Food allergies and intolerances: difference

What are food allergies

Food allergies are hypersensitivity reactions against an allergen, mediated by the immune system. which can occur within minutes of eating a food or even several hours later and can affect one or more organs including the skin, respiratory system and gastrointestinal tract. In the atopic subjects, in response to exposure to an allergen, a reaction is triggered that leads to the release of histamine and causes it more or less severe symptoms, from urticaria to anaphylactic shock.

Allergies occur more commonly in children, especially during the first year of life, often allergic to cow’s milk. In adults, allergies predominantly affect women and are found less frequently in men.

Behind the allergies there are several causes. First, allergies are considered “diseases of well-being”, since their increase seems to be linked to improvement of sanitary conditions and the resulting lack of serious threats to the immune system. Added to this are the introduction of new foods, the increased use of food additives and the frequent use of antibiotics.

In food, theallergen it can be represented by an ingredient, a substance present in an ingredient or even present in traces. The reaction, in the case of allergies, does not depend on the dose of the food ingested. The most common allergens are:

• milk proteins
• egg white and egg yolk
• fish, crustaceans and molluscs
• nuts
• some types of fruit and vegetables
• some meats
• wheat
• legumes
• food additives

Generally, the allergic reaction is triggered proteins present in food, such as tropomyosin in crustaceans, ovalbumin in egg, caseins and whey proteins from milk. Compared to intolerances, allergies can cause very serious reactions and, in some cases, fatal.

What are food intolerances

Food intolerances are adverse reactions against one or more substances present in certain foods, which are actually transformed into toxic substances in the people who suffer from them. The most common food intolerances are lactose and celiac disease.

Lactose intolerance

Lactose intolerance is given by a deficit of the enzyme responsible for the digestion of lactose, lactase. Lactase breaks down lactose into galactose and glucose: in the absence of this enzyme, the lactose is not digested and is fermented by the intestinal bacterial flora. The result is an accumulation of gas in the intestine and the symptoms are diarrhea and bloating. In most cases, lactose intolerance occurs in adulthood in people where a progressive decline in enzymatic activity. More rarely it can be congenital, then present at birth, or occur as a consequence of intestinal inflammatory states that cause damage to the muscosa and malabsorption. In the latter case, the intolerance is temporary and resolves when the primary cause is treated. Lactose intolerance can be diagnosed through the Breath Test, i.e. the analysis of the exhaled area.

Gluten intolerance

Gluten intolerance, also known as celiac disease or celiac disease, on the other hand, it is a chronic intestinal disease that occurs when the celiac person consumes products containing gluten. Gluten is a protein complex present in wheat, barley, spelled, rye, triticale and to a lesser extent also in oats. Gluten is also often present in beer, sauces and condiments such as soy sauce, breaded products, processed cheeses, nuts and many other products. In celiac disease, gluten is toxic and its intake leads to lesions of the intestinal mucosa and malabsorption of nutrients. THE symptoms of celiac disease they are varied and range from digestive problems, abdominal bloating, diarrhea, to disorders related to nutritional deficiencies. Celiac disease is diagnosed through specific blood tests and intestinal biopsy.

How to cure them

Allergies and intolerances greatly affect the life of those who suffer from them because they greatly influence the style and quality of life.

As for allergies, in most cases it is not possible to cure them once they appear. It is therefore necessary to avoid the consumption of foods that cause an allergic reaction, paying attention to hidden allergens such as egg protein in sausages or milk protein in burgers.

Even for intolerances, the most effective cure is to limit to a minimum or eliminate the food or ingredient that causes it. The lactose intolerant they will therefore be able to consume foods naturally free of this sugar. It includes milk substitutes and derivatives, such as vegetable almond, rice, soy and coconut drinks, yoghurts and desserts obtained from these drinks and vegetable “cheeses”. For some time now, cow’s milk and delactosed derivatives have also been available on the market, i.e. lactose-free. Then pay attention to the milk contained in some packaged or ready-made foods, such as bread, precooked foods, cold cuts and chocolate.

In case of food allergies and intolerances, before buying a packaged food, it is necessary read the labels: allergens are indicated in bold in the list of ingredients, as well as the substances responsible for intolerances. For all loose foods, which do not have labeling, you should consult the book of ingredients present in the store. At the restaurant or bar it is always advisable to communicate any food allergies and intolerances.

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