Definition Of Food Intolerance

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Definition of Food Intolerance:
“Food intolerance is a reproducible adverse reaction to a food or food chemical and that has neither immunological mechanism nor psychologically based”. However, in above definition dosage does not taken into consideration. Consumption of certain foods into large quantities may cause for the disease condition in specific individuals, although such reactions not taken into account of food intolerance category. Any food, however harmless but, if taken in excess can be harmful like, consumption of excess food rich in fructose (apples, pears and honey) in early childhood results in loose stools (diarrhea) due to the osmotic effect of unabsorbed fructose. Similarly, it has been reported that children fed with chicken liver in large quantities faced vitamin A toxicity. However, it is also true with hyperuricemia in genetically predisposed patients, which is induce to ingestion of an excess of purine-rich foods resulting in gout, a disorder that is not usually considered in food intolerance category. Worldwide, there is increase in food intolerance, with >20% of population in industrialized countries suffering from adverse food reaction (Sandrine Menard et al., 2014).
Food chemicals that causes adverse food reaction found in a wide range of common foods, can be naturally occurring (e.g. salicylates, amines, glutamate) or added during food processing (e.g. preservatives and colours). Some people also have intolerance to foods like, wheat, milk and

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