What is food intolerance?
Food intolerance or allergic hypersensitivity to food has delayed the pathological reaction to food. This is an immune reaction mediated by IgG antibodies. When consuming food to which there is hypersensitivity, an antigens antibody is linked. In essence, food intolerance is an abnormal reaction of the human body to certain foods that can manifest itself in a variety of ways. To create this type of penetration, there is a need for increased crevice barrier penetration. When a damaged cremation barrier occurs in the crevice tissue particles that are otherwise unable to pass, they behave like antigens (allergens), or cause the immune response of the host to the formation of IgG antibodies. Some would only appear in the symptom, while some of them exhibit irritable colon syndrome, migraine, skin or respiratory symptoms.
Unlike typical allergies, symptoms of food intolerance often appear several hours or even a few days later. where it comes from and confusion about food allergies and food intolerance. Classic allergy to food is characterized by an immediate and strong reaction Immune system on certain foods. Symptoms include sneezing, skin rash, skin irritation, flatulence, nose, tiredness, diarrhea, and vomiting. And usually appear a few minutes after eating. Then the body creates specific antibodies (IgE) that will counteract food allergens. and each time when you taste the food that causes the allergy, Which causes a reaction to the immune system and releases histamines and other substances naturally created in the body.
Allergic reactions to foods can vary considerably in their severity and some may even be deadly.
Although there is no life threat, food intolerance should not be underestimated, as its impact on the disease can be significant, as it has a serious impact on the ability to live normal healthy lives. The incidence of food intolerance is extremely wide, and it is estimated that as much as 45% of the population may be affected by it. Many people with food intolerant experience more than one symptom. Symptoms can often be vague and the root cause of the problem, food, is not always properly diagnosed. The patients often complain that they are supposedly in the ‘fog’, to feel anxious and tired all the time.
What are the symptoms of food intolerance?
Intolerance to feeds a reaction that can cause unpleasant symptoms and is associated with many chronic conditions. While less than 2% of the population suffers from allergies, it is estimated that more than 35% of the population suffers from food intolerance. It can endanger anyone at any age. Symptoms often occur only after a while from taking food, so finding problematic foods is difficult without the use of new laboratory tests.
The most commonly used food intolerance is a food that is consumed in a greater quantity further provoking the formation of an immune IgG antibody complex with an allergen. A large number of immune complexes that make the IgG antibody linked to the blood flow to the bloodstream and depending on the tissue in which they find themselves causing symptoms. Food intolerance is associated with a number of chronic conditions and symptoms, which include the following:
- Gastrointestinal complaints – Gastritis, bloating, irritable bowel syndrome, diarrhea, constipation, malabsorption.
- Neurological disorders – Headache, migraine, vertigo.
- Dermatological changes – Acne (in adults), eczema, skin itching, rash.
Pain in the joints and muscles – from atypical pain and swelling of the joints to rheumatoid arthritis, fibromyalgia.
- Psychological disorders – Chronic fatigue, insomnia, depression, anxiety.
- Respiratory complaints – Asthma, rhinitis
- Weight control problems.
What is the difference between food allergy and food intolerance?
Classical food allergy, such as peanut or shellfish allergy, is characterized by an immediate and usually severe reaction in taking inadequate food.
Food allergy is extremely rare and is diagnosed only in 2.5% of the population. The most common causes of food allergy are peanuts, tree nuts, eggs, milk, rick, and shells. When exposed to a source of allergy, the body creates specific antibodies (IgE) that will confront food allergens, and when food is coming The way it does it causes a reaction of the immune system and the release of histamine and other substances naturally created in the body. Allergic reactions to food can vary considerably in their severity, and some may even be lethal.
Symptoms of food allergy include cooking, skin rashes, skin irritation, bloating, nose leaking, tiredness, diarrhea, and vomiting. Symptoms usually occur within a few minutes after a meal or after coming into contact with unhealthy foods, however, they may occur with a delay of two hours.
The diagnosis is based on personal and family history and skin and serological tests to eliminate other causes. After eliminating “real” food allergies and other possible causes, we approach the intolerance test on food.
This test demonstrates the pathological presence of specific IgG antibodies. These “slow” antibodies occur after the organism in a food ingredient has recognized the “foreigner” (antigen) that it has to eliminate from its territory. What is “foreigners” is more is the possibility of elimination smaller and our antibodies that are “handcuffs” associated with antigens are wandering around the body creating problems wherever they are held in large numbers.
The test is performed from the serum which must not be lipemic, icteric or hemolytic. Such a sample is obtained by extracting blood in a vacuum tube with a red plug with or without a gel after at least 4 hours of starvation. Immediately after filling the tube, it must be lightly milled and then left to stand at room temperature protected from direct sunlight for 30 minutes. After making the clot, the sample should be centrifuged at 3000 rpm for 10 minutes.
Determination of a specific human immunoglobulin G (IgG) allergen is done using an immunologically linked enzyme.
In the first, initial phase of treatment, it is necessary to remove all foods from the diet for which it has been determined that there is any degree of intolerance, while in the second phase (maintenance phase) we permanently avoid foods with a high degree of intolerance. As the symptoms are not turbulent and do not come abruptly, so their elimination is expected in 4-6 weeks. Some simple symptoms associated with gastrointestinal dysfunction, without morphological changes in the intestinal mucosa, are lost earlier. Do not be surprised if the result of a change in the diet results in frequent urination. Kidneys finally released from unnecessary immunocomplexes (food antigen – IgG antibody) can completely eliminate excess fluid from the body, which results in decreased edema and body mass. No flatulence, winds, and weight in the stomach after each meal.