These days any discussion about food usually involves some talk of a sensitivity or allergy, and in honor of Food Allergy Awareness Week, here are some of the basics.  Whether someone is avoiding an ingredient because it makes them tired, break out in a rash, have an upset stomach, or just makes them feel better overall not to eat it, the words allergy, intolerance, or sensitivity are usually used to describe the condition.

Before you engage in another conversation around food reactions, it is important to understand what each of these words actually mean.

Food Sensitivities: An increasing amount of research has revealed that food sensitivities are more common than previously understood. In general, food sensitivities are the result of a toxic response to food and are most commonly equated with food allergies, but also include food intolerances, which, unlike allergies, do not involve the immune system.

Symptoms can include: vomiting, diarrhea, eczema, hives, skin rashes, wheezing and a runny nose - all of which are usually classified as allergic reactions. Food intolerance reactions usually manifest as fatigue, gas, bloating, migraines or eating disorders. Symptoms of food sensitivity are not always immediate and can actually occur up to two days after consuming the offending food.

The variety of reactions that can occur, and the possible delayed reaction, make diagnosing (and studying) food sensitivities complex and sometimes confusing.

Allergy: Food allergies occur when the immune system attacks a food protein. Ingestion of the offending food triggers the immune system because the body believes the food is toxic and potentially harmful. Histamine is released in response to the invader, signaling other cells to come to the site to destroy the offending molecule. The release of histamine causes a variety of symptoms that can range from mild hives to severe wheezing, or even anaphylaxis, which can potentially be fatal. It is estimated that approximately 15 million Americans suffer from food allergies. The eight most common food allergens are: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soy.

Intolerance: One of the most common intolerances is lactose intolerance. Lactose is a sugar found in milk and milk products; when milk is metabolized normally in the human body, the enzyme lactase breaks down lactose into the simple sugars glucose and galactose which are then processed by the body. A person who is lactose intolerant produces little or no lactase. Thus the intact lactose molecule passes through the GI tract resulting in various symptoms, including bloating, abdominal pain, diarrhea, and flatulence.

Symptoms can occur anywhere from 30 minutes to two hours after consuming milk products and will usually subside once the body has passed the lactose containing foods. On average, 80% of Asian and Native Americans are lactose intolerant, 75% of African Americans, 51% of Hispanic Americans and 21% of Caucasian Americans. Lactose is certainly not the only ‘food ingredient’ that is related to an intolerance, but is a great example. It is essential that you speak with your physician about any food concerns.