There’s a lot of talk in health news today about “food allergies” and “food sensitivities.” Frequently, people use these terms interchangeably, not realizing they are actually two distinct conditions. In fact, at Mountain Sage Medicine, it’s not uncommon for me to hear new patients talk about being allergic to foods yet all initial signs point toward them having food sensitivities instead—or visa versa.

Another point of confusion also occurs when patients come in for something like recurring headaches—a symptom of possible food sensitivities. When they first hear me mention possible food sensitivities, they say, “But I don’t have food allergies.” I love and welcome this remark because it’s a fabulous launch pad for learning. From a patient-education standpoint, it provides an opportunity for me to share the differences—and some of the similarities—between food sensitivities and food allergies.

Food allergies are just that—when you eat something that sparks what’s called an IgE antibody response, the body’s “sirens” go off with one or more allergic reactions. These responses signal the immune system is attacking an “enemy” allergen—a food worth avoiding next time. Here are some of the common symptoms of a food allergy attack:

• Itchy skin
• Hives
• Watery eyes
• Nasal congestion
• Dizziness
• Swollen lips, face, tongue or other body parts
• Vomiting, diarrhea, nausea, abdominal cramps
• Constriction of airways, trouble breathing
• Trouble swallowing

In a previous article, I went into detail explaining allergic responses to a whole host of environmental factors. Like the allergic responses to these factors, the food allergy attack may be weak, even barely noticeable, just an annoyance. But it may be severe, such as in a bigger, quicker response—called “anaphylaxis.” Without question, the foods to which people are most commonly allergic are things like:

• Shellfish
• Other fish
• Peanuts
• Tree nuts (walnuts, hazelnuts, almonds, etc.)
• Milk
• Eggs
• Wheat
• Soy

That said, the response to food sensitivities may also elicit some of the same symptoms as that of an allergy attack. This may be one reason people think they are allergic when, in fact, after a more comprehensive diagnosis, they learn they have a food sensitivity. So what exactly is a food sensitivity? And what are the symptoms?

In medical terms, a food sensitivity is called a “Type IV Hypersensitivity.” This is a delayed immune system response that produces IgG, the blood’s major antibody. Innately beneficial, this antibody becomes problematic in the case of inappropriate intestinal permeability (IIP)— also referred to as “leaky gut.” This scenario is a consequence of an unhealthy gut, specifically when improperly digested food particles slip through cracks in the intestinal wall  and move into off-limits areas. When the body detects the food particle, it says, “Hmm…this isn’t part of me, so I better build an antibody to go attack it.” That antibody is usually an IgG, and this and other fellow attackers then circulate through the blood seeking more food particles to degrade or destroy. Unfortunately, because food particles and body tissue tend to look the same to antibodies, these attackers go after body tissue, too.

With IIP, the result is gut pain, joint pain, muscle pain—you name it! A contributing factor to many autoimmune diseases, IIP is also linked to a long list of symptoms, including:

• headache
• brain fog
• menstrual complaints
• anxiety, irritability, nervousness
• depression
• weight gain
• poor concentration/attention
• dermatitis, skin rashes, cystic acne, boils
• nausea
• vomiting, diarrhea, stomach cramping/pain

Generally speaking, IIP ultimately equates to inflammation. And inflammation is the beginning of every disease process.

When dealing with ANY sensitivity or allergy—whether hay fever, eczema, asthma, or a chronic pain condition—inflammation must be reduced. Then the gut, and any inappropriate permeability there, must also be healed.

Not sure whether you have a food allergy or food sensitivity? We can find out. Food allergy testing usually starts with a blood test, which may indicate you have antibodies for the most common allergic food(s), and that’s a good clue that you may be allergic. From there, the next best step would be an elimination challenge, avoiding those foods for about a month and then trying it again to see if symptoms flare up.

If you’re having IIP (food sensitivity) symptoms, the first line of therapy is exploring nutritional habits and food-symptom connections. For any possible “suspects,” a food elimination challenge would be recommended. Again, after removing the possibly offending foods from your eating habits, you’d reintroduce it. I’d have you note any returning symptoms, paying close attention to how you feel (versus allergic responses) since this test would focus on food sensitivities.

Both food allergies and food sensitivities are extremely common today—it’s a significant part of my practice, in fact. Fortunately, it’s often possible to get solid answers through the methods of diagnosis I just mentioned. From there, it’s then about us working together to build a nutritional plan that will address both the symptoms and cause…a sustainable solution focused on providing relief and true reward.