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food intolerance, adverse reactions to food, diagnosis food intolerance, tests food intolerance, reactions to food diagnosis, classification food intolerance, food allergies, reactions food allergies
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| Food intolerance |
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Food intolerance belongs to a wider group of disorders better defined as adverse reactions to food: you simply refer to food intolerance instead of allergy, when the reaction directly depends on the immune system. Intolerances are far more frequent than allergies.
The first remarks on disorders depending on reaction after food ingestion date back to the ancient times: Hippocrates already reported the negative effects of drinking vaccine milk. However adverse reactions to food still represent one of the most controversial medical fields: causing mechanisms are not entirely clear and still more information is needed on clinical symptoms, diagnosis and tests to be enforced. As a consequence, there are different opinions on the spreading of similar disorders and their social impact and consequences.
Adverse reactions to food: classification
As to define any disorder depending on the food ingestion many different classifications are used. The American Academy of Allergy, Asthma and Immunology suggested a widely accepted classification putting forward the general definition “adverse reaction to food”, making then a precise difference between allergies and food intolerances. In the case of food intolerance, the specific body reaction does not depend on the immune system.
A similar classification, suggested by the European Academy of Allergology and Clinical Immunology makes a clear distinction between toxic and non toxic reactions. Toxic or poisoning reactions depends on the presence of toxins in the food and their severity depends on the quantity of toxic food ingested. A typical toxic reaction is poisoning after eating mushrooms. Non toxic reactions, on the other hand, depend on the individual sensitivity and they are divided into allergies and food intolerances.
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