Childhood obesity rates are higher than they should be, according to the World Health Organization.

 

We know more and more people with food allergies or intolerance. These two concepts are often confused, but it is important to note that food allergies and food intolerance are not the same.

• A food allergy triggers a chain reaction in the immune system, caused by an allergen, and is normally diagnosed at an early age, although it can sometimes appear in adults. There are many different possible reactions, including:
  • Skin symptoms (most frequent): hives, itchiness, redness, dermatitis, swelling of the lips, mouth, tongue, face and/or throat (angioedema).
  • Respiratory systems: rhinitis (runny nose, congestion and/or sneezing), asthma (difficulty breathing), coughing, wheezing.
  • Gastrointestinal symptoms: nausea, vomiting, colic, diarrhoea, itchy mouth and throat, bloating and abdominal pain.
• A food intolerance does not affect the immune system, it affects how the food is metabolised, meaning the body cannot properly digest the food. This is the case with lactose intolerance, which is due to the lack of a digestive enzyme called lactase, which helps digest lactose. So, each intolerance needs a special diet.

Let's look a bit more closely at food allergies. Although there are many food allergies, these are the most frequent:

• Cow-milk protein (casein, lactoglobulin and lactalbumin)
• Eggs (ovalbumin and ovomucin)
• Legumes, such as soy beans and lentils
• Grains, such as wheat
• Fish and seafood
• Fruit and nuts (peanuts and almonds)

The allergic reaction can range from mild, which is most common, to severe, which is also known as anaphylaxis or anaphylactic shock. If this happens, see a doctor immediately as it can be life-threatening. The most common food intolerances are to lactose and gluten. What is each one?

• Lactose intolerance: as we've mentioned previously, this is caused by insufficient levels of lactase (enzyme) to digest lactose, which is the sugar found in milk. When lactose reaches the intestines without being digested previously, it causes digestive discomfort. Dairy products contain different amounts of lactose, for example fermented yoghurt or cheese contain less than unfermented milk. Each individual can digest a different amount, so there are different levels of intolerance.
• Coeliac disease or gluten intolerance: the body does not tolerate gluten, which is a protein found in wheat, ride, barley, spelt, Khorasan wheat and oats. Consuming this protein damages the individual's intestinal mucous membrane and can indirectly lead to improper assimilation of nutrients. Remember that the small intestine is where most nutrients are absorbed and if this mechanism is damaged, it may not function properly.

Whether dealing with a food allergy or intolerance, it is very important to learn to read the nutritional label on products properly. Sometimes, even though the food isn't in the product, there may be traces of the allergen from cross-contamination. If you have any doubts about whether or not a product contains an allergen, it is always best to err on the side of safety and not eat it. We recommend discussing this with a nutrition specialist, as they can give you advice on which products to eat. Send your questions to a dietitian/nutritionist to get answers free of charge. You can see all the questions and answers from dietitian/nutritionists associated with food allergies and intolerance in the food allergies and intolerance section.