Food sensitivity
A vague term for uncomfortable reactions to foods that are neither an allergy (no IgE) nor a clearly established enzyme intolerance, with mechanisms often poorly understood.
“Food sensitivity” is an imprecise, catch-all term. It describes unpleasant reactions to certain foods that fit neither the allergy box (IgE immune reaction) nor the classic enzyme intolerance box (such as lactose). It is a grey area.
A fresh angle (beware of false tests): a crucial and protective point, many commercial “food sensitivity” tests (measuring IgG antibodies to foods) are sold but not scientifically validated. Allergy societies (EAACI and others) formally advise against them.
Why? IgG antibodies to foods are in fact a normal sign of exposure and tolerance (not a pathological reaction). A high IgG level to a food often simply means you eat it often! Relying on these tests leads to unjustified exclusion of many foods, with a risk of deficiencies, eating disorders and anxiety, for no benefit.
The real possible mechanisms: behind a genuine “sensitivity” there may be:
- FODMAPs (fermentation → bloating), the most common cause
- Histamine intolerance (DAO deficiency)
- Gluten/wheat (via FODMAPs or non-coeliac gluten sensitivity)
- Gut dysbiosis causing hypersensitivity
- Additives (sulphites, glutamate in some people)
- A stress/gut-brain axis component (IBS)
The right approach: rather than a dubious test, the reliable method is a food diary plus a supervised elimination and reintroduction (ideally with a professional). You identify the real triggers objectively, without needlessly cutting out healthy foods.
In practice: be wary of “sensitivity” tests sold online or in pharmacies; seek advice for a structured approach; do not heavily restrict your diet on the basis of beliefs or unreliable tests.