Food and Beverage
People can have food sensitivities without noticeable symptoms – long-term consumption of food allergens may lead to behavior and mood changes
Food Sensitivities: Food allergies affect about 10% of the U.S. population, leading to various symptoms. Recent research indicates asymptomatic individuals may still experience neurological effects from food allergens, resulting in behavioral changes like anxiety and depression. Chronic inflammation from allergens may contribute to long-term brain issues, highlighting the need for further study on food hypersensitivity’s impact on mental health.
Last Updated on October 16, 2025 by Daily News Staff
People can have food sensitivities without noticeable symptoms – long-term consumption of food allergens may lead to behavior and mood changes
Kumi Nagamoto-Combs, University of North Dakota
The prevalence of food allergies is increasing worldwide, approaching an epidemic level in some regions. In the U.S. alone, approximately 10% of children and adults suffer from food allergies, with allergies to cow’s milk, eggs, peanuts and tree nuts being the most common. Some patients have mild symptoms that might not need medical attention, leaving these cases unreported.
Food allergies, or food hypersensitivities, result from the overreaction of the immune system to typically harmless proteins in food. They can manifest as a spectrum of symptoms, ranging from itching, redness and swelling for milder reactions, to vomiting, diarrhea, difficulty breathing and other potentially life-threatening symptoms for severe reactions.
Besides self-reporting, food allergies can be diagnosed by exposing patients to trace amounts of offending proteins, or allergens, via their mouth or skin and observing their immediate reactions. More commonly, doctors use blood tests to measure the levels of immunoglobulin E, or IgE, a specialized antibody that the immune system uses to identify allergens and trigger a response. Although healthy individuals may have low levels of IgE in the blood, patients with food allergies have much higher levels that increase their risk of having severe allergic reactions.
But some people who test positive on skin-prick allergy tests with moderate increases in IgE don’t notice any allergy-related symptoms when they eat the allergen. This condition is sometimes referred to as asymptomatic sensitization. In many cases, people with this condition may not even be aware that they have a food hypersensitivity.
Are they truly asymptomatic, though? Or are there effects within their body that they aren’t aware of?
I am a neuroscientist studying how the brain is affected by food allergies. I became interested in this topic when I found that some of my family members had a hypersensitivity to cow’s milk. Some totally avoid dairy products because they have experienced severe, life-threatening symptoms. Those who don’t have typical allergic reactions occasionally eat dairy, but appear to develop seemingly unrelated illnesses a day or two later.
What I and other researchers have found is that food allergens can affect your brain and behavior if you’re hypersensitized, even if you don’t have typical food allergy symptoms.
Food allergies linked to behavioral disorders
Researchers have suspected food hypersensitivities to be a potential cause for behavioral disorders for decades.
A 1949 case report described behavioral and mood disturbances in patients after they ate certain foods, such as milk and eggs. Their symptoms improved after removing the suspected foods from their diet, suggesting that a food hypersensitivity was the likely culprit. However, I was intrigued that the patients had been able to eat the offending foods up until they chose to avoid them. In other words, they were asymptomatically sensitized, or tolerant, to the allergens.
Several recent studies in people have supported the association between food allergies and various neuropsychiatric disorders, including depression, anxiety, attention-deficit/hyperactivity disorder and autism. They strengthen the possibility that some reactions to food allergens could involve the nervous system and manifest as behavioral disorders. https://www.youtube.com/embed/xyQY8a-ng6g?wmode=transparent&start=0 The food you eat can affect your brain in many ways.
However, the idea of food hypersensitivity causing neuropsychiatric disorders is still controversial because of inconsistencies across studies. Differences in the types of allergies, ethnic backgrounds, dietary habits and other factors among the study participants can produce conflicting results. More importantly, some studies included those with self-reported food allergies, while others included only those with lab-confirmed food allergies. This limited investigations to only symptomatic individuals.
Food hypersensitivity, brain and behavior
My laboratory tested whether food allergens could manifest as behavioral symptoms, particularly in asymptomatically sensitized individuals. We wanted to find out whether eating offending foods could lead to brain inflammation and behavioral changes after sensitization, even in the absence of other obvious severe reactions.
