Adverse Food Reactions
Patients present to me with bloating, tummy aches, constipation, diarrhoea or both intermittently and their main request to see me is to get a gastroscopy or colonoscopy.
Which I say is fine, only if the issue is a ‘structural one’ meaning, you are planning to rule out red flags like obstructions, polyps, ulcers and bowel cancer to name a few. Inflammation in the gut can also be visualised with the scopes.
But my question then to them is – what if your symptoms represented a functional gut issue aka something was wrong with the gut’s ability to function properly rather than a ‘growth in the gut’?
Many people who experience adverse reactions to food don’t realize that a specific food is causing symptoms. Moreover, food reactions are often overlooked as a contributor to chronic health issues.
Adverse reactions to food can be broken down into three categories: allergies, intolerances, and sensitivities.
Food Allergies
Genuine food allergies involve immune responses to specific foods, initiating symptoms promptly upon consuming the triggering food. These symptoms vary in intensity and can encompass manifestations such as a rash, swollen or itchy tongue, runny nose, hives, abdominal pain, vomiting, difficulty breathing, coughing, wheezing, or a closed airway.
Common food allergens include peanuts, tree nuts, wheat, soy, milk, eggs, fish, shellfish, and sesame. Additionally, various other foods have the potential to elicit allergic reactions.
Food Intolerances
Food intolerances represent non-immune responses to specific food components, such as lactose, histamine, alcohol, and others, stemming from a deficiency in the digestive enzyme or nutrient needed to break down these components. Symptoms of intolerances may include flushing, cold or flu-like symptoms, inflammation, and overall discomfort.
Common food intolerances encompass dairy products, sulfites, histamines, lectins, preservatives, artificial colors, fillers, flavorings, chocolate, citrus fruits, and acidic foods.
Food Sensitivities
Food sensitivities may trigger delayed reactions, occurring hours or even days after consumption. These responses often result from an imbalance in the gastrointestinal system impacting the immune system, with increased intestinal permeability, often referred to as “leaky gut,” being one such imbalance.
Symptoms of food sensitivities vary among individuals and can be influenced by the type of food consumed. These symptoms encompass migraines, headaches, dizziness, difficulty sleeping, mood swings, depression, anxiety, unintentional weight loss or gain, dark under-eye circles, asthma, irregular heartbeat, irritable bowels, bloating, wheezing, runny nose, sinus problems, ear infections, food cravings, muscle or joint pain, indigestion, nausea, vomiting, bladder control issues, fatigue, hyperactivity, hives, rashes, dry skin, excessive sweating, and acne.
Common food sensitivities include cow’s milk (and other dairy products), eggs, gluten (from wheat, rye, and barley), soy, shellfish, and tree nuts. Additionally, various other foods and ingredients can potentially induce sensitivity reactions.
Identifying Adverse Reactions to Food
If you’re grappling with a food allergy, it’s likely you’ve identified and actively avoid trigger foods. For those suspecting a food intolerance or sensitivity, a practical approach involves eliminating potentially problematic foods from your diet for a defined period. Subsequently, reintroduce these foods one by one, attentively observing your body’s responses.
While certain laboratory tests can aid in assessing food sensitivities and intolerances, an elimination diet remains a reliable method. Remember, you don’t have to endure your challenges silently—prioritize your body’s well-being to lead a fulfilling life. As the old adage goes, ‘all diseases start in the gut,’ emphasizing the significance of gut health in overall well-being.
