There is a lot of focus on food reactions and eating places are proudly presenting gluten free, dairy free and nut free menus. Allergy and intolerance are used interchangeably. But what is the hype?

Our immune system has different defence mechanisms, some of which consist of immunoglobulins, or “antibodies”. These antibodies include IgE, IgG and IgA, that respond to a perceived threat such as bacteria or viruses, food, mould spores, animal dander, dust and pollen.

Allergy: Involves an IgE or immediate immune reaction that may be quite serious and cause life threatening anaphylaxis. They are considered a true food allergy. Symptoms most commonly include hives, swelling of the lips, tongue & throat, breathing difficulties, vomiting.

Common foods that trigger IgE reactions are:

Intolerance: IgG and IgA are delayed response reactants and include food intolerances. These responses can take hours to days to occur and cause a wide range of symptoms, which may include:

There is not always an immune response. For example, lactose intolerance involves the reduction or absence of lactase an enzyme that breaks down the lactose.

Foods that may stimulate intolerances are numerous and may include many fruits, vegetables and meats.

Testing: IgE may be tested through blood, skin prick or patch test. Testing for IgG and IgA is far less reliable as these markers also indicate inflammation. Elimination diets are more reliable for uncovering food intolerances or sensitivities. It is important to seek guidance with this form of diet as it is time consuming and may limit important nutrition.

If you would like to explore this further, please talk to your friendly pharmacist or naturopath. We are available to help with all your questions and further resources.