Intolerance – Causes, Symptoms and Treatment
An intolerance describes a negative reaction of the body to certain substances, foods, or medications – without direct involvement of the immune system.
Things worth knowing about "Intolerance"
An intolerance describes a negative reaction of the body to certain substances, foods, or medications – without direct involvement of the immune system.
What is an Intolerance?
An intolerance refers to an unwanted reaction of the body to certain substances such as foods, medications, environmental agents, or specific ingredients. Unlike an allergy, an intolerance does not typically involve the immune system. Instead, the cause is often an enzyme deficiency, impaired absorption in the gut, or a direct chemical irritation caused by a substance.
Intolerances are widespread and can significantly impact the quality of life of those affected. They may be congenital or acquired and can develop at any age.
Types of Intolerances
Food Intolerances
Food intolerances are among the most common forms. Well-known examples include:
- Lactose intolerance: Inability to digest milk sugar (lactose) due to a deficiency of the enzyme lactase.
- Fructose malabsorption: Impaired absorption of fructose in the small intestine.
- Histamine intolerance: Hypersensitivity to histamine found in foods such as aged cheese or red wine.
- Non-celiac gluten sensitivity: Symptoms triggered by gluten-containing foods without the immunological mechanism seen in celiac disease.
Drug Intolerances
Some individuals react adversely to active substances in medications. These reactions may include gastrointestinal complaints, skin reactions, or other side effects without a classical allergic response.
Other Intolerances
Intolerances can also occur in response to environmental substances, fragrances, preservatives, or food colorings.
Causes
The causes of intolerance are diverse and may include:
- Enzyme deficiency (e.g., lactase deficiency in lactose intolerance)
- Impaired transport mechanisms in the intestine
- Hypersensitivity of the nervous system to certain substances
- Direct chemical irritation by specific compounds
- Genetic predisposition
- Altered gut microbiome (dysbiosis)
Symptoms
Symptoms of an intolerance depend on the triggering substance and the individual. Common complaints include:
- Bloating, abdominal cramps, and diarrhea
- Nausea and vomiting
- Headaches or migraines
- Skin reactions such as redness or itching
- Fatigue and general malaise
- Runny nose or mucous membrane irritation
Diagnosis
Several methods are used to diagnose an intolerance:
- Elimination and provocation diet: The suspected substance is first removed from the diet and then reintroduced in a controlled manner to provoke a reaction.
- Breath tests: The hydrogen content in exhaled air is measured to detect lactose or fructose malabsorption (H2 breath test).
- Blood tests and stool analysis: Used to rule out other conditions.
- Food diary: Recording meals and symptoms helps identify potential triggers.
Treatment
Treatment depends on the type of intolerance:
- Avoidance of the triggering substance: Reducing or completely eliminating the trigger is the most effective approach.
- Enzyme replacement therapy: Lactase supplements can be taken to aid the digestion of lactose in dairy products.
- Dietary adjustment: Nutritional counseling helps ensure a balanced diet despite dietary restrictions.
- Symptomatic treatment: Medications may be used as needed to relieve symptoms.
Intolerance vs. Allergy
It is important to distinguish an intolerance from an allergy. In an allergic reaction, the immune system responds to a normally harmless substance (allergen) and produces antibodies (IgE). This can lead to severe reactions such as anaphylactic shock. In contrast, an intolerance lacks this immunological component; reactions are usually less severe but can still be burdensome.
References
- World Health Organization (WHO) – Food Safety and Food Allergy/Intolerance. Geneva, 2023.
- Turnbull, J. L. et al. – Review article: the diagnosis and management of food allergy and food intolerances. Alimentary Pharmacology and Therapeutics, 2015.
- Skodje, G. I. et al. – Non-celiac gluten sensitivity: clinical relevance and recommendations for future research. Nutrients, 2018.
Most purchased products
For your iron balance
Specially formulated for your iron balance with plant-based curry leaf iron, Lactoferrin CLN®, and natural Vitamin C from rose hips.
For your universal protection
As one of the most valuable proteins in the body, lactoferrin is a natural component of the immune system.
For Healthy Oral Flora & Dental Care
Formulated lozenges with Dentalac®, probiotic lactic acid bacteria, and Lactoferrin CLN®The latest entries
3 Posts in this encyclopedia categoryMacronutrients
Food craving
Portion control
Most read entries
3 Posts in this encyclopedia categoryMagnesiumcarbonat
Calorie content
Cologne list
Related search terms: Intolerance-en