You need to understand the difference between these three if you are working professionally with food.
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Food Allergy (IgE-mediated):
Here, the immune system mistakes a harmless food protein for a threat and overreacts—sometimes dramatically. Symptoms can appear within minutes (up to 2 hours) and may include hives, swelling, or even anaphylaxis, which is life-threatening and requires immediate medical attention. -
Food Intolerance (e.g., Lactose Intolerance):
This isn’t about the immune system at all. Instead, the body simply can’t digest a certain component of food (like lactose in milk). It can cause discomfort—think bloating, gas, or stomach pain—but it’s not dangerous or life-threatening. -
Coeliac Disease:
This is an autoimmune condition, not an intolerance. When someone with coeliac disease eats gluten (found in wheat, barley, rye, and sometimes oats), their immune system attacks their own small intestine. Even the tiniest crumb can cause damage, so strict avoidance and preventing cross-contact are essential.
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