scholarly journals Specific food intolerance: its place as a cause of gastrointestinal symptoms.

Gut ◽  
1985 ◽  
Vol 26 (2) ◽  
pp. 164-168 ◽  
Author(s):  
D A Farah ◽  
I Calder ◽  
L Benson ◽  
J F MacKenzie
Keyword(s):  
Gastrointestinal Symptoms ◽  
Food Intolerance ◽  
Specific Food

Specific Food Intolerance and Gastrointestinal Symptoms

1983 ◽  
Vol 28 (3) ◽  
pp. 313-314 ◽  
Author(s):  
Daha A. Farah ◽  
I. Calder ◽  
Louise H. Benson ◽  
J. F. MacKenzie
Keyword(s):  
Gastrointestinal Symptoms ◽  
Food Intolerance ◽  
Specific Food

The Clinical Application Value of Multiple Combination Food Intolerance Testing

2020 ◽  
Author(s):  
Shudong LIN ◽  
Xiujing YANG ◽  
Ying XING ◽  
Xingye WANG ◽  
Yadong LI
Keyword(s):  
Gastrointestinal Symptoms ◽  
Egg White ◽  
The Body ◽  
Food Intolerance ◽  
Igg Antibodies ◽  
Significant Difference ◽  
Positive Rate ◽  
Specific Igg ◽  
Symptom Group ◽  
Specific Igg Antibodies

Background: We aimed to investigate the clinical value of detecting 14 food intolerances. Methods: A total of 312 patients with food intolerance enrolled in the Third Affiliated Hospital of Qiqihar Medical University (Qiqihar, China) from Feb 2016 to Feb 2017 were selected. ELISA was used to detect intolerance specific IgG antibodies for 14 foods (pork, chicken, beef, shrimp, fish, crab, egg white/yolk, tomato, mushroom, milk, corn, rice, soybean, wheat). Results: The highest average positive rate of the patients was 42.31% for the crab, followed by shrimp 21.15%, egg white/yolk 18.27% and milk 16.99%. The positive rate from high to low was crab, shrimp, egg white/yolk, milk, fish, corn, soybeans, tomatoes, rice, mushrooms, wheat, pork, beef, chicken. There were significant differences in the specific IgG antibody positive rates between shrimp, soybean and wheat in the skin symptoms group, gastrointestinal symptoms group, respiratory symptom group and nervous system symptom group (P<0.05). There was a significant difference in the positive rate of specific IgG antibodies between shrimp, crab and egg white/yolk in the adolescent group, the middle-aged group and the elderly group (P<0.05). Conclusion: The detection of food-specific IgG antibodies can help to determine which food intolerance caused the disease, and then adopt a fasting or diet method to avoid eating unsuitable foods and continually damaging the body, thus maintaining good health. The detection method provides a new idea for the diagnosis and prevention of diseases.

Specific IgG and IgA Antibodies and Related Subclasses in the Diagnosis of Gastrointestinal Disorders or Atopic Dermatitis Due to Cow's Milk and Egg

1998 ◽  
Vol 11 (2) ◽  
pp. 77-85 ◽  
Author(s):  
S. Lucarelli ◽  
T. Frediani ◽  
S. Corbi ◽  
I. Del Guercio ◽  
E. Ranauro ◽  
...  
Keyword(s):  
Atopic Dermatitis ◽  
Gastrointestinal Symptoms ◽  
Serum Levels ◽  
Food Intolerance ◽  
Stimulation Test ◽  
Double Blind ◽  
Oral Stimulation ◽  
Food Antigens ◽  
Iga Antibodies ◽  
Specific Igg

Today the only investigation considered valid for the diagnosis of reactions to food is the oral stimulation test following a period of diet during which the suspected food item has been withdrawn. This test is, however, not without a certain risk, due to the possibility of the onset of an unexpected anaphylactic reaction. Researchers are therefore focusing attention on new, more reliable and less risky diagnostic techniques. The aim of this investigation was to evaluate, by means of ELISA, the serum levels of specific IgG and IgA antibodies and of their subclasses for casein, alpha lactalbumin, bovine beta-lactoglobulin and ovalbumin in 72 children with gastointestinal disorders or atopic dermatitis due to food. The diagnosis of food intolerance was made following a double blind oral stimulation test: 16 healthy age-matched children were used as controls. The results of the investigation demonstrated that specific IgA levels for all the food antigens were statistically higher compared with those of controls, irrespective of the clinical features, whereas the IgG class antibodies were statistically higher only for casein in the children with atopic dermatitis. Studies on the antibody subclasses, showed a statistically significant increase particulary of IgG, but also of IgA1, especially in children with gastointestinal disorders. In conclusion, the results show that total specific IgA may play a role, although modest, in the diagnosis of food intolerance. The IgG subclasses, and to a lesser extent the IgA subclasses, appear to be useful in the diagnostic work-up, particularly in children with gastrointestinal symptoms.

scholarly journals Specific food intolerance.

