Although they are sometimes (incorrectly) used interchangeably, a food sensitivity is different than a food allergy.
Food Allergy
Perhaps the best known example of food allergy is also its least common and most dangerous. Anaphylactic shock is a severe hyper-reaction of the immune system caused by a massive release of histamine and other chemical mediators from certain types of white blood cells called mast cells and basophils. Not everyone with food allergies experiences anaphylaxis though. The immunological triggering mechanism that causes the mast cells (and basophils) to release their chemicals is called IgE and is a very well understood phenomenon. This underlying mechanism is considerably different from the triggering mechanisms found in food sensitivities. The most common foods implicated in food allergy are peanuts, other nuts, shellfish or foods containing sulfites. People with anaphylaxis can die within minutes if they ingest even one molecule of their allergic food.
Food Sensitivity
Food sensitivity (also known as delayed food allergy) is quite another story. Delayed reactions manifest in many different ways as they can affect any organ system in the body and can take from 45 minutes to several days for symptoms to become apparent. The delayed onset of symptoms and complex physiological mechanisms involved in food sensitivities make them an especially difficult puzzle to try to solve either on your own or with most laboratory serum tests. In fact, food sensitivities often go undiagnosed or misdiagnosed. The treatments prescribed usually provide only temporary relief that mask the symptoms instead of addressing the root cause of the problems.
The differences between the two kinds of immune-mediated adverse food reactions are summarized in the table below:
| Food Sensitivities | Food Allergies | |
| Body Organs | Any organ system can be affected | Usually limited to airways, skin, gastrointestinal tract |
| Symptom Onset | From 45 min up to 3 days after ingestion | From seconds to 1 hour after ingestion |
| Acute or Chronic | Usually chronic, sometimes acute | Usually acute, rarely chronic |
| % of Population Affected | 20 – 30% | 1 – 2% |
| Immunologic Mechanisms | White blood cells, Antibodies (IgA, IgG, IgM, C3, C4 | IgE |
| Non-immunolgoic Mechanisms | Toxic Pharmacologic | None |
| Food needed to trigger the reaction |
From small to large amount; often dosage dependent | 1 molecule |
To find out more about food sensitivities, call (844) 314-1432 or by email Christine@HealthySelfie.com . This is a chance for us to get to know each other. We will evaluate your needs and goals, while I will guide you on the right track. I can work one-on-one in person, by phone or video chat for out-of-area clients.
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