Intolerances

What are they

Food intolerances are reactions of the body to certain foods or food components.

They occur when the body is unable to absorb or assimilate a substance properly. This causes it to accumulate over time, up to a maximum level beyond which symptoms appear.

The levels triggering symptoms are very subjective and that is why people who have an intolerance can often endure small amounts of the food or component in question without developing symptoms.

They should not be confused with food allergies whose mechanism is linked to the activation of the immune system. For this reason, in general, those who are allergic must completely eliminate the offending food from their diet, since even small amounts trigger immune reactions.

Causes

Intolerances are divided into three types depending on the substance or food to which the body reacts:

• intolerances to substances present in some foods
• intolerances induced by additives present in food
• intolerances due to lack of digestive enzymes.

Let’s see them in detail:

Symptoms

The symptomatology is similar to that which appears in allergies and is very varied. The following may appear: – abdominal swelling – meteorism – constipation or diarrhea -nausea – stomach cramps -Headaches but also: – mood disorders (such as depression and irritability) – joint pain – sore throat – recurrent bronchitis -asthma

The most frequent intolerances

The two most common and recognized intolerances are to sugars – especially lactose, but also to sorbitol – and gluten.

Lactose intolerance is due to a deficiency of the enzyme that normally allows the digestion of this sugar which, not being assimilated for this reason, recalls liquids due to an osmotic effect. In addition, in the intestine it ferments with gas production.

Lactose intolerance therefore causes gastrointestinal disorders such as bloating, intestinal pain, bloating, diarrhea.

Sorbitol (naturally occurring sugar in many fruits) can also be less frequently a cause of food intolerance.

These two intolerances are often the basis of chronic intestinal problems such as irritable bowel syndrome.

Intolerance to gluten, a protein found in many cereals (such as wheat, rye, barley) is called celiac disease.

Individuals who suffer from it cannot totally absorb gluten: it is therefore an intestinal dysfunction and manifests itself with a reaction to this protein.

The lining walls of the small intestine become damaged and suffer a reduction in the ability to absorb essential nutrients such as fats, proteins, carbohydrates, minerals and vitamins.

Symptoms include diarrhea, weakness, weight loss, irritability and abdominal cramps. In children, symptoms of malnutrition may occur.

Another intolerance that has become quite frequent is that due to certain food additives such as certain dyes and sulphites.

Diagnosis

A correct diagnosis of food intolerances first involves consulting with your doctor, to verify that the symptoms are not caused by another disease.

Particular attention should be paid to the type and frequency of symptoms and the precise time at which they occur in relation to the consumption of certain foods.

The suspicion should be placed when a disorder, instead of appearing in a temporary or occasional way, begins to occur more and more frequently.

In these cases the exclusion diet can provide useful information. It is based on the elimination of a food, or a combination of suspect foods, for a period of 3 or 4 weeks, during which there must be a marked improvement in symptoms or their disappearance.

If in this period the symptoms disappear, the intolerance is due to one (or more) of the eliminated foods, which are then reintroduced into the diet, one at a time.

Start with small amounts and increase them gradually until you reach normal doses or notice the recurrence of the symptom.

Therapy

In general, those who are intolerant to certain foods remain so for life. However, it is possible to identify the threshold dose that triggers the symptoms: this allows you not to have to completely eliminate that food.

For those suffering from celiac disease there is a series of specially designed foods: a gluten-free diet, in fact, allows the intestine to repair itself gradually. In this way the symptoms also disappear.

People with lactose intolerance, on the other hand, have a more or less marked deficiency of lactase (the digestive enzyme that breaks down sugar) and the amount of milk and dairy products that determines the symptoms of intolerance is very variable.

Many lactose intolerant people can, for example, drink a glass of milk without any problem. Similarly, aged cheeses, which have a low lactose content, and fermented milk products, such as yogurt, are generally well tolerated.