Food intolerance

Food intolerance is a non-immunological response induced by food or component in dose that normally tolerated. It includes pseudo allergic and pharmacological effects caused by: salicylates, biogenic amines, sulphites, sodium glutamate, colours preservatives, sweeteners, enzymopathies. The pathophysiology, clinical manifestations, diagnosis treatment of the most common intolerances have been presented this review article. literature search was done with help following keywords: intolerance, food, additives, carbohydrates gluten within PubMed, Embase, Scopus, SCIndeks Hrčak databases. According to literature, it may be argued lack standardized tests accounts for discrepancy between perceived prevalence food-related adverse effects, which are extremely common, actual reactions these events. manifested primarily gastrointestinal then extraintestinal (neurological, cardiovascular, respiratory dermatological) signs symptoms. Diagnosis requires detailed medical history, physical examination, as well keeping diet symptom diary, implementing an elimination double-blind placebo-controlled oral exposure tests. Treatment dietary modification, supplementation underlying condition persons secondary intolerance.