Pollen, house dust mites, pet dander, or certain foods: Allergies can have very different triggers. At the same time, terms like allergy and intolerance are often used interchangeably in everyday life – however, medically speaking, they are not the same thing.
The crucial factor is primarily the mechanism behind the symptoms. In an allergy, the immune system is involved. With many intolerances, however, the symptoms arise via other mechanisms.
In an allergy, the immune system reacts to an actually harmless substance. Such triggers are called allergens. These can include, for example, pollen, house dust mites, animal allergens, insect venom, or certain components of food.
The immune system recognizes the allergen in question as a threat and initiates an immune response. Depending on the allergy, various messenger substances can be released. One of the best known is histamine.
Which symptoms occur depends, among other things, on the type of allergy and contact with the allergen. Possible symptoms include sneezing, a runny or stuffy nose, watery or itchy eyes, skin reactions, swelling, gastrointestinal problems, or breathing difficulties.
The most important difference lies in the underlying mechanism. With an allergy, the immune system is involved. With an intolerance, symptoms can occur without an allergic immune response being present.
The immune system reacts to an allergen. In food allergies, specific proteins are often the trigger. The reactions can affect different organ systems and, in rare cases, can be severe.
With an intolerance, for example, certain food components cannot be sufficiently processed or absorbed. A well-known example is lactose intolerance.
In lactose intolerance, there is too little of the enzyme lactase available. As a result, milk sugar is not sufficiently broken down in the small intestine and passes increasingly into the large intestine. There, it can cause symptoms such as bloating, abdominal pain, or diarrhea.
Celiac disease, on the other hand, is not a classic food intolerance. It is an immune-mediated disease in which gluten triggers an immune response in genetically predisposed individuals, which can damage the small intestine. It should therefore be clearly distinguished from a lactose intolerance or a wheat allergy.
Symptoms after consuming histamine-rich foods are often grouped under the term histamine intolerance. However, the underlying mechanisms are complex, and the diagnosis cannot be made with a single simple test.
Since symptoms such as headaches, skin flushing, gastrointestinal problems, or heart palpitations can have numerous other causes, professional medical advice is advisable before permanently eliminating foods from your diet.
Allergic reactions can be triggered by very different substances. Common allergy groups include pollen allergies, house dust mite allergies, animal allergies, insect venom allergies, food allergies, drug allergies, and contact allergies to certain substances such as metals or fragrances.
Molds can also trigger allergic symptoms. Which allergens are relevant and how strongly a person reacts to them varies greatly from individual to individual.
Why one person develops an allergy and another does not usually cannot be attributed to a single cause. A genetic predisposition plays an important role. In addition, various environmental and lifestyle factors, as well as the type and timing of contact with allergens, are being scientifically investigated.
The development of allergic diseases is therefore much more complex than a simple classification into an "overactive" or "underactive" immune system.
Our immune system consists of many different cell types and signaling pathways that work closely together. These also include various groups of T-helper cells.
In certain allergic diseases, so-called type 2 immune responses play an important role. This can involve, among other things, T-helper cells, B-cells, IgE antibodies, mast cells, and various messenger substances.
However, modern immunology is much more complex than the earlier, simplified model of a "TH1/TH2 balance." Allergies can therefore not be reliably explained as simple "TH2 dominance" and consequently cannot be treated by non-specific stimulation of the other system.
A genuine food allergy should not be equated with a mere intolerance. Even small amounts of an allergen can trigger symptoms in sensitive individuals. It is not always possible to reliably predict how severe a reaction will be.
A food to which you have already had an allergic reaction should not be tested again on your own. Whether and under what conditions a food might be tolerated should be discussed with a professional if a food allergy has been diagnosed.
The most important first step is to know what you are actually reacting to. Symptoms alone are not always enough to distinguish between an allergy and an intolerance. Targeted medical clarification can therefore help to avoid unnecessary restrictions.
With a confirmed allergy, the priority is to handle the known allergen as safely as possible. For pollen allergies, it can also be helpful to take the current pollen count into account and adjust your daily routine accordingly.
Allergic reactions can vary in severity. If there is sudden shortness of breath, noticeable swelling in the mouth or throat, circulatory problems, or several severe symptoms occurring simultaneously, it could be a severe allergic reaction.
In the event of signs of a severe allergic reaction, medical help should be sought immediately. People with a known severe allergy should follow their doctor-defined emergency plan and use prescribed emergency medication.
Allergies and intolerances can cause similar symptoms, but are based on different mechanisms. In an allergy, the immune system is involved, whereas with a lactose intolerance, for example, the digestion of a specific food component is impaired.
An accurate diagnosis is particularly useful if symptoms occur repeatedly or if there is a suspicion of a food allergy. This makes it easier to assess which triggers are actually relevant and which measures make sense.
With an allergy, the immune system reacts to an allergen. With many intolerances, no allergic immune response is involved. An example is lactose intolerance, where lactose is not sufficiently digested due to reduced lactase activity.
Celiac disease is sometimes colloquially referred to as gluten intolerance, but medically it is an immune-mediated disease. It should be distinguished from a wheat allergy and other intolerances.
In principle, allergies can occur for the first time even in adulthood. Newly appearing symptoms should therefore be medically clarified.
Heating changes some proteins, whereas other allergens remain stable. Whether a specific food is tolerated in heated form depends on the respective allergy. In the case of a known food allergy, this should not be tried out independently.
Recurrent or severe symptoms as well as the suspicion of a food, medication, or insect venom allergy should be evaluated by a doctor. If there are signs of a severe allergic reaction, immediate medical attention is required.
Note: This article is for general information purposes only and does not replace medical diagnosis, advice, or treatment. If you have symptoms or suspect an allergy, please consult a medical professional. The content does not relate to HAWLIK products.
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Medicinal mushrooms with tradition
Medicinal mushrooms with tradition
