Nutrigenetics
In recent years, research into gene-environment interactions and their effects on the body’s metabolism has led to the development of an important scientific field: Nutrigenetics.
This science focuses on understanding how genetic variations (SNPs) in individuals can influence metabolism and result in different phenotypic responses to various nutrients in the diet.
When and to whom are the tests indicated?
- At any age
- Anyone who wants to lose weight effectively and sustainably
- Anyone who wants to do take preventative measures and receive a personalised meal plan
- In cases of unexplained fatigue, swelling, hypotonia or persistent headaches that have not been diagnosed
- Amateur and competitive level athletes who want to improve physical efficiency and performance
- Menopausal women
Food allergies
Food allergies should be considered within the broader context of Adverse Food Reactions, which encompass not only genuine food allergies but also toxic reactions and non-immunological food intolerances.
‘Allergy’ and ‘food intolerance’ are distinct clinical conditions, differing in their causes, underlying pathological mechanisms and treatments.
So, let’s be clear!
(From ‘Food Allergies and Intolerances’ Document Shared by the Central Committee of the FNOMCeO, by the main scientific societies of Allergology and Clinical Immunology (SIAAIC, AAITO and SIAIP)).
An adverse reaction to a food is defined as any unwanted and unforeseen event resulting from the intake of that food. The current international classification divides these reactions based on the different pathological mechanisms that cause them. Among adverse reactions to food, allergies and food intolerances are the most common.
What is a Food Allergy (FA)?
It is an adverse reaction to food caused by an abnormal immunological response mediated by IgE antibodies, which react to protein components of the food.
FAs can occur in both children and adults. In children, these reactions often regress over time (as seen with allergies to milk and eggs), whereas if they develop later in life, they tend to persist throughout adulthood. According to the most recent estimates, allergic reactions affect approximately 5% of children under the age of 3 and about 4% of the adult population (Boyce et al. 2010). However, the overall perception of ‘food allergy’ in the general population is much higher, at around 20%.
When should we suspect a food allergy?
A FA can present with a wide spectrum of clinical manifestations ranging from mild symptoms to potentially fatal anaphylactic shock.
Signs and symptoms typically appear shortly after eating (from a few minutes to a few hours), with the severity increasing the sooner symptoms manifest. They can affect various organs and systems, including urticaria, angioedema, eczema, dermatitis, hoarse voice, nausea, vomiting, diarrhoea, rhinitis, cough, respiratory disorders, asthma, arrhythmias, changes in blood pressure, headache, dizziness and fainting.
How many types of food allergies are there?
Allergies are classified according to the antibodies involved in the reaction:
IgE-mediated (type, immediate reactions)
Non-IgE mediated (type III occurs when the immune system produces specific IgG antibodies, delayed reactions)
Mixed IgE
Type III food allergy, IgE-mediated, can lead to inflammatory and delayed processes, with symptoms potentially appearing more than 72 hours (3 days) after consuming the allergy-triggering foods.
How can we diagnose a FA?
- RAST (blood test)
- Specific IgE research
- Food IgG microarray
What are food intolerances?
‘Intolerance’ refers to a metabolic deficit – typically enzymatic, often due to genetic polymorphisms, or sometimes pharmacological – that impairs the body’s ability to tolerate a specific food. This leads to the accumulation of toxic metabolites and an inflammatory response. Food intolerance, therefore, is a toxic, dose-dependent, metabolic reaction of the body that does not involve the immune system.
What are the symptoms of food intolerance?
Which therapy should be used?
In the case of a food allergy, the offending food must be completely eliminated from the diet of the allergic individual. This exclusion diet will prevent any manifestations of the allergy. In the case of food intolerance, individuals may continue to consume the problematic food but in small quantities and doses. Occasionally, a doctor may recommend the total elimination of the food for short periods. Where available, specific therapies, such as lactase supplements, may be introduced.
The Food-Intolerance IgG Microarray panel analyses the possible adverse reaction to 120 foods:
MEATS: lamb, rabbit, pork, beef, hunting mix (pheasant, quail, wild boar, roe deer), chicken, turkey.
FRUIT: apricot, orange, cherry, kiwi, lemon, apple, melon, citrus mix (citron, mandarin, grapefruit, tangelo), wild berries mix (strawberries, currants, raspberries, blueberries, blackberry), tropical fruits mix (pineapple, mango, avocado, papaya), pear, peach, plum, white grape.
CEREALS: amaranth, spelt, common wheat, buckwheat, corn, barley, rye, sesame, tapioca.
NUTS: cashew, peanuts, almond, walnut.
VEGETABLES: asparagus, carrot, chicory, onion, fennel, porcini mushrooms, lettuce, aubergine, cabbage mix (broccoli, Brussels sprouts, black cabbage, cauliflower, cabbage, Savoy cabbage), olive, potato, peppers, tomato, quinoa, celery, spinach, courgette.
OTHER: cocoa, coffee, sunflower seed, chemical yeast, brewer’s yeast, honey, sugar mix (fructose, cane sugar, maple juice, barley malt), tea, egg, white sugar.
LEGUMES: chickpeas, beans, lentils, peas, soy.
MILK AND DAIRY PRODUCTS: goat’s milk, cow’s milk, sheep’s milk.
FISH AND MOLLUSCS: cod, cephalopod mix, crustacean mix (prawns, canopies, prawns, lobster), mix molluscs (clams, true clams, mussels, scallops, oysters, cannolicchi [grooved razor shells]), salmon, sole, tuna, trout.
SPICES AND FLAVOURINGS: mixed flavourings (oregano, basil, sage, rosemary), mixed spices (pepper, cloves, nutmeg, cinnamon).
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