Todo lo que como me sienta mal

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Todo lo que como me sienta mal

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Es muy común encontrarse con la frase “todo lo que como me sienta mal”. Esto no significa que se tenga alergia a todos esos alimentos y que no se puedan volver a consumir nunca más.

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¿Es lo mismo una hipersensibilidad alimentaria que una intolerancia?

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La respuesta es no. Es muy común en la población confundir estos términos. En las intolerancias alimentarias no se produce activación del sistema inmune, sino que se deben a otras causas como el déficit congénito de enzimas, a enfermedades, toma de medicamentos…

En cambio, en las sensibilidades alimentarias, el sistema inmune sí está implicado.

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Hipersensibilidad alimentaria

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Las hipersensibilidades alimentarias son también llamadas alergias retardadas tipo III. Se diferencian de las alergias convencionales, en que las hipersensibilidades son mediadas por IgG y las alergias convencionales son mediadas por IgE.

Cuando se producen estas hipersensibilidades, hay un aumento de inmunoglobulina G en sangre y aparecen los síntomas, que pueden tardan hasta 72h.

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Síntomas típicos

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Entre los síntomas podemos encontrar:

• Aumento de gases e hinchazón abdominal
• Dolor y calambres abdominales
• Diarrea
• Náuseas
• Otros síntomas como fatiga, dolores musculares y articulares, migrañas, problemas en la piel, etc.

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¿Todo lo que como me sienta mal por mi intestino?

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Se ha visto que una disbiosis y un aumento de permeabilidad de la barrera intestinal están relacionados con la aparición de hipersensibilidades alimentarias.

Esto es así, ya que una pérdida de bacterias protectoras y un aumento de permeabilidad permite el paso hacia la sangre de alimentos a medio digerir que activan erróneamente el sistema inmune.

Además, es muy habitual que nos sienten mal alimentos que consumimos de manera frecuente, por eso es importante rotar los alimentos y que haya mucha variedad en nuestros platos.

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¿Dejar de comer todo lo que me sienta mal es la solución?

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No, el abordaje nutricional de las sensibilidades no consiste en retirar para siempre los alimentos que nos sientan mal.

El manejo dietético, consiste en una primera fase de eliminación de unas 5-8 semanas de todos los alimentos que nos sientan mal.

Cuando ya haya pasado este tiempo, pasaremos a una fase de reintroducción de los alimentos, introduciendo uno a uno aquellos alimentos que nos sentaban mal. Sin embargo, a la hora de la reintroducción, es posible que algunos alimentos sigan provocando una reacción de nuestro sistema inmunitario y los tengamos que mantener retirados más tiempo.

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¿Qué soluciones existen?

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Para abordar las alergias tipo III, es necesario saber qué alimentos son los que activan de forma errónea el sistema inmune. Para ello lo mejor es una prueba de sensibilidad alimentaria mediada por IgG.

Como hemos mencionado antes que las sensibilidades pueden deberse a una disbiosis intestinal, puede ser interesante la realización de una analítica de microbiota intestinal para evaluar las dos pruebas juntas, y encontrar el tratamiento y enfoque dietético más adecuado.

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