Food "intolerance" and "sensitivity" are the terms that are commonly used interchangeably to describe a condition in which an individual cannot effectively process a certain type of food. These terms refer to a set of reactions that are not mediated by IgE antibodies, whereas in cases involving true food allergies, IgE antibodies play a prominent role in the allergic reaction. In the most general sense, the words "intolerance" and "sensitivity" refer to negative or unpleasant reactions that occur after a food is eaten in certain individuals. Food allergies and their associated reactions can be quite severe – in some cases, leading to a potentially life-threatening condition called anaphylaxis - while the reactions associated with food intolerances and sensitivities typically range from mild to medium levels of discomfort, affected various systems of the body.
