IgG-mediated food intolerances – prevalence, mechanisms, and cross-reactivities among the Bulgarian population. Contemporary aspects

Background : The prevalence of food intolerances (FIs) in 1679 individuals over 18 years of age from Bulgaria and some cross-reactivities between the intolerances to different foods were studied. Method : A blood test was used: Food Detective – CNS (Cambridge Nutrition Sciences Ltd.) to identify the foodstuffs to which the body exhibits intolerance. The basis of the study is the formation of antibodies of class IgG, which are markers for intolerance to different food groups and food products. Individuals were tested for 46 foods. Results : The most common food intolerances are to cereals (60–90% of the subjects), probably related to the high consumption of such products in Bulgaria; to milk and eggs (about 50–68%); legumes (about 24–43%) and nuts (24–40%); and fish and shellfish (about 12–25%). Gluten intolerance is shown by 41.2% of the subjects. Intolerance to vegetables, fruits, and meat has the lowest relative share in the study. Significant correlations were found for 20 pairs of foods, with a high degree of correlation between simultaneous intolerance to soy, tomatoes, and legumes; peppers and mushrooms; and eggs with peppers, mushrooms, and tomatoes. Conclusion : Specific features of the Bulgarian population in the prevalence of food intolerances and the correlations between them have been identified, contributing to the prevention and treatment of nutritional diseases, overweight, and other eating disorders; optimization of dietary regimens at the individual level; prescription of healthy individual diets; and maintenance of individual health.