The distinction is not easy to make between allergy and food intolerance. In the first case, the immune system is involved, but in the second, the mechanism is more mysterious. The good news is that elimination and reintroduction of the food is often possible.
When a food is not tolerated , it usually manifests as a hay fever, headache, joint pain, itching, hives, or bowel problems. But can we overcome these unpleasant symptoms, and desensitize to this digestive difficulty? Probably, says New York Times expert Dr. Richard Klasco.
Some intolerances are well understood. The presence of tyramine in chocolate and cheese , for example, can trigger migraines in some people. Similarly, histamine in fish such as mackerel and tuna can cause nausea, vomiting and hot flashes . But the cause of most other intolerances remains unknown. The good news is that food intolerances, unlike allergies , tend to go away on their own .
A reintroduction followed
Allergies, they involve a reaction of the immune system. That's why they can not be reduced so easily. But how to make a difference? In a UK study of more than 10,000 patients and a US study based on data from 2.7 million patients, researchers were unable to distinguish between food intolerances and food allergy. In cause, very similar symptoms . To make a distinction, the specialized test is mandatory. And to complicate matters further, some foods can cause both intolerance and allergy. Cow's milk is a good example.
If you know that you have an intolerance and not a food allergy, a diet of elimination of the food in question can give first results, and helps to confirm the diagnosis. The second step will consist of a reintroduction of the food gradually. However, the complexity and potential pitfalls of diagnosis and treatment of food intolerance should prompt caution: consult a specialist, usually an allergist or gastroenterologist, to ensure that the best advice is given to you. way to precede.
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