Food intolerance is a condition in which an individual has difficulty digesting certain foods. Consumption of these foods manifests as physical symptoms such as bloating, loose motion, gases, and bellyache. Food intolerance is quite common. Most people are aware of the foods that disagree with them. They may like the food, but they avoid it because of the disturbing digestive symptoms they may have because of that particular food. The symptoms may generally begin within a few hours of consuming the culprit food.
In the United States, three of the most common foods that cause intolerance are lactose, gluten, and casein. Lactose (a type of carbohydrate) and casein (a type of protein) are found in milk, whereas gluten is a protein found in barley, wheat, and rye. Other common types of foods that may cause intolerance are as follows:
- Eggs (particularly egg yolks)
- Soy products such as soy milk and tofu
- Foods containing salicylates such as nuts (such as peanuts, pecans, walnuts, and almonds), vegetables, and wine
- Fish
- Shellfish
- Foods containing sulfites such as red wine, beer, and certain foods with sulfites such as preservatives
- Monosodium glutamate (MSG) may be added as a taste enhancer in some foods
Is food intolerance the same as food allergy?
The terms food intolerance and food allergy are quite often, but wrongly, used interchangeably. Food intolerance is not the same as a food allergy. Food intolerance involves the reaction of the gut (the gastrointestinal [GI] tract) toward certain foods leading to disturbing symptoms. It occurs when the gut is irritated by certain food products or when the food product is not properly digested in the gut. The most common type of food intolerance in the United States is lactose intolerance where symptoms such as bloating, bellyache, and diarrhea occur on consuming dairy products. Although the symptoms of food intolerance cause discomfort, they are generally not as serious or life-threatening as a food allergy. They can even be managed by limiting the amount of offending food that is consumed.
Food allergy refers to the response of the immune system to consuming certain foods. It occurs when certain components of the consumed food, usually proteins, trigger an immune response in the body. The body produces antibodies against the culprit ingredient that may manifest as itching, rashes, sweating, chest pain, and breathlessness. Food intolerance may occur on eating a considerable portion of the offending food, whereas food allergies occur when even a small amount of the food is consumed. Shellfish allergy is the most common food allergy in the United States. A food allergy may even produce a serious and potentially fatal reaction called anaphylaxis. It is characterized by swelling of the airways and a sudden drop in blood pressure leading to fainting and choking. It needs urgent medical intervention.
What are the symptoms of food intolerance?
The symptoms of food intolerance generally begin within a few hours of consuming the culprit food or drink. The symptoms generally include:
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The allergic cascade refers to allergic reactions that happen in the body in response to allergens. A variety of immune cells and chemical messengers participate in the allergic cascade. Symptoms of the allergic cascade range from mild swelling and itching to full-blown anaphylactic shock. Allergen avoidance and medications are used to prevent or treat allergies.
Are Food Allergies Passed Down Genetically?
A food allergy is a condition that causes your immune system to fight against a particular part of food — which is called an allergen. Food allergies can be hereditary — that is, parents can pass the likelihood of developing a food allergy to their children through genes that code for inherited traits.
Common Medical Abbreviations & Terms
Doctors, pharmacists, and other health-care professionals use abbreviations, acronyms, and other terminology for instructions and information in regard to a patient's health condition, prescription drugs they are to take, or medical procedures that have been ordered. There is no approved this list of common medical abbreviations, acronyms, and terminology used by doctors and other health- care professionals. You can use this list of medical abbreviations and acronyms written by our doctors the next time you can't understand what is on your prescription package, blood test results, or medical procedure orders. Examples include:
- ANED: Alive no evidence of disease. The patient arrived in the ER alive with no evidence of disease.
- ARF: Acute renal (kidney) failure
- cap: Capsule.
- CPAP: Continuous positive airway pressure. A treatment for sleep apnea.
- DJD: Degenerative joint disease. Another term for osteoarthritis.
- DM: Diabetes mellitus. Type 1 and type 2 diabetes
- HA: Headache
- IBD: Inflammatory bowel disease. A name for two disorders of the gastrointestinal (BI) tract, Crohn's disease and ulcerative colitis
- JT: Joint
- N/V: Nausea or vomiting.
- p.o.: By mouth. From the Latin terminology per os.
- q.i.d.: Four times daily. As in taking a medicine four times daily.
- RA: Rheumatoid arthritis
- SOB: Shortness of breath.
- T: Temperature. Temperature is recorded as part of the physical examination. It is one of the "vital signs."
Food Allergy
The most common food allergies are to eggs, nuts, milk, peanuts, fish, shellfish, strawberries and tomatoes. Symptoms and signs of a food allergy reaction include nausea, vomiting, diarrhea, abdominal pain, itching, hives, eczema, asthma, lightheadedness, and anaphylaxis. Allergy skin tests, RAST, and ELISA tests may be used to diagnose a food allergy. Though dietary avoidance may be sufficient treatment for mild allergies, the use of an Epipen may be necessary for severe food allergies.
Food Poisoning
Food poisoning is common but can also be life-threatening. Food poisoning symptoms include stomach cramps, diarrhea, and vomiting. Read about different types of food poisoning, treatment, and tips for prevention.
How Much Lactose Can I Tolerate?
People with lactose intolerance can typically tolerate up to 12 grams of lactose. This is equal to one large cup or about 8 ounces of milk. Some can even have up to 12.5 ounces of milk without experiencing any symptoms.How Do I Know if I Am Lactose Intolerant or Allergic to Milk?
Lactose intolerance is caused by a deficiency of an enzyme (lactase) that helps digest the sugar (lactose) in milk. Milk allergy, on the other hand, is an adverse immune reaction to proteins found in milk. The symptoms of the two conditions are different.
Is Eczema Linked to Diet?
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Why Won’t My Allergy Symptoms Go Away?
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