What's the Difference and Why it Matters.
In 2019 more than 1 in 4 Canadians reported suffering from some sort of food allergy or sensitivity. This means that in all likelihood you or someone you know is already well acquainted with the sneezing, headaches, rashes and gastrointestinal discomforts that often accompany these issues – or are you?
While most describe their symptoms as an allergy, many of the problems most experience are often the culprits of a food sensitivity instead. The confusion is understandable. Any adverse reaction to a food is enough to dub it an allergy and move on. After all that term alone is universally understood as a “no-go” zone, but, in reality, the distinction between the two is important. Using these terms interchangeably or relying on the wrong diagnosis can potentially lead to inadequate treatment and more problems down the road.
So, what do we do about it? For starters, let’s break down the differences.
Food Allergies
Food allergies are often discovered at a young age. A child is exposed to an allergen like peanuts, eggs, shellfish, soy, wheat or milk and then almost immediately experience symptoms. These can range from mild discomfort in the form of nausea, stomach pain, diarrhea or runny nose to more severe reactions like vomiting, skin rashes, facial swelling and, in the most extreme cases, difficulty breathing.
This quick reaction is called an Immunoglobuin E or “IgE” mediated food allergy. It occurs when the immune system perceives the food as a threat and triggers a negative response throughout the body. In severe cases this can include an anaphylactic reaction which can involve difficulty breathing, dizziness and loss of consciousness. This is a medical emergency and will require a licensed medical practitioner to administer epinephrine (adrenalin) without which, the reaction can be fatal.
Allergic reactions can be extremely unpredictable. You may experience a mild reaction after one exposure and a severe reaction the next or vice versa, making the need for a proper diagnosis even more vital.
Food Sensitivities
Food sensitivities or intolerances, are not life threatening and do not produce an immediate reaction. Unlike allergies, symptoms don’t appear until 30 minutes up to 72 hours after exposure, often making it more difficult to determine the foods causing the adverse reaction.
Similar to allergies, sensitivities are caused by the immune system creating antibodies against a particular food, however, in this case, a different antibody is produced called immunoglobulin G or “IgG”.
Symptoms caused by food sensitivities can range from gas and bloating to constipation, diarrhea, heartburn, worsening of eczema, brain fog, headache and muscle aches. Although uncomfortable and inconvenient these can be effectively managed without any significant medical intervention.
The most common food sensitivities include wheat (gluten), dairy, corn, soy and eggs but can extend to a host of other foods which is why testing can be key to determining the specific food or combination of foods that may be causing the concerns.
Testing
If you have a history of allergies or if adverse food reactions are common and not improving over time, testing may be necessary to properly identify the problem food and determine its severity.
Food allergies can be tested using a “skin scratch” test. This is a routine test ordered by allergists, naturopathic doctors and medical practitioners to identify a potential allergen. During testing the surface of the skin is scratched or pricked using a small amount of the food or allergen being tested. If, after monitoring, the area becomes red, irritated and itchy this usually indicates an allergy is present.
Food sensitivity testing, on the other hand, is a blood test done with your naturopathic doctor or medical practitioner. Your blood is sent to a lab which analyzes the sample identifying any overproduction of IgG molecules by your immune system – thus confirming a food sensitivity.
The Good News
Fortunately, all is not lost for those faced with food allergies and sensitivities. Specially formulated foods and alternatives are now commonplace and offer worthy alternatives to otherwise off limits meal choices. Restaurants are usually more than accommodating to those with dietary restrictions and schools, above all, regularly enforce food restrictions for the safety of every student.
While no one wants to hear that they’re allergic or sensitive to their favourite foods, identifying and fully understanding the cause can pave the way to safer dietary choices and a more comfortable way of life.
References
Testing for food reactions: the good, the bad, and the ugly.https://www.ncbi.nlm.nih.gov/pubmed/20413700
Food elimination based on IgG antibodies in irritable bowel syndrome: a randomized controlled trial.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1774223/
Clinical relevance of IgG antibodies against food antigens in Crohn’s disease: a double-blind cross-over diet intervention study.https://www.ncbi.nlm.nih.gov/pubmed/20130407
IgG Antibodies Against Food Antigens are Correlated with Inflammation and Intima Media Thickness in Obese Juvenileshttps://www.thieme-connect.com/DOI/DOI?10.1055/s-2007-993165
Diet restriction in migraine, based on IgG against foods: A clinical double-blind, randomised, cross-over trialhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC2899772/
IgG-based elimination diet in migraine plus irritable bowel syndrome.https://www.ncbi.nlm.nih.gov/pubmed/23216231
Share of consumers who report having a food allergy or intolerance in Canada as of January 2019https://www.statista.com/statistics/965459/consumers-who-have-food-allergies-canada/
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