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©2014 Baishideng Publishing Group Inc.
World J Gastroenterol. Jul 21, 2014; 20(27): 8837-8845
Published online Jul 21, 2014. doi: 10.3748/wjg.v20.i27.8837
Published online Jul 21, 2014. doi: 10.3748/wjg.v20.i27.8837
Table 1 Estimated food allergy rates in North America[21]
Prevalence | Infant/child | Adult |
Milk | 2.5% | 0.3% |
Egg | 1.5% | 0.2% |
Peanut | 1.0% | 0.6% |
Tree nuts | 0.5% | 0.6% |
Fish | 0.1% | 0.4% |
Shellfish | 0.1% | 2.0% |
Wheat, soy | 0.4% | 0.3% |
Sesame | 0.1% | 0.1% |
Overall | 5.0% | 3%-4% |
Table 2 Pathophysiologic classification of allergic reactions to food[19]
Immunopathology | Disorder |
IgE dependent | Urticaria and atopic eczema |
Rhinitis or asthma | |
Oral allergy syndrome (angioedema of lips and tongue) | |
Nausea, abdominal pain, diarrhea or constipation | |
Non IgE dependent | Atopic dermatitis |
Celiac disease | |
Eosinophilic esophagitis, gastritis, gastroenteritis, enterocolitis and proctitis |
Food | State | Significant source of salicylate |
Pepper (red chili) | Fresh | 1.20 |
Sweet potato (white) | Fresh | 0.50 |
Apricot | Fresh | 2.58 |
Apricot | Canned | 1.42 |
Apricot | Nectar | 0.14 |
Orange | Fresh | 2.39 |
Pineapple | Fresh | 2.10 |
Almonds | Fresh | 3.0 |
Raspberries | Fresh | 3.14 |
Dates | Fresh | 3.73 |
Table 4 Food sources of fermentable oligosaccharides, disaccharides, monosaccharides and polyols[44]
High FODMAP food source | Low-FODMAP food source | |
Excess fructose | Fruits (apples, pears, nashi pears, clingstone peaches, mango, sugar snap peas, watermelon, tinned fruit in natural juice) | Fruit (banana, blueberry, carambola, durian, grapefruit, grape, honeydew melon, kiwifruit, lemon, lime, mandarin, orange, passionfruit, paw paw, raspberry, rockmelon, strawberry, tangelo) |
Honey | Honey substitutes (maple syrup, golden syrup) | |
Sweeteners (fructose) | Sweeteners (any except polyols) | |
Lactose oligosaccharides | ||
Milk (cow, goat and sheep) | Milk (lactose-free, rice milk) | |
Ice cream | Cheese (hard cheeses, camembert) | |
Yoghurt | Yoghurt (lactose-free) | |
Soft cheeses | Ice cream substitutes (gelati, sorbet) | |
Polyols | Butter | |
Vegetables (artichokes, asparagus, beetroot, Brussels sprout, broccoli, cabbage, fennel, garlic, leeks, okra, onions, peas, shallots) | Vegetables (bamboo shoots, bokchoy, carrot, celery, capsicum, choko, choy sum, corn, eggplant, green beans, lettuce, chives, parsnip, pumpkin, silverbeet, spring onion, tomato) | |
Cereals (wheat and rye when eaten in large amounts) | Onion/garlic substitutes (garlic-infused oil) | |
Legumes (chickpeas, lentils, red kidney beans, baked beans) | Cereals (gluten-free and spelt bread/cereal products) | |
Fruits (watermelon, custard apple, white peaches, rambutan, persimmon) | ||
Fructans and/or galactans | Fruits (apples, apricots, cherries, longon, lychee, nashi pears, nectarine, pears, peaches, plums, prunes, watermelon) | Fruits (banana, blueberry, carambola, durian, grapefruit, grape, honeydew melon, kiwifruit, lemon, lime, mandarin, orange, passionfruit, paw paw, raspberry, rockmelon) |
Vegetables (avocado, cauliflower, mushrooms, snow peas) | Sweeteners (sucrose, glucose) | |
Sweeteners (sorbitol, mannitol, xylitol, maltitol, isomalt |
- Citation: Cuomo R, Andreozzi P, Zito FP, Passananti V, Carlo GD, Sarnelli G. Irritable bowel syndrome and food interaction. World J Gastroenterol 2014; 20(27): 8837-8845
- URL: https://www.wjgnet.com/1007-9327/full/v20/i27/8837.htm
- DOI: https://dx.doi.org/10.3748/wjg.v20.i27.8837