Food idiosyncrasies are adverse reactions to foods or food components
that occur through unknown mechanisms and which can even include
psychosomatic illnesses.
The reaction can resemble or differ from symptoms of true food allergy.
Idiosyncratic reactions to food are quantitatively abnormal responses to
a food substance or additive differing in its physiologic or
pharmacologic effects. This type of response resembles a
hypersensitivity reaction but does not involve the immune system as seen
in food allergy reactions.
Food idiosyncrasy is mostly mechanical in nature as occurs due
to less fibre in the diet or the presence of certain
indigestible (bones) products.
Sulfite-induced asthma is the best example of an idiosyncratic reaction
that has been well documented to occur among certain consumers, although
the mechanism remains unknown.
Sulfite-induced asthma can potentially be life threatening.
Idiosyncrasy reactions to food have been recognized since Hippocratic
times,' but systematic approaches to diagnosis and therapy have only
begun recently with the introduction of elimination diets by Rowe and
the double-blind food challenge by May and Bock.
Food idiosyncrasy
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