Irritable bowel syndrome and food interaction

Table 1 Estimated food allergy rates in North America[21]

Prevalence	Infant/child	Adult
Milk	2.5%	0.3%
Egg	1.5%	0.2%
Peanut	1.0%	0.6%
Tree nuts	0.5%	0.6%
Fish	0.1%	0.4%
Shellfish	0.1%	2.0%
Wheat, soy	0.4%	0.3%
Sesame	0.1%	0.1%
Overall	5.0%	3%-4%

Table 2 Pathophysiologic classification of allergic reactions to food[19]

Immunopathology	Disorder
IgE dependent	Urticaria and atopic eczema
	Rhinitis or asthma
	Oral allergy syndrome (angioedema of lips and tongue)
	Nausea, abdominal pain, diarrhea or constipation
Non IgE dependent	Atopic dermatitis
	Celiac disease
	Eosinophilic esophagitis, gastritis, gastroenteritis, enterocolitis and proctitis

Table 3 Food sources of salicylate reported in literature[15,18,33]

Food	State	Significant source of salicylate
Pepper (red chili)	Fresh	1.20
Sweet potato (white)	Fresh	0.50
Apricot	Fresh	2.58
Apricot	Canned	1.42
Apricot	Nectar	0.14
Orange	Fresh	2.39
Pineapple	Fresh	2.10
Almonds	Fresh	3.0
Raspberries	Fresh	3.14
Dates	Fresh	3.73

Table 4 Food sources of fermentable oligosaccharides, disaccharides, monosaccharides and polyols[44]

	High FODMAP food source	Low-FODMAP food source
Excess fructose	Fruits (apples, pears, nashi pears, clingstone peaches, mango, sugar snap peas, watermelon, tinned fruit in natural juice)	Fruit (banana, blueberry, carambola, durian, grapefruit, grape, honeydew melon, kiwifruit, lemon, lime, mandarin, orange, passionfruit, paw paw, raspberry, rockmelon, strawberry, tangelo)
	Honey	Honey substitutes (maple syrup, golden syrup)
	Sweeteners (fructose)	Sweeteners (any except polyols)
Lactose oligosaccharides
	Milk (cow, goat and sheep)	Milk (lactose-free, rice milk)
	Ice cream	Cheese (hard cheeses, camembert)
	Yoghurt	Yoghurt (lactose-free)
	Soft cheeses	Ice cream substitutes (gelati, sorbet)
Polyols		Butter
	Vegetables (artichokes, asparagus, beetroot, Brussels sprout, broccoli, cabbage, fennel, garlic, leeks, okra, onions, peas, shallots)	Vegetables (bamboo shoots, bokchoy, carrot, celery, capsicum, choko, choy sum, corn, eggplant, green beans, lettuce, chives, parsnip, pumpkin, silverbeet, spring onion, tomato)
	Cereals (wheat and rye when eaten in large amounts)	Onion/garlic substitutes (garlic-infused oil)
	Legumes (chickpeas, lentils, red kidney beans, baked beans)	Cereals (gluten-free and spelt bread/cereal products)
	Fruits (watermelon, custard apple, white peaches, rambutan, persimmon)
Fructans and/or galactans	Fruits (apples, apricots, cherries, longon, lychee, nashi pears, nectarine, pears, peaches, plums, prunes, watermelon)	Fruits (banana, blueberry, carambola, durian, grapefruit, grape, honeydew melon, kiwifruit, lemon, lime, mandarin, orange, passionfruit, paw paw, raspberry, rockmelon)
	Vegetables (avocado, cauliflower, mushrooms, snow peas)	Sweeteners (sucrose, glucose)
	Sweeteners (sorbitol, mannitol, xylitol, maltitol, isomalt