Food Allergy & Food Intolerance - What's the Difference (Full Version)

Overview of Food Allergies, Intolerances, and Coeliac Disease

  • Increasing prevalence of food allergies and intolerances in recent years.

  • Affects individuals of all ages; can be caused by normal healthy foods.

  • Important distinctions between food allergy, food intolerance, and coeliac disease.

Immune System Responses

  • Food Allergy:

    • Immune system mistakenly identifies food as a threat.

    • Triggers a response as if fighting disease-causing agents.

  • Coeliac Disease:

    • Immune response targets the gut lining when gluten is consumed.

    • Gluten is found in proteins from cereals like wheat, rye, and barley.

  • Food Intolerance:

    • Does not involve the immune system.

    • Often results from an inability to digest certain foods properly.

    • Common example: lactose intolerance due to a deficiency in the enzyme lactase.

    • Other examples may include reactions to specific food components (e.g., tyramine in cheese).

Food Poisoning vs. Food Allergies/Intolerances

  • Food poisoning results from contaminated food (bacteria, toxic chemicals).

  • Food allergies and intolerances can occur regardless of food quality or hygiene.

  • A food could be healthy for most but harmful to those who are allergic/intolerant.

Signs and Symptoms

  • Food Intolerance Symptoms:

    • Common digestive issues: nausea, constipation, stomach pain, diarrhea.

  • Mild Food Allergy Symptoms:

    • Similar to food intolerance; includes hay fever-like symptoms, skin reactions (eczema, dermatitis, hives).

  • Severe Allergic Reaction (Anaphylaxis):

    • Includes symptoms like:

      • Fall in blood pressure.

      • Swelling of throat/mouth, severe hoarseness, wheezing, cough.

      • Dizziness, panic, distress; may lead to collapse.

    • Requires immediate medical attention; can be life-threatening but rare.

  • Coeliac Disease Symptoms:

    • Digestive issues; recovery can be prolonged.

    • Long-term complications: anemia, osteoporosis, possible intestinal cancer if undiagnosed or unmanaged.

Common Allergens

  • Most common food allergens in Ireland:

    • Egg, peanut, nuts, milk, sesame.

  • EU recognizes fourteen significant allergenic foods.

Dietary Restrictions

  • Individuals with coeliac disease must avoid gluten-containing cereals (wheat, rye, barley, oats).

  • Those with lactose intolerance must limit or avoid lactose-containing foods like milk and dairy products; some can tolerate small amounts.

Prevalence of Conditions

  • Food Allergy Statistics:

    • Estimated 1-2% of adults and 5-8% of children.

  • Coeliac Disease:

    • Affects about 1% of the population.

  • Lactose Intolerance:

    • Affects around 5% of individuals.

  • Other food intolerances:

    • Estimates range from 10% to as high as 40-45% of the population.

    • Conservative estimate for food-related conditions is about 10% of the population, equating to 600,000 people in Ireland.

Diagnosis and Professional Guidance

  • Self-diagnosis can lead to unnecessary dietary restrictions.

  • Recommended to consult a GP for blood tests and referrals to specialists for allergens or coeliac disease.

  • Dietitian referral is advisable for suspected food intolerances.

  • For more information, visit safefood.eu.