Food Allergy - Definition and Mechanisms

The term 'food allergy' should be reserved for thosein an unstable gut flora although it has also been
reactions where foods precipitate symptomsreported in patients with normal gut flora. Although
immunologically; classic allergic reactions are mediatedproducts of fermentation serving as diagnostic
by IgE and occur rapidly after ingestion of a verymarkers may be discovered in these patients, at
small quantity of the food concerned.present no simple test for food intolerance exists.
Food, however, can also precipitate symptoms byThere is popular interest in the suggestion that food
non-immunological mechanisms. If taken in sufficientintolerances are related to overgrowth of Candida in
quantity, pharmacologically active substances in foodthe colonic flora but, as there is no scientific evidence
(such as caffeine or vasoactive amines) can affectsupporting this suggestion, treatment with antifungal
some patients, and there are those who lack theagents is not justified in patients who are not
necessary enzymes to metabolize substances suchimmunosuppressed.
as lactose in cows' milk. Enzyme deficiencies may beNo reliable data are available as to the incidence and
also be acquired, for example after treatment withprevalence of food intolerance or allergy as a cause
monoamine-oxidase inhibitors. Such non-immunologicalof gastrointestinal problems, reflecting the lack of a
reactions are usually termed 'food intolerance'; largerspecific diagnostic marker. Patients with 'unexplained
quantities of food are necessary to produce them,chronic gastrointestinal symptoms may be thought to
and they are usually of slow and insidious onset.have irritable bowel syndrome. Studies have indicated
Some food intolerance is probably caused bythat in up to 50% of patients appearing to have
abnormal fermentation in the colon and it can followirritable bowel syndrome, symptoms are caused by
gastroenteritis or antibiotic usage which has resultedfood intolerance.