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The Differences between FODMAP and Salicylate/Histamine Sensitivity.



How can you tell the difference between a FODMAP intolerance and a Histamine (Amine) or Salicylate Sensitivity? One of the great things about working through your diet carefully to uncover your food issues is you get really good at picking what you are being triggered by. FODMAP CLUES

If you have a reaction to a food, then it is likely more a FODMAP issue if a combination of the following is noted:


  • Occurs 3-4 hours after the trigger food

  • Reactions limited to gut issues but can also produce fatigue and reflux. Unlikely to be fatigue without gut symptoms.

  • On removing the suspect food, the reaction quickly settles

  • If you know you have a number of high FODMAP foods you tend to react to then chances are you are FODMAP sensitive: for example, onion, garlic, pear, celery, legumes, inulin

  • If bread or large amounts of wheat is an issue but 2 slices of sour dough bread seems to be ok then you may have a FODMAP issue

  • If you are not great with some fruits but can be also ok with others (and this fits with the FODMAP status of these fruits) then you maybe FODMAP sensitive


Some trigger foods that are not FODMAP triggers:

  • If you are reacting to cheese, most cheese are low in lactose with only a few exceptions such as cream cheese, ricotta cheese and cottage cheese. Most cheeses do not actually contain lactose so unlikely to be a FODMAP reaction if they seem to be causing an issue for you.

  • If you are reacting to lactose free chocolate then unlikely to be a FODMAP issue.

  • If you are reacting to meat without added onion/garlic or other known high FODMAP foods, then the issue is unlikely be a FODMAP reaction


FOOD CHEMICAL SENSITIVITY: Amines (Histamines), Salicylates, Glutamates, Additives


Your food issues are more likely more an Amine/ Histmaine or Salicylate issue (food chemical sensitivity) if a combination of the following is noted:


  • Reactions are very quick after eating the suspect food for example almost instantaneous or withing 20 minutes (note, allergies that are IgE medicated can also be this fast).

  • Symptoms include non gut related issues, for example a behavioural change, anxiety, a rash, worsening eczema, a head ache

  • If you tend to need very plain foods to stop getting triggered

  • If you find that fruit is not your friend at all (fruit seems to be at war with your body) then salicylates may be an issue

  • You react to apples but not to pears (they have a similar fodmap profile)

  • You react to some apples but not to other apples (all apples have a similar FODMAP profile)

  • You seem to react to everything

  • If you seem to react to some meat dishes or left over meat meals or minced meat then amines/histamines maybe an issue

  • If you go through times of being fine then having times when you are reacting to food then you may be more of a food chemical sensitivity

  • If you know you react to some additves such as artificial sugars (even low fodmap ones) or monosodium glutamate or artificial colours or foods known to be high in these such as Cup a Soup flavour sachets or chicken salt (yes they also tend to contain onion and garlic) then you may have a food chemical sensitivity

  • If you react to chocolate or more importantly dairy free chocolate, you likely have an amine/histamine issue

  • If you have a lot of different symptoms as part of your reaction profile that may or may not involve the gut then again think about food chemical sensitivity

  • Finally, if you react to low FODMAP foods such as a low FODMAP pasta sauce, then your issues are definately not just confined to FODMAPs. Once you know your sensitivities, not only can you tell the difference between FODMAP and (for example) salicylate or histamine reactions, you know which foods to choose to prevent or minimise these issues which can help reduce or resolve food anxiety.

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Frances Walker

Tel: 0412 586 836 (business hours)

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