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“Living with a food allergy or intolerance can be challenging.”
Eva Weston RD, LD, NBC-HWC specializes in food allergies and intolerances and is a Food Allergy Research & Education (FARE) trained pediatric food allergy dietitian. Eva works with patients, educates healthcare professionals and the public, and has personal experience with multiple food allergies and intolerances.
Allergy
A food allergy is a specific immune system response, some of which are very serious and potentially severe, all of which can impact quality of life.
The “top nine” food allergens are responsible for most of the allergic reactions in the US and include milk, peanut, tree nuts, egg, finfish, shellfish, wheat, soy, and sesame. However, any food can cause an allergic reaction.
Some allergies have the potential for a very serious reaction, called anaphylaxis, so it’s important to understand your diagnosis and your management plan.
There are many different diagnoses within the category of food allergy, even within a specific food allergen, that range in severity and impact on quality of life.
Intolerance
A food intolerance is not an immune system response and generally involves irritation to the gastrointestinal tract. Food intolerance reactions range from mild to severe, and while none are life-threatening they can have a major impact on quality of life.
Many foods and food ingredients have the potential to cause digestive distress as well as “extra-intestinal” symptoms.
Intolerance reactions often vary from person to person, making it difficult to determine what the culprit may be or why you can tolerate one form of food but not another.
Intolerances may be outgrown or life-long, temporary or worsen over time, or a symptom of a separate medical diagnosis.