FOOD FOR THOUGHT

The truth about food intolerances

Attend any dinner party these days and I guarantee that at least one person at the table will be unable to eat at least one thing on the table. Some 20% of people report an intolerance to something, according to the latest figures. But are food sensitivities really on the rise, or are we just more symptom-aware?

First, I know I don’t need to tell you that intolerances and allergies are very different things. But just so we’re clear, an allergic reaction happens when your immune system mistakenly reacts to a food protein, triggering symptoms such as a rash, wheezing, swelling or itching. Food allergies affect around 1-2% of adults and range from mild to life-threatening. While coeliac disease – an allergy to gluten

– is much better known than it used to be, allergies to peanuts, fish and shellfish are much more common and tend to be diagnosed in childhood by skin prick and blood tests.

So far, so straightforward. But when it comes to intolerances, it all gets a bit murkier. They don’t involve the immune system and they aren’t usually life-threatening, but because ‘intolerance’ is used as an umbrella term for a whole host of symptoms, from bloating to loose bowel movements and even headaches, they’re difficult to define. And because many of these symptoms overlap with IBS and appear several hours after eating, it can be hard to identify the source of the issue.

So what causes an intolerance? While we don’t know exactly, it’s thought that food sensitivities can be triggered by a lack of the enzymes required to break down the food, as well as a reaction to certain additives and chemicals. Sulphites (preservatives found in dried fruits and wine), for instance, have been linked with eczema, itching and wheezing. Other food chemicals and additives (such as histamine, MSG and salicylates) can also trigger gut symptoms, hives and headaches. So, if a few glasses of pinot or a pad thai from your local bring you out in a rash, an intolerance could be to blame – could being the operative word, because diagnosing a food intolerance isn’t easy. Lactose and fructose aside, there aren’t any tests that produce accurate results. As for gluten, while the phenomenon of ‘non-coeliac gluten sensitivity’ has been described in several scientific papers, it’s not yet widely accepted and, again, there’s no way to test for it. More often than not, it’s not gluten but those pesky short-chain sugars, FODMAPS, that are to blame.

If you are experiencing symptoms, see your GP to rule out any obvious causes (such as IBS), then think about seeking advice from a registered dietitian so that, if you do cut out any food groups, you don’t miss out on key nutrients.