Food sensitivity includes both allergy and intolerance. The most well-known examples of food sensitivities are food allergies. These are typically induced due to an abnormal reaction of the immune system.
The most common food sensitivities in adults include peanut fish, shellfish and tree nuts, which usually have persisted since childhood.
The two major sub-classifications are the primary and secondary food sensitivity.
The primary food sensitivities include the true food allergies and a host of non-immunological food sensitivities.
In lactose intolerance, it does not involve the immune system but the person lacks the enzymes that digest milk sugar or lactose.
People can be sensitive to food additive too. This group can include artificial or natural colorings, flavorings, sweeteners, preservatives or any multitudes of chemicals that entered food supply and people ingest regularly.
Secondary food sensitivities occur with or after the effects of other conditions. It is includes drug-induced sensitivities such the increased sensitivity to histamine among patients on monoamine oxidase-inhibiting drugs.
Symptoms of food sensitivity or intolerance include: nausea, vomiting, diarrhea, heartburn, irritability, cramping, and headache.
Food sensitivities
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