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[Food allergies and intolerance reactions].

C Thiel1

  • 1Deutsche Klinik für Diagnostik, Fachbereich Allergologie, Wiesbaden.

Zeitschrift Fur Ernahrungswissenschaft
|September 1, 1991
PubMed
Summary

Adverse food reactions include allergic and pseudoallergic reactions. Diagnosis differs: allergic reactions involve sensitization tests, while pseudoallergic reactions rely on elimination and provocation procedures.

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Area of Science:

  • Immunology
  • Clinical Medicine
  • Toxicology

Context:

  • Adverse food reactions encompass immunologic (allergic) and non-immunologic (pseudoallergic) mechanisms.
  • Allergic reactions affect 7-10% of the population, while pseudoallergic reactions impact 1-2%.
  • Clinical presentations are often similar despite distinct pathomechanisms.

Purpose:

  • To differentiate the pathomechanisms and diagnostic approaches for allergic and pseudoallergic reactions.
  • To highlight the distinct triggers for each reaction type: proteins for allergies and chemicals for pseudoallergies.
  • To outline the diagnostic tools essential for identifying each type of adverse food reaction.

Summary:

  • Allergic reactions (Types I and III) are triggered by food proteins (e.g., milk, eggs, cereals) and diagnosed via sensitization tests (skin, IgE, IgG, elimination/provocation diets).
  • Pseudoallergic reactions (PAR) are non-immunologic, induced by food additives (preservatives, colorants), and diagnosed solely through elimination and provocation procedures.
  • Both reaction types share clinical features, necessitating precise diagnostic methods for effective management.

Impact:

  • Improved diagnostic accuracy for adverse food reactions.
  • Enhanced understanding of the immunological and non-immunological pathways involved in food intolerances.
  • Facilitation of targeted therapeutic strategies based on accurate diagnosis of allergic versus pseudoallergic responses.

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