Sensitivities and allergies are not one in the same.
Sensitivities are complex non-allergic, non-Celiac inflammatory reactions that can involve both innate and adaptive immune pathways. A variety of triggering mechanisms trigger reactions in various types of white cells leading to the release of pro-inflammatory (inflammation causing) and proalgesic (symptom causing) mediators, such as cytokines, leukotrienes, and prostaglandins. Mediator release and cellular reactivity ultimately results in subclinical and clinical inflammatory effects manifesting in a variety of clinical conditions and symptoms.
Food and food-chemical sensitivities have clinical characteristics that make it very challenging to identify trigger foods. For example, symptom manifestation may be delayed by many hours after ingestion; reactions may be dose dependent; because of a breakdown of oral tolerance mechanisms, there are often many reactive foods and food-chemicals. Even so-called anti-inflammatory foods, such as salmon, parsley, turmeric, ginger, blueberry, and any “healthy” food can be reactive.
For all these reasons, food sensitivity testing can be difficult to navigate on its own—unless you are able to work with a LEAP Certified Registered Dietitian such as Nicole!