The two major sub-classifications of food sensitivity are the primary and secondary food sensitivities. The primary food sensitivities include the true food allergies and a host of non-immunological food sensitivities.
Secondary food sensitivities are adverse reactions to food that occur as a consequence of other conditions.
Examples include secondary sensitivities to gastrointestinal disorders or to drug treatment. Lactose intolerance is an adverse effect to lactose and occurs secondarily to a gastrointestinal disorder.
Other example includes drug-induced sensitivities such as the increased sensitivity to histamine among patients on monoamine oxidase-inhibiting drugs (anti-depressive agents).
Natural toxic components of foods, such as alkaloids, phenols lectins, etc, must also be accounted for when studying the secondary food sensitivity which occurs from pollutant in the chemically sensitive.
Secondary Food Sensitivity
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