Food allergy is an immune reaction to a protein in a food. The most common foods that cause allergic reactions are egg, cow’s milk, peanuts, tree nuts, sesame seeds, soy, wheat, fish and shellfish. Allergic reactions occur very quickly after eating the food and reactions can be severe, even life threatening.
Food intolerance is more common than allergy and reactions do not involve the immune system. Individuals can be intolerant to added food chemicals such as preservatives, or natural food chemicals such as salicylates and amines found mainly in fruits and vegetables. Other intolerances include lactose (in milk) or fructose (in fruit).
Your dietitian can help to work out the differences and to point out some helpful resources and recipe ideas.