FOOD ALLERGY VS FOOD INTOLERANCE

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What is the difference?

Food allergies are triggered by the body's immune system. If you consume a food to which you are allergic, an immune cascade reaction is triggered. This can result in rash, itching, swelling, breathing difficulties, collapse and even death.  Foods that may cause allergic reactions include: shellfish (prawns, crabs, lobster, crayfish), peanuts, alcohol and eggs.

Food intolerance, on the other hand, does not involve the immune system and is thus not an allergy.  It occurs when something in a food irritates a person's digestive system or when a person is unable to properly break down the food.  Food intolerance is much more common than food allergies and most food intolerances involve diary products, wheat, potatoes, corn and coffee.  Symptoms tend to be more localized to the gastrointestinal tract, and they include abdominal pain, diarrhoea, vomiting, palpitations and occasionally rash and flushing.

Skin prick tests used to diagnose food allergies cannot be used in the diagnosis of food intolerance. Unfortunately, there is no simple way for evaluating this condition.  The only way is through systematic elimination of possible foods in the diet.  This is, however, not as easy as it sounds, because few people are intolerant to just one food type.

Types of food intolerances include:

• lactose intolerance (inability to digest diary products)

• gluten intolerance (inability to digest gluten, the protein found in wheat and certain grains)

• intolerance to certain additives and preservatives in foods (eg. Monosodium glutamate, food colouring)


If you suspect that you may be food intolerant, you should discuss with your doctor how to eliminate it from your diet to see if it makes any difference to your symptoms. Keeping a “Food Diary” in which you chart your diet and symptoms would be useful.

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The article above is meant to provide general information and does not replace a doctor's consultation. 
Please see your doctor for professional advice.