Non-allergic reactions produced by foods

Within the non-toxic adverse reactions to food, there are allergies, which are the product of inappropriate responses of the immune system, and intolerances, which are not the product of the immune system.

Origin of intolerances:

• Enzymatic: They occur when the body is deficient in certain digestive enzymes.

• Pharmacological: They are produced when substances present in the food or released by it.

• Metabolic: They are produced by the action of substances on the individual's metabolism.

• Indeterminate: They are produced by unknown causes.

Lactose intolerance: Lactose is present in the milk of all mammals in proportions between four and five percent, it is known as milk sugar.

Causes of lactose intolerance: In some individuals there is a more or less important deficiency of a digestive enzyme called lactase, this is found in the small intestine and is responsible for splitting lactose, when lactase deficiency, lactose passes into the large intestine intact, the symptoms of lactose intolerance appear.

Characteristics of lactose intolerance: Symptoms appear between thirty minutes and two hours after ingesting foods containing lactose.

Symptoms of intolerance in individuals with low lactase levels develop in most cases when large amounts of lactose are consumed. A high proportion of lactose-intolerant individuals can consume moderate amounts of milk without suffering intestinal discomfort.

Lactose intolerance treatment: Lactose intolerant individuals can consume small amounts of the food without symptoms.

CELIAC DISEASE:

• Affects people who are genetically predisposed, it is a chronic process that involves multiple organs.

• Causes of celiac disease: It is produced by a permanent intolerance to gluten, a group of proteins present in wheat, barley, rye and derived products. It is characterized by an immune-based inflammatory reaction in the mucosa of the small intestine, which hinders the absorption of macro and micronutrients.

Symptoms of celiac disease:

• In minors, up to two years of age, nausea, vomiting, diarrhea, loss of muscle mass and weight, growth disorders occur.

• In adults, it is prevalent in women up to 75%, with maximum incidence in the third decade of life. The symptoms are the same as in younger ages and the occurrence of iron deficiency anemia is added.

• Symptoms usually appear slowly, sometimes making it difficult to identify the causative food.

Treatment of celiac disease: Maintain a gluten-free diet throughout life, thus eliminating the presence of symptoms, anemia disappearing over time and recovering the intestinal villi.