Hypersensitivity reactions to problem foods involves a series of specific events ? which may or may not include the immune system ? and which can result in clinical symptoms including depression, anxiety, aggressive behaviour, hyperactivity and schizophrenia. Identification of problem foods is best achieved through a dietary process known as elimination and challenge whereby the suspect foods are avoided for a period of 7-21 days and reintroduced, one at a time, to determine the individual's level of sensitivity. Once problem foods have been identified the maintenance diet may exclude the foods completely or take the form of a rotation diet where foods are eaten only once in a period of usually five days. Those interested in investigating the possibility of hypersensitivity reactions to foods without the guidance of a health care professional were cautioned that any food(s) suspected of having produced a severe reaction in the past should not be reintroduced without medical supervision. The general recommendation was simply to reduce the consumption of suspect foods by rotating a variety of suggested nutritious alternatives.
From food to mood
In psychological illnesses, the foods most commonly found linked with symptoms are:
milk and milk products
Neuro-psychological symptoms or illnesses which can be made worse or which can be caused by foods include:
anxiety and panic attacks
poor memory, concentration
numbness, tingling, restless legs
seasonal affective disorder (SAD) eating disorders
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