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Allergy or intolerance? A quick refresher…
Written by : Geneviève Nadeau, RD, Nutritionist
Published on : 07-03-2016
How do you recognize a food allergy or intolerance? This guide may help you get to the bottom of things.
Food allergies
The molecule at cause?
Protein molecules in a food
The main known food allergens are:
- Wheat
- Egg
- Milk
- Sesame
- Mustard
- Nuts
- Peanuts
- Fish
- Mollusks and shellfish
- Sulfites
Be careful!
- Although celiac disease causes the same reactions, it is not a food intolerance but a true gluten allergy (because it affect the immune system).
Symptoms
Red patches, swelling, itching, anaphylactic shock (difficulty breathing)
System affected
Immune system
Severity
Generally irreversible. The ingestion of the protein may cause death.
However, certain allergies disappear on their own during childhood (e.g., egg and milk allergies).
Food intolerance
The molecule at cause?
Generally, it’s a sugar molecule.
(e.g., the lactose found in milk)
Substances to which people may be intolerant:
- Lactose
- Fructose
- MSG
Symptoms
Diarrhea, bloating, headaches
System affected
Digestive system
Severity
Can ease or worsen with time. Ingestion of the molecule at cause provokes more or less annoying symptoms.
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