Read 66 times since Monday, July 25, 2011
According to the charity Allergy UK, up to 45% of the UK population is affected by food sensitivity. It can however often be a hidden and misunderstood illness causing chronic pain or unpleasant and persistent symptoms. There is much confusion, particularly in the media, about the different types of food sensitivity and how they manifest themselves. Frequently the terms food allergy and food intolerance are confused with each other, and this is not surprising when you look at the raft of different mechanisms involved.
What causes most food allergies or intolerances?
There are several ways that an individual can react to foods. Food sensitivity can involve reactions from the body's own immune system such as:-
Classical Food Allergy (IgE antibody-mediated)
This is an inappropriate and harmful response of the body's immune system as it mistakes perfectly normal substances and treats them as invaders. An allergic reaction can occur quite rapidly, often within minutes but generally within a maximum of two hours. This is the most commonly known, immediate and potentially fatal response to foods (such as peanuts). Blood tests for classical food allergy look for food-specific IgE antibodies.
Coeliac Disease
This is not an allergy or a simple food intolerance. In fact it's an autoimmune disease, where the body's immune system attacks its own tissues. In people with Coeliac disease this immune reaction is triggered by gluten, a collective name for a type of protein found in the cereals wheat, rye and barley. Blood tests for Coeliac disease look for the specific antibodies; tissue transglutaminase antibody and endomysial antibody.
Delayed Onset Food Allergy
This is quite different again and not usually life threatening although it can, and does, makes the sufferer feel unwell. It is sometimes very difficult to identify the food or combinations of foods that are causing the problem as symptoms can appear up to 48 hours after the food is eaten. Measurement of food-specific IgG antibodies in blood can be used as a strategy to identify foods to which an individual may be sensitive. Services such as YorkTest First Step and YorkTest FoodSCAN113 are not diagnostic of any condition, but are used by those with chronic conditions, and with Nutritionist support, as an 'aid to management' of dietary intake.
Food sensitivity can also arise from mechanisms that do not involve the body's immune system. These include adverse reactions due to enzyme deficiencies, for example lactose intolerance, and chemical sensitivities such as reactions to food additives like tartrazine (E102) and sunset yellow (E110).
As you can see there are good reasons for the confusion that arises from the terms "food allergy" and "food intolerance"! Dr. Gillian Hart is a Scientific Director for YorkTest Laboratories who specialise in food intolerance and allergy testing which can help those suffering from food intolerance symptoms to identify problematic foods. For more information visit YorkTest.com or call 0800 074 6185.
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