Food intolerance often gets mistaken for an allergy, yet the two conditions involve different processes and responses from the body. In explaining this distinction, Svetlana Kanevskaya, a doctor of medical sciences and professor specializing in integrative medicine, notes that intolerance can arise from a wide range of foods, even those not commonly suspected. According to her, the body may react negatively to many everyday items, and the list of potential triggers is surprisingly diverse.
Among the items commonly linked to intolerance are dairy products such as cheese, sour cream, cottage cheese, yogurt, and ice cream. Cereal grains containing gluten, including wheat, barley, and rye, also appear frequently on intolerance lists. Tree nuts and seeds, including peanuts and hazelnuts, as well as various seafoods like fish, shrimp, crab, crayfish, and shellfish, are additional sources that can provoke uncomfortable reactions. Fruits and vegetables, especially citrus fruits, as well as tomatoes, strawberries, and pineapple, are mentioned as potential triggers as well.
Experts stress that reactions are not limited to foods alone. Medications can also lead to adverse responses in some individuals, complicating the picture further. Kanevskaya lists a range of symptoms that may indicate a food intolerance, including stomach pain, bloating, gas, diarrhea, and irritable bowel syndrome. Skin changes such as rashes or dermatitis, along with recurrent mouth ulcers, headaches, migraines, and issues involving muscles and joints, can also accompany intolerances.
In addition to dietary advice, researchers have explored the broader benefits of certain foods. A comprehensive review published in Frontiers in Nutrition discusses how fermented foods contribute not only to personal health but also to environmental sustainability. The review suggests that fermented staples can support nutritional balance while reducing food waste and contributing to food security on a larger scale. These findings align with ongoing interests in how traditional food processing methods influence health outcomes and community resilience.
Beyond personal health, there is interest in dietary patterns that support organ health. Some studies and expert opinions point to foods that may support liver function as part of a balanced, nutrient-dense diet. While these discussions are ongoing, a careful approach to reducing intolerances often involves identifying troublesome items through guided elimination and, when possible, seeking professional evaluation. This helps distinguish true allergies from benign intolerances and ensures a targeted plan for managing symptoms and maintaining overall wellbeing.
Ultimately, awareness of tolerance thresholds and a thoughtful, evidence-based approach to dietary choices can help individuals navigate the complexities of food-related reactions. By focusing on personalization, reputable guidance, and ongoing monitoring, people can improve comfort, gut health, and quality of life while making informed decisions about what to eat and what to avoid. Valid resources and expert input remain essential as the science around intolerance continues to evolve and inform practical recommendations for daily living. Attribution: Svetlana Kanevskaya; Frontiers in Nutrition