Resumo

COLELLA, Mauricio  e  SALVADOR PARISI, Claudio Alberto. Food Intolerance. Rev. alerg. Méx. [online]. 2023, vol.70, n.4, pp.265-268.  Epub 29-Abr-2024. ISSN 2448-9190.  https://doi.org/10.29262/ram.v70i4.1337.

The term food intolerance has been used non-specifically to define a wide range of disorders related to food intake. Recently, the use of the term non-immunological adverse reactions to foods” (RANIAs) was recommended as a more correct clinical definition. The pathophysiological mechanisms can be diverse, sometimes unknown, and there are no validated diagnostic tests, making it difficult to obtain accurate data. The clinical manifestations of non-immunological adverse reactions to foods affect more than one organ or system; and gastrointestinal symptoms (pain, abdominal distension, flatulence, and diarrhea) are the most common. Non-immunological adverse reactions to foods are divided into independent and dependent on host factors. Foods may contain chemicals with pharmacological activity and be present naturally, such as vasoactive amines (histamine) and salicylates, or added for preservation, to improve appearance or flavor (monosodium glutamate, tartrazine, sulfites, and benzoates). In some cases, these types of reactions may be like to hypersensitivity reactions. Concomitant alcohol consumption may worsen symptoms by inhibiting histamine break down and increasing intestinal permeability. In patients diagnosed with non-immunological adverse reactions to foods, it is important to rule out some psychological problems: aversions or eating disorders.

Palavras-chave : Food allergy; Alimentary intolerance; Non-immunological adverse reactions to foods; Histamine; Eating disorder..