Food intolerance is a phenomenon that is often confused with food allergy. This is wrong, because they are actually two separate, albeit partially similar, ailments. We are dealing with intolerance when the human body is hypersensitive to a specific type of food or a specific food ingredient. When ingested, they can induce a series of symptoms similar to a food allergy exacerbation.
Food intolerance is a condition that requires the introduction of certain nutritional changes in the case of people affected by it. Some of the changes can be drastic and require us to eliminate a whole group of products from our daily menu. Most often, the treatment of food intolerances takes place in three stages. The first is the symptom observation stage, during which the impact of certain food products on the condition of our body is recognized. The second step is to formulate a detailed diagnosis of our food intolerance. The third stage is to remodel your culinary habits in such a way as to eliminate products that are not tolerated by our digestive system.
Food intolerance and food allergies
As food intolerance is often confused with another type of ailment – food allergy – the two phenomena should be distinguished here. First of all, they differ in the nature and scale of symptoms caused by them. When we are dealing with an allergy – then the body’s reaction to the consumption of a specific product to which we are allergic is almost immediate. The changes caused by contact with food occur mainly in our skin. This is swelling, redness, rash, swelling. In addition, symptoms may also affect the respiratory system – then breathing problems, wheezing and shortness of breath appear. Problems with the functioning of the heart and digestive system – vomiting, diarrhea – are also among the symptoms of food allergies.
In the case of food intolerance, the symptoms present are less sudden and more discreet than in the case of food allergies. The most common symptoms of food intolerance include:
- stomach pain, flatulence, constipation, heaviness
- infections (flu, angina),
- headaches, migraine,
- rheumatic pains,
- dermatological changes (rash, redness of the skin, itching sensation, dry epidermis, eczema).
Food intolerance may vary in severity. For this reason, not all food intolerances can be easily diagnosed. Sometimes the symptoms that indicate its occurrence may be latent or mistakenly perceived as caused by another source. In addition, there are also a number of atypical symptoms, occurring individually, that may indicate food intolerance. For this reason, the most effective way to unambiguously diagnose intolerance to a specific group of food products is blood, stool or skin tests. Such tests allow us to clearly define the product to which we are intolerant and its scope. Such a test allows to additionally distinguish whether the triggered symptoms indicate a food intolerance or a food allergy.
Reasons for food intolerances
There are various potential causes that could cause food intolerances. First of all, the following should be mentioned:
- Hereditary causes such as genetic diseases. Some people have a genetically inherited and hereditary tendency to have a lower tolerance for certain foods.
- Immunity problems. Low immunity may be responsible for emerging food intolerances. These include immune problems – a weakening of the immune system as a result of poor childhood nutrition – or as a result of excessive antibiotic intake.
- Diet problems. A common cause of food intolerance is eating too much of a variety of foods early in childhood. The digestive system of infants is not suitable for digesting varied foods. Therefore, children who are fed too much of a variety of foods may suffer from food intolerances in adulthood.
- Certain foods can also cause symptoms of food intolerance. Especially when we decide to taste new, exotic, oriental products that we have not consumed before.
- The industrialization of production also affects food intolerances. The increasing use of artificial additives, flavors, preservatives, instant food, powdered and highly processed foods also contributes to the occurrence of food intolerances.
- Environmental pollution, especially with heavy metals such as lead, mercury, aluminum. In the case of animal husbandry, these metals can enter the animals’ organisms and then be consumed with their meat.