Research Information System
3rd International 5 Ocak Congress on Applied Sciences, Adana, Turkey, 3 - 05 January 2022, vol.1, pp.226-227
Food
intolerance, which is one of the health problems and has become easier to
diagnose with the development of modern diagnostic tests, is a
non-immunological disorder that occurs as a result of the inability of
individuals to digest or absorb a certain food or food component. The
prevalence of the disease is 15-20% in the population. Food intolerance
symptoms usually appear within half an hour to 48 hours after consuming the
food. The most common symptoms are indigestion, headache, diarrhea, vomiting,
constipation, diarrhea, abdominal pain, insomnia, fatigue, and urticaria. Although
there is no definitive treatment for food intolerances, an important treatment
method is to eliminate the food caused by the intolerance from the diet or to
allow consuming it in the amount which the body to tolerate. In addition, it
has been determined in studies that the complaints of patients are reduced at a
high rate by making and applying an individual nutrition plan. In recent years,
fermentable short-chain carbohydrate (FODMAP)-based diet types can also be
beneficial for patients. The main food intolerance types seen are lactose
intolerance, gluten (wheat) intolerance, favism and fructose intolerance, which
develop due to enzyme deficiency (enzymatic-based). Apart from all these, food
intolerance can be seen in individuals due to pharmacological (drug components
in food) or idiopathic reasons such as dopamine and histamine. Some colorants,
nitrate, nitrite and monosodium glutamate from food additives cause idiopathic
food intolerance. In this study, scientific studies on early diagnosis and
current dietary approaches in the increasing prevalence of food intolerance
were compiled.
Keywords:
Food intolerance, Diet, FODMAP