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Food hypersensitivity – food allergies and intolerances
Published in Judy More, Infant, Child and Adolescent Nutrition, 2021
Food allergy triggers the immune system to respond to a food protein, whereas the term ‘food intolerance’ is used when the immune system is not involved and the reactions may be triggered by non-protein chemicals in a food that are either naturally occurring or have been added in the processing of that food.
Chronic Fatigue Syndrome: Limbic Encephalopathy in a Dysregulated Neuroimmune Network
Published in Jay A. Goldstein, Chronic Fatigue Syndromes, 2020
Patients with food intolerance can be diagnosed and treated with an elimination diet. This technique can be used whether or not the intolerance is IgE-mediated. The symptoms and diseases that may signify reactions to foods62 overlap with chronic fatigue syndrome. The mechanism of these varied reactions to food is not well understood, yet could involve limbic mechanisms.
Nutritional Disorders/Alternative Medicine
Published in Walter F. Stanaszek, Mary J. Stanaszek, Robert J. Holt, Steven Strauss, Understanding Medical Terms, 2020
Walter F. Stanaszek, Mary J. Stanaszek, Robert J. Holt, Steven Strauss
Food intolerance can be denned as a reproducible adverse reaction to a specific food or food ingredient. Food aversion does not occur if the food is given in disguised form, Food allergies involve a hypersensitivity reaction, associated with elevated serum IgE, circulating immune complexes and eosinophilia.
Cow milk protein allergy and other common food allergies and intolerances
Published in Paediatrics and International Child Health, 2019
Wiparat Manuyakorn, Pornthep Tanpowpong
The clinical presentations of food intolerance overlap those of many other common conditions, e.g. migraine headache, psychiatric and behavioural conditions (presenting with fatigue, mood instability, behavioural changes), rash or flushing, respiratory tract symptoms (presenting with rhinitis, cough or wheezing), irritable bowel syndrome (IBS) or abdominal pain-related functional gastrointestinal disorders (FGIDs) [41]. These non-specific symptoms may occur hours after ingestion and can last for days. A high index of suspicion is crucial for diagnosis. Currently, no single simple test has been shown to confirm this non-immunological condition. Furthermore, in routine clinical practice, the gold standard double-blind placebo-controlled food challenge (DBPCFC) is seldom performed in children with food intolerances. Some older children and adolescents with previously known medical conditions such as IBS or psychiatric disorders may even have exaggerated symptoms in conjunction with food intolerance [42,43] which makes diagnosis even more difficult. Individuals with IBS sometimes think that they have an intolerance to dairy produce when they do not [44]. For example, patients with lactose intolerance may have abdominal symptoms similar to those of IBS [45]. Self-reporting of lactose intolerance does not always correlate well with the hydrogen breath test [46]; symptoms can be owing to other underlying conditions such as IBS or FGIDs. Those whose symptoms improve with dietary avoidance should just continue to avoid the causative foods.
Current Trend in Immunotherapy for Peanut Allergy
Published in International Reviews of Immunology, 2018
Chong Joo Chan, Timmy Richardo, Renee Lay Hong Lim
Food allergy is an important public health problem that affects children and adults worldwide. Unlike food intolerance that is a common reaction and is a less serious condition, food allergy is an abnormal response to a food triggered by the body’s immune system.1 Even a small amount of the allergy-causing food can trigger symptoms ranging from merely digestive problems, hives or swollen airways to a life-threatening anaphylaxis reaction. Sensitisation to food allergens can occur either in the gastrointestinal tract (class I food allergy) or as a consequence of cross reactivity to structurally homologous inhalant allergens (class II food allergy). Food allergy can be broadly divided into those that are IgE mediated and those that are non-IgE mediated, the former results in acute onset of symptoms after food ingestion. The IgE-mediated food allergy can be either class I, involves primary sensitisers that occurs in the gastrointestinal tract and accounted for systemic reactions and or class II food allergy caused by cross reactivity to structurally homologous inhalant allergens.1 Milk (casein), egg (ovomucoid), and peanut allergens (Vicillin, conglutin, glycinin) are class I, food allergens which are highly stable and can retain under acidic, heat and protease condition, whereas class II allergens (example Bet v1) are heat labile and susceptible to digestive process.
New pharmaceutical approaches for the treatment of food allergies
Published in Expert Opinion on Drug Delivery, 2018
Ana Brotons-Canto, Nekane Martín-Arbella, Carlos Gamazo, Juan M. Irache
Adverse reaction to foods is a broad term referred to any abnormal response associated with food ingestion. Based on the pathophysiological mechanisms involved, these adverse effects may be subdivided into either food intolerance or food allergy (FA) [1]. Food intolerance refers to a physiological adverse response due to the presence of toxins and pharmacologically active components (e.g. vasoactive amines, caffeine, or salicylates), idiosyncratic responses (e.g. sulfite-induced asthma) or, most commonly, secondary to metabolic disorders (e.g. lactase or fructose deficiencies) [2].