Food Allergies & Intolerances

Question 1

A food allergy is

Answer 1

an immunological adverse reaction to food, tends to be mediated with IgE

Question 2

A food intolerance / sensitivity / malabsorption is

Answer 2

a non immunological adverse reaction to food whereby the body is unable to digest and process a food correctly. Mediated by IgG or IgA.

Question 3

Causes of food allergies or intolerances include

Answer 3

leaky gut, genetic predisposition, reactive/hypersensitive immune system, poor digestion of proteins, excessive exposure to limited number of foods

Question 4

Most common allergens

Answer 4

1. wheat
2. gluten
3. dairy
4. soy
5. tree nuts
6. peanuts
7. shellfish
8. eggs

Question 5

What am I? An autoimmue inflammatory disease in the small intestine which is affected by gluten (wheat, rye, barely, oats)

Answer 5

Coeliac disease

Question 6

What proportion of adults make enough lactase to efficiently digest lactose?

Answer 6

30%
Only 15% of Aborigines can, no Native Americans can, 7% of Chinese, 2% of SE Asians.
96% of Euro Austrlians can digest lactose, 80% of Americans and Scandinavians can.

Question 7

Fructose malabsorption occurs because:
Choose one answer.
a. Susceptible individuals have a low threshold for absorption and the excess causes symptoms such as bloating, flatulence and diarrhoea
b. Susceptible individuals produce Immunoglobin E (IgE) in response to fructose
c. Susceptible individuals are lacking an enzyme required for fructose metabolism
d. Susceptible individuals are lacking an enzyme required for absorption for fructose

Answer 7

Susceptible individuals have a low threshold for absorption of fructose and the excess causes symptoms such as bloating, flatulence and diarrhoea – the monosaccharide is fermented by colonic bacteria causing symptoms of malabsorption