Food Allergy and Food Intolerance
There are 20 million people in the UK who are suffering with an allergy at any one time; of these, the numbers who are diagnosed with a food allergy is rising faster than for any other allergy. With this in mind, STH Online went to speak to Fran Ashworth, Senior Clinical Immunology and Allergy Nurse Specialist, to find out more.
What is food allergy and food intolerance?
A food allergy is an allergic reaction to something that is eaten. Food allergy is caused when the body mistakes the proteins in food as a dangerous substance and produces antibodies to fight it, which causes a reaction to that particular food. When the food is eaten, the immune system releases chemicals such as histamines, which cause various symptoms including asthma, rashes and swellings, hay-fever, vomiting, tummy pain, and in the most severe cases can cause anaphylaxis (a severe allergic reaction causing collapse, with breathing difficulties or low blood pressure).
Food intolerance is much more common than food allergy and describes any adverse reaction to food that does not involve the immune system. Food intolerance is very unpleasant but rarely dangerous.
Food intolerance has a number of different causes and not all are known. Some reactions are a predictable result of natural substances in the food, which cause adverse symptoms if you eat a large enough dose, or if you are more susceptible to the effects for some reason, such as lacking an enzyme needed to tolerate the food (examples would be food-induced migraines or lactose intolerance). Coeliac disease is an immunological reaction to wheat gluten, but is a different type of allergy, but should be excluded in patients with symptoms related to wheat or cereals.