By Jacqui Mayes
Many people come to the clinic seeking advice from our Nutritional Therapist because of their own or their children’s food allergies. Food allergies are common and they appear to be becoming more prevalent. Six to eight percent of children now affected worldwide.
Food allergies are complex and we are still only just beginning to understand the processes by which they develop. As well as true allergies, many people may also experience food sensitivities or intolerances. While these can have a significant effect on health and wellbeing, they are not usually life-threatening. These often manifest more slowly as a variety of symptoms such as digestive disturbance, headache, pain, rashes or cognitive dysfunction.
A True Allergy
One of the main ways by which a food allergy is defined and is different from a sensitivity or intolerance, is that it is mostly mediated by the antibody IgE. This elicits a rapid immune response which typically occurs within 60 minutes of eating that food, although it can be more immediate. However, in many people food allergy is less dramatic. It may manifest as respiratory and digestive signs and symptoms such as cough, wheezing, vomiting and diarrhoea.
Most food allergies present in infancy with some disappearing in late childhood or adulthood. Allergies can also develop later in life. They are often associated with a disturbance or imbalance of the gut flora and stomach barrier integrity.
A true allergy requires diligent avoidance of that food and there is often little to be done that can stop that allergy. However it is worth considering a variety of factors, particularly in allergies that have developed later in life or in food sensitivities or intolerances.
The Microbiome
An interesting area of research into allergy, sensitivity and intolerance concerns the gut microbiome (or gut bacteria). This is now known to play an essential role in immune development. Environmental factors, including a low-fibre/high sugar/high-fat diet, caesarean delivery, stress, antiseptics, lack of breastfeeding, and medicines can induce gut microbiome imbalanced, and have been associated with food allergy. Research suggests that a healthy infant microbiome may decrease atopic dermatitis, asthma, and food allergy. Thankfully the microbiome is something that we can positively influence through diet and supplements to support immunity.
Stomach Acid
Stomach acid is essential for the normal breakdown of dietary proteins. If there is inadequate stomach acid production, protein digestion will be impaired. Undigested proteins or large peptides may be allowed into the system where they illicit an inappropriate immune response. Patients taking acid-supressing medicine have been shown to be at increased risk of developing food allergies.
“Leaky Gut”
The integrity of the gut lining also plays a significant role in the onset of food allergy. As well as being indicated in the onset of allergies in children, ‘leaky gut’ is also thought to be a factor with food sensitivities that develop later in life. If the epithelial barrier (gut lining) is compromised, larger dietary proteins can pass across the digestive lining, triggering an inappropriate immune response. Individuals who react to many different foods, especially if symptoms and sensitivities increase over time, are likely to have gastrointestinal permeability. Again, nutritional intervention can support the epithelial cells of the gut, so supporting the gut lining and barrier function.
Histamine
Histamine is a molecule which is released during an allergic response. It can lead to symptoms such as swelling, rashes, itchy/watery eyes as well as potentially anaphylaxis. Some foods are particularly high in naturally occurring histamine and can create a similar response in people who are sensitive to these foods. This is not necessarily an allergic response but more as a result of a high intake of histamine, together with a reduced ability to break-down histamine. Foods high in histamine include: wine, beer, alcohol, and champagne, fermented soy products (such as tempeh, miso, soy sauce, and natto), fermented grains (such as sourdough bread), fish, tomatoes, aubergine and spinach.
If you would like to discuss your or your child’s allergies or food sensitivities and find out if nutritional therapy may be of benefit, do give Jacqui Mayes our Registered Nutritional Therapist a call at the clinic on 01252 850 800