Food intolerance, also known as food sensitivity, refers to the inability of the gastrointestinal/digestive tract to digest certain foods. It occurs when people with food sensitivities are unable to produce certain enzymes that are required to digest those food. When people consume such gastrointestinal-sensitive foods which their digestive system cannot tolerate, they tend to experience unpleasant symptoms such as bloating, diarrhoea, and abdominal pain.
How is food intolerance different from food allergy?
The basic difference between the two may be explained as, food intolerance refers to the digestive system's inability to metabolize certain foods, whereas food allergy refers to an allergic response by our immune system when it recognizes certain foods as incompatible and generates antibodies against them.
Furthermore, a few other differences between food tolerance and food allergy may include:
Food Intolerance Food Allergy
Affects the digestive system of the body Affects immune system of the body
Occurs when the digestive system is unable to breakdown certain foods Occurs when the body mistakes certain foods to be dangerous or life-threatening
Causes an upset stomach Causes allergic reactions such as shortness of breath, wheezing, etc.
Not life-threatening A few times when the reaction is severe, it may turn life-threatening
Does not involve release of antibodies Involves release of IgE antibodies in response to the reaction
What are the symptoms of food intolerance?
Food intolerance often leads to the following symptoms:
- Abdominal discomfort
- Stomach ache
- Diarrhoea
- Gas
- Bloating
- Headaches/migraine
- Heartburn
- Nausea
What are the common types of food intolerance?
A few common food sensitivities include:
Lactose – Lactose intolerance is one of the most frequent food intolerances. It is a kind of sugar that is predominantly present in milk and its products. People who are sensitive to this sugar may have difficulty breaking it down during digestion because they lack the lactase enzyme, which is required for lactose breakdown.
Histamine – It is typically found in foods such as cheese, chocolate, avocados, bananas, etc. It can also be present in some wines, such as red and white wines. To break down histamines, the enzyme diamine oxidase is necessary, which is absent in people who are histamine intolerant/sensitive.
Gluten – Gluten is a protein that can be found in whole grains, including barley, wheat, and rye. Gluten intolerance is commonly confused with celiac disease, an autoimmune condition in which gluten damages the small intestine. However, this is a non-celiac gluten intolerance in which people are sensitive to gluten and have difficulties digesting it.
A few other rare food sensitivities include – vasoactive amines, salicylates, toxins, irritants, glutamate, etc.
How is food intolerance diagnosed?
A hydrogen breath test is commonly used to diagnose lactose intolerance/sensitivity. During the test, the healthcare provider will give the subject a lactose-containing liquid to drink. Following that, one is asked to breathe into the balloon every thirty minutes for a few hours. If he/she is lactose intolerant, they will show a lot of hydrogen in their breath because of it. Furthermore, lactose-sensitive people will suffer from symptoms if they consume lactose solution.
Other food intolerances, such as histamine or gluten sensitivity, do not yet have a similar intolerance test. It is difficult to test for sensitivity to each food component. As a result, healthcare providers request that individuals keep food diaries in order to keep track of meals and any accompanying symptoms.
If an individual has recurring intolerances, they will be asked to challenge, de-challenge, and re-challenge particular suspected food items that appear to cause the symptoms. In this case, a suspected food item is given (i.e., challenging) to an individual and examined for any symptoms; if symptoms emerge, the experiment is terminated (i.e., de-challenging). After a few days, the individual is given the same food item again (i.e., re-challenging) to confirm the diagnosis.
How is food intolerance managed?
Management of food intolerances may usually involve the temporary elimination of certain food substances from their diet that causes symptoms.
However, most individuals don’t experience symptoms if they consume sensitive food items in low quantities. Even if the symptoms appear in any case, certain over-the-counter medicines such as antacids or antidiarrheals may help alleviate the symptoms.
People who are lactose intolerant, for example, can consume lactose-free milk and dairy products, or they can purchase lactase dehydrogenase enzymes at a pharmacy. Furthermore, before drinking milk or its derivatives, one can also take lactase pills, which help to break down the lactose found in them.
Food intolerance occurs when the body is unable to digest particular foods, resulting in symptoms such as an upset stomach. The most frequent are lactose, histamine, and gluten intolerances. It can only be avoided by temporarily avoiding particular foods that induce the symptoms. In addition to food elimination, some food intolerance tests such as hydrogen breath testing, blood tests that search for specific IgG antibodies, etc., can also be employed. Individuals who have difficulties eating specific foods may also take vitamins or drugs to help alleviate symptoms, as well as deficiencies in some circumstances, such as lactose, which can cause calcium and vitamin D insufficiency.
