{"id":3460,"date":"2023-01-01T06:50:00","date_gmt":"2022-12-31T19:50:00","guid":{"rendered":"https:\/\/onthecoastpublications.com.au\/onthecoastover55\/?p=3460"},"modified":"2023-09-03T00:37:31","modified_gmt":"2023-09-02T14:37:31","slug":"understanding-common-food-related-conditions-coeliac-disease-allergies-intolerances","status":"publish","type":"post","link":"https:\/\/onthecoastpublications.com.au\/onthecoastover55\/understanding-common-food-related-conditions-coeliac-disease-allergies-intolerances\/","title":{"rendered":"Understanding Common Food-Related Conditions: Coeliac Disease, Allergies, Intolerances, and More"},"content":{"rendered":"\n

By Carin Clegg, Accredited Practising Dietitian<\/strong><\/p>\n\n\n\n

These days it seems very common for people to get various symptoms from the foods they eat and to be cutting out certain food components such as gluten and dairy. However, foods are very complex containing similar food components in many different foods. It is important to have a diagnosis as dietary management differs. So, let\u2019s get a better understanding of what the most common food\u2013related conditions are.<\/p>\n\n\n\n

Coeliac Disease
<\/strong>Coeliac Disease is an autoimmune condition that often presents as gut symptoms such as bloating, diarrhoea or nutrient malabsorption such as iron deficiency with associated symptoms (poor concentration, fatigue, poor sleep).<\/p>\n\n\n\n

In the case of Coeliac Disease, gluten (a protein found in wheat, rye, barley and oats) causes damage to the small bowel.<\/p>\n\n\n\n

It is essential if Coeliac disease is suspected that tests are done with adequate amounts of gluten in the diet to confirm or rule it out.<\/p>\n\n\n\n

The management of Coeliac disease is a strict gluten\u2013free diet. Information about Coeliac Disease can be found at http:\/\/www.coeliac.org.au<\/a>.<\/p>\n\n\n\n

Food Allergy
<\/strong>The word \u2018allergy\u2019 gets thrown around a lot, usually in substitution for the word \u2018reaction.\u2019 However, not all reactions are allergies. A food allergy is usually an immediate reaction to a specific protein in the food where the IgE antibodies in one\u2019s immune system over\u2013react to something that would usually be considered safe. Reactions can range from mild to life\u2013threatening (anaphylaxis requiring adrenalin treatment).<\/p>\n\n\n\n

Skin prick tests or RAST blood tests can indicate the likelihood of allergy. An Allergy Doctor (e.g. immunologist) is usually required to interpret the results with knowledge of a detailed history, provide a diagnosis and guide dietary management which may be strict avoidance of the allergen.<\/p>\n\n\n\n

Information about allergic disease can be found at www.allergy.org.au<\/a>.<\/p>\n\n\n\n

Food intolerance
<\/strong>In the case of Food Intolerance, food components a person is intolerant to can be consumed without symptoms depending on their tolerance level, how much is eaten and how often it is eaten.<\/p>\n\n\n\n

Food chemical intolerance
<\/strong>Usually occurs when there is a delayed reaction to one or more natural or artificial food chemicals or components common to many different foods. Symptoms can change through different stages of life, and tolerance levels can be affected by stress, hormone changes, infection and inflammation in the body.<\/p>\n\n\n\n

Food chemical intolerance can affect more than one body system. Some symptoms of food chemical intolerance include:<\/p>\n\n\n\n