Home About Paula Talks and Workshops Your Health Food Industry What's New Contact Links Sitemap   Eating Well      Your Children      Health Issues      Exercise for Health      Recipes        Your Health:        Eating Well Your Children Health Issues - Don't Neglect Your Sleep! - Water For Life - Slimming Tips for 2010 - Healthy Lifestyle Tips - The Sunshine Vitamin - Foods for Fighting Cancer - Food Allergies & Intolerances - Foods for a Healthy Pregnancy - Foods which Affect our Moods - Foods for Healthy Skin, Hair & Nails - An Egg A Day Is OK - How much alcohol is too much? - Foods for Healthy Bones & Joints - Foods to Lower your Cholesterol - Fad Diets & Bone Health - Foods for Managing the Menopause - Foods when you're thinking of having a Baby Exercise for Health Recipes                             Food Allergy or Food Intolerance – Which Is It?               Make mine wheat free, diary free and egg free please. Is it an allergy or an intolerance? What’s the difference and why is it so important to get the terminology right? A food allergy occurs when the body mistakes a food – usually a protein - as harmful. The body launches an immune response by creating lots of antibodies to fight it. During the battle between these antibodies and the invading food, histamine is released. This causes mild to severe symptoms – anything from a rash, hives, stomach pain, diarrhoea, itchy skin, swelling of the airways, shortness of breath to anaphylaxis.        These symptoms are usually seen within minutes of eating the food and although rare, fatalities can occur. Researchers have found that up to 20% of people perceive they have a food allergy, but when tested only 10% of children and 2% of adults are diagnosed with a genuine food allergy. What many people categorize as ‘allergy’ is frequently a food intolerance and doesn’t involve an immune response. There’s a growing concern now that as more and more people label themselves as ‘allergic’, the factual meaning and severity of a true food allergy will be undermined and dismissed.        Peanuts and tree nuts are the leading cause of food related anaphylaxis (severe body shock) in the UK, even though only 1% or less of the population is allergic to them. The good news is that eighty percent of children outgrow their milk and egg allergies by the age of 5 years and up to 20% of children can outgrow their peanut allergy. Food intolerances are much more common. In some cases, as with lactose intolerance, your body is missing an enzyme necessary to properly digest milk. People can also have intolerances to additives that colour food (tartrazine), enhance taste (MSG) and protect against the growth of bacteria (sulfites). Salicylates are a group of chemicals found naturally in many fruits, vegetables, nuts, coffee and beer. Aspirin is also part of the salicylate family and in many people who are sensitive to aspirin, these foods can trigger symptoms too.        The problem is some of the symptoms – nauseas, stomach pain, gas, cramps, bloating, vomiting, headaches and irritability are similar to allergy symptoms. One of the distinguishing factors between ‘allergy’ and ‘intolerance’ is that food allergies are triggered by even a small amount of the food and occur every time the food is eaten. People need to avoid the offending food completely whereas food intolerances are often dose related. You may not have problems with the food unless you eat a large portion of the food frequently. However some scientists believe that, in the case of peanut allergy in children, repeatedly exposing the child's immune system to peanuts at an early age teaches the body to tolerate the allergens in peanut products. Research is ongoing, with scientists testing whether children should be exposed to peanuts at an early stage. A good case history and examination is key in determining whether you have an allergy or intolerance. Skin prick tests, total and specific IgE blood tests and food challenges can confirm the diagnoses of food allergy, whereas food diaries, records of symptoms and elimination diets (supervised only by a qualified INDI dietitian) are useful for food intolerances.                 top of page                 Keep in mind that research on these matters is on-going and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.                   © Paula Mee 2010 Privacy Statement        Home page                Powered by go2web