Food intolerance affects metabolism. It is our body’s response to the ingestion of certain foods, additives, or preservatives that are not digested or assimilated correctly, mainly producing digestive problems. The patient cannot ingest a particular food without suffering adverse effects.
Why does food intolerance occur?
A non-immune mechanism produces food intolerance. It starts with an inflammatory reaction, as the body protects itself from what it considers an attack. The following causes can generate this mechanism:
- Metabolic. It is the most frequent. It is produced by a deficit of enzymes involved in the food’s metabolism in question. Lactose intolerance stands out in this group.
- Pharmacological. These depend on the amount of food ingested. In this type, the main substances involved are the “vasoactive amines” (histamine, serotonin, dopamine, among others) found in certain foods such as fermented cheeses, wine, and chocolate; and the “methylxanthines” (caffeine, among others) found in coffee, tea, alcohol.
- Indeterminate reactions. This group includes reactions to additives in some processed foods, such as colorants, preservatives, antioxidants, among others.
This method can be time-consuming, and when it comes to food intolerances, it is always good to diagnose before the symptoms affect your daily life. Ideally, food intolerance tests help quickly and effectively know what food or foods you are intolerant to.
What foods produce food intolerance?
Many foods can produce intolerance. Among the most common and, therefore, most important are:
- Lactose intolerance. This is the most frequent. It includes milk and any derivative that contains lactose.
- Gluten intolerance. This is caused by intolerance of the intestine to a wheat protein (gluten) and is the second most frequent. It includes wheat, rye, and barley; it can also be found in oats if harvested in fields with wheat, barley, or rye, as they can be easily contaminated. And other derived products.
- Intolerance to fructose and sucrose. This has been increasing over the years; however, sucrose intolerance continues to be rare. Here we find honey, corn syrup, some fruits, and vegetables.
- Intolerance to eggs and egg products (mainly egg white).
- Intolerance to fish and shellfish.
- Fermented cheese, wine, chocolate, crustaceans, spinach, and yeast extract (in large quantities).
- Coffee, tea, alcohol, cola.
- Strawberries, tomatoes, pork, chicken.
When the body is in contact with any of the foods, it is intolerant; it starts its inflammatory process and reactions. As a result, within 36 hours or fewer, all those very uncomfortable symptoms of this problem are produced.
Preventing food intolerances can be complicated but not impossible. It comprises eliminating from the diet or otherwise avoiding eating large amounts of those foods that generate intolerance.
In addition, go to your health care provider or treating physician who will confirm these intolerances and teach you how to have a balanced and healthy diet despite eliminating certain foods that are often “fundamental” for the patient, and avoid falling into nutritional deficiencies.
Food intolerance is not life-threatening, but it affects the quality of life of those who suffer from it.
