What is food sensitivity?
Food sensitivity is an abnormal immune response generated by the body to specific foods. When a person consumes a particular food, the body commands the release of inflammatory mediators as a result of cellular activation. The inflammation that is created is low-grade chronic; it can cause a wide variety of symptoms, both in organs and tissues.
The immune system is responsible for this response to certain foods. It is also the one that acts when we suffer from allergies. The difference between them is the antibody produced by the organism. Allergy is measured with antibodies of the immunoglobulin G type and food sensitivity with immunoglobulin E.
Food intolerances, on the other hand, work differently. They are not measured by the immune system and are caused by a partial or total lack of specific enzymes. Their absence causes poor digestion of that food and, consequently, its malabsorption, generating various symptoms.
In the case of food sensitivity, symptoms do not appear immediately. They may appear hours or days after ingesting the food. This fact generates certain risks for the patient, since the disease can become chronic due to the delay in its diagnosis. Therefore, it is complicated to link it with a pathology unless the corresponding test is used.
How do I know if I have food sensitivity?
Without proper testing, it is impossible to know if a person has a food sensitivity. As the symptoms vary so much between individuals, there is no specific clinical picture. In addition, many of them can be associated with other diseases. For this reason, health protocols usually rule out conditions such as allergies or food sensitivities in the first instance.
Are there specific symptoms of food sensitivity?
As mentioned above, the symptoms of food sensitivity are very diverse and can be confused with other diseases. However, some of the most common symptoms of food sensitivity are those related to digestion. The patient may suffer from heavy digestion, diarrhea, constipation, abdominal bloating or gastric discomfort.
As food sensitivity is a systemic disease, those affected may develop migraines, exaggerated fatigue, rheumatoid arthritis, hyperactivity, muscle pain, sleep, skin or temperature disturbances.
How is the food sensitivity test performed?
In order to perform the food sensitivity test, first of all, a sample of the patient’s venous blood is needed. This sample will be subjected to the immunoblotting analytical technique This technique allows us to detect and quantify the IgG class antibodies produced by the immune system against various additives and foods. The test results are expressed in U/mL and displayed graphically in a bar format of length proportional to the IgG level. Each degree of reaction is associated with a color.
The patient first receives the results grouped by reaction grade. Then they are offered by food families. This report classifies foods and additives into 5 groups:
- Class 0. No antibodies have been detected, so the physiological state is normal.
- Class 1. The reaction is mild and the physiological state remains stable.
- Class 2. The reaction is moderate. Rarely, foods in this group will generate sensitivity.
- Class 3. The reaction in this class is strong. It is imperative to reduce the consumption of these foods or to consume them on what is known as a rotation diet for a period of 3 months. The objective of this diet is that the consumption of the food to which a person has sensitivity is not repeated until after 4 days. Thus, we ensure that it has already disappeared from the gastrointestinal tract.
- Class 4. The reaction is very strong. In these cases it is necessary to eliminate the food in question for 3 months. After this period, the food can be gradually reintroduced into the diet.
The sensitivity panel contains 216 foods, selected according to the frequency with which they cause food sensitivity in the population.
