Food intolerance – food monitor

Frusano products are not only a compatible alternative for fructose intolerance

Many people suffer from stomach and intestinal problems. Around 15-20 percent of the German population suffers from food intolerance[1]caused by ingredients such as lactose, fructose, histamine or gluten. Food intolerances combined with other factors can also cause irritable bowel syndrome. The Frusano company offers products that can be consumed without hesitation in connection with fructose, lactose and histamine intolerance as well as sensitivity or intolerance to gluten. In addition, the products are suitable for a low-FODMAP diet and can thus improve the symptoms of irritable bowel syndrome.

Frusano’s current topic service “Food Intolerance” offers the following content:

  • Difference between food intolerance and allergy
  • The most common food intolerances
  • Irritable Bowel Syndrome and the Low FODMAP Diet
  • Frusano products for food intolerance

What are food intolerances?

The umbrella term food intolerance refers to undesirable symptoms or diseases that appear in connection with the consumption of certain foods. It will be between non-allergic food intolerance and food allergies distinguished.
In the case of food intolerance, the human body is unable to properly break down or absorb certain food components. Contact with certain foods causes a non-immunological response in the body. The most common symptoms include diarrhea, bloating, flatulence, heartburn, abdominal cramps or vomiting. Symptoms often do not appear until several hours after eating the food and are weaker or stronger depending on the amount ingested, as sufferers often tolerate small amounts. The so-called tolerance limit can be determined with the help of a qualified nutritionist.
In the case of a food allergy, the immune system classifies certain protein building blocks, also known as allergens, as a threat and attempts to ward them off with an immunological response. This leads to sensitization and the body creates special antibodies to the food in question, eg soy, peanuts or fish. Symptoms due to the immune response are very different and can range from gastrointestinal problems to skin reactions, ear, nose and throat irritation and mucous membranes to anaphylactic shock. They usually appear immediately after eating. Unlike food intolerance, food allergy requires strict avoidance of foods, even in small amounts.

What food intolerances are there?

The most common intolerances occur with foods that contain the following ingredients:

  • Lactose
  • Fructose
  • Histamine
  • Gluten

Lactose intolerance
Intolerance to lactose (milk sugar) is called lactose intolerance. In Europe it tolerates about 5-10%.[2] lactose-free adults, in Germany it is 15%[3]. As a result of congenital or acquired deficiency of lactase, the lactose-digesting enzyme, the double sugar in the small intestine of those affected can be broken down only partially or not at all and therefore cannot be used by the body. Symptoms of lactose intolerance include diarrhea and gas, nausea, vomiting and abdominal pain. Lactose is found in natural and unprocessed foods in milk and milk products, but it is also found in many industrially produced products such as chocolate, baked goods or sauces.

fructose intolerance

About 30% of the Central European population[4] suffer from fructose malabsorption. Disruption of the transport system of the small intestine reduces the ability to absorb fructose. One consequence of this is that water collects in the small intestine and cannot be reabsorbed by the large intestine, leading to diarrhea. Furthermore, fructose reaches the large intestine in large quantities, where it is broken down by bacteria. Decomposition substances can cause symptoms such as gas, nausea, abdominal pain and headache. In the case of fructose malabsorption, the affected person must ensure a low-fructose diet. Hereditary fructose intolerance (HFI) is much less common. It is a congenital disorder of fructose metabolism that leads to severe liver and kidney damage and hypoglycemia (low blood sugar). Unlike fructose malabsorption in HFI, a low-fructose diet is not enough, a lifelong diet must be strictly fructose-free (< 1 gram of fructose/day). Fructose occurs naturally in most fruits, vegetables and grains. It is also the main ingredient in table sugar. Most of the daily intake comes from foods sweetened with granulated sugar.

histamine intolerance

Histamine intolerance can occur when the body cannot break down the histamine transporter or not enough, meaning that excess histamine in the body causes reddened or itchy skin, as well as gastrointestinal problems, cardiovascular problems and respiratory problems. However, the causes are currently not clearly elucidated. The histamine content of food increases the longer it is aged or stored and as it ferments and ferments. High levels can be found in red wine, cured meats and long-aged cheeses, but also in fresh foods such as tomatoes, spinach, aubergines and avocados. Persons suffering from histamine intolerance should pay attention to a low-histamine diet.