To minimize the individual differences found in human studies, we decided to work with mice. We sensitized mice of the same age and genetic background to the common milk allergen β-lactoglobulin, or BLG, and fed them the same diet in the same room. We found that while BLG-sensitized mice produced moderately but significantly elevated levels of IgE, they did not show immediate allergic reactions. They could even eat food containing the milk allergen for two weeks without showing any obvious symptoms, despite maintaining elevated levels of IgE. This indicated that they were asymptomatically sensitized.
We then observed whether they showed any changes in emotionally driven behavior. Because we could not ask mice how they felt, we deduced their “feelings” by noting changes from their normal, survival-oriented behavior. Mice instinctively explore their environment to search for food and shelter while avoiding potential danger. However, “anxious” mice tend to spend more time hiding to play it safe. We identified “depressed” mice by briefly holding them by the tail. Most mice will keep fighting to get out of the uncomfortable predicament, while depressed mice quickly give up.
Our experiments were designed to simulate situations where asymptomatically sensitized individuals would eat either a large amount of an offending food in one day or small amounts every day for a few weeks. We mimicked these situations by placing a large amount of the milk allergen directly into the stomach of sensitized mice with a feeding tube, or giving them an allergen-containing mouse chow to eat the allergen a little at a time.
Interestingly, BLG-sensitized mice showed anxiety-like behavior one day after receiving a large amount of the allergen. Another group of sensitized mice developed depression-like behavior after eating small amounts of allergen for two weeks. In addition, BLG-sensitized mice showed signs of brain inflammation and neuronal damage, suggesting that changes in the brain may be responsible for their behavioral symptoms.
We also investigated the long-term effect of allergen consumption by keeping BLG-sensitized mice on the allergen-containing diet for one month. We found that IgE levels declined in sensitized mice by the end of the month, indicating that continually eating small amounts of the allergen led to decreased immune responses, or “desensitization.” In contrast, signs of brain inflammation remained, suggesting that the harmful effect of allergens persisted in the brain.
Chronic brain inflammation
Researchers have yet to study prolonged brain inflammation, or neuroinflammation, in people who are asymptomatically sensitized. In general, though, chronic neuroinflammation is a known contributor to neurodegenerative diseases, such as multiple sclerosis and Alzheimer’s disease, although the exact causes of these diseases are unknown. A better understanding of the role allergens play in neuroinflammation can help researchers clarify whether food allergens trigger chronic inflammation that can lead to these diseases.
This knowledge could be especially important for patients undergoing oral immunotherapy, an approach to allergy treatment that involves incrementally ingesting small amounts of allergens over time. The goal is to desensitize the immune system and reduce the incidence of anaphylaxis, or life-threatening allergic reactions. In 2020, the U.S. Food and Drug Administration approved a standardized form of peanut allergens to prevent anaphylaxis in eligible pediatric patients. However, its possible long-term effect on the nervous system is unknown.
Food allergens can affect the brain and behavior of seemingly asymptomatic people, making them not so asymptomatic neurologically. Considering how your brain responds to the food you eat puts a whole new meaning to the phrase “you are what you eat.”
Kumi Nagamoto-Combs, Assistant Professor of Biomedical Sciences, University of North Dakota
This article is republished from The Conversation under a Creative Commons license. Read the original article.
Our Lifestyle section on STM Daily News is a hub of inspiration and practical information, offering a range of articles that touch on various aspects of daily life. From tips on family finances to guides for maintaining health and wellness, we strive to empower our readers with knowledge and resources to enhance their lifestyles. Whether you’re seeking outdoor activity ideas, fashion trends, or travel recommendations, our lifestyle section has got you covered. Visit us today at https://stmdailynews.com/category/lifestyle/ and embark on a journey of discovery and self-improvement.
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
Food and Beverage
Savory, Satisfying Ideas for Lunch and Dinner
Lunch or Dinner. During cold and flu season, enhance meals with versatile pearl couscous, which elevates comfort food offerings. Try recipes like Italian Penicillin Soup and Simple Lemon Butter Couscous for hearty, satisfying dishes.
Last Updated on March 3, 2026 by Daily News Staff
(Family Features) When cold and flu season calls for savory and satisfying meals, remember you don’t have to be sick to enjoy the best this time of year has to offer. Skip the same old soups and stews, though, and level up your comfort food cache with the flavor and versatility of pearl couscous.
Distinguished from traditional Moroccan couscous by its slightly larger and rounder shape, plus its less dense, firmer consistency, pearl couscous is thoroughly versatile and a perfect fit for cold weather classics. With Success Boil-in-Bag Pearl Couscous, you get high-quality semolina wheat pearl couscous made just right. After the water boils, it’s ready in under 7 minutes and prepared similarly to pasta.