Gut ◽  
1985 ◽  
Vol 26 (9) ◽  
pp. 980-981 ◽  
Author(s):  
A P Burford-Mason ◽  
J M Willoughby
Keyword(s):  
Food Intolerance ◽  
Specific Food

scholarly journals High prevalence of food intolerances among US internet users

2020 ◽  
pp. 1-5
Author(s):  
Claire L Jansson-Knodell ◽  
Mattie White ◽  
Carolyn Lockett ◽  
Huiping Xu ◽  
Andrea Shin
Keyword(s):  
Gastrointestinal Symptoms ◽  
Food Intolerance ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Gastrointestinal Health ◽  
Internet Users ◽  
Wilcoxon Rank Sum Test ◽  
Effect Of Food ◽  
Survey Responses ◽  
Amazon's Mechanical Turk

Abstract Objective: Food intolerances are commonly reported and are predicted to have gastrointestinal health implications. We aimed to quantify the prevalence of food intolerances among US adults and identify culprit foods through a brief web-based survey. Design: We invited participation in an online cross-sectional survey involving a single questionnaire. Data were summarised using percentages or medians and interquartile range. Participant characteristics by self-reported food intolerance were compared using the Wilcoxon rank sum test and Pearson’s χ2 test. Adjusted analyses were performed using multivariable logistic regression. Setting: The survey was internet-based via Amazon’s mechanical Turk, a crowdsourcing website for the completion of requester directed tasks. Participants: Adults who were US-based internet users were invited at ages 18–80. Results: We collected 2133 survey responses (ages 18–79 years). The rate of food intolerance was 24·8 % (95 % CI 23·0, 26·6) in US adults. Younger (P < 0·01), female (P = 0·05) and Asian, African American or multiple race individuals (P < 0·01) predominated. Lactose intolerance was most common. Frequency of a non-lactose food intolerance was 18·1 % (95 % CI 16·5, 19·8). When categorised broadly, grains, fruit, lactose, fish, vegetables, alcohol and nuts were most troublesome for individuals in that order. Conclusions: Self-reported food intolerance is common in US internet users. The effect of food on gastrointestinal symptoms and avoidant behaviours deserves further attention.

scholarly journals Gastrointestinal symptoms and food intolerance 2 years after laparoscopic Roux-en-Y gastric bypass for morbid obesity

2016 ◽  
Vol 104 (4) ◽  
pp. 393-400 ◽  
Author(s):  
T. C. C. Boerlage ◽  
A. W. J. M. van de Laar ◽  
S. Westerlaken ◽  
V. E. A. Gerdes ◽  
D. P. M. Brandjes
Keyword(s):  
Morbid Obesity ◽  
Gastric Bypass ◽  
Gastrointestinal Symptoms ◽  
Food Intolerance

scholarly journals High Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols (FODMAP) Consumption Among Endurance Athletes and Relationship to Gastrointestinal Symptoms

2021 ◽  
Vol 8 ◽  
Author(s):  
Lauren A. Killian ◽  
Jane G. Muir ◽  
Jacqueline S. Barrett ◽  
Nicholas A. Burd ◽  
Soo-Yeun Lee
Keyword(s):  
Dietary Habits ◽  
Endurance Athlete ◽  
Gastrointestinal Symptoms ◽  
Sports Nutrition ◽  
Endurance Athletes ◽  
Gi Symptoms ◽  
Irritable Bowel ◽  
Habitual Intake ◽  
Dietary Strategies ◽  
Specific Food

Endurance athletes commonly experience lower gastrointestinal (GI) symptoms similar to those of irritable bowel syndrome (IBS). Previous research on the restriction of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP), a diet-based mitigation strategy initially developed for IBS, has shown promise for application in athlete populations. Athlete's dietary strategies surrounding exercise have not been formally assessed in relation to FODMAP content of foods or sports nutrition products. Additionally, the FODMAP content of athlete's habitual diets has not been examined in larger sample sizes. This research aims to investigate the FODMAP content of endurance athlete diets by examining these three areas, in conjunction with GI symptoms. Dietary habits surrounding exercise and GI symptoms were examined in 430 endurance athletes using a previously validated Endurance Athlete Questionnaire. A subset of athletes (n = 73) completed a FODMAP-specific food frequency questionnaire for habitual intake. The most commonly reported sports nutrition products were analyzed for FODMAP content using standardized analytical methods. Mean habitual intakes were compared to previous FODMAP studies and medians were compared between those with and without lower GI symptoms. Athletes commonly consumed high FODMAP foods during pre-race dinners and breakfasts, with over 60% reporting specific high FODMAP foods. More frequent nutrition product use, particularly solid, gel/gummy, and homemade products, was often related to increased frequency of GI symptoms. Of the sixteen commonly used sports nutrition products tested, seven were high FODMAP in one serving. All but one of the remaining products became high FODMAP when consumed in multiple servings, as is likely the case during endurance exercise. Average habitual FODMAP intake was 26.1 g (±15.9 g), similar to intakes classified as high FODMAP in previous research on FODMAPs and IBS or GI symptoms. Only 15.1% of athletes consumed a diet that would be considered low in FODMAP. Exploratory analyses showed higher intake of some FODMAP types among athletes exhibiting various lower GI symptoms. Overall, this study demonstrated that FODMAP intake by endurance athletes is high both surrounding exercise and habitually, and may be contributing to GI symptoms experienced during exercise. This information can be utilized when analyzing athlete diets and selecting foods to decrease GI symptoms.

Sign in / Sign up

Export Citation Format

Share Document