Researchers from University College London have found compelling evidence for the first time to link food intolerances and serious illness.
A six-month programme has shown potential links with foodstuffs and Crohn's Disease, and ulcerative colitis.
The discovery could prompt an entire rethink in the medical profession across a range of conditions, from irritable bowel syndrome to migraine. To date, patient reports of intolerances have largely been seen as 'in the mind', and discounted.
At UCL, researchers worked with three specific groups of patients – one with Crohn's Disease (28 patients), a second with ulcerative colitis (25), and a control group with a benign coincidental thyroid lump (24).
Each was asked in advance which of 113 foods they felt gave them a bad reaction, and specifically whether that reaction was a gut reaction or non-gut one.
Then, over the six months, each had their blood tested for individual intolerances of the 113 foodstuffs through Yorktest Laboratories, measuring levels of IgG antibodies.
In the control group, most people were found to have few intolerances; in the disease groups there was a much higher frequency.
Specific findings included: