitivities can also be detected with elimination diet and restoration. Elimination diets should also be determined individually and restorations are made under the control of a doctor and dietician.
Food intolerances are often accompanied by leaky gut, and once leaky gut is treated, food intolerances also decrease or disappear. With the elimination diet, foods determined by the doctor are removed for a certain period of time, and during this time, some supplements are used to repair the patient's intestines.
Then, these foods are added back to the diet using the "try 3 days, wait 3 days" technique. If it causes complaints again when added to the diet, it should not be consumed for another 3 months. It is also very important for individuals to observe themselves in order to evaluate the foods that cause intolerance, their consumption amounts and the symptoms that occur. Therefore, keeping a food diary can be helpful.