Are some Foods Making You ILL?

Transcription

1 Cambridge Seminar Nutritional / Sciences Talk Title Are some Foods Making You ILL?

2 Key points for today What is the difference between an allergy and a food intolerance? What tests are available for food intolerances? How can food intolerances be managed?

3 Allergy or Intolerance? Allergy is significant and immediate Intolerance is less obvious Reactions can happen up to 72 hours after exposure

4 Symptoms of Food Intolerance Constipation, diarrhoea, gut pain, IBD, flatulence Dark circles or puffiness under the eyes Headaches or migraine Insomnia, lethargy, fogginess, ME / CFS Water retention, bloating Weight retention problems Arthritis, fibromyalgia, joint pain Asthma Sinus issues Skin disorders including rashes and spots Anxiety, depression Attention deficit or hyperactivity disorders Bed wetting and chronic bladder infections

5 What causes a Food Intolerance? Immune response Caused by food-specific IgG antibodies Antibodies are made by white blood cells in response to food molecules which they have identified as a threat The antibodies bind to the food molecules to form immune complexes in the body. These immune complexes can accumulate in joints and other organs where the subsequent inflammation produces the symptoms of food intolerance

6 Other causes of Food Intolerance Enzyme deficiency For example lactase (milk) Some responses are not controlled by our immune system Caffeine Vasoactive amines (tyramine, phenylthylamine) Nightshade alkaloids Lectins Bacterial toxins Food additives, colourings and preservatives such as sulphites Salicylates

7 Why does our immune system react? Leaky Gut Syndrome can be exacerbated by Stress Parasites Imbalanced gut flora Some medical drugs Lack of variation in the diet Low stomach acid and/or pancreatic enzymes Poor nutrient status

8 Tests for Food Intolerances Using a blood sample, CNS laboratories can test for the presence of IgG antibodies Purified food extracts are printed onto a glass slide The patient s finger-prick blood sample is diluted and poured onto the slide A high-precision scanner detects if the blood has any IgG antibodies which have reacted to the food extracts Results are analyzed by the Foodprint reporting software You receive a tailor-made report, indicating the level of immune response to each food

9 Cambridge Seminar Nutritional / Sciences Talk Title Foodprint Panels Foodprint Indicator Test Determines if you are have a food intolerance Foodprint 40, 60, 120, 200+ Tests for responses to a varied number of foods Foodprint Foodprint Vegetarian Vegan Foodprint Herbs and Spices For those who react specifically to spicy foods

10 Cambridge Seminar Nutritional / Sciences Talk Title Food Detective Food Detective is simple, fast, safe and accurate The world s first food intolerance test kit that can be carried out in the home or at a health practice Tests for 59 foods Results are available in just 40 minutes Food Detective has been designed, developed, and is manufactured in accordance with ISO9001:2000 and ISO13485:2003 quality standards. It is CE marked in accordance with the In Vitro Devices Directive 98/79EC and the Medical Device Directive 93/42/EEC

11 Cambridge Seminar Nutritional / Sciences Talk Title Additional tests available Coeliac Screen A screening test available for those still eating gluten but who suspect a severe intolerance Test uses a pinprick blood sample for gliadin IgA, Gliadin IgG and tissue Transglutaminase IgA antibodies Parasite Screen It is estimated that as many as 10% of people in the UK have parasites, and the risk is increased following foreign travel Stool samples required from 3 different days

12 Managing Food Intolerance Remove the worst offending foods from your diet for 2 to 3 months Replace those foods with digestive support Repopulate the gut with friendly bacteria Repair the gut Reintroduce foods slowly and eat in Rotation Relax and enjoy improved health and a more varied diet than ever before

13 For more information Practitioner contact details Cambridge Nutritional Sciences Ltd Eden Research Park, Henry Crabb Road Littleport, Cambridgeshire UK CB6 1SE

