Want To Be A Nutritionist? Start By Cracking This Test

Adverse reactions to food can be caused by various factors. Allergy refers to an immune response triggered by certain food substances. Congenital defects in metabolism and digestion are genetic conditions that affect the body's ability to process certain foods. Acquired defects in metabolism and digestion can occur due to illnesses or injuries that affect the digestive system. Toxic or drug-like intolerance refers to adverse reactions caused by specific chemicals or medications present in food. Therefore, all of the mentioned factors can contribute to adverse reactions to food.

The ability to accurately determine the prevalence of food sensitivities is limited by several factors. Firstly, the unreliability of parental observation can lead to inaccurate reporting of symptoms and sensitivities. Secondly, inadequate study designs may not capture the true prevalence of food sensitivities, leading to underestimation or overestimation. Additionally, the involvement of biased populations in studies can skew the results and make them less representative of the general population. Lastly, the high public perception of prevalence can also influence reporting and perception of food sensitivities. Therefore, all of the factors mentioned above can limit the ability to determine accurately the prevalence of food sensitivities.

A biological reaction to lactose is an example of a food intolerance. Food intolerance refers to the body's inability to properly digest or process certain foods, leading to various symptoms such as bloating, gas, or diarrhea. In the case of lactose intolerance, the body lacks the enzyme lactase, which is needed to break down lactose, the sugar found in milk and dairy products. This leads to digestive discomfort when consuming lactose-containing foods. Unlike an allergy, which involves the immune system, food intolerance does not trigger an immune response.

The correct answer is "Gluten consumption, genetic susceptibility and a leaky small intestine." Coeliac disease is an autoimmune disorder triggered by the consumption of gluten in individuals who have a genetic susceptibility. Gluten consumption leads to an immune response in the small intestine, causing damage to the intestinal lining. In some cases, individuals may also have a "leaky" or permeable small intestine, which allows gluten to enter the bloodstream and further exacerbate the immune response.

Elimination diets have limitations, including difficulty in considering non-nutrient components in food and personal bias in the interpretation of challenge results. This means that elimination diets may not account for factors such as food additives or processing methods that could be causing the symptoms. Additionally, personal bias in interpreting the results of food challenges may lead to incorrect conclusions about which foods are causing the issues. Therefore, both options a and b are correct as they highlight the limitations of elimination diets.

The given equation "Food sensitivities = allergies + intolerances" correctly depicts the relationship between food sensitivities, allergies, and intolerances. This equation implies that food sensitivities can be caused by both allergies and intolerances, suggesting that both allergies and intolerances contribute to the development of food sensitivities.

A food allergy is best defined as an abnormal adverse reaction to food that is reproducible. This means that when a person with a food allergy consumes the specific food, they consistently experience a negative reaction. This reaction can be triggered by the immune system, causing an immunologically mediated reaction, or it can be non-immunologically mediated. Therefore, the correct answer is a and b, as it encompasses both aspects of a food allergy.

Current infant feeding guidelines recommend delaying the introduction of solid weaning foods until the infant is 4-6 months of age when the intestinal mucosa is less permeable to antigens. This means that the baby's gut is more developed and less likely to allow harmful substances to pass through and enter the bloodstream. Delaying the introduction of solid foods helps to reduce the risk of allergies and other adverse reactions in infants.

The best method to confirm true food allergy is to observe the development of symptoms on reintroduction of the allergen to the diet under double-blind conditions. This method helps to eliminate bias and accurately determine if the symptoms are indeed caused by the allergen. Performing a skin test or having a positive radioallergosorbent test (RAST) or antigen blood test can provide some indication of an allergic reaction, but they are not definitive in confirming true food allergy. Observing the disappearance of symptoms on the removal of allergens from the diet can indicate a potential food allergy, but it does not confirm it.

Egg whites are not commonly known to cause allergenic reactions. While some individuals may be allergic to eggs, the allergens are usually found in the egg yolk rather than the egg white. Therefore, egg whites are generally considered to be less allergenic compared to other common allergenic foods such as meat proteins, nuts and seeds, legumes, and certain food additives.

The correct answer includes ingredients that contain cow's milk protein. Milk solids, ghee, and caseinates are all derived from milk and can trigger an allergic reaction in individuals with cow's milk protein allergy. Fining agents in wine can also contain milk proteins, which can be problematic for someone with this allergy. Therefore, Mary should avoid these ingredients in order to manage her condition.