When food is not tolerated, this problem usually manifests as hay fever, headaches, joint pain, itching, hives, or bowel problems. But can we come to the end of these unpleasant symptoms, and this desensitize to this digestive difficulty? Probably, answers the expert from New York Times, Doctor Richard Klasco.
Some intolerances are well understood. The presence of tyramine in chocolate and cheese, for example, can trigger migraines in some people. Likewise, histamine in fish like mackerel and tuna can cause nausea, vomiting, and hot flashes. But the cause of most other intolerances remains unknown. The good news is that food intolerances, unlike allergies, tend to disappear on their own.
A reintroduction followed
Allergies, on the other hand, involve a reaction of the immune system. This is why they cannot be absorbed so easily. But how do you tell the difference? In a UK study of more than 10,000 patients and a US study based on data from 2.7 million patients, researchershave not been able todistinguish between food intolerances and food allergies. In question, very similar symptoms. To make a distinction, the specialized test is compulsory. And to complicate matters further, certain foods can cause both intolerance and allergy. Cow’s milk is a good example.
If you know you have an intolerance and not a food allergy, a food elimination diet involved may give initial results, and help confirm the diagnosis. The second step will consist of a reintroduction of the food gradually. But the complexity and potential pitfalls of diagnosing and treating food intolerance should encourage caution: consult a specialist, usually an allergist or gastroenterologist, for the best advice. way to precede.