Is it Food Intolerance or Allergy?

Eating is one of the many enjoyable human expe­riences. Most of us relish the taste of certain foods and this pleasur­able event becomes even more unforgettable in the company of friends or loved ones.

In the course of eating, how­ever, some people develop un­pleasant symptoms depending on the kind of food they eat. These people are not really abnormal; rather they are experiencing a certain degree of food sensitivity which a few individuals have. This condition is commonly referred to as food intolerance or food allergy.

Few people understand the true nature of food allergies mainly because the facts have been distorted by popular "health" books that blame cer­tain foods for a host of ills. Sugar, for instance, is mistakenly blamed for heart disease, ulcers, diabetes and hypoglycemia when, in fact, natural foods with high concentrations of sugar are among the most nutritious.

An­other scapegoat is monosodium glutamate (MSG) which critics wrongly accuse of pro­ducing depression, behavioral problems, loss of bladder control and Alzheimer's disease. In real­ity, intolerance to MSG happens in very few people and is more likely to occur if this flavor enhancer is mixed with soup. How then do we distinguish a real food allergy or intolerance?

"Food intolerance and food allergy are often confused but are quite distinct: those with intoler­ance lack certain enzymes needed for digestion, while those with allergy have an antibody re­sponse," according to Dr. William J. Davis in “The Columbia University College of Physicians and Surgeons Complete Home Medical Guide."

One special example of food in­tolerance is lactose intolerance, a problem which affects about 65 mil­lion Americans and most peoples of the world, especially Asians, Africans and Polynesians. This disorder is characterized by the absence of an intestinal enzyme called lactase which is needed to digest lactose, one of the sugars in milk.

Those who lack this enzyme suffer from abdominal cramps, gas and diarrhea whenever they take milk or milk products. Strictly speaking, however, they are not suffering from an allergic reac­tion.

The additives that add color, pre­serves and enhance the flavor of food are another common cause of food intolerance. Popular among these is the flavor enhancer MSG which can cause dizziness, headaches, chest lightness and a tingling sensation in some susceptible individuals -- a condition known as the Chinese Restaurant Syndrome.

"Some people have mild in­tolerance to vegetables - especially peas and broccoli, which cause in­testinal gas. Others experience indi­gestion and diarrhea when they con­sume mushrooms and certain wines," Davis added.

In food allergy, the susceptible person's immune system reacts dif­ferently to an otherwise harmless food by producing antibodies. These antibodies attack the food as if it were a deadly microbe and are re­sponsible for the release of histamine and other chemicals into the body which produce the all too familiar signs of allergy.

"A true food allergy produces a set of specific allergic symptoms, and this relationship can be repeatedly demonstrated. Classic symptoms are abdominal pain, diarrhea, nausea or vomiting, cramps, hives, eczema, swelling of the eyes, lips, face and tongue, and occasionally, hay fever-like reactions. Foods most often in­criminated include milk, eggs, nuts, fish or shellfish, chocolate, wheat, corn, berries, peas, beans and gum arable, a thickener used in processed foods," explained Davis.

The problem of food allergy, however, is not as widespread as some food faddists and quacks want us to believe. Many people mistak­enly assume that they are allergic to something when they are not. This limits their food choices and spells bad nutrition.

"Fewer than 2 percent of us are allergic to foods - most often to peanuts or to shrimp or crab. That small percentage includes everyone allergic to eggs, milk, fish, nuts, peas and beans, clams and oysters. Allergies to edibles of any other kind are rare. But that hasn't stopped millions of us from swearing something's wrong after we eat,” said Mary Roach, contributing editor of In Health magazine in her article, “The Allergist's Best Shot.”

There is no way to prevent food allergies except to avoid the foods you are allergic to. If you haven't identified the source of your problem, quick relief from the uncomfortable symptoms of allergy can be obtained by taking over-the-counter antihistamines.

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