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These studies suggest that diagnosing food intolerance involves identifying adverse reactions to specific foods through medical history, physical examination, dietary modifications, and sometimes IgG analysis-based tests, while excluding psychological influences.
20 papers analyzed
Food intolerance is a non-immunological adverse reaction to certain foods or food components that are typically tolerated by the general population. Unlike food allergies, which involve the immune system, food intolerances are often due to enzyme deficiencies, pharmacological effects, or other non-immunological mechanisms. Diagnosing food intolerance can be challenging due to its varied symptoms and the lack of standardized tests.
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Diagnosing food intolerance involves a combination of medical history, physical examination, diet and symptom diaries, elimination diets, and controlled food exposure tests. Symptoms can be diverse, affecting both gastrointestinal and extraintestinal systems. Non-immunological causes are more common than immunological ones, and management typically involves dietary adjustments rather than complete food avoidance. Accurate diagnosis and effective management often require the involvement of healthcare professionals, including dietitians.
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