Food allergies, intolerances and sensitivities are becoming more and more widespread. As exposure to them becomes more mainstream, awareness has increased but there remains a significant amount of misunderstanding regarding the topic of allergies, food intolerances and food sensitivities, especially with respect to what they are and the differences between the three terms. In this article, I’ll break down what each of these terms mean and the differences between them. I’ll also touch on the various testing methods used and their pros and cons.
Food Allergies
What are food allergies?
The term “allergy” was first used in 1906 by Clemens von Pirquet to describe the unexpected reactions from the body to vaccination. The term was developed from the Greek “Allos” meaning other and “Ergon” meaning work; therefore ‘other work’ than what is expected. This usage of the term referred to any unusual response to foreign substances, not just vaccinations. Clemens von Pirquet defined allergy as, “An acquired, specific, altered capacity to react to physical substances on the part of the tissue of the body”. From this early understanding, there was always a strong association between allergies and an antibody response.
Allergies are now defined by Stedman’s concise medical dictionary as, “hypersensitivity caused by exposure to a particular antigen (allergen) resulting in a marked increase in reactivity to that antigen upon subsequent exposure sometimes resulting in harmful consequences.”
These days, the term is often used interchangeably with intolerance and sensitivity. So what makes something an allergy as opposed to the other two terms?
Allergies are identified through:
- A specific response of the immune system: an IgE response.
- The reaction to the substances is immediate or within 30 minutes.
- The symptoms can be mild to severe.
- Symptoms could include: sneezing, itchy, runny or blocked nose, itchy or red eyes, wheezing, chest tightness, shortness of breath and a cough, raised, itchy, red rash (hives) and/or swollen lips, tongue, eyes or face.
- Anaphylactic shock is possible.
Common allergies include various foods, drugs, insect stings, latex, mould, pollen, dust and animals. The most common allergenic foods are:
- Milk
- Peanuts
- Soya
- Wheat
- Eggs
- Tree nuts
- Fish
- Shellfish
Allergies are thought to develop from the body not having been exposed to the substance enough so that it thinks it is a poison or some kind and reacts accordingly. Hence we can get the very rapid and serious reactions from the body in these cases. When one has an allergy, that substance needs to be avoided completely and on a permanent basis. There are methods that have been developed to rebalance the body’s response to allergens and these can make a significant difference.
How can we test for food allergies?
Allergies are relatively easy to test for and this is usually done with a finger prick test or blood test and the IgE immune response is looked for to confirm an allergy. Unlike intolerances and sensitivities, people generally know if they have an allergy as the response is so clear and rapid after the exposure.
Food Sensitivities
What are food sensitivities?
Sensitivities are a different type of immune response to allergies. While allergies provoke an IgE response which is rapid, sensitivities generate an IgG response which is slower. The reaction to the substance is delayed with food sensitivities, from a matter of hours up to as long as four days. As a result, not everyone who has food sensitivities is aware of this as it can be very difficult to link symptoms to the culprits.
The possible symptoms provoked by food sensitivities are similar to allergies. They might also include digestive discomfort such as an irritable bowel (IBS), a stomach ache, mood swings, depression and just generally feeling under the weather.
While true allergies are relatively rare, food sensitivities are far more common. Food sensitivities can develop from excessive exposure to the offending food, so if you eat the same things too often you could be at risk of developing a sensitivity to them. The best remedy for food sensitivities is to first identify and eliminate the offending foods, then look to support the digestion and gut health before slowly reintroducing the food and monitoring the response. The sensitivity can be reversed, unlike allergies.
How can we test for food sensitivities?
Blood tests can be performed to check for an IgG immune response. However, they are far from 100% accurate. Another option that can be performed at home is the Coca pulse test, which uses the theory that an allergic response stimulates the secretion of adrenaline which raises the pulse. This requires careful observation of what is being eaten and how the pulse changes after meals. I will write an article about this test in the future.
Food Intolerances
What are food intolerances?
While this term is often used interchangeably with the other two, particularly sensitivities, food intolerances are actually quite different to allergies and sensitivities. The major difference is that food intolerances do not involve the immune system. Intolerances are experienced when the digestive system has difficulty breaking down certain foods. This could be due to low stomach acid, sluggish liver function or impaired detoxification pathways, low digestive enzymes, chronic dehydration or even stress.
Food intolerances could result in symptoms such as:
- Gas
- Constipation
- Diarrhoea
- Bloating
- Flatulence
- Abdominal pain
- Nausea
Common food intolerances include:
- Lactose
- Gluten
- Histamine
- Caffeine
- Alcohol
- Sulphites
- Salicylates
- Monosodium glutamate (MSG)
Unlike allergies, one does not need to permanently avoid these foods. But once identified, any intolerances should be removed from the diet temporarily while the digestion is supported so that it can cope with these foods better in the future. This could be specific liver pathways, stomach acid or other parts of the digestive system. A whole body approach is best as the causes for dysfunction in these areas could be wide and include stress, hydration, imbalances or deficiencies in mineral status, inherited predispositions, sluggish liver pathways or other reasons.
If you would like support with overcoming food sensitivities or intolerances, I am a registered naturopath and nutritional therapist that specialises in digestive issues. Feel free to browse the website for more information or click here to book a consultation.
