And Food intolerance

Aside from the fact that chemical substances make them sick, some MCS patients also develop allergies and food intolerances. It s best to let yourself be treated by a therapist or doctor who can test for such things. Here, too, avoidance is the best medicine, as opposed to using all sorts of medications intended to suppress the allergic reactions (although in cases of anaphylactic shock, medicine is a matter of life and death ). Allergy and food intolerance treatment now includes a number of methods, such as low-dose antigen therapy (LDA), enzyme-potentiated desensitization (EPD neutralization injections) and the provocation/neutralization method (injections). 

Pastorello, E.A. 1997. Study of Nutritional Factors in Food Allergies and Food Intolerances. European Commission, Brussels, ISBN 92-827-9554-3. 

Malmgren, R., Unge, G. and Zetterstrom, O. (1986). Ix)wered glutathione peroxidase activity in asthmatic patients with food and aspirin intolerance. Allergy 41, 43-45. 

Noninfectious causes of acute diarrhea include drugs and toxins (Table 18-3), laxative abuse, food intolerance, irritable bowel syndrome (IBS), inflammatory bowel disease, ischemic bowel disease, lactase deficiency, Whipple s disease, pernicious anemia, diabetes mellitus, malabsorption, fecal impaction, diverticulosis, and celiac sprue. 

An important point is that food allergy can be, and should be, distinguished from other forms of food intolerance where the pathogenesis is non-immunological... 

Food intolerances are mostly caused by substances other than proteins and affect a limited number of individuals. Examples include sulfite-induced asthma, lactose intolerance, MSG-induced headache and flushing, etc., yet these substances are only associated with these symptoms and remain unproven as causative agents. Significant levels of these non-flavor ingredients are typically required to elicit this type of reaction, and there is no evidence that flavoring substances are involved (Taylor and Dormedy, 1998). 

In the area of agriculture and food industry as well as the public sewage plants there are increasingly problems because of odour nuisance in the neighbourhood. The substances emitted from the different processes are seldom noxious. They are many individual components of very low concentration which together result in a specific odourous mixture. And this is felt to be penetrating and intolerable. This refers in particular to odours from... 

Halstensen, T.S., Lovik, M., Alexander, J. and Smith, E. (1997). Environmental chemicals and food allergy/intolerance, a synopsis, Environ. Toxicol. Pharmacol., 4, 179-185. 

Carter, C.M. and Finch, H.E. (1993). Food intolerance, in Macrae, E., Robinson, R.K. and Sadler, M.J., Eds., Encyclopaedia of food science, food technology and nutrition. Academic Press, London, pp. 1993-2011,... 

Causes are largely unclear complaints of food intolerances are often made, but clear evidence of specific and consistent adverse effects is hard to obtain (a distinction is drawn here from genuine dietary allergy which responds to avoidance of the offending item, for instance shellfish, and use of oral sodium cromoglicate). The basis of irritable bowel syndrome rests somewhere in the hinterland of perception of dysfunction, and otherwise normal but exaggerated physiological colonic responses. 

Nonallergic hyperreactivity corresponds to the traditional notion of food intolerance. It is a syndrome in which dysfunctions are similar to those observed in the course of allergic diseases, induced by various mechanisms, excluding immunology-related factors. Nonallergic hyperreactivity occurs more frequently than allergy. Morbidity rate in children is approximately 20%-50%, while in adults it is estimated to be approximately 20%. Attention is drawn to the fact that the enzymatic system in children is less mature, so the capacity to bind chemical compounds by plasma proteins is poorer, and so is the blood-brain barrier permeability by low molecular weight compounds. 

Schafer, T., Bohler, E., Ruhdorfer, S., Weigl, L., Wessner, D., Heinrich, J., Filipiak, B., Wichmann, H.E., and Ring, J. 2001. Epidemiology of food allergy/food intolerance in adults Associations with other manifestations of atopy. Allergy 56(12) 1172-1179. 

Sulek, A., Noworolnik, K., Podolska, G., Dziuba, J., and Konopka, I. 2007. The effect of plant protection substances on toxic and allergenic compounds in seeds of selected plants. In Allergens and Compounds of Plant Raw Materials and Foods Inducing Food Intolerance. Proceedings of II Scientific National Conference, Olsztyn, September 19, 2007, 41 (in polish). 

David, T.J. 1993. Food and Food Additive Intolerance in Childhood. Blackwell Scientific Publications, Oxford. 

Worm, M., Vieth, W., Ehlers, I. et al. 2001. Increased leukotriene production by food additives in patients with atopic dermatitis and proven food intolerance. Clin Exp Allergy 31 265-273. 

The European Academy of Allergy and Clinical Immunology has proposed a revised nomenclature for allergic and related reactions (Johansson et al., 2004). According to this proposal adverse reactions to food should be termed "food hypersensitivity." The term food allergy should be used when immunological mechanisms have been demonstrated, and includes both IgE- and non-IgE-mediated reactions. All other reactions, which have sometimes been referred to as "food intolerance," should be termed nonallergic food hypersensitivity (Fig. 3.1). 

Knibb, R. A., Booth, D. A., Platts, R., Armstrong, A., and Booth, L. W. (1999). Psychological characteristics of people with perceived food intolerance in a community sample. J. Psychosom. Res. 47,545-554. 

Vatn, M. H. (1997). Food intolerance and psychosomatic experience. Scand.. Work Environ. Health 23(Suppl. 3), 75-78. 

Solomons NW Fermentation, fermented foods, and lactose intolerance. Eur J Clin Nutr 56 S50-55, 2002. 

J. Emsley and P. Fell, Was it Something You Ate Food Intolerance What Causes It and How to Avoid It, Oxford, Oxford University Press, 1999,119-24. 

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