Allgemeintoleranzen

Allgemeintoleranzen, also known as general intolerances, refer to adverse reactions to certain foods or substances that are not caused by immune system responses such as allergies. These intolerances involve the body's difficulty in digesting or metabolizing specific components, leading to various gastrointestinal and systemic symptoms.

Common types of allgemeinintoleranzen include lactose intolerance, resulting from a deficiency of the enzyme lactase that is needed to digest lactose found in dairy products. Another example is fructose intolerance, where individuals have difficulty absorbing fructose, a sugar present in fruits, honey, and certain sweeteners. Additionally, sensitivity to gluten, a protein found in wheat and related grains, can cause symptoms even in the absence of celiac disease, often categorized under non-celiac gluten sensitivity.

The symptoms associated with general intolerances frequently involve digestive issues such as bloating, diarrhea, abdominal pain, and gas. Some individuals may also experience headaches, fatigue, or skin reactions, depending on the specific intolerance.

Diagnosis primarily relies on patient history, exclusion tests, and elimination diets, where suspected foods are removed and then gradually reintroduced to observe reactions. Proper management usually involves dietary adaptation to avoid or limit the intake of problematic substances.

Unlike food allergies, allgemeinintoleranzen do not involve the immune system's production of antibodies and are generally less severe in terms of immediate allergic reactions. However, they can significantly impact quality of life if not properly managed. Ongoing research aims to better understand these intolerances and improve diagnostic and management strategies for affected individuals.