Food intolerance: etiology and factors contributing to its formation

The connection between obesity and food intolerance

2025-05-22

Almost all food products, in particular salt and sugar, have antigenicity to one degree or another. The antigenic properties of products that cause allergies more often than others have been studied more or less fully. The sensitizing properties of protein products, both animal and vegetable, are especially pronounced.

Studies conducted in the USA have found that the cause of food intolerance in 93% of cases is eight foods: eggs, peanuts, milk, soy, fish, hazelnuts, crustaceans, and wheat.

The problem of cow's milk allergy is primarily important in the nutrition of young children, in whom food allergies occur much more often than in adults, due to the high permeability of the intestinal wall, enzyme deficiency, and the entry of undigested food proteins into the bloodstream.

Chicken eggs are also a common food allergen, as egg proteins can be absorbed unchanged in the intestine. Severe reactions, including anaphylactic shock, have been described in the scientific literature to minimal amounts of egg protein.

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