Type I allergies, type II allergies (delayed hypersensitivity) and food intolerances (see our article on Food Allergies).
An allergy is an abnormal or excessive immune system reaction generated by contact with a substance that is generally foreign to the body. A substance that triggers an immune response is called an antigen, but the term "allergen" is also used in the case of an allergy.
Type I allergy: Reactions are immediate or nearly immediate (e.g. anaphylactic shock) and short-lived. Some reactions can be fatal. Immunoglobulin E, a type of antibody, is produced and is usually tested for by allergists.
Type II allergy: Reactions are delayed up to a few hours due to the presence of immunoglobulins M and G.
Type III allergy: Reactions are delayed, possibly up to 72 hours. Immunoglobulin G (IGg) is produced. This type of allergy is very difficult to diagnose, as the reaction may be delayed up to 3 days. It is the most common but least diagnosed food allergy.
Food intolerance: This occurs when the body cannot tolerate an ingested food. A food intolerance may be due to a lack of the enzyme needed to break down the substance (as is the case for a lactose intolerance). It can also be caused by the irritating, even destructive effect of certain substances on the intestinal membranes. This is the case for gliadin, a fraction of the gluten protein, in celiac disease. In other cases, an irritated intestine is simply more fragile and has a negative reaction (e.g. inflammation, reflux or spasms) to certain foods.
- Avoid known allergens. Keep your sugar consumption to a minimum.
- If the allergy is respiratory, avoid dairy products.
- If the allergy/intolerance is intestinal, avoid wheat and wheat by-products.
- DC 22
- DC 16
- DC 35
- DC 11
- Consider being tested for intolerances using the ELISA (enzyme-linked immunosorbent assay) or a challenge diet (see our article on Food Allergies)