The intricate influence of food chemicals on health, particularly concerning the gut, is a subject that calls for an in-depth exploration, delving into both the scientific approach and physiological implications. It is a topic that has garnered increasing interest and concern due to the array of adverse reactions experienced by many individuals.1
Within this context, two primary categories of these substances come into focus: "suspect food chemicals" and "provoking substances."
Suspect food chemicals are natural compounds found in various foods, encompassing salicylates, amines, and glutamates. Salicylates, present in an assortment of fruits, vegetables, and spices, have long been acknowledged for their therapeutic properties but can trigger adverse reactions in sensitive individuals. These reactions may manifest as headaches, digestive discomfort, or skin-related symptoms. Amines, another group of naturally occurring compounds, are often found in fermented and aged foods, including cheese and wine. These compounds have been associated with adverse reactions, and their impact on gut health is a subject of ongoing study. Similarly, glutamates, commonly encountered in foods like tomatoes and soy sauce, may provoke responses such as headaches or gastrointestinal disturbances. 2
Conversely, provoking substances constitute a distinct group of chemicals primarily introduced into processed foods as additives. This category encompasses flavour enhancers, preservatives, antioxidants, colours, and flavours. They are utilised to augment taste, enhance appearance, and extend shelf life in processed and packaged foods. However, certain individuals may exhibit sensitivity to these additives, leading to symptoms such as gastrointestinal distress, skin reactions, or headaches. The physiological underpinnings of these sensitivities remain a subject of active scientific investigation. 1
The mechanisms governing individual responses to these food chemicals are multifaceted and not yet fully elucidated. Genetics, the composition of gut microbiota, and an individual's overall health status all contribute to the variability in responses. The gut, as a central player in the digestion and absorption of nutrients, plays a pivotal role in these reactions.
Individuals who suspect that food chemicals are impacting their health often turn to elimination diets guided by both clinical observation and scientific principles. Through the systematic removal and reintroduction of specific foods or food additives, individuals can pinpoint the precise substances to which they are sensitive. This approach aids in the identification of triggers for adverse reactions and enables the formulation of dietary adjustments.3
Understanding the influence of food chemicals on health, particularly in the context of gut-related symptoms, is imperative for individuals seeking relief from food-induced issues. This understanding requires a comprehensive, personalised approach, encompassing not only dietary adjustments but also an exploration of the complex interplay between food chemicals and physiological responses. It serves as a testament to the importance of a scientific and individualised approach to nutrition and healthcare, one that has the potential to alleviate adverse reactions, promote gut health, and optimise overall well-being. The intricate world of food chemicals and their impact on health continues to be an exciting and evolving area of study, promising deeper insights into personalised nutrition and well-being.
1.     Tuck CJ, Biesiekierski JR, Schmid-Grendelmeier P, Pohl D. Food Intolerances. Nutrients. 2019; 11(7):1684. https://doi.org/10.3390/nu11071684
2.     Jandric-Kocic, M. C. (2022). FOOD INTOLERANCE. ZDRAVSTVENA ZAŠTITA, 51, 79.
3.     Muthukumar, J., Selvasekaran, P., Lokanadham, M., & Chidambaram, R. (2020). Food and food products associated with food allergy and food intolerance–An overview. Food Research International, 138, 109780.
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