Blood sugar level and food sensitivity

July 31, 2011 · 1 comment

Q:   Have you noticed any relationship between food sensitivity and raised blood sugar? And is there a reduction in blood sugars once the food sensitivities have been investigated and managed? Does blood sugar improve for those who manage their fructose and lactose and intolerance well?

A:  These are interesting questions. I will try and help your thinking by letting you know where blood glucose levels (BGLs) fitted into care in food sensitive people. Because I first worked with hyperactive children I wondered if there was an increased likelihood of seeing diabetics, but very few patients were diabetic.

However many food sensitive parents reported that they could not let their children go without food or their attention, activity and mood symptoms would get worse, and adults reported that they could not go without all the usual meals and morning and afternoon tea. But they do not report hypoglycaemic symptoms.

Those who had a positive response to diet further reported that once on the diet they could last longer without food. I was very interested to read in Goodman and Gilman’s text on pharmacology that salicylate interferes with glucose tolerance. So I presume this is the reason for the improvement in food chemical sensitivity. This aspect would not apply to allergies.

I have now seen thousands of food sensitive families many with other symptoms besides ADHD. They tend to be lean or normal weight, occasionally a bit overweight.

Sometimes those who are also a bit concerned about weight report that one of the benefits of being on the diet is that they no longer have cravings. They report they can leave chocolate in the fridge and not eat it!

I have wondered about food sensitive people being generally normal weight. I think this is because diet responders tend to be supertasters and so are fussy. But I have also wondered if managing an elimination diet at the same time as managing diabetes or overweight may mean I do not see any people from these groups.

Since my patients are rarely diabetics I have not had any who are measuring their BGLs. Perhaps dietitians working in this area may let us know about food sensitive patients and BGLs. I suspect fructose or lactose intolerance management would be no different, except that care of anyone by an Accredited Practicing Dietitian may mean they better manage glucose intake after instruction about good nutritional food intake.


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