Reactions can sometimes be avoided or reduced by the use of anti-histamines, or by desensitising therapy, but essentially, people who are allergic to a food should avoid all contact with that food. Food intolerance Food intolerance is the term used to describe a pharmacological reaction to a food component. A pharmacological reaction refers to the drug-like side effects caused by a range of chemicals which may be present in food as natural or added components. Food chemicals that have been implicated in causing pharmacological reactions include salicylates, amines and benzoates which are natural components of foods. Others include a range of food additives which are used in the food processing and preservation of foods.
Food intolerance is much more common than food allergy.
The range of symptoms which can be induced by food intolerance is very similar to those caused by food allergy, so that on initial presentation, it can be difficult to differentiate between the two conditions. However, food intolerance may also lead to more diffuse symptoms such as drowsiness, fatigue, irritability, headache and muscular aches and pains. A careful assessment of the problem by an experienced health professional is essential. Pharmacological reactions to food or food components can occur at any age. The onset of symptoms is often delayed, and this makes recognition of the causative food component quite difficult.