A food sensitivity diet is also known as a diet for a food intolerance. The most common food intolerances are lactose intolerance and gluten intolerance. An elimination diet can help diagnose a food sensitivity or intolerance. Individuals with food intolerances can prevent negative reactions by limiting their intake of the problem food or avoiding it altogether.
Sensitivity vs. Allergy
A food sensitivity or intolerance is different from a food allergy. According to the Asthma and Allergy Foundation of America, or AAFA, a food allergy is an immune system response while sensitivities and intolerances are reactions of the digestive system. Allergic reactions can be life-threatening and cause hives, rash, itching, facial swelling, vomiting or diarrhea, difficulty breathing and loss of consciousness. The AAFA says symptoms of a food intolerance include abdominal cramping, bloating, gas, weight loss, malnutrition, abdominal fullness, diarrhea and floating stools.
Lactose
According to the European Food Information Council, or EUFIC, lactose and gluten are the most common food intolerances. Lactose is a sugar found in milk. People who are lactose intolerant do not have enough lactase, the enzyme used to digest lactose, which can lead to gas, pain and diarrhea. Lactose intolerant individuals can vary in their sensitivity to lactose. The EUFIC says some lactose intolerant individuals can tolerate a glass of milk; hard cheeses and fermented products like yogurt may also be okay because they have less lactose than regular milk.
The AAFA recommends that alternative sources of calcium be added to the diet if milk is restricted. Calcium is an essential mineral found in milk and dairy products that supports strong bones and teeth. Other sources include lactose-free milk and fortified juice and cereal.
Gluten
Gluten is a protein found in wheat, rye, barley and oats. Individuals who are gluten intolerant are known to have celiac disease. The EUFIC says individuals with celiac disease who consume gluten can damage the lining of the small intestine, which leads to malabsorption of nutrients and subsequent malnutrition. Symptoms of gluten intolerance include diarrhea, weight loss, weakness, irritability and abdominal cramps and bloating. Removing gluten from the diet can support intestinal healing and prevent symptoms of the disease.
Elimination Diet
An elimination diet is commonly used to diagnose a food sensitivity or intolerance. According to the University of Wisconsin Integrative Medicine (UWIM), the diet starts by eliminating all suspected problem foods for two weeks. If symptoms subside, the diet is challenged by reintroducing a single food every three days. Foods that cause a negative reaction are thought to be associated with a sensitivity or intolerance and re-eliminated and avoided indefinitely or re-tested at a later time. Foods that do not cause a reaction are considered safe and added back into the diet.
Considerations
According to the National Institutes of Health, other common ingredients that cause sensitivities and intolerances include histamine and food additives like sulfites and monosodium glutamate (MSG). Histamine is a chemical found in certain cheeses, wine and fish. Sulfites are preservatives found in deli meats, wine and dried fruit and vegetables. MSG is a flavoring agent that may cause flushing, warm sensations, headache and chest discomfort when consumed in large quantities.
The EUFIC notes that in some cases, symptoms of a food intolerance can be resolved by limiting the problem food to small servings without having to avoid it altogether. Individuals with food intolerances are encouraged to read food ingredient lists as their best defense against a negative reaction.
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