Ruokaintoleranssi

Ruokaintoleranssi, also known as food intolerance, is a non-immune mediated adverse reaction to food or a food component. It differs from a food allergy, which involves an immune system response. Symptoms of food intolerance can vary widely and often include digestive issues such as bloating, gas, diarrhea, constipation, and abdominal pain. Other symptoms may include headaches, fatigue, skin rashes, and mood changes.

The exact mechanisms behind many food intolerances are not fully understood, but they are thought to involve the digestive system's inability to properly break down or absorb certain food substances. Common culprits include lactose (found in dairy products), gluten (found in wheat, barley, and rye), certain food additives like sulfites and MSG, and fermentable carbohydrates (FODMAPs).

Diagnosis of food intolerance can be challenging and often involves a process of elimination and reintroduction of suspected foods under the guidance of a healthcare professional. There is no single diagnostic test for most food intolerances. Management typically involves identifying trigger foods and reducing or eliminating them from the diet. Dietary changes should be made carefully to ensure adequate nutrient intake. Consulting a registered dietitian or nutritionist is recommended to develop a balanced and sustainable eating plan. It is important to distinguish food intolerance from celiac disease, which is an autoimmune disorder triggered by gluten.