14 CAMBRIDGE NUTRITIONAL SCIENCES FOOD INTOLERANCE PRESENTATION FOR THE PUBLIC : SUPPORTING TEXT Are some foods making you ill? Key points for today What is the difference between an allergy and a food intolerance? (Note: sections in red are ones you may want to consider reading out. Others are for background information in case of questions or if you would like to expand upon a particular point) What tests are available for food intolerances? How can food intolerances be managed? Are some foods making you ill? Allergy or Intolerance? Allergy is significant and immediate Intolerance is less obvious Reactions can happen up to 72 hours after exposure Are some foods making you ill? Symptoms of Food Intolerance Constipation, diarrhoea, gut pain, IBD, flatulence Dark circles or puffiness under the eyes Headaches or migraine Insomnia, lethargy, fogginess, ME / CFS Water retention, bloating Weight retention problems Arthritis, fibromyalgia, joint pain Asthma Sinus issues Skin disorders including rashes and spots Anxiety, depression Attention deficit or hyperactivity disorders Bed wetting and chronic bladder infections Allergy is an IgE mediated immune response and is permanent, eg.peanut allergy Food intolerances are not new! Hippocrates, the famous Greek physician, noticed that milk could cause gastric upset and hives if consumed more than once a day. Antibodies to cow s milk are found in about 40% of patients Gluten (eg in biscuits) is present in wheat, rye, barley, and to a lesser degree in oats. For some people gluten causes changes in the intestinal villi, resulting in Coeliac Disease. Non-Coeliac wheat intolerant patients may be reacting to other wheat proteins such as albumin, globulin or gliadin IBD irritable bowel disease ME / CFS Myalgic Encephalopathy / Chronic Fatigue Syndrome

15 What causes a Food Intolerance? Immune response Caused by food-specific IgG antibodies Antibodies are made by white blood cells in response to food molecules which they have identified as a threat The antibodies bind to the food molecules to form immune complexes in the body. These immune complexes can accumulate in joints and other organs where the subsequent inflammation produces the symptoms of food intolerance Are some foods making you ill? Immune Response Ig stands for immunglobulins, proteins that bind to specialised white blood cells (mast cells and basophils) to cause histamine release. In food allergies, antigens bind to IgE antibodies which are attached to the surface of mast cells or basophils, causing the release of inflammatory mediators eg histamines & leukotreines. In contrast, an IgG response produces antibody/antigen complexes and activate complement. They are usually cleared from the blood by macrophages in the liver & spleen but if deposited in tissue stimulate inflammation. Tissue deposition is more likely if there are high levels of complexes in the blood, or if other inflammation is present and causing vascular permeability Other causes of Food Intolerance Enzyme deficiency For example lactase (milk) Some responses are not controlled by our immune system Caffeine Vasoactive amines (tyramine, phenylthylamine) Nightshade alkaloids Lectins Bacterial toxins Food additives, colourings and preservatives such as sulphites Salicylates Vasoactive Amines are often implicated in migraines eg. high histamine foods, matured/aged proteins such as cheeses (tyramine), chocolate (phenylthylamine) Nightshade family tomatoes, aubergines, peppers, potatoes Lectins are carbohydrate-binding proteins or glycoproteins that attach to cell membranes and agglutinate cells or cause glycoconjugation. Most plants contain lectins, some of which are toxic, inflammatory, or both. Others have been shown to be beneficial and potentially even cancer protective. Grain/cereal lectins; dairy lectins; and legume lectins (especially peanut lectin and soybean lectin) are the most common ones associated with reports of aggravation of inflammatory and digestive diseases. Other causes of Food Intolerance: You are unlikely to have time to explain all of these chemicals, so it may be enough to say that many occur naturally in certain foods and then list the symptoms with which they are connected (migraine, asthma, autism spectrum disorders) without going into too much detail Additives The best known flavour enhancer for causing food intolerance symptoms is MSG (mono sodium glutamate) Sulphites are a group of sulphur-based chemicals, including sulphur dioxide (SO2). They are used as food preservatives (E ) and have been implicated in asthma. Watch out for them in dried apricots for example. Salicylates There are several kinds of salicylates, which plants make as a natural pesticide to protect themselves. They are found in natural flavourings & colourings, and are related to aspirin. Salicylates are often implicated in ADHD and autistic spectrum disorders due to problems with sulphation pathway detoxification (see for details)

