Food intolerances are increasingly recognized as a source of chronic digestive discomfort and other symptoms. Unlike allergies, food intolerance is a non-immune-mediated symptom triggered when a food is ingested. The two main groups of food intolerance reactions are intolerance to FODMAPs and intolerance to endogenous or exogenous food chemicals.
What Are FODMAPs and How Are They Involved in Digestion?
FODMAPs are fermentable oligosaccharides, disaccharides, monosaccharides, and polyols, and are short-chain carbohydrates that humans poorly absorb in their small intestines. Some commonly eaten foods containing these sugars include garlic, onions, dairy, legumes, and some fruits. People who have IBS or are sensitive in a way similar to IBS may have symptoms precipitated by the fermentation of FODMAPs in their guts. These symptoms can include bloating, gas, cramps, and diarrhea. Implementing a low-FODMAP diet with the assistance of a dietitian has offered substantial relief for patients.
Food Chemicals: Symptoms and Causes
Food chemical sensitivity involves some reacting to natural food chemicals such as salicylates, amines, and glutamates or to food additives like sulfites and artificial colorings. These sensitivities may manifest with varied symptoms, such as headaches, tiredness, rashes on the skin, or respiratory symptoms. Contrary to FODMAP intolerance, food chemical sensitivities are less predictable and commonly require an elimination diet to establish an individual’s trigger. A delayed reaction or non-digestive symptom often makes it a dredging for valuation.
Diet and Monitoring: The Road to Management
Successful management of food intolerance begins with a proper diagnosis, usually through food diaries and episodes of exclusion diet followed by food reintroduction. The process should be followed closely by professionals to safeguard nutritional balance, especially when exclusion of big food groups takes place. After a while, a person tends to figure out their tolerance level, thereby enabling a more casual long-term diet that is much less restricted.