FOOD INTOLERANCE What is Food Intolerance?
Tests & Investigations
Conventional Treatment Strategies
Complementary and Alternative Treatment Strategies
Energy Strategies
Psycho-Social Strategies
Food Intolerance
Reactions and symptoms are usually triggered by food that is ingested frequently, with symptoms tending to be chronic or recurrent with multiple organ involvement.
Incidence
Up to 40% Europeans are affected to a degree by food intolerance.
Symptoms
Often occur hours and sometimes days after the food is eaten.
- Respiratory - asthma, rhinitis and sinusitis.
- Gastrointestinal -abdominal distension, bloating, vomiting, diarrhoea and colic.
- Dermal - urticaria, eczema and atopic dermatitis.
- Central Nervous System - headache, migraine, impaired concentration, depression, hyperactivity and mood changes.
- Musculoskeletal - weakness, aching, myalgia, arthritis
Mechanism
Food intolerance symptoms are caused by the formation of immune complexes with a specific immunoglobulin G (IgG). Raised levels of this antibody help to identify foods that the patient has a strong, moderate and no response to.
How food intolerances develop
The following factors can predispose/exacerbate an individual to developing food intolerance :
- Eating the same type of foods frequently
- Eating too rapidly and under chewing
- Eating large quantities of food at the same time
- Eating processed foods regularly
- Repeated use of antibiotics, alcohol and anti-inflammatory medications
- Viral/bacterial or parasite infection
Most common food intolerance allergens :
- Cows/Goat's milk, eggs
- Wheat, yeast, oats, barley, soya
- Coffee, cocoa bean
- Prawns, Salmon, Plaice, Cod
- Tomato, grapefruit.