conjunctivitis, rhinitis, asthma, palpitation and extrasystoles. In many cases, the therapist cannot establish a clear diagnosis. Therefore it is important to provide the doctor or other specialists with a clear description of the problem. Amongst others, information on the food that was eaten should be provided. How much time has passed between food consumption and the first time symptoms showed? Does a reaction occur always after a particular foodstuff is consumption or just under certain circumstances such as stress or exertion. Lactose intolerance Lactose (milk sugar) consists of the disaccharide galactose as well as glucoses. This intolerance is caused by a lack of lactose enzymes. All new-born mammals – including humans – form lactose during the nursing period. In the course of the weaning phase, the activity of the lactose enzyme decreases to 5-10%. Lactose intolerance is often confused with lactoprotein allergies. Undigested lactose in the bloodstream may lead to symptoms of poisoning such as cataract, damages to liver and brain. Butter and yoghurt contain less lactose, however, it is also occurs in breast milk. Fructose intolerance Traces of fructose (fruit sugar) occur in many types of food. These sugar types occur amongst others in beverages, snacks and glucose-fructose-syrup. Generally, symptoms develop in an adult age. Main symptoms are itchiness, rashes, hey fever, rhinitis and asthma. In order to protect oneself from fructose intolerance, it is recommendable to add glucose. Approx. 20 to 30% of consumers who suffer from fructose intolerance are also affected by lactose intolerance. Intolerances to sorbite, xylitol and fructose often occur simultaneously and may aggravate each others. The addition of sweeteners should be kept to a minimum. One form of fructose intolerance is the inherited fructose intolerance. The latter one occurs less frequently, may however be characterised by severe symptoms. A special diet should be kept. Sucrose intolerance (refined sugar) Sucrose consists of fructose and glucose. In light forms of intolerance, this type of sugar is generally tolerated. In Europe, this intolerance occurs in 0.005 to 0.2% of the population. Sugar is forwarded from the small intestine to the colon where bacteria convert it into carbon dioxide and water. Symptoms of the disease typically involve: stomach cramps, sickness, flatulence, diarrhoea and constipation, in rare cases even enteritis. Highly sensitive patients have to resort to sugar-free foodstuff such as meat, salad and certain types of vegetables. In this case, pulses, corn and certain types of fruits should be avoided. Starch and maltose intolerances Starch occurs in many types of food and makes up 75% in corn, wheat and rye, 70% in peas and more than 80% in potatoes and rice. Maltose is a metabolite of starch and can be found in cereal and potato seeds, in beer, pasta and potatoes. Patients with an intolerance cannot digest starch and maltose in the small intestine. Starch intolerances frequently occur during the nursing phase. Apart from the food types already mentioned above, starch occurs in bread and fruits as well as other types of cereals and juices. Acute symptoms involve stomach cramps, diarrhoea, sickness and vomiting. People suffering from this type of intolerance can live with this disease if they observe a certain diet. Patients with a high sensitivity have to observe a strict diet. They can eat meat, fish, seafood as well as certain types of vegetables, stew without potatoes, tomato soup, cheese and sausages and gravy without starch. Gluten intolerance Gluten intolerance is referred to as coeliac disease and occurs more and more frequently in Europe and other parts of the world. The symptoms are similar to those of starch and maltose intolerance. In some cases neurological problems such as depressions may occur. Gluten occurs not only in the cereals mentioned before, but also in numerous other types of food such as bread, potatoes, sausages, ready-meals, chips, ketchup, spice blends, baby food and also in hazelnut spread. The food industry addresses the needs of this consumer group by offering a wide range of gluten-free products. Glucose intolerance Just like galactose intolerance, glucose intolerance occurs during the first days after birth. Both types of intolerances are caused by an enzyme defect. However, glucose intolerances are very rare. In adults the onset of this disease is usually gradual. For many years there are no symptoms, however, it is getting chronic eventually. Symptoms include diarrhoea, sickness, sleepiness, headaches and in some cases laboured breathing. An indicator for the disease are elevated blood sugar levels. The following types of food should be preferred: whole-grain bread, potatoes, poultry, meat, lettuce and vegetables . Conclusion People suffering form food intolerances and allergies should consult nutritionists, medical doctors or pharmacists for an initial diagnosis or if they already suffer from allergic reactions. It is also helpful to exchange experiences with other people suffering from food intolerances. As a consequence of a positive diagnosis, nutrition habits should be altered and several food types should be tried. Some types of food should be avoided eventually. If a clear diagnosis confirms an enzyme defect, certain enzyme preparations such as lactose, alleviate the symptoms. An individual nutrition plan is advisable. In this way, people suffering from nutrition problems can lead a life without severe symptoms. Presumably, the cases of food allergies and intolerances are likely to rise in the future. Due to a number of reasons, it is hard to identify the underlying reasons. Heinz Sielaff and Heinz Schleusener TST FÜR DIE LEBENSMITTELINDUSTRIE 100 % FREMDSTOFFE RAUS. QUALITÄT REIN! Maschinen, Module und Anlagen von TST sortieren raus, was nicht rein gehört. Individuelle Lösungen für Trockenfrüchte, Kaffee und Kakao, Tee, Kräuter, Gewürze, Getreide, Nüsse und viele weitere Anwendungen. Was trennt uns noch? Kommen wir ins Gespräch! REINHEIT MIT EINZIGARTIGER PRODUKTIVITÄT. TST Trenn- und Sortiertechnik GmbH | Siemensstraße 3 | D-89264 Weißenhorn | Tel: +49 (0) 73 09/96 20-0 www.trennso-technik.de RESEARCH FORSCHUNG
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