PETALING JAYA: From rashes and itches to breathing discomfort and sinus flare-ups – questions are growing as to whether these reactions are allergies, intolerances or signs of deeper health issues.
Traditional medicine practitioners are seeing recurring cases where patients link food to flare-ups, often influenced by underlying conditions and the body’s overall ability to tolerate certain foods.
From a traditional Chinese medicine perspective, food allergy is not diagnosed as a standalone condition.
Instead, practitioners assess whether the body is in a state of imbalance, said Boon Yip Heng, president of the Klang Chinese Physicians and Medicine Dealers Association.
“We evaluate the patient based on overall body balance, whether the body is in a state of excess or deficiency,” said Boon, who is also treasurer of the Federation of Chinese Physicians and Medicine Dealers Association of Malaysia.
He said symptoms such as rashes, redness and itching are interpreted as signs of internal heat, weakness, or what practitioners describe as toxin accumulation rather than reactions to a specific food.
“Traditional Chinese medicine focuses on regulating the body and addressing the root imbalance.
“The aim is longer-term improvement, rather than quick suppression of symptoms,” Boon said.
A similar emphasis on overall tolerance and internal balance is also seen in traditional Malay medicine.
According to the Coalition of Traditional Malay Medicine Practitioners Association Malaysia (Gapera) founder and president Assoc Prof Adzhar Latif, seafood is most often linked to cases of “salah makan” (intake of the wrong food) seen by traditional Malay medicine practitioners, particularly among patients with chronic resdung or sinus issues.
“Patients with persistent sinus issues often report flare-ups after consuming seafood, with symptoms ranging from skin rashes to wheezing.
“Those with high sinus or sinusitis tendencies, when they take ingredients from the sea, there is a possibility they develop rashes, wheezing and so on,” he said.
Food-related reactions, he said, can affect both children and adults, with some people developing sensitivities later in life while others may outgrow them.
Beyond seafood, he said some patients also report difficulty tolerating red meat and, in certain cases, nuts.
In the traditional framework, Adzhar said these reactions are linked to a person’s overall tolerance, internal balance and general health status.
“If the body is already unhealthy, you will have certain food reactions you may not realise,” he said, adding that factors such as hormonal balance may influence how the body responds to food.
He also pointed to overlaps frequently raised by patients between food triggers and other health issues, including high uric acid levels.
Seafood and red meat, he said, are often discussed in relation to inflammation and gout among those who are already predisposed.
“When uric acid levels in the body are high, they may be more prone to developing gout after eating,” he said.
In managing “salah makan”, a term often coined by patients, Adzhar said practitioners often aim to “neutralise” the body with remedies, such as coconut water, which is commonly cited.
However, Adzhar stressed that patients should not rely on self-diagnosis, especially when symptoms are persistent or severe.
“They need to know their condition. I suggest they go to the hospital or to a specialist. Do blood tests and other checks. Look at the uric acid level,” he said.
