An allergic reaction is generally one whereby the body over-reacts to the presence of a foreign protein (antigen) by producing an excessive number of antibodies to it. This causes the symptoms that we know as allergy. Or Food allergy. Or Intolerance. In the world of allergy, there are many labels and many different symptoms of allergy.
So, what is the difference between allergy, food allergy and intolerance? Well, first off, these labels all describe types of allergic reaction, and some institutions will use the all-purpose 'allergy' label to refer all to all allergic reactions. However, ‘classic allergy’ (and sometimes just 'allergy') is a phrase I would use to refer to a Type A allergic reaction, which are mediated by IgE antibodies and involve the release of histamine – this results in an immediate reaction, including anaphylactic reactions. Examples of these Type A reactions include well-known issues like asthma, migraine, and eczema. Typical offenders in these cases are inhalants like grass pollen, shellfish and peanuts.
Obviously, these are more noticeable reactions. 'Food allergy' and ‘food intolerance’ are the terms used to described a Type B allergic reaction (mediated by IgG antibodies and do not involve histamine). These reactions are less obvious – they are delayed in their onset and tend to cause a wider array of different complaints. The offenders here can be anything in the diet, although wheat, milk, yeast, and eggs often show up upon testing.
Diagnosis of classic allergies have come some way since the not-so-distant days when the medical establishment insisted that allergy was a psychological condition. As a result, many sufferers of this Type A reaction are able to enjoy symptom-free lives with the aid of prudent checks on food labels. However, the establishment consistently ignores patients who suffer from Food Intolerance – it is difficult to provide a critique of mainstream methods for dealing with intolerances because, in the main, they do not exist. Britain's National Health Service recognises classic allergy, but not food intolerance. Meanwhile, American insurance companies are willing to pay for asthma medications but will not cover the costs of investigating or treating more generic symptoms caused by delayed reactions to dietary allergens. Despite this ignorance, allergies are on the rise and food intolerance is raging. A recent study showed that the number of people who reacted to one or more common allergen has lept from 21.9% to 41.9% in the last three decades (Arbes, 2005).
Genetic susceptibility is a factor in allergy. However, stress, poor digestive health and poor diet are the external influences most likely to lead onto allergic reactions. Stress hormones trigger changes in digestive function, especially in the balance of bacteria in the intestines. As well as reduced nutrient absorption, these bacterial species are crucial to protect us from bacterial infection and maintain the integrity of the intestinal wall. Lack of friendly bacteria results in inflammation, which is also seen in Irritable Bowel Syndrome (IBS). This is one of the reasons why IBS and allergies regularly co-exist. An inevitable consequence of inflammation in the gut is increased intestinal permeability – also called 'leaky gut syndrome'. This allows undigested larger food molecules access to the bloodstream.
Once the intestinal bacteria becomes seriously imbalanced, this increased intestinal permeability sees an increased bloodstream load of foreign particles (antigens). A health immune system recognises these antigens as an 'invading' substance and reacts by producing an antibody to 'neutralise' it. This reaction forms an immune complex, which must be broken down by the liver. Under certain conditions, excessive stress and/or excessive exposure, the immune system begins over-producing antibodies to the ‘invading’ substance. This excessive number of antibodies will now cause an allergic reaction the next time the food is consumed and, with it, excessive immune complexes. This is a basic snapshot of the ongoing digestion-stress-immune system, but hopefully shows the need to address each area in providing effective therapy for food allergy.
As mentioned previously, these problems can effect individuals in very different ways. The one reaction shared by all sufferers is the excessive formation of immune complexes; what makes each person different is the way their body processes and deposits these immune complexes. Patient A's individual constitution may dictate that they deposit immune complexes at the kidneys; they may suffer raised blood pressure when they eat specific foods. Equally, Patient B may have a tendency to deposit these products in the capillaries near the skin; this will attract inflammation in this area and the inevitable skin rash will result. This individuality is why a wheat intolerance could cause persistent colds, acne, chest pain and ringing in the ears for one person, yet could be to blame for excessive sweating, constipation and mouth ulcers in another. There are 74 trillion cells in the human body and any one group can be affected in this manner.
In my experience, the most common symptoms that bring people to seek help are poor immune system function/low resistance to illness, constant tiredness and difficulty in losing weight. Many people suffering from intolerance may never know why they experience such trouble; many simply except it as a fact of life. I would like to point out that poor diet, nutrient deficiencies or hormonal imbalance can all cause any of the symptoms mentioned above (as well as those not mentioned), so I suggest that you consider these issues if you are seriously addressing your health and discuss them with an appropriately-trained practitioner.
The good news for sufferers of a Type B Allergy/intolerance is that these issues are easier to treat than classic allergies. Because an intolerance is simply an over-reaction of the immune system that compromises the body’s functions, switching off this over-reaction alleviates the problems. This can be done by avoidance of the trigger (eg. the offending food), strengthening the digestive wall and rebalancing the immune system. When the intolerance has been successfully eliminated, it is very important that the pattern of behaviour that gave rise to the allergic condition is discontinued.
So what should an individual do if they suspect food intolerance? There are several methods of testing available, and they include:
Skinprick testing – favoured by mainstream doctors, injects diluted solutions of an allergen under the skin, tests for Classic Allergies only. Its clinical use in hospitals often gives a false impression of its accuracy.
Muscle testing – tests muscle integrity after exposure to substances, favoured by the British Institute of Allergy and Environmental. Detects both Allergies and Intolerance. It's benefit is that is tests in vivo (inside the body), but has been criticised for being a subjective test that is overly dependent on the skill (or lack thereof) of the practitioner.
ELISA (enzyme-linked immunosorbent assay) test – a lab test that detects Food Intolerance only by checking blood for elevated counts of particular antibodies. Raised antibodies by themselves are not proof of an allergic reaction, although they are highly suggestive. Considered a very useful and objective test.
Vega test – plugs patient into a machine by their fingers to test reaction to particular allergens. Tests for Allergies and Intolerance. Has been shown in trials to arrive at different results for the same patient and accuracy has been questioned by many, including the inventor.
Elimination diet – exactly what it says on the tin, and the only 100% accurate test for intolerance.
Of course, diagnosis is only the first half of dealing with the problem. Following the appropriate treatment is very important – but creating the right environment to promote health restoration is crucial. This is where good nutrition comes in. An augmented nutrition program must be introduced to encourage healing, with particular attention paid to the intestines (as mentioned, a lack of integrity in the intestinal wall goes hand in hand with allergic reaction). In my practise, this includes a combination of omega 3 oils, soluble fibre, glutamine and zinc, together with probiotics and a good generic vitamin/mineral intake.
Successfully improving health requires specific treatment for the issue involved together attention for the holistic well-being of the patient. In no condition is this more true than with food allergies. By understanding the cause, and by becoming familiar with testing and treatment, we can eliminate the problems that we had resigned ourselves to living with and make a genuine difference to our quality of life.
Written by Marek Doyle
