Lebensmittelunverträglichkeit

Lebensmittelunverträglichkeit, often translated as food intolerance, refers to a non-allergic adverse reaction to food. Unlike food allergies, which involve an immune system response, food intolerances are typically digestive in nature. Symptoms can vary widely and may include bloating, gas, diarrhea, abdominal pain, headaches, and fatigue. The severity of symptoms often depends on the amount of the offending food consumed.

Common types of food intolerances include lactose intolerance, where the body cannot adequately digest lactose, a sugar found in dairy products. This is due to a deficiency in the enzyme lactase. Another common intolerance is to gluten, a protein found in wheat, barley, and rye, although this is distinct from celiac disease, which is an autoimmune disorder. Fructose malabsorption, where the small intestine has difficulty absorbing fructose, is also prevalent. Other intolerances can be triggered by food additives like sulfites or MSG, or by naturally occurring compounds in certain foods.

Diagnosis of food intolerance typically involves a process of elimination and reintroduction of suspected foods under the guidance of a healthcare professional. While there is no cure for most food intolerances, managing the condition usually involves dietary modifications to reduce or avoid trigger foods. Understanding the specific triggers and their associated symptoms is key to effectively managing food intolerance and improving quality of life.