We all make mistakes. Maybe it was an extra bit of cheese at a party. Perhaps you enjoyed some bread with dinner or a glass of wine over a holiday. Soon after the indulgence, you’re paying the price. Just dealing with an upset stomach is different from a reaction that can kill you–which is why it’s important to understand the differences between food sensitivities and food allergies.
Trouble Down Below
Food sensitivities are far more common than allergic reactions to what we eat or drink. Also called food intolerances, foods that trigger these sensitivities include milk, wine, and vegetables like broccoli and onions. One of the most common is lactose intolerance. This is when your digestive system reacts to the sugar in milk. Although anyone can suffer from the bloating, gas, or upset stomach associated with lactose intolerance, the condition is most common amongst people who are of Italian, Jewish, West African, Arab, or Greek descent. Your risk for developing lactose intolerance increases with age. That’s because as we get older, our digestive system produces less of the enzyme we need to process lactose. The more that is left sitting around in our digestive tract, the more likely we are to experience an upset stomach. Across the world, only around one out of three people can efficiently digest lactose after their eighth birthday.
For those who have a sensitivity to lactose, the simplest solution is switching to lactose-free milk or milk substitutes like soy, almond, or coconut. People with allergies to MSG and sulfites have to be more cautious as they must avoid not only things like wine but also many restaurant meals that might contain the additives. If your body’s reaction is primarily digestive like gas or an upset stomach, then you are likely dealing with a food sensitivity. An allergic reaction is much more serious.
The Overactive Immune System
An allergic response is the result of an overly vigilant immune system that treats benign substances like peanuts as hostile invaders. Mild allergic reactions include hives and watery eyes. Your body is reacting to a protein and produces antibodies –– like immunoglobulin E (IgE) which causes the release of histamine. This is why over-the-counter antihistamines can be very effective for mild allergic reactions to things like dust, dander, or pollen. However, some people with food allergies face a far more dangerous reaction: anaphylaxis. This is when you have sudden difficulty breathing. People with a risk for this must carry self-injectable epinephrine. In the United States, around five percent of the population has had an anaphylactic reaction either to food or an insect sting. The most common anaphylactic food allergies are to wheat, soybeans, peanuts, tree nuts, milk, eggs, fish, and/or shellfish. If you or a loved one is allergic to any one of these things, reading nutrition labels on the side of packages is vitally important.
Somewhere in between a food sensitivity and a food allergy is celiac disease. That’s because its sufferers face an overactive immune system which is triggered by a protein commonly found in wheat. However, their body reacts with gastrointestinal issues rather than life-threatening anaphylactic symptoms.
Finally, some medical professionals have begun to distinguish between food intolerances and sensitivities. Although the two terms are often interchangeable, some are now using sensitivity as a catch-all for any reaction that is not clearly related to the immune or digestive system. Certain foods trigger symptoms for sufferers like fatigue, joint pain, or even brain fog. Right now the best course of treatment is to remove the likely culprits from your diet for a couple of weeks and see if the symptoms fade. If they do, and after reintroducing the food you experience a recurrence of symptoms, then you have most likely identified the cause. Some have benefited by slowly increasing exposure to the problematic food while others prefer to avoid it entirely.
Although the distinction between symptoms is a good way to determine if you have an intolerance, sensitivity, or an allergy, a specialist can help you get treatment. Many have reduced their allergic reactions by developing tolerance over time –– when a medical professional introduces small amounts of the substance –– usually through shots. Although it was once widely recommended that potentially allergic substances not be introduced into an infant’s diet, newer studies suggest that earlier introduction of these may actually reduce the risk of developing an allergy. Whatever your choice, it should only be done with the assistance of your health care provider.
Written by John Bankston
