Did you know that only 4-5% of the US adult population has true allergies? Although many people suspect that they are allergic to something, it is most likely that what they suffer from is an intolerance or a sensitivity. The distinction may not seem important, but knowing the difference, especially in the case of severe reactions, can be critical. True food allergies can be life-threatening, while feeling unwell, bloated, and having digestive problems for up to a day after eating something your body can’t tolerate could be preventing you from losing weight or having the energy you’d like. you have, but it won’t send you to the ER.

Allergies to nuts and shellfish have been known to cause allergic reactions so severe that death can result from simply kissing someone who has recently eaten the offending food or from touching a table that has not been thoroughly cleaned. This has resulted in “nut-free” classrooms, federal regulations on food labeling, and some restaurants that cater to those with allergies. An important characteristic of a food allergy is that the onset of symptoms is immediate and with some allergies such as peanut or bee stings, the allergic reaction can worsen with each exposure. Anaphylactic shock can cause death if not promptly treated with an Epi-pen or similar medication to counteract the reaction. Other symptoms, sometimes severe, include wheezing, asthma, and hives.

An intolerance to food, a food additive, an environmental chemical, antibiotics, or mold may not cause a reaction for hours or even days, but when the body tries to process the substance, symptoms appear. It’s not life-threatening, but it can be very uncomfortable. Up to 80-90% of Americans suffer from food intolerances and most don’t know it. Two food intolerances that most people have heard of are lactose intolerance and gluten intolerance. With lactose intolerance, the body doesn’t make enough, or even any, of lactase, the enzyme that breaks down lactose found in dairy products. This intolerance usually develops over time, so adults may not have any reaction to dairy until they are in their 40s. A gluten intolerance is the inability to process gluten, a component of many foods such as wheat, rye, and barley and found in many processed foods. Increased awareness of gluten intolerance has caused many food companies to start producing gluten-free foods. An intolerance can cause symptoms such as weight gain, eczema, irritable bowel syndrome, fatigue, excess gas, bloating, and swelling of some parts of the body, such as hands or feet. It is important to distinguish between a gluten intolerance, a gluten allergy, or celiac disease, an autoimmune disease in which the body reacts in a similar way to an allergy and can cause weight loss.

Allergies cause the immune system to react and many are less severe than allergies to peanuts or bee stings. Pollen and other allergies can be mild and respond well to antihistamines that reduce the body’s immune response to the trigger. The level of reaction varies from person to person, but a key factor in identifying an allergy is that a specific person’s reaction is the same every time they are exposed to that allergen, regardless of the amount. Intolerances don’t trigger an immune response, but they do cause discomfort and health problems because the body can’t process that substance, whether it’s gluten, preservatives found in many foods, or certain antibiotics, molds, or environmental chemicals. The reaction to an intolerance varies from person to person, but it also varies depending on how much of the substance the person is exposed to. Some people with gluten intolerance can eat a small amount and not have a reaction, resulting in different levels of intolerance and different ways that people should manage intolerance. Sensitivities are less well known and generally cause symptoms such as acid reflux, nausea, or abdominal cramps but, as with intolerances, do not involve the immune system. Someone’s reaction to a particular substance also depends on the amount of the substance and can vary from situation to situation.

The increase in people with allergies, specifically in children, has been researched and documented, leading to changes in lunch menus and cafeteria rules. Although it is possible to work with your allergist to slowly reduce your reaction to an allergen with immunotherapy, it is often not used for severe allergies. Allergy shots, especially for environmental toxins that are difficult to avoid such as pollen, have been used for years and have been shown to reduce allergic reactions over time. Research is being done to find ways to build resistance to allergens, but there is still a lot of work to be done for severe allergies. For some severe allergies, it’s best to avoid the allergen altogether.

Intolerances have been recognized for decades, but it has taken time to help sufferers to recognize the range of substances that can cause a reaction. People may not associate the frequent or even constant bloating and discomfort they feel with their diet for quite some time because the reaction is not immediate. Drinking a shake, when you’ve been doing it your whole life, and then having sudden bowel problems that night or the next day can take some time to reconnect with the shake.

Testing for both allergies and intolerances or sensitivities have come a long way. Keeping a food and symptom diary and getting tested can provide a pathway to wellness, as most reactions are due to intolerances that cause discomfort. Allergy testing no longer requires multiple skin pricks, but can be performed with a simple blood draw that measures the immune system’s reaction to specific allergens. Testing for intolerances or sensitivities to foods and environmental substances can also be done with a simple blood test that will allow people to know which foods to avoid completely and which to reduce in their diet. Eliminating the factors that cause swelling and inflammation can relieve symptoms and leave you feeling healthy and energized. Better health may be just a blood test away!