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 language||English (US)|
|Title of host publication||Encyclopedia of Human Nutrition|
|Number of pages||7|
|State||Published - Jan 1 2012|
- Food intolerance
- Gastrointestinal disorders
ASJC Scopus subject areas