In some people, eating certain foods causes symptoms similar to allergic reactions. However, this may not be due to classical allergies, but to “non-allergic hypersensitivity” (pseudo-allergies).

The mechanisms of pseudo-allergy are still unclear. Allergists consider two main options - the body's response to the entry of biogenic amines (primarily histamine, which initiates inflammatory symptoms) and the defect of the body’s enzyme system (no blocking of the incoming histamine). In other words, the basis of this pathology may be histamine tolerance of the organism.


Causative agents of food pseudo-allergies

The causative agents of pseudoallergy can be any food and their components, in particular - food additives, instant food products, tomatoes and other vegetables, spices, alcoholic products.

Gastroenterologists note that all pathogens are directly or indirectly related to the entry of histamine into the body. Some products themselves contain histamine or initiate the release of histamine contained in mast cells of the body. Some (for example, alcoholic products) contain both histamine and components that block the enzymes required for histamine deactivation.

But it is also known that a pseudo-allergic reaction can also be caused by food containing other biogenic amines (apparently, by indirect mechanisms). It is believed that the enzyme that deactivates histamine (diamine oxidase) can deactivate other biogenic amines. Therefore, the “overload” of the enzyme chain by deactivation of other amines (except histamine) leads to a low efficiency of deactivation of histamine itself.

Some patients have a pseudo-allergic reaction to components of products such as colorants, flavor enhancers, preservatives and, most often, natural aromatic substances. Natural aromatic substances are not only additives to various industrial food products, but are also contained in completely natural products (for example, in tomatoes, spices).

How often is pseudo-allergy?

There is no definite answer to this question, since there are no systematic studies and only individual cases are being studied. Some estimates show that food pseudo-allergies to food additives are subject to 0.01–0.23% of the population. Pseudo-allergy to natural foods occurs in approximately 1% of the population. Accurate diagnosis of pseudo-allergies, particularly in children, requires a comprehensive examination.

There is evidence that some diseases contribute to the appearance of pseudo-allergic reactions. First of all, they include chronic urticaria, neurodermatitis (atopic eczema, atopic dermatitis), non-allergic bronchial asthma. software developers for hire