Food intolerance and allergy

Area of Science:

• Gastroenterology and Immunology
• Nutritional Science

Background:

• Food intolerances cause various symptoms in susceptible individuals.
• The mechanisms underlying food intolerances are complex and not fully understood.
• Existing classifications of food intolerances vary among researchers.

Purpose of the Study:

• To clarify the topic of food intolerances.
• To present a simplified classification of major food intolerance categories.

Main Methods:

• Literature review and synthesis of existing knowledge on food intolerances.
• Categorization of food intolerances into three primary groups based on underlying mechanisms.

Main Results:

• Identified three major groups of food intolerances: enzyme deficiencies, allergic mechanisms, and histamine-releasing food products.
• Provided a framework for understanding the diverse causes of food intolerance.

Conclusions:

• A clear classification is essential for understanding and managing food intolerances.
• Further research is needed to fully elucidate the mechanisms of food intolerance.