Mechanism and Symptoms of Individualistic Adverse Reactions to Foods

4 Mechanism and Symptoms of Individualistic Adverse Reactions to Foods 

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. 

Biogenic amines are often mentioned but they are not the only mechanism. The indirect systemic effect of vasoactive amines not degraded in the gastrointestinal tract occurs if the release of enzymes by enterocytes—mono and diaminooxidase (MAO and DAO, respectively)—is lacking or if it is blocked by medicines or alcohol (Tuormaa, 1994). 

Histamine may also be released from mastocytes in the gastrointestinal tract induced by aspartame, sodium benzoate, sodium glutamate—which causes Chinese Restaurant Syndrome —and sulfites, which mainly occur in dried fruit and vegetables, marinated vegetables, fruit juices, and low-quality wines (Landete et al., 2005). 

The amines which are also worth noting include 

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