Lecture 17 Week 10 Tuesday - Food Intolerance

Question 1

What are 2 examples of non-nutrient food chemicals?

Answer 1

1. Phytochemicals

2. Flavour & aroma substances

Question 2

What is an example of a phytochemical that is common to many foods?
What is an example of a phytochemical that is unique to one food?

Answer 2

Common = salicylates (F&Vs), glutamates (cheese) & amines (steak) - ripness determines levels
Unique = furaneol in strawberries - dose dependent, cumulative effects, larger amounts digested overall

Question 3

What is involved in the N of 1 trial?

Answer 3

1. Eliminate all potential triggers
2. Challenge systematically
3. Reintroduce tolerated substances
4. Liberalize diet

Question 4

What are ways plants protect themselves from being eaten?

Answer 4

• Hallucinogens
• Poisons e.g. Virginia Creeper
• Plant pathogens

Question 5

What is CHEMESTHESIS?

Answer 5

Chemical sensibility of the skin and mucous membranes. Stops us eating particular foods.

Question 6

What is NEURAL SENSITISATION?

Answer 6

When the sensory neurons become a lot more active than before. Happens when we have a food intolerance.

Question 7

___ + ___ + ___ = IBS

Answer 7

Gas, chemical stimuli, ‘osmotic’ effects

TRP = stretch receptor

Question 8

_____ + _____ = sensory amplification in migraines

Answer 8

Input signals (environment, diet) + amplifiers (hormones, inflammation)