WHAT ARE THE CAUSES?

• A genuine food allergy is triggered by a foreign substance called an allergen. The majority of allergens contain protein, which are a common constituent in the foods that we eat. An unusually sensitive immune system would view these protein-fuelled allergens as damaging invaders and would produce antibodies to attack them. This leads to other cells releasing chemicals, which, in turn, results in the symptoms of an allergic response.


• Food intolerance, on the other hand, occurs when a body cannot produce a sufficient amount of a digestive enzyme that is essentially required to break down certain foods. Therefore, when a body cannot cope with a particular substance the body reacts in a most unpleasant fashion for the individual concerned.


• There are certain factors that determine why a person is allergic or intolerant to certain foods. It is common for babies in their first year to have a sensitivity to milk and eggs but most will grow out of this within a couple of years. However, some do not and they either develop a full-blown allergy or will remain intolerant. In addition, infants that have an allergy or intolerance towards nuts or fish are highly unlikely to grow out of it. Around 20% of people claim to be allergic to some foods but the majority simply have an intolerance whilst around 2% suffer from a ‘true’ allergy.


• So why do people suffer from food allergies or intolerance? There are three main factors that cause people to become allergic:
  - Genetic Background: Inherited through the genes of the family. Males are more likely to develop an allergy than females.
  - Environment: The first year of life is crucial with infant diet playing a major role. Allergenic foods introduced too early can trigger an adverse response.
  - Exposure: in conjunction with the above, sensitisation occurs early in life and a clinical allergy is likely to develop.