Food Intolerance?

Question

Just over two years ago my family and I found a link between my migraines and me eating cheese, red grapes and caffeine. I cut them out of my diet straight away (after keeping a diet diary of what I had eaten and when I got unwell). Over the coming months the number of migraines decreased substantially, so much that I have only had 2 in the past 12 months.
I was just wondering, is it possible, because I haven't had the intolerances all my life, that they could stem from steroids (prednisolone) or other drugs that I took while receiving treatment for Acute Lymphoblastic Leaukeamia?

Answer 1

Any number of scenarios could come into play here... but I think you might be on to something with that theory! Intolerances can just "pop up"... personally, I developed lactose intolerance when I was in my late 30's for no 'real' reason (according to my family doctor).

Answer 2

I would suggest that the best thing to do is find a local Chinese health shop, and they can do a test for you.
It will show up all the things you are intolerant to and any allergies.
It cost around £40, but it could be worth it in the long run.

Answer 3

Allergies & intolerances can occur randomly at any time throughout life. However, your Leukemia treatment would have erradicated your immune system so its possible I suppose.
Red wine (made from red grapes), Dark Chocolate (which contains caffeine) & cheese are all well known triggers for Migraines

Answer 4

How dramatic the guy is. food intolerances are in actuality a rubbish, sought after load of previous crap, while a actual food hypersensitive reaction (i.e. to peanuts) is a actual physiological reaction orchestrated by using the immune device against food 'antigens' which it perceives to be a risk. fairly outstanding there, Kerango...

Answer 5

mm

Answer 6

Food allergy or food intolerance?

Food allergy is an immunological reaction to food proteins.

Food intolerance is a pharmacological reaction (like the side effects of a drug) to the chemicals in foods.

Family history

Allergy: hayfever, eczema or asthma

Intolerance: migraine, irritable bowel symptoms, behaviour problems

Who is affected?

Allergies are most likely to affect babies and young children because of their underdeveloped immune system.

Intolerances. Children are vulnerable because dose for weight they consume a higher dose of food chemicals than adults. Women of child-bearing age are vulnerable because of hormonal influence. Senior citizens are vulnerable because ageing livers and kidneys are slower to excrete chemicals from the body. Exposure to toxic chemicals, pharmaceutical drugs or illness such as gastrointestinal infection can trigger food intolerance.

How common?

Food allergies (not airborne allergies such as pollens) are considered to be relatively rare - affecting up to 8% of babies under 12 months, 3% of children under five, and less than 1% of adults.

Food intolerance is much more common, affecting babies (through breastmilk), children and adults. Some experts suggest 10% are affected, although, in theory, everyone will react if the dose is high enough, so you would expect more people to be affected as levels of additives rise.

Which foods?

People with food allergies typically react to one or two foods. Allergy is produced by a combination of susceptibility and exposure so allergens vary. In Japan, buckwheat, and in the Mediterranean countries, lentils are common allergens. In Australia the most common foods are milk, soy, egg, peanut and fish. Allergies to the last two are more likely to last throughout life.

With food intolerance, food chemicals such as 50 additives and some natural food chemicals are involved, see brochure. These can be in many different foods. For example, asthmatics are most likely to be affected by sulphite preservatives (220-228) in a wide range of foods and drugs including fruit flavoured cordials and drinks, wine, bread, sausages and dried fruit and some medications.

Timing

Allergic reactions are quick. They usually occur within 30 minutes and are often easy to identify.

Food intolerance reactions can be delayed up to 48 hours or more. Identification of reactions can be difficult. When problem foods are consumed frequently, symptoms can appear to be a chronic condition rather than a food reaction.

Dose

Allergic reactions can be to the tiniest amount of an allergen.

Intolerance reactions to food chemicals are dose-related. Some people are more sensitive than others. In theory, everyone will react to food additives if they consume enough and one study on MSG confirmed this, although a few of the subjects reacted to very high doses which were unlikely to be consumed in one sitting.

Symptoms

Allergic reactions can be itching, swelling, rash, spreading hives, vomiting, diarrhea, breathing difficulties and in the most severe of the allergic disorders, anaphylaxis can lead to collapse and death. By definition, anaphylaxis is an allergic reaction which involves two of the body's systems (eg respiratory and gastrointestinal or skin). Anaphylactic deaths as a result of insect bites or penicillin are usually very quick - within minutes - and due to cardiac arrest, anaphylactic deaths due to food allergies are usually due to suffocation (breathing difficulties).

Food intolerance reactions can be the same as above, as well as:

skin (rashes, swelling)

airways (asthma, stuffy or runny nose, frequent colds and infections)

gastrointestinal tract (irritable bowel symptoms, colic, bloating, diarrhea, vomiting, frequent mouth ulcers, reflux, bedwetting, 'sneaky poos', 'sticky poos')

central nervous system (migraines, headaches, anxiety, depression, lethargy, impairment of memory and concentration, panic attacks, irritability, restlessness, inattention, sleep disturbance, restless legs, moodswings, PMT).

Symptoms of food intolerance can come and go and change throughout life.

Diagnosis

Food allergies: involve an IgE response and can be identified by skin prick tests or RAST blood tests and confirmed with avoidance and challenge.

Food intolerance: there are no laboratory tests. The only way to identify provoking foods is through a comprehensive elimination diet and careful challenges.

Treatment

Food allergies: scrupulous avoidance and retest once a year in the case of babies and children who may grow out of it. Life-threatening peanut allergies in particular are increasing. This is thought to be due to exposure through the use of peanuts in many Western-style processed foods. In allergic families, complete avoidance of peanuts, peanut-containing products (and also cows milk) is recommended for pregnant women for the last six weeks of pregnancy and throughout breastfeeding. Some schools have banned peanut butter.

Food intolerances: an elimination diet with challenges to pinpoint the culprits, gradual reintroduction of certain chemicals to ascertain tolerance, and subsequent avoidance to that limit. The elimination diet we recommend is Failsafe, meaning Free of Additives, Low in Salicylates, Amines and Flavour Enhancers. For an occasional antidote to a reaction, try a pinch of soda bicarb in half a glass of water, or half to one Caltrate plain white 600 mg calcium supplement tablet.

Reference: Clarke L, McQueen J, et al. (1996). "The dietary management of food allergy and food intolerance in children and adults." Australian Journal of Nutrition and Dietetics 53(3): 89-94.

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