Food Sensitivity Profiles

The majority of adverse reactions to food are rarely life threatening, but may be a source of considerable discomfort in many chronic conditions and diseases.

The symptoms are varied and individuals can react in different ways. Many people live with minor or major symptoms of adverse food reactions for years without ever suspecting the involvement of the immune system and the foods which trigger them.

Food sensitivity reactions may be the result of enzyme deficiency, histamine releasing effects, altered intestinal permeabililty (e.g. leaky gut) or pharmacological effects.

Food sensitivity is often given a low priority in the investigation of disease. Common conditions where food sensitivity may play a significant role include bloating and fluid retention, inflammatory bowel disease, irritable bowel syndrome, migraine, depression and mood swings, asthma, skin conditions and behavioural problems in children.

Food allergy, on the other hand, is an immunological adverse reaction to food which is often IgE-mediated and can be measured in most instances in blood by detection of specific antibodies. Food sensitivity is identified by screening blood samples for IgG antibodies to a panel of foods. The most common food sensitivities occur with cow's milk, eggs, beans, nuts and cereals.

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