In a posting on some cartoons yesterday, I mentioned what I described as an “aversion” to cilantro that affects many people, an aversion that turns out to be genetically determined: people with Yuck Cilantro genetics (hat tip to Benita Bendon Campbell on the term) find the taste of cilantro disgusting and don’t appreciate the pleasures that others experience. For some people, the effect goes well beyond distaste or aversion; they suffer extreme symptoms that cause them to characterize their condition as an “allergy”, treating the symptomology as a definition of allergy.
But the medical literature insists on a technical definition of allergy that requires an immune response involving the antibody immunoglobulin E (IgE); without this antibody, we are looking at a food intolerance (or non-allergic food hypersensitivity), even if its manifestations are extreme: vomiting, even anaphylaxis. According to this literature, there is much less food allergy in the world than people think — because ordinary people use the term allergy loosely and incorrectly.
Now, from the point of view of ordinary people, it’s the symptomology that’s important, not the cause of the symptoms, and whatever the cause, the major part of treatment will involve avoiding the foods that trigger the symptoms. In the circumstances, it would be useful to have a technical term like true allergy or allergy proper (to distinguish those cases where antibody-suppressing drugs might be effective parts of treatment) versus a term allergy of wider application, or else a specially invented wider term, like allergoid condition.