Kallie Schultz Board Member | Official Website
Kallie Schultz Board Member | Official Website
From the growing availability of gluten-free and dairy alternative products, it is evident that food allergies and intolerances are becoming more common. According to a 2025 survey by the International Food Information Council, over half of Americans either have, live with, or know someone affected by a food allergy, intolerance, or sensitivity.
Despite increased awareness, confusion persists about these conditions. "There’s a broad spectrum—from true allergies to sensitivities to intolerances," says Dr. Elizabeth Ender, an allergist at Aspirus St. Luke’s. She emphasizes the importance of understanding one's condition: “Knowing what’s going on with your body will affect how you respond to it.”
A true food allergy involves an immune response that can be severe or life-threatening, presenting symptoms such as hives, swelling, wheezing, vomiting, or anaphylaxis. Common allergens in the US include milk, eggs, wheat, soy, tree nuts, peanuts, sesame, fish, and shellfish.
Food intolerances differ as they result from difficulty digesting certain components like lactose or gluten (non-celiac), leading to bloating or stomach cramps. Food sensitivities are harder to identify and may cause headaches or fatigue without involving the immune system.
Dr. Ender explains that treatment varies depending on the reaction type: "True allergies require strict avoidance and often an EpiPen for serious reactions." Intolerances and sensitivities might be managed through dietary adjustments or enzyme supplements like Lactaid. However, she warns against unnecessary dietary restrictions without proper diagnosis.
While home testing kits for food sensitivities are popular, many lack scientific validation. Dr. Ender advises that "the gold standard for diagnosis is still an oral food challenge" under medical supervision.
For those suspecting a food-related issue, maintaining a detailed food and symptom journal is recommended to track patterns and triggers over time. This information aids healthcare professionals in accurate diagnosis and treatment planning.
Managing these conditions requires effort but available tools and support have improved significantly. Dr. Ender reassures patients: "It can feel very scary to react to a food...but every year we have more knowledge and more options."
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