Recently we have seen articles in the press suggesting that food intolerances and allergies, particularly to wheat and dairy could be affecting as much as 35%- 40% of the population. The suggestion is that popular modern afflictions such as constipation, irritable bowel syndrome, acne, mood swings and stress, low energy levels, bloating and even weight loss could all be helped by avoiding foods we are intolerant to.
The British Nutrition Society seem to think it is all hype. They say “There is considerable confusion, particularly amongst the public. The current estimates for the prevalence of food intolerance and food allergy are much lower than are perceived by the public. In adults, food intolerance occurs in around 1-2% of the population and only a small proportion of this number are truly allergic to food. In children, the incidence of food intolerance is estimated as being 5-7%, though most outgrow this by school age”
At
Individual Wellbeing Diagnostic Laboratories (IWDL) used by
BANT registered nutritionists and Doctors, via the Doctors' Laboratory in London, they have found a number of conditions associated with food intolerances.
Signs and symptoms associated with food intolerance:
• Gastrointestinal: severe bloating, diarrhoea, constipation, excess wind, nausea, vomiting, colitis
• Genitourinary: bedwetting, chronic bladder infection
• Immune: chronic infections, frequent ear infections
• Mental/emotional: anxiety, depression, hyperactivity, inability to concentrate, insomnia, irritability and mental confusion.
• Musculoskeletal: bursitis, joint and muscle pain, arthritis
• Respiratory: asthma, chronic bronchitis, wheezing.
• Skin: acne, eczema, hives, itching, skin rashes.
• Misc: Palpitations, water retention, headaches/migraines, hypoglycaemia, rhinitis, weight gain, fatigue.
IWDL say “The body may react to food in many different ways, and this has been the cause of much controversy about what does and does not constitute food allergy. Food allergy is probably best defined as an abnormal immunological reaction to food. This means that if an individual is exposed to a food they are allergic to, an immune response occurs which can be measured in the blood. Such a response is swift, clearly defined and is invariably reproducible. It classically involves the production of special antibodies to foods called IgE. These antibodies can be measured in an acute food allergy test.”
Food intolerance is also an adverse reaction to a specific food or food ingredient which is not psychologically based. However, food intolerance is not necessarily associated with clearly defined immune reactions in the same way as food allergy, and may involve a number of different reactions. It has been shown that IgE and other types of antibodies are found in the gut wall and release histamine. This has the effect of altering the permeability of the gut to a wide variety of substances, making it more 'leaky'.
As a consequence food can be absorbed when it has only been partly digested, so large and unusual food molecules may actually get into the blood stream. These can then trigger a number of immune responses. These chemicals themselves are the cause of many of the unpleasant symptoms seen in food intolerance.
Blood tests and TestingA common test used by nutritionists provided by IWDL is called The Food Allergy Cellular Test or FACTest. IWDL explain ‘This test is a cellular assay that measures the release of chemical mediators from white blood cells once they have been stimulated and incubated with foods, detecting a much wider range of food intolerances and sensitivities than is possible by conventional means’.
If you do have a food intolerance then simply cutting out the food may not help you. You may just go on to develop intolerances to other foods. A nutritional therapist will help you to repair your digestion to optimise absorption of vital nutrients and reduce the risk of further problems.
Top AllergensThe Food Standards Agency say only a few foods are to blame for 90% of allergic reactions. New EU rules list 12 food ingredients – milk, eggs, peanuts, nuts from trees, fish, crustaceans (including crab and shrimps), soya, wheat, celery, mustard, sesame and sulphur dioxide – that will now have to be clearly labelled, if not already included in the name of the product. Labels will also need to give clear information about ingredients made from allergens, for example whether a glaze is egg or milk.
Help is at hand though, there’s no need to suffer. The Independent reports that findings by Mintel show a rise of 327 % in sales of free-from products with sales now over £100 million. Celebrities such as Carol Vorderman, Geri Halliwell and Victoria Beck-ham are reported to follow wheat-free and dairy-free diets which accounts for about 80% of the free from market.
Top Free From Health FoodsDairy & EggsPlamil foods -
www.plamilfoods.co.ukVegan Willy Wonkas, Plamil, make an outstanding range of dairy free chocolate including sugar free chocolate and amazing egg free, dairy free mayonnaise.
Sojassun -
www.sojasun.com
French company Sojassun make luscious live yoghurts, probiotic drinks, soured crème and creme fraiche making many dairy products in recipes obsolete.
Redwoods Wholefoods –
www.redwoodfoods.co.ukRedwoods super-melting cheezley has put the final nail in the coffin for the dairy industry by inventing a melting cheddar that melts, smells and tastes just like cheese. Trialled in Pizza Express it is truly awesome.
Fish and ShellfishRedwoodsMaster impressionists of fake meat - Redwood wholefoods also make a range called making waves with fishless fingers, tuna, salmon, scampi bites and fishless breaded steaks. We are still waiting for the lobster.
Clarks Foods
Clarks foods have just relaunched vegan caviar made from seaweed. It’s called Caviart and first hit the UK streets in nov 2000 when even Anthony Worrall Thompson thought it was fish.
Omega 3 Fish oil alternativesAs discussed simply cutting out food groups may not be a long term solution as you may just develop intolerances to new foods. Book an appointment with an experienced, qualified and registered nutritionist to discover how to get to the root of the problem and which test if any are most suited to your needs.