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Food intolerances explained

by Dr Sarah Brewer
Food intolerances explainedWhile food allergy is fairly uncommon, less than one per cent of the population suffer from them, food intolerances are more common. Dr Sarah Brewer clarifies the difference between food allergies and intolerances and, outlines the two most common causes - gluten and lactose


Food intolerance is defined as a reproducible, adverse reaction to a specific food or ingredient, which occurs even when the food is eaten in a disguised form. The most commonly known examples are intolerances to lactose and gluten. Some researchers increasingly believe that food intolerances - perhaps linked with production of IgG antibodies - also play a role in conditions such as eczema, irritable bowel syndrome and migraine.

Food allergies explained
A food allergy is very different to a food intolerance. A food allergy is when an abnormal immune response triggers a potentially serious chain of immune reactions. Food allergies involve the production of histamine and a form of antibody called IgE, and can cause sudden, severe reactions such as the development of a red, itchy rash, swelling (commonly of the tongue) and constriction of the airways, which can be life-threatening.

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