Abstract
Food intolerance refers to nonimmunologic adverse reactions to ingested foods; the physiologic reactions resolve after dietary elimination of the food substances and reoccur on subsequent challenges with the foods. This category of adverse food reactions includes well-defined disorders such as enzyme deficiencies (i.e., lactose intolerance, fructose intolerance), less well-defined responses such as non-celiac gluten sensitivity and food-sensitive irritable bowel syndrome, and unproven syndromes of food intolerance (i.e., histamine intolerance, intolerances to additives and other food coloring agents). Symptoms of food intolerance can overlap with those arising from immune-mediated food allergy, despite the difference in underlying mechanism, making the two categories of disorders often confused.
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