Allergies, intolerances, aversions, and food poisoning: what are the differences?

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Extract from the article: Allergy, intolerance, aversion, food poisoning... Do we know the differences between these four conditions? They may present similar symptoms, but their causes are very different. It is important to identify each process and understand the reasons be

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Allergy, intolerance, aversion, food poisoning... Do we know the differences between these four conditions? They may present similar symptoms, but their causes are very different. It is important to identify each process and understand the reasons behind it.

The symptoms of these conditions have some things in common. However, they do not have the same origins. This is why it is necessary to identify the source of the problem in order to find an effective solution.

Allergy

This is a reaction of the immune system to something that is not harmful, called an allergen. It is a response to a false alarm that manifests itself through the following symptoms: tingling or itching, edema, hives, swelling of the tongue and throat, abdominal pain, diarrhea or nausea, vomiting, and dizziness. Allergies can vary in intensity, from mild reactions to anaphylactic shock. The latter can be fatal. Medication injections are required.

Allergies are often caused by certain proteins found in seafood, nuts, fish, eggs, milk, or wheat. Consuming even a small amount of these proteins can trigger the process via IgE antibodies. It is important to consult a doctor if you experience tightness in the airways, a drop in blood pressure, a rapid pulse, or dizziness and lightheadedness.

Intolerance

Food intolerance is an adverse reaction that results from consuming certain foods. It occurs due to improper digestion, metabolism, or assimilation of food. This leads to side effects in the body.

It can be primary if it is hereditary, or secondary if the cause is not genetic. It can also be reversible within a given period of time. Finally, it can be congenital if it is hereditary and present from birth. The components most likely to trigger food intolerance are lactose and gluten. However, there are many other components that can cause intolerance. Normally, the symptoms of intolerance are: gastrointestinal disorders, skin problems, neurological problems, weight gain, muscle problems, or rheumatism.

The most important differences from allergies are that intolerance does not depend on the immune system. In addition, its symptoms are less acute.

Disgust

This is one of the most common eating disorders during the first three years of a child's life. It is a persistent refusal to eat certain foods because of their organoleptic characteristics. Its symptoms include grimacing in disgust or vomiting.

It is often a condition that is part of a sensory processing disorder. This is why it is accompanied by other sensory problems. It is usually detected by the child's constant refusal to introduce new foods into their diet.

Nevertheless, the child eats the food they like without any problems. Without dietary supplements, these children may be nutritionally deficient, but they do not experience growth delays. There are no associated food allergies or traumatic experiences.

Food poisoning

Food poisoning occurs after consuming food or liquid that contains bacteria, viruses, parasites, or toxins produced by them. This situation can be caused by risk factors such as: not washing hands properly, not using clean kitchen utensils, improper food storage, consuming well water or contaminated water

Symptoms include nausea, vomiting, diarrhea, muscle pain or cramps, and fever. These signs may begin hours after consuming the contaminated product or weeks later. You should consult a doctor if you experience frequent vomiting or bloody stools, or if diarrhea lasts more than 3 days. You should also seek medical attention if you have a high fever, symptoms of dehydration, or muscle tingling.

The most common types of food poisoning are caused by Clostridium botulinum, E. coli, and salmonella. Most strains of these microorganisms are found in meat and eggs or in opened canned foods that have been stored at the wrong temperature.

For all these reasons, it is crucial to maintain good food hygiene and store food properly. To do this, it is important to learn about the type of storage and handling required for each type of food.

Always consult

It is crucial to identify the differences between allergy and intolerance. Indeed, they are very often confused. When in doubt, it is always a good idea to consult a doctor before complications arise.

 William O.