Food intolerances are adverse reaction to foods which do not involve the immune system. They are more frequently reported than foodallergy.Though the onset is delayed, symptoms are prolonged.Some food intolerances are due to organ related cause, due to absence or deficiency of some digestive enzymes e.g. Lactose
Intolerance and Fructose Intolerance.
Other foods like caffeine in beverages, and tyramine or other vasoactive amines found in cheeses can trigger intolerance Food additives such as monosodium glutamate and sulphites can cause reactions too
Symptoms of Food Intolerance include
Gastrointestinal upset, like abdominal pain, Diarrhea
Headaches and migraine
Fatigue, musculoskeletal problems and behavioral changes.
Irritable bowel syndrome (IBS) is a functional gastrointestinal (GI) disorder presenting with abdominal pain and altered bowel habits in the absence of a specific and unique organic pathology.
Symptoms of IBS include Altered bowel habits, Abdominal pain, Abdominal bloating/distention
Foods rich in carbohydrates, as well as fatty food, coffee, alcohol and hot spices are common triggers of symptoms in Typical IBS patients Soluble fiber helps IBS symptoms, insoluble slowly fermentable fiber in the form of wheat bran is less useful, and may be deleterious in worsening symptoms
Diagnosis of Food intolerance is possible with testing for food-specific IgG antibodies which can help to avoid symptoms by planning an elimination diet.
Food intolerance in adult should not be concluded as IBS or other functional disorder without any further attempt to do Food Intolerance Test to common foods (which is a simple blood test)
It is often possible to build up tolerance to Allergic foods through a period of food exclusion with reintroduction at a later date without symptom reproduction.
Maintaining tolerance may depend on the quantity of food ingested when it is being reintroduced in a trial-and- error fashion.
In IBS, excluding or restricting poorly absorbed fermentable carbohydrates will improve the symptoms significantly.
Poorly absorbed fermentable foods include:
Fructans (many vegetables, wheat, barley, rye)
Polyols (found in many fruits) lactose, fructose and many artificial