Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What's The Difference?


Victoria6102

Recommended Posts

Victoria6102 Contributor

So my question is, what is the difference between:

Food allergies

Food sensitivities

Food intolerances

And how are you diagnosed with each of those, and how can you diagnose yourself with them?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

From what I've read, the main difference between a food allergy and a food intolerance, is in the way the body reacts. Here is one explanation: Open Original Shared Link

Personally, I'm not sure I'd agree with the "standard model" when it comes to Celiac Disease.

I haven't looked it up, but I'd think a food sensitivity would encompass both allergy and intolerance. Like a less specific term. More like a generalization. Sorta like the way "bread" can mean whole grain, white, sweetbread, flat bread, etc. That's just a guess on my part.

heatherm76 Newbie

I went through actual allergy testing with an allergist to find out what/if anything I was allergic too. She did two series of tests which didn't produce anything. Then we did a deeper series of testing called the patch test, where the allergen is left on your body for a few days and I reacted to that. Allergic to wheat and milk.

beachbirdie Contributor

Well, the biology is intricate, but to make a long story short, an allergy is a specific type of immune reaction. Your body perceives something as an invader, and the immune system generates an immune response with a specific immune globulin, Immune Globulin E (IgE). This causes activity in the cells that stimulates the release of histamines (contained in "mast cells") which in turn cause the swelling/redness/itching reactions you might be familiar with (or the worst case example, the anaphylactic response).

An intolerance or sensitivity does not cause this reaction in your body, though it might still contribute to discomforts and reactions of other kinds.

Celiac is an intolerance in its own class; though it causes an immune response, it is in response to a particular protein (gluten) because of a genetic disability in digesting that protein. Another well-known example would be lactose intolerance, in which the body cannot digest the lactose due to lack of an enzyme. There may be explanations for other intolerances or sensitivities, but these are the two best known and serve as good examples.

I'm not dragging in a lot of facts from science articles, just giving my cursory understanding of them.

Does that help a little?

pricklypear1971 Community Regular

So my question is, what is the difference between:

Food allergies

Food sensitivities

Food intolerances

And how are you diagnosed with each of those, and how can you diagnose yourself with them?

This might help a bit.Open Original Shared Link

Its aimed toward explaining NCGI but it covers some of what you're asking. And it's very informative.

Victoria6102 Contributor

Thank you all for your responses! That was very helpful! I've had allergy testing of the skin. Wasn't allergic to any food except fruits. Waiting back for my blood test on the 96 foods. Is there a blood test for intolerances/sensitivities? I don't have any actual allergic reactions to anything( except fruit) so since they are doing this 96 food allergy test, does allergy have a different meaning or is it actually testing intolerances?

StephanieL Enthusiast

The 96 food test is usually not an allergy test in most cases. It's for intolerances and not even really good at that. Depending on what lab is doing it, there is no good research that it has any level of accuracy.

Patch testing would be for more intolerances as well.

I assume it is a naturopath or chiro doing this testing?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Victoria6102 Contributor

Yes it is a naturopath who suggested it. Well, hopefully I can get some answers from it even if all the results aren't accurate. I'll find out on Friday what the results are.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,001
    • Most Online (within 30 mins)
      7,748

    Sharon AJ
    Newest Member
    Sharon AJ
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Bebygirl01
      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those on a 'traditional' gluten free diet , who are also still sick and struggling, are you also reacting to these other types of gluten as listed below? NOTE:  The new movement if you want to call it that, is now called 'grain free' and that is the true definition of gluten free. I no longer suffer with ataxia, confusion, anxiety, depression, OCD, Insomnia, ADD, acid reflux, dermatitis herpetiformis, migraines, headaches, and weight issues all due to going 'grain free'. I hope to reach as many of you out there that are still struggling and unaware of what might be setting you off such as my most recent glutening was from a vegan supplement that contained 'magnesium sterate' and 'glucose syrup' both of which are from Zien (zane) gluten at 55%. I was covered in sores that were bleeding, I was seeing squigly lines when I was trying to drive, had acid reflux, insomnia, and nightmares all from the gluten in Corn. Here are the other types of glutens that Celiacs and Gluten Intolerant people also react to: Wheat -Alpha Gliadin Gluten- 69% Rye - Secalinin gluten-30-50% Oats-Avenin gluten -16% Barley-Hordein Gluten -46-52% Millet-Panicin Gluten-40% Corn-Zien Gluten -55% Rice-Orzenin Gluten-5% Sorghum-Kafirin gluten-52% and Teff-Penniseiten Gluten 11%.
    • Scott Adams
      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
    • knitty kitty
      @Pasballard, Keep in mind those gluten free processed snacks are not required to have vitamins and minerals added to them to replace vitamins lost in processing like gluten containing products.   We need the eight essential B vitamins to turn those carbs into energy to fuel our bodies and make enzymes that sustain life.  Sudden weight gain (or weight loss) can be symptomatic of Thiamine Vitamin B1 deficiency.  Thiamine is the B vitamin with the shortest storage time, and so  thiamine deficiency shows up first with vague symptoms like weight gain or loss, fatigue, not sleeping well, achy or cramping muscles, digestive issues and headaches.   Taking vitamin and mineral supplements helps boost your body's ability to absorb these nutrients which keeps our bodies healthy.  B Complex vitamins and Vitamin D (which regulates inflammation) are usually low in people with Celiac disease.  Talk to your doctor and nutritionist about supplementing.
    • knitty kitty
      Welcome to the forum, @WildFlower1, Here's an article that explains about the updated gluten challenge guidelines.  Be sure to read the comments below the article. Have you been checked for nutritional deficiencies?  Low iron can affect antibody production, causing false negatives on antibody testing.  Do you currently struggle with low iron?   Low Vitamin D can cause amenorrhea, cessation of menstrual periods.   Correcting nutritional deficiencies is a big part of Celiac disease.  We don't absorb well the eight essential B vitamins and other vitamins and minerals like calcium, resulting in osteopenia, hair loss, infertility, and neurological symptoms.  Unfortunately, doctors are not given much training in nutritional deficiencies and don't recognize the connection with the malabsorption of Celiac disease. We get very frustrated here with doctors ordering us to put a harmful substance in our bodies in order for them to say "that makes you sick".   Duh, we know that already. Do try to increase your consumption of gluten for at least two weeks before retesting.  Eat the chewy kinds of breads.  Cookies and cakes don't have as much gluten in them as those chewy artisan breads and thick pizza crusts. I admire your tenacity at continuing the gluten challenge.  Do keep us posted on your progress.  We'll continue to support you on your journey to diagnosis and recovery.
×
×
  • Create New...