The food, the bug, and the ugly: A recipe for food-induced gut pain

It is estimated that one-fifth of the general population experiences adverse reactions to food. There is evidence of an increase in the prevalence of well-defined food sensitivities such as celiac disease, food allergy, and food intolerance, suggesting a critical role of yet unknown environmental factors as modifiers of disease expression. The role of microorganisms in inciting sensitivity to foods has garnered significant attention. Notably, microbes have the capacity to promote sensitivity to foods by modulating mucosal barrier integrity, inducing aberrant immune responses, or by modifying food antigen immunogenicity.