Ms. Judith Dixon
Food intolerances affect a limited number of people. The occurrence of these intolerances is through a number of nonimmunologic mechanisms. Metabolic food disorders are genetically acquired defects. There are three major classes of intolerances. A) metabolic food disorders B) anaphylactic reaction C) idiosyncratic reactions
Lactose- is the most common food intolerance. Affects 1 out 10 people. It’s a lactose deficiency. Lactase is an enzyme that is in the stomach’s lining. This enzyme is found in the sugar in milk. It degrades the lactose in the milk. If a person does not have enough lactase the body cannot digest the lactose in most milk products. Bacteria instead use the lactose and gas is then formed. A person may experience bloating, abdominal pain, and sometimes diarrhea.
The undigested lactose cannot be absorbed by the small intestine and pass into the colon correctly. Lactose intolerance affects a large number of people all around the world. Lactose intolerance affects the following groups African Americans, Native Americans, Hispanics, Asians, Jews, and Arabs. The percentage is 60-90%. Only 6-12% of Caucasians are affected in the United States.
Another type of food intolerance is sulfite-induced asthma. This is an adverse reaction to certain products where food additives, are added to enhance the food’s taste. Additives that enhance crispness or to prevent mold from growing can also be another cause of asthma attacks. Sulfite can occur naturally in foods as well. Sulfites are also added to pharmaceutical products as an antioxidant. Sulfites give off a gas called sulfur dioxide. An asthmatic person can inhale this while eating the food with sulfite in it. This irritates the lungs and sends an asthmatic into a severe bronchospasm. It constricts air to come into lungs. The first occurrence came about in 1976, where an anaphylactic reaction occurred following the digestion of sulfite. The FDA has had over 20 reports of deaths due to sulfite allergic reactions, since 1982. The FDA has banned the use of sulfites on vegetables and fruits intended to be consumed raw by people. The FDA also requires all packaged food containing certain amounts be labeled stating what type of sulfite that was used to process the food.
Tartrazine (FD&C yellow #5) dye is used in foods and beverages as a coloring agent. The Food Drug and Cosmetic Act have approved this agent. Studies have proved that it does not induce asthma.