Non allergic food hypersensitivity or food intolerance can be termed as a detrimental reaction that results to the production of symptoms in body systems and body organs. Nonetheless, food intolerance cannot be necessarily viewed as a true food allergy since the latter calls for the presence of immune mechanisms that act against the food an aspect that food intolerance does not necessarily act upon. Food intolerance can also be classified based on their mechanisms with reference to the fact the intolerance can also develop from the absence of specific enzymes, chemicals and the apparent need to digest a consequent food substance.
Food sensitivities comprise of food allergies that constitute an adverse immune response to some kinds of foods. Food allergies are quite distinctive from other adverse responses to food inclusive of food intolerance, toxin medicated reactions and pharmacological reactions. The consequent proteins in the food result to the allergic component from which these kinds of allergies occur in instances when the body’s immune system identifies, mostly by mistake that a protein is harmful in one way or another. It is important to note that fragments or proteins and proteins altogether can be resistant to digestion especially those that have not been broken within the digestive process and are commonly tagged by the immunoglobulin. The immunolobins work by depicting a notion onto the immune system that depicts the protein as an invader to the immune system.
Consequentially, the immune system sends in white blood cells that results into triggering an allergic reaction altogether. The reactions emanating from food allergies range from mild to severe from which allergic responses constitute dermatitis, respiratory distress and gastrointestinal distress that may include some life threatening anaphylactic responses such as biphasic anaphylaxis and vasodilatation that requires immediate emergency interventions from which individuals with consequent protein allergies then avoid contact with the protein causing the problem. Apparently, some medications may function by preventing, minimizing or treating the protein allergy reactions altogether.
Food sensitivities may constitute non allergic food hypersensitivity which is the name referring to food intolerance and may loosely refer to food hypersensitivity. Food intolerance reactions may include pharmacologic, metabolic and gastrointestinal responses onto food compounds and foods, though it important to note that food intolerance does not necessarily constitute food borne illnesses or psychological responses altogether. Non allergic food hypersensitivity can be referred to as an abnormal physiological response altogether that can make it quite difficult to determine some poorly tolerated substances since the reactions may be delayed or rather doe dependent following a particular reaction developing compound that may be found in most foods. Metabolic food reactions result from inborn or acquired errors of metabolism of consequent nutrients that are inclusive of lactase deficiency, diabetes mellitus, fauvism and phenylketonuria.
Apparently, pharmacological reactions are as a result of low molecular weight chemicals that result from natural compounds such as amines and salicylates. These chemicals are quite capable of causing a drug like effect that is susceptible to some individuals. Gastro-intestinal reactions may result from malabsorption inclusive of other tract abnormalities. Food sensitivities are quite involving in nature and may emanate from various aspects altogether. Immunological responses are consequently meditated upon by non immunoglobions from which the immune systems may recognize the particular food as foreign to the body altogether. Moreover the toxins may be naturally present in the food from which they may be released by the consequent bacteria and may be due to consequent contamination of the consequent food products. Toxic food reactions may be caused by the direct action from a substrate without necessarily involving the immune system.