Food intolerance was recognized as separate issue [1], after the
australian researchers published in 1978 details of an “exclusion
diet’ in order to exclude specific food chemicals from the diet
of patients. In 1995 the European Academy of Alergeology and
Clinical Immunology (EAACI) suggested a classification on the
basis of the responsible ‘pathogenesis’ mechanism. According to
this classification: Non-toxic reactions can be divided into ‘food
allergies’ when they recognize immunological mechanisms, and
‘food intolerances’ when there are no immunological implications.
Reactions secondary to food ingestion are defined generally
as ‘adverse reactions to food’. In 2003 the Nomenclature Review
Committee of the World Allergy Organization (WAO) issued a
report of revised nomenclature for global use on food allergy and
food intolerance that has had general acceptance with the following
definitions: [2].
Keywords: Allergy; Intolerance; Food; immunity; IgA
Food intolerance
Food intolerance (or non-allergic food hypersensitivity) is
a detrimental reaction, often delayed, to a food, beverage, food
additive, or compound found in foods that produces symptoms
in one or more body organs and systems, but generally refers to
reactions other than food allergy.
Food allergy
Food allergy is an immune system reaction that occurs soon
after eating a certain food. Even a tiny amount of the allergy-causing
food can trigger signs and symptoms such as digestive problems,
hives or swollen airways.
Food aversion
Food aversion occurs when a person associates the taste of a
certain food with symptoms caused by a toxic, spoiled, or poisonous
substance. Generally, taste aversion is developed after ingestion of
food that causes nausea, sickness, or vomiting.
Pseudo-allergy
Pseudo-allergy is a condition named for its similar presentation
to a true allergy, though due to different causes. It may be due to
alterations in the metabolism of histamine. It can be the cause of
some forms of food intolerance.
Hypersensitivity
Hypersensitivity (also called hypersensitivity reaction or
intolerance) is a set of undesirable reactions produced by the
normal immune system, including allergies and autoimmunity.
These reactions may be damaging, uncomfortable, or occasionally
fatal [3].
Many factors are involved, genetics, the integrity of the
natural barrier of the gut wall (“leaky gut”), the viability of phase
I and phase II detoxification pathways (liver) [4], the presence or
absence of other co-factors (in the liver), the amount of the food,
the combination of foods, stress with increased cortisol levels(
Brain-Gut Axis) where the protective secretory IgA antibodies in
the gut decrease in response to stress. In this case the undigested
food macromolecules invade the bloodstream and activate the
immune system through the Tight Junction [5].
As final definition, food intolerance is described as a ‘non allergic
hypersensitivity’ to food. Symptoms of food intolerance tend to take
longer to appear than symptoms of allergies .The symptoms are
varied and can include, migraine, cough, and stomach ache. Some
food intolerance is caused by the lack of a particular enzyme. Food
allergy, food intolerance, food sensitivity are three separate issues
which has to be finally well defined, specified in order to clear the
misconception and have a clear treatment approach.
ISSN: 2574 -1241
