Food Intolerance & Food Allergy

Most food reactions are caused by intolerances rather than aller­gies. These symptoms, mainly abdominal, occur in response to:

ADDITIVES.  The major offenders are preservatives, such as sul­fites and benzoate, which can bring on breathing difficulties and asthma. Dyes, especially ponceau (red dye no. 4) and tartrazine (yellow dyes no. 5 and 6) can cause hives and lip swelling, and produce hyperactivity in sensitive children. The flavor enhancer monosodium glutamate (MSG) can induce headaches and a tin­gling and burning in the chest that's sometimes mistaken for a heart attack. (These additives may also be allergens.)

CARBOHYDRATES. Like fiber, some sugars and starches are not completely absorbed in the intestine before reaching the colon. The symptoms they cause resemble food-allergy reactions: ab­dominal bloating, gas, cramps, and diarrhea.

CONTAMINATION. Insect and rodent parts and excrement, molds, bacteria, parasites, antibiotics, and hepatitis viruses can all adulterate food.

FIBER. Long known to cause stomach distress, fiber often trou­bles persons who have recently upped their fiber intake. High-fiber foods such as bran, beans, and cruciferous vegetables (broccoli, Brussels sprouts, cabbage, and cauliflower) are well-known gastric offenders.

FRUCTOSE. Fruits and fruit juices are high in this sugar, which sometimes causes abdominal problems. So does sorbitol, the main sweetener in sugar-free gums and candies, also found in apples, peaches, pears, and prunes.

GLUTEN. Celiac sprue (intestinal malabsorption) is a sensitivity to gluten (a protein in wheat), not an allergy, but the treatment is the same: careful avoidance of wheat and all gluten-containing products such as rye, barley, and oats.

HISTAMINE. Certain cheeses, wines, and fish, particularly tuna and mackerel, may have high levels of this compound as a re­sult of bacterial contamination. Symptoms can mimic an allergic reaction.

MILK. Lactose intolerance (lactase deficiency) affects one in ten people, particularly African-Americans, Asians, and persons of Mediterranean ancestry. The reaction occurs when an individual lacks sufficient lactase, an enzyme, to digest lactose, the sugar in milk. Bacteria then turns the lactose to gas, causing bloating, ab­dominal pain, and diarrhea.

High-lactose foods include milk, ice cream, mozzarella, cot­tage cheese, and other soft cheeses. Yogurt and hard cheeses are lower in lactose. Intolerance to lactose sometimes shows up in adults who haven't had milk for years and suddenly start drink­ing it to prevent osteoporosis.

Some lactose-intolerant people can manage small amounts of milk. With true milk allergy, any consumption of milk or milk products could be dangerous.

PSYCHOLOGICAL TRIGGERS. A sad or traumatic event tied to a particular food can bring a rush of unpleasant sensations that resemble allergy.

RED WINE. It may be the alcohol, which acts to congest the nasal passages, or it may be the phenolic flavonoid compounds from grape skins that give you a headache. Red wine has more of these compounds than white wine.

Symptoms of serious diseases, such as colon cancer, are sometimes mistakenly diagnosed as food allergies. The practice of blaming foods for all sorts of physical ailments is so prevalent that doctors have given it a name: pseudo food allergy. People too busy or too lazy to take the time to discover what's really wrong often jump to the quickest, easiest conclusion.

That's why it's essential to see your doctor. Once she has checked your physical condition, ruled out other possibilities, and suspects a true food allergy, you may be asked to keep records of your food intake and symptoms.