![]() Toxic food reactions are caused by the direct action of a food or substance without immune involvement. Toxins may either be present naturally in food, be released by bacteria, or be due to contamination of food products.Immunological responses are mediated by non-IgE immunoglobulins, where the immune system recognises a particular food as a foreign body.Gastro-intestinal (GI) reactions can be due to malabsorption or other GI tract abnormalities.These chemicals are capable of causing drug-like (biochemical) side effects in susceptible individuals. Pharmacological reactions are generally due to low-molecular-weight chemicals which occur either as natural compounds, such as salicylates, amines and glutamates or to food additives, such as preservatives, colouring, emulsifiers and flavour enhancers.Metabolic food reactions are due to inborn or acquired errors of metabolism of nutrients, such as in lactase deficiency, phenylketonuria and favism.It can be difficult to determine the poorly tolerated substance as reactions can be delayed, dose-dependent, and a particular reaction-causing compound may be found in many foods. Food intolerance does not include either psychological responses or foodborne illness.Ī non-allergic food hypersensitivity is an abnormal physiological response. įood intolerance reactions can include pharmacologic, metabolic, and gastro-intestinal responses to foods or food compounds. There are a variety of earlier terms which are no longer in use such as "pseudo-allergy". Drugs sourced from plants, such as aspirin, can also cause these kinds of reactions.įood hypersensitivity is used to refer broadly to both food intolerances and food allergies. Food intolerance reactions can occur to naturally occurring chemicals in foods, as in salicylate sensitivity. It may be a result of an abnormality in the body's ability to absorb nutrients, as occurs in fructose malabsorption. Intolerance can result from the absence of specific chemicals or enzymes needed to digest a food substance, as in hereditary fructose intolerance. This mechanism causes allergies to typically give immediate reaction (a few minutes to a few hours) to foods.įood intolerances can be classified according to their mechanism. įood allergies are immune reactions, typically an IgE reaction caused by the release of histamine but also encompassing non-IgE immune responses. Food hypersensitivity is used to refer broadly to both food intolerances and food allergies. ![]() Food intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than food allergy.
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