Focus on allergies - part 3 (food allergies vs. food intolerance)
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In the third and final part of our allergy series, naturopath Jodi van Dyk discusses the difference between food allergies and food intolerance.
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- Focus on allergies - part 3 (food allergies vs. food intolerance)
In parts one and two of my series on allergies, I discussed the symptoms and common causes of allergies. Now I’m going to explain the difference between food allergy and food intolerance.
Food allergy
A true food allergy mobilises a response from the body’s immune system. The involvement of the immune system causes a hypersensitivity reaction, whereby the body reacts abnormally to a food, giving rise to various symptoms. Symptoms of food allergies can include atopic dermatitis, upper respiratory problems, gastrointestinal disturbances, migraine and anaphylaxis.
In children, food hypersensitivity declines with age, and up to 40 per cent of children lose their food reactions over a few years, especially if food avoidance has been strict.
Food intolerance
Food intolerance is not caused by immune-driven reactions. Food intolerance is a ‘chemical’ reaction. Patterns of food allergies and intolerance can often be similar, as in both circumstances symptoms appear soon after exposure to an allergen or food. However, symptoms of food intolerances may take 12-24 hours to develop.
Food intolerance can occur in different forms. It may come about from harmful substances found in food (i.e. food toxins such as trace metals), sensitivity to a food antigen (i.e. coeliac disease) or poor gut function.
It can be difficult to pinpoint exactly which food chemical is the cause of food intolerance. Food intolerance reactions are usually related to the amount of food eaten. They may not occur if only small amounts are eaten.
Because of this, diagnosis is not as easy as a simple test. The best way to determine which food or food chemical is causing the intolerance is to embark on a food elimination and challenge diet. Read my article 'Allergies - part 2' for more about this.
There is hope!
When the reactive food has been identified it should be avoided where possible. The longer a food is avoided, the more likely it is that the food may be reintroduced sporadically and in small amounts without a reaction. The amount of food that can be tolerated, and how often it can be consumed, will vary depending on the individual.
Common foods involved:
In food allergies
- Egg
- Cow’s milk
- Nuts (especially peanuts)
- Wheat
- Soy
- Fish
- Shellfish
In food intolerance
- Amines – e.g. Chocolate, spinach, beer, wine, cured meats
- Salicylates – e.g. fruits (berries, pineapple, oranges), spices, tea, fruit juices
References available on request
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