Ever wondered why some people break out in hives after eating peanuts, while others just get gassy from drinking milk?
Welcome to the confusing world of food allergies and intolerances!
In this blog, we’ll be looking at
Food allergies
Food intolerance
Explore why it’s important to know the difference
And what to do if you suspect you have a food allergy or intolerance.
What are Food Allergies?
When it comes to food allergies, think of your body as having an overzealous security team. These guys are always on high alert, ready to sound the alarm at the slightest provocation. In this case, the "intruder" is actually just a harmless food protein, but your immune system doesn't know that.
Here's what happens: You eat something you're allergic to - let's say a peanut. Your immune system, in all its misguided glory, decides this peanut is public enemy number one.
It immediately starts producing antibodies to fight off this "dangerous" invader. These antibodies trigger the release of chemicals like histamine, which cause those classic allergy symptoms we all know and dread.
Now, food allergy symptoms aren't just annoying - they can be downright scary. We're not just talking about a bit of sniffling or a scratchy throat.
Food allergies can cause hives (urticaria or red swollen blotches on the skin) that spread across your body, swelling of the lips and tongue, difficulty breathing, and, in severe cases, anaphylaxis - a potentially life-threatening reaction that can cause your throat to close up and blood pressure to drop dramatically.
What's particularly tricky about food allergies is that they can be triggered by incredibly small amounts of the offending food.
We're talking trace amounts here - even particles in the air or cross-contamination in food preparation can be enough to set off a reaction in highly sensitive individuals.
While theoretically, you could be allergic to any food, there are some usual suspects. The "Big Eight" allergens responsible for most food allergies are
peanuts,
tree nuts,
milk,
eggs,
fish,
shellfish,
soy,
and wheat.
These foods account for about 90% of all food allergies.
It's important to note that food allergies can develop at any age.
While many food allergies start in childhood, it's entirely possible to eat peanut butter sandwiches your whole life and then suddenly develop an allergy in adulthood. Our bodies are full of surprises!
If you suspect you have a food allergy, it's crucial to get properly diagnosed by a doctor. They can perform tests to confirm which foods you're allergic to and help you create a management plan. This often involves strictly avoiding the allergen and, where needed, carrying emergency medication like an adrenaline auto-injector (such as an EpiPen) in case of accidental exposure.
Living with food allergies requires vigilance, but it doesn't mean you can't enjoy eating. With proper management, education, and support, people with food allergies can lead full, healthy lives - they just need to be a bit more careful about what's on their plate!
What are Food Intolerances?
While food allergies are all about the immune system going haywire, food intolerances are more like your digestive system throwing a temper tantrum. It's not that your body sees the food as an invader - it just can't handle it properly. Think of it as trying to fit a square peg into a round hole; things just don't work smoothly.
When you have a food intolerance, your body lacks the proper enzymes or mechanisms to break down certain components of food. This can lead to a variety of uncomfortable symptoms, many (but not all) of which can be centred around your digestive system.
You might experience bloating, gas, diarrhoea, constipation, or abdominal pain.
However, some people also report headaches, fatigue, or skin issues like rashes or eczema flare-ups.
One of the tricky things about food intolerances is that symptoms often may not appear immediately after eating. It might take a few hours or even days for problems to show up, which can make it challenging to pinpoint exactly what's causing the issue.
The delayed reaction to food intolerances is quite different from that to food allergies, which typically cause symptoms within minutes to a couple of hours after eating the offending food.
Another key difference is that with food intolerances, the severity of your reaction often depends on how much of the problematic food you consume. While someone with a peanut allergy might react to trace amounts, a person with lactose intolerance might be able to enjoy a small amount of dairy without issues. It's all about finding your personal threshold.
The most well-known food intolerance is probably lactose intolerance, where people have trouble digesting the sugar in milk and dairy products.
But there are many other types of food intolerances out there. Some people have issues with gluten, even if they don't have coeliac disease (which is an autoimmune condition, not an intolerance). Others might react to FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), which are types of carbohydrates found in a wide variety of foods.
Diagnosing food intolerances can be a bit of detective work.
Unlike food allergies, there aren't always reliable tests to pinpoint intolerances. Often, the best approach is an elimination diet, where you remove suspect foods from your diet for a period of time and then slowly reintroduce them to see how your body reacts.
Managing food intolerances usually involves adjusting your diet to avoid or limit problematic foods.
This might mean reading food labels carefully, planning meals in advance, or finding suitable substitutes for foods you can't tolerate. In some cases, like with lactose intolerance, you might be able to take enzyme supplements to help your body digest the problematic component.
While food intolerances can be frustrating and uncomfortable, they're generally not dangerous in the same way that severe food allergies can be. With some dietary tweaks and maybe a bit of trial and error, most people with food intolerances can find a way of eating that keeps their digestive system happy and drama-free.
Why is it important to know if you’ve got an allergy or an intolerance?
Food allergies can be life-threatening, potentially causing severe reactions like anaphylaxis. Intolerances, while uncomfortable, are generally not dangerous. Understanding this difference is crucial for proper medical response and management.
Knowing whether you have an allergy or intolerance affects how strictly you need to avoid certain foods. With allergies, even trace amounts can be dangerous, while intolerances often have a threshold.
Allergies and intolerances require different diagnostic approaches and treatments. Allergies often need strict avoidance and emergency medication, while intolerances might allow for small amounts of the food and are managed through diet adjustments.
Knowing whether you have a food allergy or intolerance helps you make informed decisions about diet, dining out, and social situations involving food.
Some food allergies can cross-react with other foods or substances, which is less common with intolerances. Knowing this can help prevent unexpected reactions.
Allergies may require lifelong management and can affect other aspects of health, while intolerances might be temporary or manageable with dietary changes.
Accurately explaining your condition to friends, family, and food service staff is crucial, especially for those with severe allergies.
Eliminating foods due to an assumed allergy when it's actually an intolerance could lead to unnecessary nutritional deficiencies.
Understanding the difference between food allergies and food intolerance can help you get the appropriate medical care and proper management and achieve better health.
What to do if you suspect you have a food intolerance or allergy?
If you suspect a food allergy, then your doctor should be able to refer you for a skin test to check your reactions. Get this done before you start cutting out foods.
If you suspect you have a food intolerance, book an appointment with me and we can start investigating what’s going on and create a nutrition plan so you are able to make food choices that don’t trigger more reactions.