It features a slightly nutty flavor on its own but can absorb any flavors of soups and salads while retaining its density and chewy texture. You can use it in your family’s meals to complement a range of greens, veggies, fish, meats and stews, making it a pantry staple to keep on hand throughout the year.
A hearty solution, this Italian Penicillin Soup is ideal for those feeling under the weather or simply craving a filling meal after a chilly day. It’s loaded with rotisserie chicken, tender veggies and pearl couscous simmered in broth then finished with fresh lemon, Parmesan cheese and parsley for a meal that’s as satisfying as it is appetizing.
Elegant in its simplicity, this Simple Lemon Butter Pearl Couscous is a perfect partner for grilled seafood, chicken or vegetables. Easy to serve as a standalone dish or a savvy side that practically cooks itself, you can add this highly versatile grain to your family’s menu any day of the week – whether you’re cooking for a crew or just two – and enjoy steamy leftovers for a light lunch.
Don’t let the cold sap your creativity in the kitchen; turning to versatile, flavorful ingredients can make winter meals a cinch. Discover more pearl couscous-inspired dinner ideas by visiting SuccessRice.com.
Italian Penicillin Soup
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4
- 2 bags Success Pearl Couscous
- 4 cups low-sodium chicken broth
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 2 cloves garlic, minced
- 1 cup rotisserie chicken, shredded
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 lemon wedges
- shredded Parmesan cheese, for garnish
- chopped fresh parsley, for garnish
- Prepare pearl couscous according to package directions.
- In large pot, bring broth to boil. Add carrots, celery and garlic. Reduce heat to medium-low and cook 5 minutes until vegetables are slightly tender.
- Add chicken and Italian seasoning; simmer 5 minutes. Add pearl couscous and cook 5 minutes. Season with salt and pepper.
- Ladle soup into four bowls and squeeze fresh lemon wedge into each bowl. Garnish with Parmesan and parsley.
Simple Lemon Butter Pearl Couscous
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4
- 1 bag Success Pearl Couscous
- 3 lemons, juice only, plus 1 teaspoon zest
- 2 tablespoons butter
- 1 small shallot, finely diced
- 1 tablespoon fresh parsley, finely chopped
- Prepare pearl couscous according to package directions, adding lemon juice to water.
- In small pan, melt butter over medium heat. Add shallots and lemon zest. Cook 3 minutes. Stir pearl couscous into pan.
- Divide pearl couscous into four bowls and top with parsley.
SOURCE:
https://stmdailynews.com/the-fate-of-lucky-supermarkets-in-socal/
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
Food and Beverage
Easy, Approachable Solutions for At-Home Lenten Meals
At-Home Lenten Meals: Lent is an opportunity for families to explore new seafood flavors, making mealtime enjoyable. Simple recipes, like One-Pot Creamy Shrimp Scampi, encourage kids to confidently try seafood, enhancing family meals.
Easy, Approachable Solutions for At-Home Lenten Meals
(Feature Impact) Lent has long been a season of tradition and reflection, and it can also be an opportunity to introduce your family to exciting new flavors that may become staples in your kitchen.
If preparing seafood feels intimidating, try starting with dishes that are easy, familiar and approachable. For example, One-Pot Creamy Shrimp Scampi features a velvety sauce, earthy spinach and buttery, delicious shrimp – a recognizable and approachable recipe that can be a gateway to discovery.
Made with SeaPak frozen shrimp, you can help picky eaters in your home feel more confident in saying “yes” to something new. Frozen seafood is a perfect partner for familiar favorites like pasta, making it a playful, stress-free solution for encouraging exploration at mealtime.
“For many families, Lent often brings a shift at the dinner table – and this year, parents are turning it into an opportunity to try something new,” said Diana Rice, child nutritionist and registered dietitian. “When food feels approachable, it lowers stress for everyone. Familiar flavors help kids say ‘yes’ more often, and those positive moments can make seafood a feel-good part of family meals during Lent and beyond.”
When kids see foods that look and taste familiar – like the crunch of crispy fried shrimp – they may feel more comfortable giving it a try. That’s why discovery can extend beyond the dinner table to snack time, too.
