Author: Mgr. Martin Jelínek
Expertise: nutrition, education in nutrition
Last expert review: September 3, 2024
Under the term "food intolerances" are hidden various forms of intolerances to certain components in foods. They are caused by the loss of an individual's ability to digest a particular substance in food due to insufficient enzyme function. Unlike allergies, their development does not involve immunological processes.
These problems can also arise secondarily as a consequence of various diseases, for example, digestive disorders or absorption issues due to infectious diarrhea, pancreatitis, or liver diseases. In recent years, there has also been notable attention on the potential cause of intolerances stemming from psychosomatic disorders.
The most common food intolerances include:
1. Lactose intolerance.
In this form of intolerance, the digestive tract does not produce the enzyme lactase, which is responsible for breaking down milk sugar.
2. Fructose intolerance.
A hereditary disease manifesting as the inability of metabolism to process fruit sugar (fructose).
3. Phenylketonuria.
This is the most common genetically determined defect in the metabolism of amino acids.
4. Coeliac disease.
Coeliac disease manifests as the inability to digest gluten proteins.
Intolerances are associated with a deficiency or absence of the enzyme that breaks down the component that subsequently triggers the respective problem. The most common cause of their development is genetic predispositions, but they also arise due to the effects of certain vasoactive substances (histamine, tyramine, serotonin, tryptamine). Food intolerances are therefore not immunological but metabolic problems.
Intolerances, unlike allergies, manifest delayed (even several days after consuming the inappropriate food), and their manifestations are very diverse:
The only solution to food intolerances is a diet, within which it is necessary to avoid the problematic component.
There is also supportive medication, which involves taking enzymes that the body lacks - a typical example is taking the enzyme lactase for lactose intolerance.
Dietary modifications for intolerances involve eliminating problematic components from the diet. For this, it is necessary to be familiar with the composition of foods - the biggest challenge in practice is mainly industrially processed products, which may contain small amounts of unwanted substances. Addressing these situations is primarily covered in the course Nutrition Advisor, where students use the educational application ZOF to learn how to work with suitable foods in meal planning.
Mgr. Martin Jelínek
Mgr. Martin Jelínek
Founder of NutriCourses, lecturer and author of the educational system in the field of nutrition. He has been systematically engaged in nutrition education since 1999. He is the author of the educational application ZOF and professional publications focused on nutrition and a healthy lifestyle.