The purpose of this website is to provide individuals confronted with adverse reactions to food and their doctors with salient, up-to-date and medically sound advice and resources. As specialist physicians we are increasingly consulted by people with a wide range of gastrointestinal disorders associated with food ingestion and frequently accompanied by symptoms in other organs, such as skin, muscle, the central nervous and respiratory systems. Symptom relief relies on careful observation, skilful history taking, specific diagnostics followed by sustainable dietary adaptations and, if needed, further treatment. In some instances natural or prescription medication will be helpful. The field of food-associated illnesses and reactions is rapidly evolving and constantly stretching the limits of medical knowledge.

First, some statistics to illustrate the challenges.

At least 30% of the population complains of adverse food reactions. The majority of these individuals cannot reliably identify the offending food component. Food reactions can change during the different stages of life.

Food intolerances, i.e. reactions not primarily involving the immune system, are common in adults (at least 20%) and less common in children. Lactose and fructose, or milk and fruit sugar, and sorbitol intolerances are most frequent and often co-exist in the same individual.

Food allergies, primarily reactions of the immune system, are encountered in 2-8% of the population and are more common in children.

Adverse food reactions exist in at least 30% of patients diagnosed with functional bowel syndromes, such as Irritable Bowel Syndrome (IBS), and significant symptomatic improvement has been documented with dietary modifications in these individuals.

Then there are the increasingly recognized cross-reactions between non-food (e.g. pollen, skin) and food allergies. At least 30% of non-food allergies are accompanied by adverse food reactions.

The strategy of Food Intolerance Diagnostics is to provide diagnostic tools and clinical expertise to help identify and relieve adverse food reactions. In our clinical practice we often witness the tremendous changes in quality of life and functioning this can achieve. Consequently, we have undertaken to provide test and treatment resources and are actively engaged in clinical practice as well as in research with motivated patients, physicians, dieticians and the food and pharmaceutical industry.