Confirmation of the diagnosis of food intolerance and concomitant identification of the problem food components is then achieved by gradually re-introducing individual foods or food chemicals into the diet in increasing doses over several days. If a reaction occurs, the food is withdrawn from the diet again, and the symptoms allowed to clear before another food or food chemical is tested. Once the foods and food chemicals to which an individual is intolerant have been identified, then the next step is to establish the dose and frequency with which the problem foods can be safely ingested. Symptoms are prevented by avoiding an accumulation of the food chemicals in the body over several days. Food sensitivity Food sensitivity is another term which is used to describe adverse reactions to foods.
Food sensitivity is an umbrella term, covering both food allergy and food intolerance.
As can be gleaned from this article, any form of food sensitivity can significantly reduce the quality of life for sufferers. However, with careful and systematic diagnosis, and the necessary changes in diet, people who have food sensitivities can lead much happier and healthier lives. Professional support and guidance is essential in the process, and there should be on-going monitoring of the problems throughout the individual's life. Supervision of the process by an experienced dietitian is important, particularly if the client is a child, as restrictive diets can lead to malnutrition, unless the necessary precautions are taken.