Learn about intolerances to foods containing Salicylates, amines, FODMAPs, Sulfites

Article written by Master, Doctor Mai Vien Phuong, Head of Gastrointestinal Endoscopy Unit, Department of Medical Examination & Internal Medicine - Vinmec Central Park International General Hospital.
The term “food hypersensitivity” refers to both a food allergy and a food intolerance. A food intolerance is not the same as a food allergy, although some symptoms may be similar. When you have a food intolerance, symptoms usually begin within a few hours of eating a food that you are intolerant of. This article looks at some food sensitivities and intolerances, their associated symptoms, and foods to avoid.

Salicylates are natural chemicals produced by plants to protect against environmental stressors such as insects and disease. Salicylates have anti-inflammatory properties. In fact, foods rich in these compounds have been shown to be protective against certain diseases such as colorectal cancer.
These natural chemicals are found in many foods, including fruits, vegetables, tea, coffee, spices, nuts, and honey. In addition to being a natural ingredient of many foods, salicylates are commonly used as a food preservative and can be found in medicines.
Although excessive amounts of salicylates can cause health problems, most people have no problem consuming normal amounts of salicylates found in food. However, some people are extremely sensitive to these compounds and develop adverse reactions when they consume even small amounts.
Symptoms of salicylate intolerance include:
Nasal congestion . Sinus infection. Nasal and sinus polyps. Asthma . Diarrhea . Colitis . Although it is not possible to completely eliminate salicylates from the diet, people with salicylate intolerance should avoid foods high in salicylates such as spices, coffee, raisins and oranges, as well as cosmetics and medications containing salicylates.

Amines are produced by bacteria during food preservation and fermentation and are found in many foods.
Although there are many types of amines, histamine is often associated with food intolerances. Histamine is a chemical in the body that plays a role in the immune, digestive, and nervous systems.
It helps to protect the body from infection by creating an immediate inflammatory response to allergens. This causes sneezing, itching, and watery eyes to excrete harmful invaders.
In intolerant individuals, histamine is easily metabolized and eliminated.
However, some people cannot break down histamine properly, causing it to build up in the body.
The most common reason for histamine intolerance is impaired function of the enzymes responsible for the breakdown of histamine - diamine oxidase and N-methyltransferase.
Symptoms of histamine intolerance include:
Skin flushing . Headache. Itchy. Worry. Stomach cramps. Diarrhea. Low blood pressure . People with histamine intolerance should avoid foods high in these natural chemicals, including:
Fermented foods. Bacon. Dry fruit. Citrus fruit. Butter. Smoked fish. Vinegar. Sour foods like buttermilk. Fermented alcoholic beverages such as beer and wine.

FODMAPs is an acronym for oligo-, di-, mono-saccharides and fermentable polyols. They are a group of short-chain carbohydrates found naturally in many foods and can be difficult to digest.
FODMAPs are poorly absorbed in the small intestine and travel to the large intestine, where they are used as fuel for the gut bacteria there. Bacteria break down or "ferment" FODMAPs, creating gas and causing bloating and discomfort.
These carbohydrates are also osmotic, meaning they draw water into the digestive system, causing diarrhea and discomfort.
Symptoms of FODMAP intolerance include:
Abdominal bloating. Diarrhea. Stomachache. Constipation. FODMAP intolerance is very common in people with irritable bowel syndrome, or IBS. In fact, up to 86% of people diagnosed with IBS experience a reduction in digestive symptoms when following a low-FODMAP diet.
There are many foods high in FODMAPs including:
Apples. Soft cheese. Honey. Milk. Artichoke. Bread. Lentils. Beer.

Sulfites are chemicals that are mainly used as preservatives in foods, beverages and some medicines.
They can also be found naturally in certain foods such as grapes and aged cheeses.
Sulfites are added to foods such as dried fruit to slow browning and wine to prevent spoilage caused by bacteria.
Most people can tolerate sulfites found in foods and beverages, but some people are sensitive to these chemicals.
Sensitivity to sulfites is most common in people with asthma, although people without asthma may also be intolerant to sulfites.
Common symptoms of sulfite sensitivity include:
Swelling of the skin. Stuffy nose. Low blood pressure. Diarrhea, vomiting. Wheezing. Dry cough. Sulfite can even cause airway constriction in susceptible asthmatics and in severe cases it can lead to life-threatening reactions.
The U.S. Food and Drug Administration (FDA) requires that the use of sulfites be declared on the label of any food containing sulfites or where sulfites were used during processing. food.
Examples of foods that may contain sulfites include:
Dried fruit. Alcohol. Apple cider vinegar. Canned vegetables. Marinated food. French fries. Beer. Tea. Barbecue. Food intolerances are usually less severe than food allergies, but they can also negatively affect your quality of life. If you suspect you may have an intolerance to a certain food or food additive, consult your doctor or dietitian about testing and treatment options.
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