Food allergy and food intolerance

Narrated by Ksenia Yakovleva,

allergist-immunologist, PhD

Allergy is a condition of hypersensitivity of the body with disorders of the immune system.This condition is manifested by various ailments that occur after contact with environmental factors (food, plant pollen, pets and dust, chemical compounds, sun and cold air). The disease has been known for a long time. Hippocrates also described the appearance of skin rashes and itching after drinking milk.

According to the World Health Organization (WHO), at least one case of an allergic reaction has been reported in more than 85% of the world's population!

Allergies often manifest themselves from the stomach and intestines, which patients mistake for "food poisoning" - vomiting, colic, lack of appetite, constipation or, conversely, frequent loose stools, flatulence, itching in the mouth or throat.

Allergy manifestations vary in form, location, severity, and prognosis. The most severe manifestation of allergies is anaphylactic shock, which can develop in a few minutes, and manifests itself in the form of a sharp drop in blood pressure, suffocation, seizures, edema, loss of consciousness.

Many people confuse food intolerance with food allergies, but these are two different diseases. If there are characteristic symptoms in the case of allergies (rash in the form of urticaria, edema, symptoms from the gastrointestinal tract, respiratory system), then food intolerance can have much more diverse manifestations: skin ulcers, excess weight, weakness and even urolithiasis, as well as a feeling of chronic fatigue. Food intolerance can occur latently, and the only symptom will be feeling unwell. It is quite difficult to recognize food intolerance. Unlike food allergies, there are no changes in the immune system, and the causes are often associated with the presence of various concomitant diseases in humans, in particular, gastrointestinal, liver, nervous and endocrine diseases. Food allergies persist throughout a person's life, and food intolerance can disappear after eliminating the causes that caused it.

Factors contributing to the development of allergies:

• hereditary predisposition;

• maternal malnutrition during pregnancy and lactation, abuse of certain foods;

• early transfer of the child to artificial feeding;

• disorderly and irrational eating;

• parasitic diseases: worms, giardia, yersiniosis and others;

• frequent or prolonged use of antibiotics;

• cold humid climate;

• constant contact with microorganisms-fungi, mold, dust;

• work in hazardous production.

Allergies can occur after eating almost any food.There are products with more pronounced activity: fish, especially marine fish, seafood (oysters, crustaceans, shellfish), nuts (especially hazelnuts and peanuts), eggs, milk, stone fruits (apricots, cherries, red apples), nightshade vegetables (eggplant, tomatoes), some food grains (wheat, oats)chemical additives (flavor enhancers and substitutes), as well as preservatives that ensure shelf life, enzymes, thickeners, bacteriostatic substances, and antioxidants.

In addition, an allergic reaction can develop after eating foods rich in biologically active substances Histamine and Tyramine: Roquefort, Camembert, Dorbloux and the like, spinach and sauerkraut, dried sausage, liver, avocado and caviar.

Food allergy treatment

For the treatment of food allergies, "non-specific methods" are used, such as taking antihistamines and following a hypoallergenic diet.The patient is provided with a list of permitted and prohibited foods. After establishing an accurate diagnosis, the permitted foods should form the basis of nutrition. It is recommended to exclude products from the prohibited list for a while (usually for a period of 6 weeks to 6 months, depending on the strength of the reaction). After a while, the intolerance of certain foods may go away – this is the main difference between intolerance and allergies.

In some cases, a search is conducted for "cross allergens". Cross-reactions occur when eating foods that have similar chemical structures to plants, microorganisms, or household substances. For example, if you are allergic to fungal microorganisms (household mold), an allergic reaction may develop when you consume kefir, kvass, champagne, sauerkraut or fresh yeast bread, since all these products have common antigenic structures characteristic of mushrooms.

If, when excluding "prohibited" foods, you noted an improvement in general well–being, the condition of nails and hair, skin, weight loss, and improved bowel function, then the result of the examination was accurate.

The specialists of the Clinic of Dermatovenerology and Allergology – Immunology of the European Medical Center conduct specific examinations that allow the most accurate detection of allergies:

• blood tests:

  • the level of immunoglobulin E (IgE);

  • panel of food allergens, specific IgE;

  • panel for the diagnosis of food intolerance, specific immunoglobulin G (IgG).

• skin tests, "Pric-testing".

Thus, to understand if you have an allergy, you need to know all its manifestations. However, we should not forget that only a qualified doctor can make a definitive diagnosis and prescribe the appropriate treatment!

Our specialists are waiting for you at the reception. Be healthy!

Author: Ksenia Yakovleva,

allergist-immunologist, PhD