Food Reactions

Healthy individuals do not have food allergies or sensitivities. Instead they eat various food items, digest them well, absorb what they need, and their immune system develops what known as 'oral tolerance' to the food. They are not reacting negatively to the foods they're consuming.

The percentage of individuals with food allergies or sensitivities remains unknown, as many individuals do not associate their symptoms with the food they consume. Nonetheless, it is evident that food reactions are common, and that the prevalence of food allergies is increasing.[1]

The European Academy of Allergy and Clinical Immunology (EAACI) nomenclature review committee has delineated an allergy reaction as a "hypersensitivity reaction initiated by immunologic mechanisms."[2] 

This encompasses food reactions mediated by any antibody (IgG, IgA, IgM, IgE), as well as cell-mediated reactions (such as skin outbreaks as in contact dermatitis). While this constitutes the strict definition of food allergy, the same article notes that "Food-specific IgG antibodies in serum are not clinically significant but merely indicate prior exposure to the food. If IgE is involved in the reaction, the term IgE-mediated food allergy is appropriate. All other reactions should be categorized as non-allergic food hypersensitivity. Hypersensitivity is characterized as "objectively reproducible symptoms or signs initiated by exposure to a defined stimulus at a dose tolerated by normal individuals." [3]

According to these definitions, food reactions mediated through IgG or IgA antibodies would strictly be classified as "food sensitivity." The clinical significance of IgG and IgA antibodies are still being debated in the scientific and medical communities. [4]

IgE associated disorders include immediate-type gastrointestinal hypersensitivity, oral allergy syndrome, acute urticaria and angioedema, allergic rhinitis, acute bronchospasm, and anaphylaxis. Symptoms include reddening of the skin; hives; pruritus of skin, mouth, or throat; swollen lips or eyelids; tightness of the throat; wheezing; difficulty breathing, coughing; vomiting or diarrhea.[5] [6] 

Most of the symptoms tend to happen right after eating the offending food source.

Within the functional nutrition-medicine practitioner mind set, the consensus is looking to recognize a wider array of food-related disorders and symptoms that can affect almost any system in the body. Symptoms may include diarrhea, constipation, abdominal bloating, gas, urinary irritation, rashes included eczema and psoriasis, tinnitus, nasal congestion, chronic sinus or ear infections, joint aches, headaches, foggy thinking, fatigue, and mood disturbances. [7] [8] [9] [10]

Many of these symptoms are delayed, taking anywhere from a few days to a couple of weeks to appear, especially when we are associating more of an immune response from IgA and IgG antibodies.

When aiming to conceive and achieve pregnancy, the most crucial step is eliminating questionable foods from your diet. This adjustment maximizes the potential for your physiology to operate optimally, promoting a healthy nine months of pregnancy for both you and your baby. By doing so, you provide the best conditions for your baby's development, hopefully without compromise and safeguard their immune systems integrity post-birth.

[5] Bock S, et al. Studies of hypersensitivity reactions to foods in infants and children. J Allergy Clin Immunol. 1978.

[6] Sampson HA, Burks AW. Mechanisms of food allergy. Annu Rev Nutr. 1996.

[7] Bentley SJ, Pearson DJ, Rix KJ. Food hypersensitivity in irritable bowel syndrome. Lancet. 1983.

[8] Firer MA, Hosking CS, Hill DJ. Cow’s milk allergy and eczema: patterns of the antibody response to cow’s milk in allergic skin disease. Clin Allergy. 1982.

[9] Jones VA, et al. Food intolerance: a major factor in the pathogenesis of irritable bowel syndrome. Lancet. 1982.

[10] Vojdani A. Detection of IgE, IgG, IgA, and IgM antibodies against raw and processed food antigens. Nutr Metab (Lond). 2009.

[1] Sampson HA. Update on food allergy. J Allergy Clin Immunol. 2004

[2] Burks AW, et al. Atopic dermatitis and food hypersensitivity reactions. J Pediatr. 1998.

[3] Johansson SG, et al. Revised nomenclature for allergy for global use: Report of The Nomenclature Review Committee of the World Allergy Organization, October 2003. 

[4] Bernardi D, et al. Time to reconsider the clinical value of immunoglobulin G4 to foods? Clin Chem Lab Med. 2008