A food intolerance is the inability to completely digest certain foods due to a reduced production of dedicated proteins in the digestive system, leading to symptoms such as bloating, gas, cramps and diarrhoea.
Just like an axe can physically chop down a log, these proteins called enzymes chemically break down the larger carbohydrates (sugars and starch), fats and proteins into the smallest components possible so they can be easily absorbed through the wall of our small intestines. The most common type of food intolerance is 'Lactose' which affects more than half of the world population. Lactose is the carbohydrate (sugar) found in milk and of coarse in dairy products. Lack of enzymes leads to undigested food remaining in the digestive system which is then feasted upon by the healthy bacteria living further down our guts, in the large intestine. The symptoms which usually start from half an hour to two hours after eating are caused by the larger quantities of hydrogen, carbon dioxide and methane gases released by them.
Food intolerance must not be confused with food allergy. Food allergy is caused when the immune system responds to certain foods usually proteins, thinking they are harmful substances. Food intolerance is also not food poisoning, which is caused by toxic substances that would cause symptoms in anyone who ate the food (e.g. contaminated meat). Food intolerance is not life threatening but can be very uncomfortable if ignored.
Food intolerances are rarely harmful but may cause unpleasant symptoms:
Symptoms may start from half an hour after eating or drinking. The severity of symptoms varies from one person to another and depends on two factors: how much or little enzymes a person produces; and on the quantity of food consumed.
The easiest test for a food intolerance is to remove the food from your diet for at least two weeks, see if symptoms improve and then try reintroducing the food (one by one). If symptoms return, an intolerance is likely.
Lactose intolerance can be tested far more thoroughly using a lactose tolerance test, a hydrogen breath test and a stool acidity test. Your doctor can arrange these and other food intolerance tests if necessary.
Food intolerance can be managed simply by cutting the food out of your diet. Babies or younger children with a lactose intolerance can be given soya milk instead of cow's milk. Adults may be able to tolerate small amounts of troublesome foods, so may need to experiment to work out what they can eat.
Supplements of digestive enzymes make life easier. The right enzyme will help break down food consumed.
An enzyme is a protein that in street terms chops down larger carbohydrates, fats and proteins into smaller parts to enable them to be absorbed through the walls of the small intestine. The following table gives a glance for what each digestive enzyme does and where it is produced/found:
| Enzyme | Function | Where produced / found |
|---|---|---|
| Amylase | breaks down starch (e.g. vegetables) into maltose - a single sugar absorbed by the body | produced in saliva but most in pancreas then released into small intestine |
| Lipase | fats (lipids) | produced in the stomach and pancreas which is then released into the small intestine |
| Lactase | lactose into glucose and galactose - 2 single sugars | produced in the wall of the small intestine where it stays |
| Pepsin | proteins into absorbable peptides and peptones | stomach |
| Maltase | maltose into 2 single sugars (used in beer production) | produced by the pancreas and released into the small intestine |
| Gelatinase | gelatin | stomach |
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