Give kiddos the energy they need for homework assignments with Butterfly Shimp Bruschetta, a quick solution for after-school or weekend snacking. As your pickier loved ones dive in for something new, those small wins can build confidence to try new things – one bite at a time.
This Lent, swap “giving up” for “try this” with more approachable frozen seafood solutions and family-friendly recipes at SeaPak.com.
//www.youtube.com/embed/006rXnSXZGY
One-Pot Creamy Shrimp Scampi
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4
- 1 package (12 ounces) SeaPak Shrimp Scampi
- 1 1/4 cups half-and-half or milk
- 1 1/4 cups chicken stock
- 8 ounces linguine noodles
- 6 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- 4 lemon wedges
- In large, high-sided saute pan, add shrimp and cook according to package directions. Remove shrimp to bowl and keep warm.
- In same pan with scampi sauce, stir in half-and-half and stock. Bring to low boil. Add pasta. Cook, stirring occasionally, until pasta is cooked al dente, 8-10 minutes.
- Stir in spinach and cook just until beginning to wilt. Stir reserved shrimp into pan.
- To serve, divide shrimp scampi between four bowls and top each with grated Parmesan. Serve with lemon wedges.
Butterfly Shrimp Bruschetta
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6
- 1 package (9 ounces) SeaPak Jumbo Butterfly Shrimp
- 1 baguette
- 3 garlic cloves, divided
- 6 tablespoons olive oil, divided
- 3 cups grape or cherry tomatoes, seeded and finely diced
- 1/3 cup chopped basil, plus additional for garnish
- salt, to taste
- pepper, to taste
- Preheat oven to 425 F. Bake shrimp according to package directions and keep warm.
- Slice baguette to match number of shrimp. Rub one garlic clove over one side of each slice of bread. Brush garlic-rubbed sides with 3 tablespoons olive oil. Set aside.
- Finely dice remaining garlic.
- In medium mixing bowl, stir tomatoes, remaining olive oil, diced garlic and 1/3 cup chopped basil. Season with salt and pepper, to taste, and set aside.
- In large, hot skillet, working in batches, add baguette slices oil sides down and cook until browned around edges. Remove from pan.
- Top each baguette slice with small spoonful of tomato mixture and one shrimp. Garnish with basil leaf.
SOURCE:
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Author
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
Blue Apron just picked up a new win in the prepared-meals space.
Consumer365 has recognized Blue Apron as the Best Prepared Meal Delivery Service (2026), pointing to the company’s chef-curated recipes and its growing lineup of ready-to-eat meals built for busy, time-constrained households. The recognition reflects growing consumer demand for convenient food options that reduce cooking time without sacrificing quality, structure, or variety.
Why prepared meals keep winning right now
The press release frames prepared meal delivery as a practical middle ground between cooking from scratch and defaulting to fast food or repetitive takeout.
Consumer365 notes the appeal comes down to a few clear benefits:
- Less time spent cooking (and less cleanup)
- Predictable portions and easier meal planning
- Reduced food waste, since you’re not buying full-size ingredients you may not use
- Flexibility for solo diners or households with irregular schedules
Prepared meals are especially useful during the workweek, when the friction of cooking can push people toward faster—but not always better—options.
What Consumer365 highlighted about Blue Apron
Consumer365’s recognition focuses on how Blue Apron has expanded beyond meal kits while keeping a consistent culinary identity.
Chef-curated structure across product lines
A key point: prepared meals under Dish by Blue Apron are developed by the same in-house culinary team behind Blue Apron’s meal kits. Consumer365 says that continuity helps maintain consistency in flavor development, portioning, and ingredient selection across different formats.
Refrigerated (not frozen) and fast to heat
Dish by Blue Apron meals arrive fully cooked and refrigerated (not frozen). Each meal is packaged as a single serving and designed to reheat in either a microwave or conventional oven.
Most dishes are ready in five to ten minutes, making them a solid option for lunches, quick dinners, or nights when cooking time is limited.
Rotating menus and nutrition standards
Consumer365 also points to weekly rotating menus that span a range of styles, including seafood-based dishes, vegetable-forward meals,
About Blue Apron
Blue Apron launched in 2012 and says it has delivered more than 600 million meals nationwide. The company describes itself as a flexible mealtime brand with a weekly rotating menu of 100+ meals, including pre-made options and meal kits. Blue Apron is also part of Wonder.
Read more
The full review is available at Consumer365.org.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Authors
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
