Hage Gregory, Sacre Yonna, Haddad Joanne, Hajj Marcel, Sayegh Lea Nicole, Fakhoury-Sayegh Nicole
Department of Nutrition and Food Science, Faculty of Arts and Sciences, Holy Spirit University of Kaslik, Jounieh P.O. Box 446, Lebanon.
Hajj Medical Center-Medical & Dental Clinics, Green Zone A Building 71 Ground Floor, Naccache P.O. Box 1201, Lebanon.
Nutrients. 2025 Apr 16;17(8):1359. doi: 10.3390/nu17081359.
Food hypersensitivity remains an understudied and overlooked subject globally. It is characterized by adverse reactions to dietary substances, potentially triggered by various mechanisms. Food allergy, a subset of food hypersensitivity, denotes an immune response to food proteins categorized into immunoglobulin IgE-mediated or non-IgE-mediated reactions. Conversely, food intolerance, another facet of food hypersensitivity, refers to non-immunological reactions, in which the human body cannot properly digest certain foods or components, leading to gastrointestinal discomfort and other non-immune-related symptoms. The main objective of this study was to determine and differentiate the differences, characteristics, and types of food hypersensitivity. : This study involved a comprehensive review of key research from 1990 onward, including review articles, prospective studies, nested case-control studies, and meta-analyses. Recognizing these differences is essential for healthcare professionals to ensure accurate diagnosis, effective management, and improved patient outcomes, while also aiding dietitians in providing optimal nutritional and dietary guidance. there are big differences between the main characteristics, such as symptoms, complications, and treatments between allergies, and food intolerances. Commonly reported trigger foods include cow milk, gluten, eggs, nuts, and seafood.
食物过敏在全球范围内仍是一个研究不足且被忽视的课题。其特征是对饮食中的物质产生不良反应，可能由多种机制引发。食物过敏是食物过敏反应的一个子集，指对食物蛋白的免疫反应，分为免疫球蛋白IgE介导或非IgE介导的反应。相反，食物不耐受是食物过敏反应的另一个方面，指非免疫反应，即人体无法正常消化某些食物或成分，导致胃肠道不适和其他非免疫相关症状。本研究的主要目的是确定并区分食物过敏反应的差异、特征和类型。本研究全面回顾了1990年以来的关键研究，包括综述文章、前瞻性研究、巢式病例对照研究和荟萃分析。认识到这些差异对于医护人员确保准确诊断、有效管理和改善患者预后至关重要，同时也有助于营养师提供最佳的营养和饮食指导。过敏反应和食物不耐受的主要特征（如症状、并发症和治疗方法）存在很大差异。常见的引发食物包括牛奶、麸质、鸡蛋、坚果和海鲜。
