Editing Food intolerance (section)

{{Use dmy dates|date=June 2020}}
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'''Food intolerance''' is a detrimental reaction, often delayed, to a food, beverage, [[food additive]], or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than [[food allergy]]. Food hypersensitivity is used to refer broadly to both food intolerances and food allergies.<ref name=":0">{{Cite journal|last=Lomer|first=M. C. E.|date=2015-02-01|title=Review article: the aetiology, diagnosis, mechanisms and clinical evidence for food intolerance|journal=Alimentary Pharmacology & Therapeutics|language=en|volume=41|issue=3|pages=262–275|doi=10.1111/apt.13041|pmid=25471897|s2cid=8243181 |issn=1365-2036}}</ref>

Food allergies are immune reactions, typically an [[Immunoglobulin E|IgE]] reaction caused by the release of [[histamine]] but also encompassing non-IgE immune responses.<ref name=":0" /> This mechanism causes allergies to typically give immediate reaction (a few minutes to a few hours) to foods.

Food intolerances can be classified according to their mechanism. Intolerance can result from the absence of specific [[chemical]]s or [[enzyme]]s needed to [[digestion|digest]] a food substance, as in [[hereditary fructose intolerance]]. It may be a result of an abnormality in the body's ability to absorb nutrients, as occurs in [[fructose malabsorption]]. Food intolerance reactions can occur to naturally occurring chemicals in foods, as in [[salicylate sensitivity]]. Drugs sourced from plants, such as aspirin, can also cause these kinds of reactions.