Food allergies are increasing at an alarming rate. Did you know that Australia has one of the highest reported incidences of food allergies in the world? Today, 1 in 10 babies born in Australia will develop an allergy to food.
Food intolerance is even more prevalent, with surveys indicating that 25% of Australians experience symptoms of a food intolerance. In clinic I successfully treat so many clients for food intolerances and they always feel so much better afterwards.
Both allergies and intolerances are extremely common, but what is the difference between food allergy and food intolerance? They sound as though should be very similar in meaning though they are in fact very different.
Food Allergies
It involves the immune systems reaction to a food which forms IgE antibodies. The immune system responds to the protein in a food that it mistakenly registers as a threat to the body. This reaction often presents itself with immediate symptoms such as itchiness, rashes, and swelling. Other symptoms can include
- low blood pressure, dizziness, faintness or collapse
- swelling of the lips and throat, nausea and feeling bloated
- diarrhoea, and vomiting
- dry, itchy throat and tongue, coughing, wheezing and shortness of breath and a runny or blocked nose
- itchy skin, hives and sore, red and itchy eyes
A food allergy can also be so severe that it triggers anaphylaxis, which if left untreated, can be fatal. There are more than 170 different foods that are known to have triggered an allergic reaction. Generally the most common are:
- Crustaceans
- Milk
- Eggs
- Fish
- Peanuts
- Sesame seeds
- Tree nuts and,
- Soybeans
There is currently no cure for food allergies, and the only way to prevent a reaction is by avoiding those foods.
Food Intolerance
Unlike a food allergy, a food intolerance is generally not life threatening. It involves the inability to digest a food or the formation of IgG antibodies.
Symptoms that can be associated with a food allergy include:
- stomach and bowel upsets
- bloating
- headaches and migraines
- wheezing and a runny nose
- hives
- fatigue
Again, like an allergy, there are many different foods that a person can be intolerant to, however, here a few of the most common:
- Lactose intolerance – caused by a shortage of the enzyme lactase in the body.
- Milk intolerance – most common in children under 2 years.
- Food additive intolerance – The additives that are often linked to food intolerance are artificial colours such as tartrazine, sulphites and benzoates.
- Sulphites – are found in wine and dried fruit. They now have to be declared on all packaged products under the Food Act 2003 (NSW).
- Gluten Intolerance – which can refer to Celiac disease, non-celiac gluten sensitivity and wheat sensitivity.
After reading that list you might now be wondering why gluten is not on it? This is because there is an entire category of gluten issues, which do not necessarily fall into intolerance or allergy. These include:
Celiac Disease – an inherited autoimmune disorder that affects the digestion process.
Non-Celiac Gluten Sensitivity – which many refer to as gluten intolerance, and can cause damage to your intestinal tissue.
With all the different food allergies, food intolerances, and then throw an autoimmune disease into the mix, there is no wonder it can become very confusing!
I have extensive experience in treating children and adults for food intolerances. I recommend getting IgG food testing done so that we can determine exactly what you are reacting to. Then, with a three month gut repair protocol, we can start re-introducing the foods back into your diet. This saves the need for elimination diets and guesswork!
If you would like to book an appointment to see if you have food intolerances, please use my online booking service to book your 60 minute initial appointment, or 30 minutes if you have seen me before.
References
http://www.foodallergyaware.com.au/wp-content/uploads/2013/04/Food-Allergy-Basics.pdf
