Nutrition and Food Sciences

Food Allergies and Intolerances

Food allergies and intolerances affect millions of people worldwide, causing a range of symptoms from mild discomfort to life-threatening reactions. While both conditions involve adverse responses to food, they differ in their underlying mechanisms. Food allergies occur when the immune system mistakenly identifies a specific food protein as harmful, triggering an allergic reaction. Common allergens include peanuts, tree nuts, shellfish, eggs, milk, soy, wheat, and fish. Symptoms can range from hives, swelling, and digestive distress to severe anaphylaxis, which requires immediate medical attention. Food allergies often require strict avoidance of the trigger food and emergency preparedness, including carrying an epinephrine auto-injector. Food intolerances, on the other hand, do not involve the immune system but result from difficulty digesting certain foods. Lactose intolerance, for example, occurs due to a deficiency in lactase, the enzyme needed to break down lactose in dairy products. Symptoms include bloating, gas, diarrhea, and stomach pain. Other common intolerances include gluten intolerance (non-celiac sensitivity) and sensitivity to food additives like MSG. Proper diagnosis is essential for managing food allergies and intolerances. While allergies require complete avoidance, some intolerances may allow for limited consumption or enzyme supplementation. A well-balanced diet and proper nutrition planning help individuals manage their condition safely.