This is a big can of worms that I’m going to start discussing the next few posts. However, I thought it would be good to get it started with just this simple information.
Food allergies and intolerances have multiple effects on nutritional status. The primary effect of having a food allergy or intolerance is the potential lack of nutrients due to the necessary avoidance of that food or related foods.
Fortunately, there is a wide array of food options available for substitution so that nutritional needs can be met, with a little education.
Food reactions can make it biologically more difficult for ingested food to be processed properly, for example in the case of Celiac disease, the consumption of gluten-containing foods results in gastrointestinal effects which decrease absorption of nutrients in the small intestines through conditions such as villous atrophy, intestinal inflammation, and changes in bowel habits.
Additionally, stress on the biological system due to food reactions and uninformed food avoidance can overdraw the body’s reserves of essential nutrients leading to deficiencies that may need to be resolved through use of vitamin and mineral supplements.