Food intolerance, unlike food allergy, does not involve an immune response. Food intolerance can only occur due to the lack of an enzyme necessary for the digestion of a component/part of a food. Most of the reactions are dose-dependent and develop gradually and with little reactivity.
The individual’s detailed clinical history is the best tool for obtaining a diagnosis, although there are some complementary tests, such as:
- Breath test
- the levels of hydrogen and/or methane, which result from the fermentation of microorganisms when there is malabsorption, are measured;
- this test is scientifically valid.
- Specific IgG or IgG4:
- is done through blood collection;
- In this case, these immunoglobulins are measured;
- this test, as well as being expensive, could lead to false positives.
- Electrodermal tests:
- consists of measuring the changes in electromagnetic frequency when the body reacts to a given stimulus;
- are not recognized by many health organizations worldwide.






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