Many confuse food allergy and food intolerance. It is very common to confuse food allergy with food intolerance.

These are the major differences between food allergy and food intolerance;

Food allergy can be severe or life threatening while food intolerance are generally less serious.

It doesn't lead to a life threatening reactions.

In food intolerance, food causing intolerances can be eaten in small amounts without causing any problems while in food allergy, even consuming the smallest portion of the food causing the adverse reaction can trigger the allergic reaction.

Food intolerances are more common compared to food allergy.

Food intolerances usually have to do with the digestive system while food allergy has to do with the immune system of an individual.

We have different types of food intolerances, which are;

Lactose Intolerance: This is caused by a shortage of lactase enzymes which is needed in proper digestion of lactose and this results in digestive disorder symptoms.

Gluten Intolerance: Gluten is a protein found in wheat, barley, rye and triticale. When an individual doesnt have bacterial proteases to further digest gliadin, it results into gluten intolerances.

Caffeine Intolerance: This is associated with a reduced ability to metabolize and excrete caffeine. So also it is hereditary.

Salicylate Intolerance: Salicylates are naturally occurring chemicals in plants which serve as a defensive mechanism against environmental invaders such as insects and diseases. Some people develop unpleasant reactions after taking or consuming portion of it in a food substance.

Amine Intolerance: Amine are present in a wide variety of food. They are manufactured by bacteria during food storage and fermentation. Those people who are intolerant of it shows symptoms after consuming it. An example is histamine intolerance, which comes as a result of an impairment in the enzymes necessary for breaking down histamine. These enzymes are (histamine-diamine oxidase and N-methyl transferase).

Sulfites Intolerance: Sulfites are chemicals used as preservatives for foods, drinks and some medications. They assist in preventing browning and delay the process of spoilage or decay in food. Sulfites intolerance are mostly associated with people living with asthma.

Fructose Intolerance: When fructose is not readily absorbed into the blood but it is fermented by gut bacteria living in the large intestine which results into digestive disorders.

FODMAPS Intolerance: FODMAPS are fermentable Oligo-di, monosaccharides and polyols. They are useful in the large intestine as fuel by the gut bacteria. Though they are not readily absorbed in the small intestine. Its intolerances may come with bloating.

Others are;
Aspartame Intolerance: This has to do with aspartame.

Egg Intolerance : This has to do with the intolerance that stems up from consumption of egg whites.

Monosodium Glutamate: Monosodium is a flavour enhancing additives in food.

Food colourings Intolerance: This has to do with various food colourings.

General symptoms of food intolerance are; nausea, bloating, diarrhoea, belching, heartburn, indigestion, vomiting, flatulence, fatigue or irritability, skin rashes and itching.

The dietary management of food allergy and food intolerance are as follows;

Always ensure to keep a diary of the foods you eat and the smptoms you have when eating those food.

You should stop eating some foods to help you in tracing out which of the food is triggering reactions.

For enzyme related food intolerances e.g lactose intolerance, take the needed enzyme supplement or the food-free products.

Always ensure you read food labels and look out for ingredients that cause reactions. Also look out for condiments and seasoning.

Eliminate or remove foods that causes allergies in your diet.

Whenever you eat outside your home, always ensure you ask the person that attends to you about the way the meal will be prepared.

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