GLOSSARY

Allergen is a substance capable of triggering an allergic immune response in a sensitized person.

Food allergy involves immune mechanisms and differs from food intolerance. Some reactions can progress rapidly to anaphylaxis, which requires emergency treatment according to the person's medical plan rather than dietary experimentation. Allergen avoidance includes labels, preparation and cross-contact; removing a visible ingredient may be insufficient. Reintroduction or a diagnostic food challenge can require specialist supervision. An elimination diet should maintain suitable nutrient replacements and should not be based solely on unvalidated commercial sensitivity testing.

Celiac disease requires a sustained gluten-free diet after appropriate diagnosis, including attention to cross-contact and nutritional adequacy. Gluten occurs in wheat, barley and rye; lactose is a different substance found in relevant dairy foods. Lactose intolerance concerns digestion rather than an immune-mediated milk allergy. Improvement after removing a food does not independently establish the diagnosis. Starting gluten avoidance before testing can interfere with celiac evaluation, so diagnostic planning should be discussed with the clinician first.

An adequate diet provides sufficient energy and essential nutrients while fitting health needs. A high score for variety or a healthy food label cannot independently demonstrate adequacy. Review what is actually eaten, including foods excluded and suitable replacements. Athletes can consume many vegetables yet still lack enough energy or carbohydrate for training. Assess the overall pattern, distribution and relevant nutrient risks rather than assuming that a single food or supplement makes the entire diet balanced.