Food Intolerance - Tracking down food intolerance in children
Written by Jill Dunn - MHSc Complementary Medicine, Registered Naturopath, Registered Medical Herbalist, Registered Nurse (Non-practising)
As a teenager, Jessica suffered from headaches most days and on occasions they put her to bed. Jessica's favourite food was pineapple and cheese, which she consumed on crackers daily. Food intolerance was responsible for Jessica's symptoms.
The term “food intolerance” refers to a broad range of adverse reactions to consumed food or food additives, and may or may not be a true allergy that is related to an immune response. Reactions can range from a very serious histamine response to something that is just plain annoying, such as nasal congestion or fatigue. The individual may be irritable, hyperactive, frequently have sore tummies or excessive wind and may have dark circles or bags under their eyes. They may regularly sniff, snort or rub their nose sometimes causing a visible crease. The affected child or adult may have a history of ear infections, headaches, hayfever, wheezing, eczema, bedwetting or muscle aches and pains with symptoms changing over time. Perhaps as a baby they experienced colic, which was followed by nasal congestion or ear infection, and later as a teenager – migraine. Frequently other members of the family are also bothered by allergies. When all other avenues for these symptoms have been exhausted and no explanation can be provided, hidden food intolerance should be considered.
There are two types of food intolerance or allergy. Eighty to ninety percent are considered “cyclic,” that is the sensitivity slowly develops as a result of repetitive intake of a particular food. If the food is avoided for a period of time, typically about four months, the food can be reintroduced and tolerated, so long as it is not consumed too frequently. The second type is the “fixed” food allergy that occurs every time the food is consumed and avoidance of the food does not help re-build tolerance. Fixed food allergies require total avoidance. Most “cyclic” food intolerances are “hidden” or “masked,” and are sometimes referred to as “variable” or “delayed onset” food allergy. Sometimes the reaction can occur 24 hours after ingestion making it difficult to associate the symptoms with a particular food. Studies have also shown that such delayed reactions cannot be accurately tested by the usual skin prick tests. The exact mechanisms for these reactions are still unclear, and strange as it may seem the food most frequently craved or repeated is often implicated. The food addict, just like the cigarette smoker temporarily feels better after they eat the food, so tracking down the culprit food or foods requires a carefully planned and executed elimination diet. Once the food has been eliminated for 7 to 10 days, symptoms will improve or disappear, and they return when the food is eaten. When there are multiple food intolerances identification of the culprits can be complex and requires investigation by a naturopath, dietician or allergist who is trained in nutrition. As with all health concerns, it is recommended you consult your registered health practitioner for professional advice, as removing foods from your diet can result in nutrient deficiency.
Wheat, gluten, dairy, eggs, corn, sugar, citrus, yeast, chocolate, soy, shellfish, nuts, alcohol and foods containing colours and additives are more commonly involved. A nutritional program that helps overcome food-related symptoms involves food rotation and nutrient adjustment. Foods must not be eliminated in the long-term without nutritional adjustment to the diet. Nor should one food, for example milk, be replaced by another such as soy, as further down the track this new food eaten in a repetitive manner may provoke a reaction, and lead to a progressively restrictive diet.
Naturopaths consider that continued consumption of foods to which the person is intolerant, leads to inflammation and leaky gut, which burdens the liver and the immune system. Migraine, eczema, asthma, hayfever, attention-deficit hyperactivity disorder and irritable bowel syndrome are just some of the conditions in which food intolerance plays a part, and where elimination of certain foods combined with treatment to assist gut repair, can improve or eliminate symptoms.
On the bright side, if you or your child has diagnosed food intolerances, finding foods that are free from common allergens has never been easier. Gone are the days of eating cardboard, there is now a wide range of allergy free foods that are tasty.
If you are having difficulty with identifying ingredients on product labels, why not look on www.mfd.co.nz. This is a manufactured food database complied by Nutrition Services at Auckland Hospital in conjunction with N.Z. food manufacturers and lists specific products free from different allergens.
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