Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Food Allergy,Our Blog on June 26, 2026
It seems like everyone has some type of food intolerances these days. While food intolerances are different from food allergies, both can have a significant impact on the person suffering with it.
Are there more people with food intolerances? If so, why?
Let’s explore that topic.
But first, what is the difference between food intolerances and food allergies?
Food allergies can range from mild to so severe that without immediate action, death is imminent.
Food allergies are an immune response to a particular food. When the food is either ingested, or in some cases, simply touches the skin, the body perceives the threat.
Not only does it react to this perceived threat. It overreacts. Often quickly. Most of the time the immune response is observed within 20 minutes, or up to two hours.
The reaction causes the body to release certain chemicals that can impact a person’s breathing, gastrointestinal tract, and heart. For example, anaphylaxis is a common response to an allergy.
Common food allergies include:
But there are many others.
Personally, I am allergic to coconut. A tragedy, since many healthy foods are cooked with it or contain it. As are a significant number of natural skin care products. I used to think I was rare. But as I share this with others. I hear more and more people with the same allergy.
While many people have no allergies at all. Some seem to have multiple. Sometimes they are related. For example, the enzyme in one food is also present in others. For example, over half of the people who are allergic to peanuts are allergic to another type of legume. Or if you are allergic to one type of shellfish, you are likely allergic to others. The same goes for fish.
These allergies induce an immune response in the same way.
What then, are food intolerances?
If food allergies involve the immune system. Reactions to food that do not involve the immune system are considered food intolerances.
The mechanisms behind food intolerances can vary. However, the most common involves the person lacking particular enzymes needed to break down nutrients in the food.
This can lead to symptoms like gas, bloating, diarrhea, abdominal pain, nausea, itching, headaches, or migraines.
Common food intolerances include:
There are plenty others I have not named. Just try to invite a group of people over and ask about dietary restrictions. You will likely hear some. Thankfully we live in a more tolerant society of these intolerances, and generally people try to accommodate those needs.
Based on a series of surveys. It seems like food intolerances are, in fact, increasing.
A 2009 report finds around 20% of the population has at least one food intolerance. A rate that remained steady since 1994. However, another survey in 2020 found 25% of the population self-reports at least one intolerance.
That is a quarter of the population.
That is significant.
One of the more popular ways people identify and later manage food intolerances is by following a FODMAP diet.
FODMAP stands for Fermentable, Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. These are sugars and carbohydrates that the small intestine has trouble handling. Many of which are common food intolerance triggers.
This type of diet has three phases and is meant to help the person understand what foods they are intolerant or sensitive to.
Phase 1 is an elimination phase. All high-FODMAP foods are eliminated from the diet.
FODMAP foods include:
Phase 2 is a reintroduction phase. Each food is reintroduced into the diet one at a time. Methodically. In this way, a person can understand which foods are acting as a food intolerant trigger and which ones they can happily enjoy.
Phase 3 is considered a personalization phase. During this time, you only need to limit the identified trigger foods. Hopefully, this manages your digestive tract and reactivity to foods.
If you are reading this post, chances are, statistically speaking, you have at least one food intolerance. Are you among the top group with a dairy or gluten intolerance? Or do you suffer from something less common?
Self-diagnosis in the age of the Internet is quite easy. We have a world of information at our fingertips. Just like the information I provided above, countless people have discovered this method and have discovered their trigger foods.
However, it is still a good idea to see your healthcare provider. Food intolerance symptoms may simply be just that. A reaction to certain foods. They can also be related to something much bigger. Exams, blood work, and if applicable, scans can rule out more serious conditions. You don’t know what you don’t know. So, err on the side of caution.
If you’d like to know more about food safety topics in the news, like “The Difference Between Food Allergies and Food Intolerances,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)