Editing Food intolerance (section)

== Definitions ==
Food hypersensitivity is used to refer broadly to both food intolerances and food allergies.<ref name=":0" /> There are a variety of earlier terms which are no longer in use such as "pseudo-allergy".<ref>{{cite journal|date=August 2003|title=[Revised terminology for allergies and related conditions]|journal=Ned Tijdschr Tandheelkd|language=nl|volume=110|issue=8|pages=328–31|pmid=12953386|vauthors=Gerth van Wijk R, van Cauwenberge PB, Johansson SG}}</ref>

Food intolerance reactions can include [[pharmacologic]], metabolic, and gastro-intestinal responses to foods or food compounds. Food intolerance does not include either psychological responses<ref name="pmid11551246">{{cite journal|last4=Bruijnzeel-Koomen|first4=C.|last5=Dreborg|first5=S.|last6=Haahtela|first6=T.|last7=Kowalski|first7=M. L.|last8=Mygind|first8=N.|last9=Ring|first9=J.|date=September 2001|title=A revised nomenclature for allergy. An EAACI position statement from the EAACI nomenclature task force|url=http://www3.interscience.wiley.com/resolve/openurl?genre=article&sid=nlm:pubmed&issn=0105-4538&date=2001&volume=56&issue=9&spage=813|archive-url=https://archive.today/20130105093126/http://www3.interscience.wiley.com/resolve/openurl?genre=article&sid=nlm:pubmed&issn=0105-4538&date=2001&volume=56&issue=9&spage=813|url-status=dead|archive-date=2013-01-05|journal=Allergy|volume=56|issue=9|pages=813–24|doi=10.1034/j.1398-9995.2001.t01-1-00001.x|pmid=11551246|author=Johansson SG|name-list-style=vanc|author2=Hourihane JO|author3=Bousquet J|display-authors=3|url-access=subscription}}</ref> or [[foodborne illness]].

A non-allergic food hypersensitivity is an abnormal physiological response. It can be difficult to determine the poorly tolerated substance as reactions can be delayed, dose-dependent, and a particular reaction-causing compound may be found in many foods.<ref name="vic">{{cite web|url=http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_allergy_and_intolerance|title=Food allergy and intolerance &#124; Better Health Channel|publisher=betterhealth.vic.gov.au|access-date=27 June 2014|archive-date=12 October 2015|archive-url=https://web.archive.org/web/20151012213917/http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_allergy_and_intolerance|url-status=dead}}</ref>

*Metabolic food reactions are due to [[inborn error of metabolism|inborn]] or acquired errors of metabolism of nutrients, such as in [[lactase deficiency]], [[phenylketonuria]] and [[favism]].
*Pharmacological reactions are generally due to low-molecular-weight chemicals which occur either as natural compounds, such as [[salicylate sensitivity|salicylates]], [[amine]]s and [[Monosodium glutamate|glutamates]] or to [[food additive]]s, such as preservatives, colouring, emulsifiers and flavour enhancers. These chemicals are capable of causing drug-like (biochemical) side effects in susceptible individuals.<ref name = "Clarke" />
*Gastro-intestinal (GI) reactions can be due to [[malabsorption]] or other GI tract abnormalities.
*Immunological responses are mediated by non-IgE immunoglobulins, where the immune system recognises a particular food as a foreign body.
*Toxins may either be present naturally in food, be released by bacteria, or be due to contamination of food products.<ref name = "Clarke" /> Toxic food reactions are caused by the direct action of a food or substance without immune involvement.<ref name = "Clarke" />
*Psychological reactions involve manifestation of clinical symptoms caused not by food but by [[emotions]] associated with food. These symptoms do not occur when the food is given in an unrecognisable form.<ref name = "Clarke" />

[[Elimination diet]]s are useful to assist in the diagnosis of food intolerance. There are specific diagnostic tests for certain food intolerances.<ref name = "Clarke" /><ref name="pmid16782524" /><ref name="pmid16687980" />