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Food intolerances are different from allergies particularly in the way in which they arise and the time necessary for the symptoms to appear, even though the resulting symptoms are often identical.
In contrast to food allergies that manifest themselves immediately, the reaction that causes the symptoms of an intolerance more closely resembles a sort of slow poisoning; this is due to the intervention of other cells or antibodies, different from the IgE antibodies.
The reactions are slower and appear after hours or even days from the introduction of the food; sometimes a food substance must be introduced in a repetitive manner for several days before the symptoms become visible.
A substance must be repeatedly introduced in order to trigger the reaction. The introduction of a food to which there is an intolerance acts as a sort of slow "poisoning", even if the body is able to recognize the enemy's presence almost immediately.
The symptoms of intolerances
While the symptoms associated with allergies are perceived almost immediately, with a precise cause and effect relationship, the symptoms arising from food intolerances (or delayed allergies) are the result of an immunological stimulus that is lesser but repeated over time; this makes it more difficult to recognize a direct relationship between the substance that triggers the reaction and the reaction itself. For this reason the symptoms of the food intolerance are often underestimated. However it can often manifest itself in different ways and can involve any system or apparatus within the body. The most frequent symptoms and disorders are the following:
— Gastrointestinal apparatus
Meteorism, belching, nausea, gastritis, gastro-esophageal reflux, colitis, irritable colon syndrome, indigestion, sensation of heaviness, abdominal pain, poor absorption, intestinal inflammation diseases, reduced or increased appetite, cramps
— Respiratory system
Rhinitis, sinusitis, bronchitis, asthma, cough, respiration difficulty , tendency to repeat infectious forms, pharyngitis or laryngitis, hoarseness, nasal and sinus polyposis, snoring, nasal obstruction, reduced or increased sense of smell.
— Skin
Skin rashes, eczema, urticaria, acne, dermatitis, itching, water retention and lymphatic obstruction, vascular lesions, sunburn; regulation of food intolerances can be helpful in reducing the typical reactions of psoriasis and atopic dermatitis
— Nervous system
Headache and migraine, asthenia, difficulty in concentrating, mental lethargy, drowsiness, dizziness, fatigue, mood swings, chronic fatigue syndrome, some forms of insomnia, epileptic manifestations with aura; today, in light of recent studies involving cerebral neurochemistry, some neurotic aspects, depressive tendencies, anxiety, hyperactivity and other typically neurological symptoms can also be helped through dietary regulation.
— Genital-urinary apparatus
Cystitis , vaginal infection, dysmenorrheal, candidiasis, abacterial cystitis (one not apparently involving bacteria), repeated occurrences of these pathologies, enuresis, abundant or painful or irregular menstruation, endometriosis (in which the food intolerance may be a concomitant cause).
— Muscular and a0rticular (joints) system
Myalgia, cramps, tendency for pulled muscles, joint pain, arthritis, spasms, tremors, muscle stiffness, rheumatoid arthritis.
— Other
Edema, swelling of the eyelids, face or gums, conjunctivitis, recurring infections, canker sores, difficulty in swallowing, buzzing in the ears, hearing loss, increased sensitivity to noises, angina, palpitations, tachycardia, venous or arterial inflammation, vasculitis, anemia, leucopenia, reduced platelet count. It is known for a fact that an interference with the immune system can contribute to the insurgence of many autoimmune or rheumatic diseases; namely rheumatic arthritis, Cryoglobulinemia, Crohn's disease, ulcerative colitis, SLE and some cases of Diabetes and Cushing Syndrome. < /p>
— Metabolism, diabetes and obesity
There may be a relationship between food intolerance and being overweight: if we regulate the intake of food that is not tolerated we can obtain a reduction in the inflammation that is caused by foods, a reduction in free radicals and an improvement in insulin sensitivity, with significant effects on metabolism.* In 2007 the immune cells (mast cells) that are present in fatty tissue were identified. In a situation of allergic inflammation, they induce an increase in insulin resistance. Regulating the use of non-tolerated foods by way of a diet can therefore contribute strongly to metabolism activation and to weight loss, obtained most of all through the loss of fat tissue and the preservation of lean tissue.
The presence of an adverse reaction to food not only causes diseases, but also leads to disturbed conditions in a healthy person; if, for example, we speak of Excess weight, Chronic fatigue and of Muscular performance in sports we are referring to conditions that are not necessarily pathologic, but the regulation of food hypersensitivity in these areas can bring about considerable and significant improvements.
Generally speaking, however, any disturbance with a chronic inflammatory component of unclear origin should lead one to consider the presence of a hidden food hypersensitivity.
When the cause (whole or partial) of a disturbance may be a food hypersensitivity, this means that it's possible to cure (or help improve) that disturbance even through a simple diet once those foods that cause the hypersensitivity have been identified.
Doctor Attilio Speciani
Clinical Allergist and Immunologist
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