Hypersensitivity reactions to problem foods involves a series of specific events ? which may or may not include the immune system ? and which can result in clinical symptoms including depression, anxiety, aggressive behaviour, hyperactivity and schizophrenia. Identification of problem foods is best achieved through a dietary process known as elimination and challenge whereby the suspect foods are avoided for a period of 7-21 days and reintroduced, one at a time, to determine the individual¡¯s level of sensitivity. Once problem foods have been identified the maintenance diet may exclude the foods completely or take the form of a rotation diet where foods are eaten only once in a period of usually five days. Those interested in investigating the possibility of hypersensitivity reactions to foods without the guidance of a health care professional were cautioned that any food(s) suspected of having produced a severe reaction in the past should not be reintroduced without medical supervision. The general recommendation was simply to reduce the consumption of suspect foods by rotating a variety of suggested nutritious alternatives.

From food to mood  

In psychological illnesses, the foods most commonly found linked with symptoms are:

wheat
milk and milk products
yeast
sugar
coffee
chocolate
orange
egg
tomato
corn
soya
additives

Neuro-psychological symptoms or illnesses which can be made worse or which can be caused by foods include:

depression
mood changes
behavioural disorders
anxiety and panic attacks
hyperactivity
poor memory, concentration
sleep disorders
migraine
poor co-ordination
numbness, tingling, restless legs
fatigue
seasonal affective disorder (SAD) eating disorders