Gluten sensitivity (GS) and intolerance (celiac disease)

Gluten, gluten in many cereals, some people are intolerant. Gluten sensitivity (GS) is a sensitivity to gluten or other components of grains. In most cases, reducing gluten intake already provides noticeable relief from symptoms.
Celiac disease is a food intolerance that must be classified as an allergic food intolerance. More precisely, celiac disease is an immunological disease of the small intestine. Just a few years ago, it was estimated that one in 1,000 to 2,000 people in Germany suffered from celiac disease. But current surveys show that the frequency is actually around 1:100.[5] The sufferer suffers from a genetic intolerance to gluten (glue protein). Eating foods containing gluten triggers both inflammation and damage to the lining of the small intestine. As a result, celiac disease often leads to a deficiency of certain nutrients because they are only absorbed to a limited extent. In addition, celiac disease causes an increased risk of other diseases such as lactose intolerance, fructose malabsorption, histamine intolerance or irritable bowel syndrome. Typical symptoms of celiac disease are acute diarrhea, vomiting, loss of appetite, fatigue or weight loss. Sufferers must strictly avoid gluten protein for the rest of their lives. It is found in local cereals such as wheat, spelled and rye, but also in many processed foods, including fruit yoghurts, ice cream or meat and sausage products.

Irritable bowel syndrome as a possible consequence of food intolerance

Irritable bowel syndrome is one of the most common functional disorders of the digestive tract. It is a heterogeneous syndrome in which different disease mechanisms play a role. The causes can be very varied and often cannot be traced back to a single trigger. However, it has been shown that sensitivities to certain foods can cause many IBS symptoms. People with irritable bowel syndrome very often suffer from at least one food intolerance. In particular, fructose intolerance occurs more often.
The most typical symptoms of irritable bowel syndrome include cramping abdominal pain, diarrhea, constipation, gas, and a feeling of fullness. Diagnosis is a challenge for doctors because the symptoms of those affected are often very different and similar to those of other diseases. Accordingly, the treatment of irritable bowel syndrome is very individual. However, many patients can benefit from a reduced intake of certain carbohydrates, the so-called FODMAPs. FODMAPs include simple and double sugars such as fructose and lactose, some polysaccharides and sugar substitutes. They are a natural part of various foods, but are increasingly added during processing in industrial food production. Under certain circumstances, they cannot be broken down and absorbed in the small intestine of some people and therefore cause indigestion. A low-FODMAP diet involves eating foods that are low in FODMAPs. If you do without lactose, fructose, some polysaccharides and sugar substitutes, the symptoms will improve.

Frusano – pleasant meals for intolerances

The manufacturer Frusano originally specialized in the development and sale of fructose-free and low-fructose foods. All Frusano products are especially suitable for people who, due to fructose intolerance, have to largely avoid fructose in their diet or who want to reduce their fructose intake for other reasons. But that’s not all: Many Frusano products are also lactose-free, gluten-free and histamine-free, so people with lactose or histamine intolerance and people with celiac disease can consume them without hesitation. They also do not contain any sugar substitutes or indigestible polysaccharides, so they do not contain exactly those carbohydrate groups and sugar alcohols that are known under the FODMAP intolerance group. The ingredients of the products are even well below the low FODMAP limit values ​​and exceed the low FODMAP standards set by Monash University in Melbourne, the developers of the low FODMAP diet, have been defined.

More information at:

Website: www.frusano.com/de/
Online shop: www.frusano.com/shop/de/

O Frusano

In 2006, Ulf Herrmann founded Frusano Europe GmbH, based in Gräfelfing near Munich, which specializes in the production and sale of low-fructose and fructose-free foods. Almost all products are also organic, vegan, lactose and gluten free. They are therefore suitable not only for people affected by fructose malabsorption or hereditary fructose intolerance, but can also be consumed without hesitation in case of other intolerances, irritable bowel syndrome, low FODMAP diet and vegan diet. Thanks to special production procedures and a great willingness to innovate, the company offers a wide range of products and is the market leader in the segment of low-fructose and fructose-free foods. Taste, 100% guaranteed compatibility and transparency are always the focus of all products. With additional branches in Berlin and Barcelona, ​​the successful medium-sized company now sells its products not only in the main markets of Germany, Austria and Switzerland, but also in Southern Europe, South and Latin America, the Middle East, Asia and the United States of America.

You can request further information from:

kommunikation.pur GmbH, Christina Krumpoch, Sendlinger Strasse 31, 80331 Munich; Phone: +49.89.23 23 63 46, fax: +49.89.23 23 63 51, e-mail: krumpoch@kommunikationpur.com

[1] https://www.dge.de/uploads/media/DGE-Pressemeldung-aktuell-09-2013-LMAllergien.pdf

[2] https://www.gesundheitsinformation.de/laktoseintoleranz-milchzucker-unvertraeglichkeit.html#haeufigkeit

[3] https://www.bzfe.de/ernaehrung/ernaehrungswissen/gesundheit/unvertraeglichkeiten-frei-von-im-trend/laktoseintoleranz/

[4] https://www.ugb.de/ernaehrungsberatung/fruktosemalabsorption-wenn-fruchtzucker-fuer-unruhe-sorgt/

[5] https://www.dzg-online.de/

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