Understanding Food Intolerance

Food intolerance affects up to 20% of people but is often confused with allergies. Unlike allergies, intolerance is dose-dependent and non-immune‑mediated. Common culprits include lactose, gluten, FODMAPs (fermentable carbs), and food additives. This symptom checker helps you recognise patterns like bloating, headaches, fatigue, or skin reactions that appear hours after eating. It’s not a diagnosis, but a starting point for an elimination diet under medical guidance.

Nigerian Context: Common Triggers & Safe Swaps

Many Nigerians report discomfort after milk (lactose intolerance), beans (raffinose), or spicy/oily stews. Try lactose-free milk or yoghurt; soak beans overnight and discard water; reduce palm oil and chilli gradually. Fermented foods like ogi (pap), kunu, and iru are often better tolerated because microbes pre-digest some irritants. Keep a food diary to pinpoint your triggers.

How to Do an Elimination Diet Safely

Remove suspected foods for 2–4 weeks, track symptoms. Then reintroduce one food every 3 days, noting reactions. Work with a dietitian if possible. Never eliminate entire food groups without medical advice (e.g., dairy can be replaced with calcium-rich foods). This checker gives you a symptom score to discuss with your doctor.