© Ruth Houghton Nutrition
The information and recommendations provided should not be taken as medical advice. The author will not accept liability for self-prescription. References available on request
The term ‘food intolerance’ and ‘food allergy’ are very different.
Genuine food allergy is relatively rare - about 2% of the adults are affected. An allergic reaction to food happens quickly and happens when the body’s immune system mistakes a food for an ‘invader’. This type of allergic reaction is commonly associated reactions to peanuts, tree nuts, milk, eggs and seafood.
Food intolerance is quite different to food allergy and whilst the symptoms can impact the person’s quality of life they are not life threatening. Food intolerances are much more common than food allergies.
When foods and drinks are digested the proteins within them are broken down into smaller fragments for easy absorption into the body. Larger fragments can pass through without breaking down, and sometimes the body reacts by attacking them using antibodies called Immunoglobulin G’s (IgG).
A recent study has shown that those who eliminated trigger foods based on food-specific IgG test results had reductions in weight, body mass index, waist and hip circumference and improvements in all indicators of quality of life that were measured. The quality of life indicators included physical and emotional wellbeing, mental health, social life, pain levels and vitality.
Food intolerance is a condition with a wide range of symptoms including: including gut symptoms, bloating, migraines, low mood, weight gain, fatigue and skin problems.
Aches and Pains
Chronic Fatigue Syndrome
Irritable Bowel Syndrome (IBS)
Weight loss/Weight Gain