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Sucrose intolerance or genetic sucrase-isomaltase deficiency (GSID) is the condition in which sucrase-isomaltase, an enzyme needed for proper metabolism of sucrose (sugar) and starch (e.g., grains), is not produced or the enzyme produced is either partially functional or non-functional in the small intestine. All GSID patients lack fully ...
Wheat allergy symptoms should not be confused with celiac disease, gluten ataxia or non-celiac gluten sensitivity (NCGS). While wheat allergies are "true" allergies, celiac disease and gluten ataxia are an autoimmune diseases. [62] NCGS is more similar to food intolerances but as of 2021 its pathogenesis is still not well understood.
One possible explanation for the rise in food allergy is the "old friends" hypothesis, which suggests that non-disease-causing organisms, such as helminths, could protect against allergy. Therefore, reduced exposure to these organisms, particularly in developed countries, could have contributed towards the increase.
A food intolerance differs from a food allergy or chemical sensitivity because it generally requires a normal serving size to produce symptoms similar to an IgE immunologic response. While food intolerances may be mistaken for a food allergy, they are thought to originate in the gastrointestinal system.
Food intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than food allergy. Food hypersensitivity is used to refer broadly to both food intolerances and food allergies.
The USDA and HHS guidelines recommend babies and toddlers consume no added sugars, and advise parents about potential food allergies among infants.
Treating allergy symptoms with over-the-counter medication, saline spray, and, if warranted, allergy medication or injections from your doctor, may also help reduce GI symptoms as a result.
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