16 Why does our immune system react? Leaky Gut Syndrome can be contributed to by Stress Parasites Imbalanced gut flora Some medical drugs Lack of variation in the diet Low stomach acid and/or pancreatic enzymes Poor nutrient status Stress: reduces glutamine status and SIgA so contributes to leaky gut syndrome Parasites: CNS also offers a screening test for parasites this is flagged up on a slide in a minute Medical drugs: Antacids which reduce stomach acidity and hence affect protein digestion Those which affect gut flora eg.antibiotics. Steroids, which suppress intestinal immunity NSAIDs cause damage to the intestinal lining. Poor nutrient status Needed to maintain a healthy gut lining: Amino acids, Zinc, vitamin A Are some foods making you ill? Tests for Food Intolerances Using a blood sample, CNS laboratories can test for the presence of IgG antibodies Purified food extracts are printed onto a glass slide The patient s finger-prick blood sample is diluted and poured onto the slide A high-precision scanner detects if the blood has any IgG antibodies which have reacted to the food extracts Results are analyzed by the Foodprint reporting software You receive a tailor-made report, indicating the level of immune response to each food Blood samples are stable in the past for up to 3 weeks, but usually reach the labs via the postal service in 1 2 days. Samples can be taken at any time of day. CNS pioneered the application of Enzyme- Linked Immunosorbent Assay (ELISA) based technology. CNS is a subsidiary of Omega Diagnostics Group, a provider of diagnostic products for use in hospitals, clinics and laboratories in over 100 countries Cambridge Seminar Nutritional / Sciences Talk Title Foodprint Panels Foodprint Indicator Test Determines if you are have a food intolerance Foodprint 40, 60, 120, 200+ Tests for responses to a varied number of foods Foodprint Vegetarian Foodprint Vegan Foodprint Herbs and Spices For those who react specifically to spicy foods Results are returned with 10 working days of sample receipt for all Foodprint panels Upgrading from one panel to another is straightforward and cost effective. The original blood sample can be used each time, for up to 1 month after it was taken. Limitation: If you haven t eaten a food that you are intolerant to for more than 6 months, your body may not be producing sufficient IgG antibodies to be detected, in which case a negative will be reported for that food

17 Cambridge Seminar Nutritional / Sciences Talk Title Food Detective Food Detective is simple, fast, safe and accurate The world s first food intolerance test kit that can be carried out in the home or at a health practice Tests for 59 foods Results are available in just 40 minutes Food Detective has been designed, developed, and is manufactured in accordance with ISO9001:2000 and ISO13485:2003 quality standards. It is CE marked in accordance with the In Vitro Devices Directive 98/79EC and the Medical Device Directive 93/42/EEC Food Detective is the only food intolerance test in the UK to have reached these ISO standards Cambridge Seminar Nutritional / Sciences Talk Title Additional tests available Coeliac Screen A screening test available for those still eating gluten but who suspect a severe intolerance Test uses a pinprick blood sample for gliadin IgA, Gliadin IgG and tissue Transglutaminase IgA antibodies Parasite Screen It is estimated that as many as 10% of people in the UK have parasites, and the risk is increased following foreign travel Stool samples required from 3 different days If they have avoided gluten for more than 2 months they may get a false negative result. Gold standard test for coeliac disease is an intestinal biopsy but this is a valuable screening tool Are some foods making you ill? Managing Food Intolerance Remove the worst offending foods from your diet for 2 to 3 months Replace those foods with digestive support Repopulate the gut with friendly bacteria Repair the gut Reintroduce foods slowly and eat in Rotation Relax and enjoy improved health and a more varied diet than ever before End on a positive note: you want to encourage the audience to take the test or tests! Reassure them that they will end up with a more interesting, varied diet after having identified any food intolerances, as well as feeling healthier, happier and full of energy This is what you can help them with Are some foods making you ill? For more information Practitioner contact details DON T FORGET TO INSERT YOUR CONTACT DETAILS BEFORE DELIVERING THIS PRESENTATION! Cambridge Nutritional Sciences Ltd Eden Research Park, Henry Crabb Road Littleport, Cambridgeshire UK CB6 1SE info@camnutri.com

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