An allergy to a certain type of food is an immune system response which occurs when your body mistakenly labels an ingredient as harmful to the system, thus creating antibodies to fight it. This ingredient is invariably a protein, and the symptoms of an allergy are created when the body ‘invades’ the food. Usually, the ingredients which trigger an allergy are tree nuts, such as walnuts, pecans and almonds, peanuts, milk, eggs, soya products, wheat, and fish or shellfish. The symptoms include rashes, stomach pains, diarrhoea, itchy skin, chest pains and shortness of breath.
Intolerances are system responses from the digestive system rather than the immune system, which occur when an ingredient in the food irritates the digestive system causing the body to struggle when breaking down the food. Most common amongst sufferers are lactose intolerances, which are found in milk and dairy products. Those who suffer cite various symptoms, including stomach pains, nausea, headaches, irritability, heartburn and vomiting.
Food allergies affect around two to four percent of adults, and six to eight percent of children, whilst intolerances are far more common. The chemical compounds, or proteins, in food create sensitivity which results in an allergy – your body creates antibodies to fight the ‘harmful’ ingredient, which are then released again when you eat the food again. Your body also releases histamine, which is a strong chemical that can greatly affect the respiratory system, skin, cardiovascular system and gastrointestinal tract – this is where the symptoms occur.
Many people experience a number of symptoms, but knowing which symptoms you have can be useful in diagnosing the ailment and the seriousness of the problem. As with any health problem, seek medical advice if you experience symptoms so that you can ensure the correct treatment.