Food intolerance and chemical exposure

The previously neglected concept of food intolerance has now been widely promoted by medical research into metabolic disorders with a genetic basis. There is also evidence to suggest these intolerances affect the general wellbeing of more individuals than had originally been estimated. Some basic description of events occurring within the gastrointestinal tract can be useful for understanding the concept of food intolerance.

Breaking down food

The stomach and intestinal walls are designed to break food into the molecular particles which are then used by the body to provide energy, and as a resource for the growth and repair of tissue. Even with the most careful selection of wholesome foods, there are components which are not required and must therefore be excluded from the absorption process.

A secondary role for the stomach and intestinal walls is to provide an impenetrable barrier against those unwanted food components along with potentially dangerous chemicals, micro-organisms, and other pollutants. The potential health implications of this task become apparent when commonly purchased foods are scientifically analysed. Organic awareness groups and health advocates advise consumers to consider the percentage of food intake contaminated by agricultural and industrial contaminants. Detectable contaminants include a wide range of chemical compounds employed during the manufacture, primary production, and distribution of many mainstream foods today.

For some food molecules, an efficient absorption requires biological enzymes and colonies of helpful bacteria. Complex proteins, for example, are broken into amino acids and essential fatty molecules with the assistance of bacteria normally resident in the large intestine. While these and other micro-organisms play an important and beneficial role in the digestion of food, they can become unhealthy if damage within the gastrointestinal tract causes them to be absorbed directly into the bloodstream.

Permeability changes in the stomach and intestinal tract

On occasions, the lining of the stomach and intestinal tract may become permeable and provide less of a barrier against micro-organisms, chemicals, and other undesirable molecules. The reason for an increased permeability can be any combination of illness, genetic predisposition, or a progressive gastrointestinal irritation caused by certain foods, toxins, or parasites. Sometimes the change in permeability is a temporary event, perhaps associated with developmental changes in appetite and nutritional requirements. Frequently, the shift in permeability cannot be linked to any causal factors. Once the permeability is altered, there is an opportunity for normally excluded substances to be absorbed. This increases the likelihood of the body developing a protective response. According to current knowledge, it is the quality and extent of this protective response which underlies the symptoms and severity of most diagnosed examples of food intolerance.

The role of lymphocytes

Lymphocytes are located in significant quantities beneath the surface of the gastrointestinal lining. Their role is to identify and attack invading molecules or pathogens which have entered the bloodstream. As part of their role, lymphocytes possess an ability to memorise structural aspects of each invader and can transmit this memory to other cells, enabling a localised defence to be mounted against invading molecules. Once this defensive system becomes highly activated, there is an increased likelihood that lymphocytes will identify harmless molecules as a potential risk. In some cases these will be food particles which have inadvertently leaked through the gastrointestinal lining. The overall effects of the defensive response will be ongoing inflammation and damage to the gastrointestinal lining. This inflammation is often localised but can also progress to generalised symptoms.

Diagnosis

Food intolerance can be difficult to diagnose for several reasons. Practitioners with experience of the condition have rarely been able to depend on a typical pattern of symptoms. The clinical reality indicates that patients differ in the types of food involved, the severity and duration of symptom, as well as the response to dietary restriction and other forms of treatment. The symptoms of food intolerance are occasionally confused with those related to food allergy. In many instances, a genuine food allergy will be determined by some genetic predisposition. Compared to the gradual and cumulative symptoms of food intolerance, an allergic reaction tends to be immediate, and often dramatic. Food intolerance is usually caused by commonly eaten foods, often ones that are consumed in significant quantities. On this account, it can be difficult to define the early stages of food intolerance. Food intolerance can be a temporary or transient phenomenon, whereas a food allergy is likely to be a long term or permanent condition.

It is possible for one or multiple body systems to exhibit the various symptoms of food intolerance. Those encountered most frequently include diarrhoea, bloating, constipation, nausea, gastric reflux, vomiting, headache, fatigue, hyperactivity and mood swings. Other less common symptoms include skin infections, stomach ulcers, arthritis, joint inflammation, and fluid retention. A range of lifestyle factors may contribute to the development and progression of these symptoms over time. This finding has contributed to the approach of health practitioners who focus upon the nutritional aspects of developmental and behavioural problems in children.

Several studies on groups of autistic children have provided evidence suggesting high rates of protein based food intolerance. Research on children with attention deficit syndrome identified nutritional deficits associated with high dietary intakes of processed foods including breakfast cereals, bread, biscuits, and snack items. These foods contain refined carbohydrates, preservatives, residual hormones, pesticide, and other toxic contaminants. Children on processed foods exhibited higher rates of anti-social and aggressive behaviours compared to those on a whole food diet consisting of complex carbohydrates, fresh organic vegetables, and lean beef and poultry.

The potential connections between food intake, food intolerance, and behaviour need to be researched in more detail. In the meantime, it is interesting to note that the general symptoms of food intolerance bear resemblance to those of many stress related conditions.

