Ruokareaktioita

Ruokareaktioita, commonly referred to as food reactions, encompass a range of adverse responses that can occur after consuming certain foods. These reactions can be broadly categorized into two main types: immunological and non-immunological.

Immunological food reactions are mediated by the body's immune system. The most well-known of these is a food allergy, where the immune system mistakenly identifies a harmless food protein as a threat and launches an IgE-mediated response. This can lead to symptoms ranging from mild hives and itching to severe anaphylaxis, a life-threatening condition. Another immunological reaction is non-IgE mediated food allergy, which involves different parts of the immune system and can manifest with gastrointestinal symptoms, skin rashes, or respiratory issues, often with a delayed onset.

Non-immunological food reactions do not involve the immune system. Food intolerance is a common example, where the body has difficulty digesting or processing a particular food component. Lactose intolerance, where individuals lack sufficient lactase enzyme to break down lactose in dairy, is a classic illustration. Celiac disease, while often discussed alongside allergies, is an autoimmune disorder triggered by gluten, where the immune system attacks the small intestine. Other non-immunological reactions can be caused by food additives, like sulfites or MSG, or by naturally occurring toxins in foods. Symptoms of food intolerance are typically less severe than allergies and can include bloating, gas, diarrhea, or headaches. Diagnosing food reactions can be complex and often involves a combination of medical history, elimination diets, and sometimes specific diagnostic tests.