By Kristina Hoffman Philpott, M.D.

At some point in their lives, most people have unpleasant reactions to certain foods. While many assume they are experiencing a food allergy, most of these reactions are the result of "food intolerances." Medical studies show that only 2 to 3 percent of infants and toddlers, and about 1 percent of adults, have clinically proven food allergies.

A true food allergy is an abnormal response to a food, triggered by the immune system. When the immune system overreacts to a food protein, an allergic reaction may result. Food intolerances differ from allergies in that they do not involve the immune system. It is important to identify true food allergies because these reactions can be severe and even life threatening.

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Dennis Townsend, M.D., MBA, joined the Department of Family Practice at the Fremont Center in February. He received his M.D. degree in 1998 from the University of Mississippi after receiving his bachelor's degree there. He completed an internship and residency at East Tennessee State University, and in 2004 received his MBA from the University of Tennessee. He is board certified in family practice and speaks Spanish. Dr. Townsend is currently accepting new patients.