Food intolerances constitute a phenomenon that appears to be increasingly positioned as contributing cause in numerous pathological conditions present in our population. With this definition they are indicated, Indeed, hostile reactions that the body has towards food and which are different from allergies, not exhibiting the same symptoms. The term "intolerance" is widely used to identify a set of symptoms not otherwise explainable with commonly adopted diagnostic techniques and not reversible following symptomatic therapies.

In conditions of food intolerance, typical responses of traditional skin tests are not highlighted, the conditions of the organism never reach those of states of anaphylactic shock and the immediate effects characteristic of allergic reactions are almost never seen. It is therefore difficult to directly correlate states of intolerance to specific food intakes only a more in-depth analysis can be efficient in the search for the causes and phenomena connected to them. These manifestations originate at the intestinal level, they do not cause specific production of antibodies and only rarely stimulate histamine release.

Food intolerances lead to the most typical symptomatic condition associated with ABDOMINAL SWELLING and others symptoms according to more or less mild pictures characterized by tiredness, DISORDERS, nausea, asma, diarrhea, meteorism, postprandial abdominal pain, recurrent infections, joint pain, rhinitis, conjunctivitis, and with skin changes such as urticaria, dry skin, eczemi, dermatitis, psoriasis. They are then often related to body weight disorders with both excess and deficiency variations..

The abnormal condition found by the analysis of food intolerances is attributable to the accumulation of substances in the intestinal region. These molecules have no effect under normal conditions but their presence above a threshold value is capable of triggering an adverse reaction which manifests itself mainly in an attack on neutrophilic leukocytes. All this brings, as a consequence, to a latency period between the introduction of the triggering substance into the organism and the organism's reaction. It is then believed that hours or days elapse between the onset of the response and the onset of symptoms, in relation to the type of reaction and the intrinsic characteristics of the individual.

Symptoms therefore tend to appear late and for this reason patients are unable to establish a causal link as they experience chronic symptoms, not necessarily specific to the digestive system, linked to the intake of foods that are part of the everyday diet. Other contributing causes that can facilitate the appearance of food intolerances are attributable to lifestyle. An incorrect diet and on time, both in quantity, and in the variability of foods, just as poor chewing facilitates its appearance. The use of antibiotics, the same way, alters baseline conditions.

Intolerances have been defined “non-allergic allergies” to the allergist Kaplan when, in 1991, presented an article in which he described the existence of allergic states that it was not possible to correlate with IgE. The origin of leuko-cytotoxic test in the examination of these manifestations dates back to the end of the 1950s when two doctors, A.P. Black and afterwards W. Bryan, they dedicated themselves to researching biological phenomena correlated with states of discomfort following the ingestion of food.

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