For most people, food is a real pleasure, a treat for the senses and a way to relieve stress. Unfortunately, a number of foods are, for some of us, real enemies.
AllergyIn general, it is the negative reaction of immediate hypersensitivity (organic or mental) of a person to certain agents or stimuli (microbes, aerosols, food). It is triggered by the immune system, he explains Ziare.com nutritionist Camelia Olteanu.
A food allergy is a reaction of the body to a protein in that food. The protein is perceived by the immune system as an enemy, which will be annihilated by the immune system producing antibodies called IgE. When the allergen re-enters the body through food, previously produced antibodies will release some chemical mediators (eg histamine). Chemical mediators, along with antibodies, will cause hypersensitive people to have an allergic reaction to a certain protein.
Because, often the allergic reaction does not occur at the first ingestion of the food, but at the next, when both antibodies and mediators already exist in the body.
Symptoms of food allergy are various: swelling of the tongue, throat, eyes, itching, nausea, diarrhea, vomiting, hives. Worse is when there is a decrease in blood pressure, dizziness, fainting, reaching cardiac arrest.
Many foods can trigger allergic reactions, but eggs, milk, fish, shellfish, wheat, soy, nuts, peanuts are more common.
Allergy can be inherited
Food allergy can occur at any age, explains the specialist. Studies show that the genetic factor plays an important role. If both parents have an allergy, the child will be predisposed. In many cases, when the child grows up, the allergy can go away.
Food intolerance it is the organic inability to support certain foods due to the lack of enzymes necessary for the digestion of the foods in question. Deficiency of intestinal enzymes can occur from these causes:
– congenital defect of sucrose, isomaltase or lactase, observed in newborns
– generalized forms secondary to diseases or disorders of the intestinal epithelium (Crohn’s disease or celiac disease)
– genetically acquired form (lactase deficiency) that usually occurs in late childhood.
Food intolerance, in addition to being defined as a pathological condition of the body, triggered by ingesting certain foods, it can also be defined as the mental inability to accept certain foods – ex. intolerance to fish and seafood or intolerance to some vegetables, e.g. mushrooms.
Its symptoms are different, depending on type of intolerance.
Celiac disease (intolerance to gluten in cereals): diarrhea, slow growth in young children, vomiting, bloating, stools changed in smell, color, quantity.
In adults: asthenia, fatigue, anemia, osteopenia, muscle cramps, weakness, bone pain.
Lactose intolerance: abdominal distension, flatulence, abdominal cramps, diarrhea.
Irritable bowel (given by intolerance to certain foods): alternating diarrhea-constipation, abdominal pain, bloating, feeling of incomplete bowel movements, rectal pain, the presence of mucus in the stool.
The diagnosis of gluten intolerance can be made on the basis of a biopsy of the stomach lining, which highlights the atrophy of the villi and abnormalities of the endothelial surface.
In case of lactose intolerance, the lactose tolerance test is performed and the blood glucose (serum glucose) is measured.
The treatment of food intolerance is done on a regular basis. The intolerant food is completely eliminated from the diet. Adequate supplement with vitamins, minerals, proteins may be needed to remedy the deficiency and restore nutrient stores.
Both allergies and food intolerances can cause discomfort if not treated properly, so a visit to the doctor is required.
Food intolerances do not cure, but if the factors that produce them are eliminated, the person will lead a normal life. Allergies can be treated with medication or avoidance of allergens.
The diet is individualized. In general, vitamins, minerals, fiber, increased or reduced fluid intake are recommended, depending on the case. Sometimes antispasmodic, anticholinergic, prokinetic, antidepressant drugs are needed. Nutrient intake must be adequate.
In the case of celiac disease (gluten intolerance) we exclude wheat, oats, rye, barley and replace them with corn, soy, buckwheat, rice. In order to follow a gluten-free diet, all products containing flour should be avoided: confectionery and pastries, ready-to-eat foods, sauces, fast food products.
You can eat: milk, meat, fish, cheese, eggs, potatoes, fresh or frozen vegetables, fruits, gluten-free special bread, fats, gluten-free sweets, spices, salt, pepper.
In lactose intolerance, products containing lactose (milk) are excluded and replaced with matured cheese, cheese, yogurt.
Read more about gluten intolerant, a more widespread problem than you think.
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