Food intolerance

Also Known As: Non-allergic food hypersensitivity, Food intolerance

Food intolerance (or non-allergic food hypersensitivity) 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 it is not a true food allergy. A true food allergy requires the presence of immune mechanisms (as for instance Immunoglobin E - IgE antibodies) against the food, and a food intolerance does not.[1]

Food intolerances can be classified according to their mechanism. Intolerance can result from the absence of specificchemicals or enzymes needed to digest a food substance, as in hereditary fructose intolerance. It may be a result of an abnormality in the body's ability to absorb nutrients, as occurs in fructose malabsorption. Food intolerance reactions can occur to naturally occurring chemicals in foods, as in salicylate sensitivity. Drugs sourced from plants, such as aspirin, can also cause these kinds of reactions. Finally, it may be the result of non-IgE-mediated immune responses. An example of intolerance is celiac disease and its chronic sequelae. An example of an allergy is a peanut allergy, and its immediate life threatening reaction. 

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