intoleràncies

Intoleràncies refer to adverse reactions of the immune system to certain substances that are typically harmless in most people. These reactions occur when the body mistakenly identifies a specific food, environmental allergen, or other substance as a threat, triggering an immune response. Unlike allergies, intolerances do not involve the immune system’s antibodies (such as IgE) but often result from difficulties digesting certain components of food or other triggers.

Common types of food intolerances include lactose intolerance, where the body lacks sufficient lactase enzyme to break down lactose, the sugar found in milk and dairy products. Symptoms may include bloating, gas, diarrhea, and abdominal pain. Another example is gluten intolerance, particularly celiac disease, an autoimmune disorder where gluten—a protein found in wheat, barley, and rye—damages the small intestine lining. Non-celiac gluten sensitivity also exists, causing similar symptoms without intestinal damage.

Environmental intolerances, such as those to certain chemicals, preservatives, or additives, can also cause discomfort. For instance, histamines in aged cheeses, wine, or processed foods may trigger headaches or skin reactions in sensitive individuals. Some people experience intolerance to artificial sweeteners like sorbitol or fructose, leading to digestive issues.

Diagnosing intolerances often involves elimination diets, food challenges, or medical tests like blood tests or intestinal biopsies for celiac disease. Management typically includes avoiding trigger foods, using enzyme supplements (e.g., lactase for lactose intolerance), or adopting dietary modifications. While intolerances are generally not life-threatening, they can significantly impact quality of life, necessitating careful management. Unlike allergies, reactions to intolerances are usually delayed and less severe, though they can still be disruptive.