Other features of food sensitivity can include skin
rash, itchy skin, excessive coughing , sneezing, wheez-
ing as well as migraine, hyperactivity and unexplained
joint and muscle pain.FunctionThe diet suitable for people with food sensitivity
will depend on which food, or food ingredient, is
causing the problem. If a particular food, or food
ingredient, is suspected then the tried and tested
method for diagnosis is a period of dietary exclusion
followed by re-introduction of the food without the
sufferer knowing to see if it has any effect and then a
second exclusion. If the presence and absence of the
food correlates with the presence and absence of
symptoms then a positive diagnosis can be made.This
should only be the case if the testing is blinded. If a
reaction is severe re-introduction should be carried out
with medical supervision.In cases where multiple foods are suspected, afew
foodsdiet, which consists of foods highly unlikely to
cause a reaction ( eg. rice, lamb, pears ), is followed
until symptoms disappear. This is then followed by a
systematic blinded re-introduction of single foods, one
at a time, allowing the identification of anyproblem
foods to be easily identified whilst avoiding unneces-
sary restrictions.
Individuals with suspected or proven food sensi-
tivity, who are excluding major food groups, should
seek the advice of a qualified Dietitian to avoid com-
promising nutrient intakes and consequently their
physical and mental health.Benefits
The diet suitable for food sensitivity benefits the
individual by removal of the offending food, or food
ingredient, leading to an improvement in symptoms. It
is also worth noting that some types of food sensitivity
can be transitory and so re-introduction of theKEY TERMS
Aetiology—This refers to the cause of a disease.
ADHD—The combination of inattentive, hyperac-
tive and impulsive behaviour which are severe,
developmentally inappropriate and impair function
at home and in school. Common features include
mood swings, anxiety, impulsivity, hostility, poor
concentration and sleep problems as well as phys-
ical complaints such as stomach aches, headaches
and migraines.
Antibodies—A protein produced by certain cells in
the body in the presence of a specific antigen, which
bind with it to neutralize, inhibit or destroy it.
Antigens—Any substance that when introduced into
the tissues or blood induces the formation of antigen-
specific antibodies.
ASD—Autistic Spectrum Disorder (ASD) refers to the
features of individuals who have a degree of the
condition known as autism. Autism is a serious
developmental disorder characterised by profound
deficits in language, communication, socialisation
and resistance to learning.
Benzoic Acid—A type of preservative used in proc-
essed foods known to cause food sensitivity in some
individuals when consumed in the diet.
Cardiovascular Disease—This describes medical
conditions that relate to disease of the heart andcirculatory system ( blood vessels) such as angina,
heart attacks and strokes.
Dietitian—A Healthcare Professional, qualified to
degree or post-graduate level, who advises individ-
uals on diet and nutrition as part of a treatment
strategy for particular medical conditions or for dis-
ease prevention.
Dysbiosis—The general term to describe the over-
growth of undesirable microflora in the intestines.
Food Allergy—A hypersensitivity reaction to partic-
ular food proteins involving the immune system.
Immune System—The defence system of the body
that responds when challenged by antigens.
Microflora—This term describes the collection of
small micro-organisms, such as bacteria, that colo-
nise the gastrointestinal tract (gut).
Sodium Benzoate—A type of preservative used in
processed foods known to cause food sensitivity in
some individuals when consumed in the diet.
Sulphites—A type of preservative used in processed
foods known to cause food sensitivity in some indi-
viduals when consumed in the diet.
Sulphur Dioxide—A type of preservative used in
processed foods known to cause food sensitivity in
some individuals when consumed in the diet.Food sensitivities