Food Intolerance

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The broad definition of food intolerance involves any adverse reaction associated with food intake. It presumes an organic (nonpsychological) basis and may sometimes be directly linked with one or more food constituents. The mechanisms involved in adverse reactions to foods are multiple. Food allergies are a specific form of food intolerance, mediated by an immune response. Intolerances associated with inadequate gastrointestinal function (malabsorption or maldigestion) are usually caused by deficient enzymatic action on specific food constituents, as in the case of lactose intolerance. The presence of bioactive compounds in foods may trigger adverse responses, for example, tyramine, histamine, and other vasoactive amines. A number of other substances known to trigger adverse reactions are also discussed.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Human Nutrition
PublisherElsevier Inc.
Pages315-321
Number of pages7
Volume2-4
ISBN (Electronic)9780123848857
ISBN (Print)9780123750839
DOIs
StatePublished - Jan 1 2012

Keywords

  • Food intolerance
  • Gastrointestinal disorders
  • Malabsorption
  • Maldigestion

ASJC Scopus subject areas

  • Medicine(all)

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