Unverträglichkeiten

Unverträglichkeiten, often translated as intolerances, refer to adverse reactions in the body that occur after consuming certain foods or substances. These reactions are not mediated by the immune system, distinguishing them from allergies. Instead, they are typically caused by a deficiency in specific enzymes required to break down certain components of food, or by the direct physiological effects of certain food additives or compounds.

Common examples include lactose intolerance, where individuals lack sufficient lactase enzyme to digest lactose, the sugar found in milk. This can lead to symptoms such as bloating, gas, diarrhea, and abdominal pain. Another prevalent intolerance is to gluten, where individuals experience digestive distress after eating wheat, barley, or rye. While often mistaken for celiac disease, which is an autoimmune disorder, non-celiac gluten sensitivity presents with similar symptoms but without the characteristic intestinal damage of celiac disease.

Food additives like sulfites, monosodium glutamate (MSG), and artificial sweeteners can also trigger intolerance reactions in sensitive individuals. Symptoms can vary widely and may include headaches, hives, digestive upset, or respiratory issues. Diagnosing intolerances often involves a process of elimination and reintroduction of suspect foods, sometimes guided by a healthcare professional or dietitian. Management typically focuses on identifying and avoiding the offending substances, while ensuring adequate nutritional intake through alternative sources.