Treating food intolerance

The standard treatment for food intolerance is to determine those foods which initiate symptoms and to eliminate or strictly control the amounts consumed. This sounds more straightforward than it is in practice. In unusual cases there may be an extensive sensitivity covering multiple food sources. This will make it difficult to establish an eating plan that not only restricts the problem foods but also provides sufficient diversity along with a balanced complement of nutrients. It is common for sensitivity to develop through the interaction of one or more food sources or to be initially triggered by a separate food contaminant or environmental toxin.

Without specialist knowledge of food science and pharmacology, an accurate identification and treatment of these problems seems unlikely. In straightforward cases the intolerance may be restricted to just one or several food sources, with a clearly perceived connection between consumption of problem foods and the intolerance symptoms. The diagnosis for food intolerance requires that the body be rested to relieve symptoms and then exposed again to the suspect foods. This testing always needs to be carried out under professional supervision.

Foods associated with high rates of food intolerance

There are several food sources which are associated with higher rates of intolerance among susceptible individuals. Most varieties of processed foods are strongly associated with food intolerance, particularly those high in refined carbohydrate, saturated fat, and multiple chemical additives. Other common foods associated with intolerance include milk, wheat, fish, chocolate, coffee, nuts, legumes, oranges, tomatoes, and wine.

It is unrealistic to be prescriptive with any of these items since each individual case will be unique. One case may be intolerant to milk but able to consume yoghurt and cheese with safety. Another may react to all dairy foods without exception. A case of fish intolerance may encompass many seafood varieties or be specific to a single species or classification of fish. While wheat intolerance usually commences with sensitivity to proteins from wheat, barley, rye, and oats, extensive damage to the gastrointestinal lining may result in a secondary intolerance to alternative grains such as rice, corn, and millet. Once the wheat proteins are removed from the diet, the gastrointestinal lining has an opportunity to heal, and the problem with alternative grains is likely to be resolved. In describing these scenarios, it is worth emphasising the importance of seeking professional diagnosis and treatment for any suspected cases of food intolerance.

Why rates of food intolerance appear to be increasing

While causal explanations for food intolerance appear complex and multi-faceted, there is reason to implicate some aspects of contemporary food and pharmaceutical production and processing. Since their rise to prominence in the nineteen fifties, each decade has seen an increased diversity and volume of synthetic chemicals used to assist and maintain the conventional model of primary agriculture and food manufacture.

Advocates of the organic approach to food production have rallied to warn consumers of the health risks associated with residual pesticide and the chemical treatment of their basic food resources. With repeated exposure, molecules of toxic and unwanted compounds introduced with food or water will eventually affect the biological processes underlying integral health and vitality.

The accumulation of pesticide, antibiotics and growth hormones now detected in many foods is understood to disrupt intestinal bacteria and complicate the process of digestion and nutrient absorption. Once intestinal bacteria become altered by these substances, the body is less capable of producing the enzymes necessary to break food into the basic components required for cellular repair and metabolism. Once the intestinal bacteria are disrupted, the protective barrier of the gastrointestinal lining is increasingly challenged by invading molecules which may eventually be absorbed into the bloodstream. This threat of invading molecules, combined with a decreased capacity to utilise nutrients, increases the entire body’s vulnerability along with the likelihood of developing patterns of food sensitivity or intolerance.

Reducing the chemical load

It is certainly beneficial to reduce the chemical load delivered to the body. One of the primary sources of toxic exposure is the chemicals found in most foods. These include preservatives, colouring, artificial flavourings, as well as the residual contamination of agricultural cropping and husbandry applications. Adopting a lifestyle based on organic principles is the safest way to improve the quality, sustainability and safety of these essential resources. Organically grown produce is preferable to food that has been treated with numerous chemical agents.

With regards to food intolerance, it is also beneficial to choose and consume the freshest produce that is seasonally available, according to local conditions.

It is now fashionable for supermarkets to stock the widest range of produce and to ensure its steady availability throughout the year. While this appears to offer choice and convenience for consumers, there are frequent concerns regarding both the flavour and nutritional aspects of this extended season produce. Until recently, most fresh foods were available on a seasonal basis. Tomatoes and capsicums ripened in the warmer months while cabbages, brussel sprouts, and beetroot were raised during the cooler months of the year. Costs of distribution and the associated problems of spoilage removed much of the incentive to sell fresh produce in remote markets. As a consequence of this limited seasonal availability, the body was provided complete rest from many foods for a significant portion of the year. The rationalisation of infrastructure combined with extended preservation technologies has resulted in the elimination of many such seasonal restrictions.

Scientists and health advocates have suggested that continuous consumption without an imposed seasonal break, may eventually irritate and overload the system, leaving it more susceptible to developing an intolerance against these and other foods. This is even more likely to occur with produce systematically treated with chemical technologies to improve its shelf life and visual appearance.

Organic growers work in harmony with natural seasonal influences and choose to sell their produce in local markets. The organic philosophy aims to promote a sustainable agriculture, one which provides wholesome, non-irritant foods from healthy soils.