Some common causes could be related to stress, food allergies, food poisoning, unwanted side effects of medications, excessive consumption of supplements or vitamins, or pregnancy, to name just a few. A number of conditions can cause your stomach to feel sick after a meal. These can include causes ranging from food poisoning to illness or pregnancy. If you occasionally feel sick after eating, but have a few days when you feel good, you may have food sensitivity.
The most common food sensitivities include gluten, dairy, soy, nuts, shellfish, eggs, corn and FODMAPs, as well as some additives such as food colors and artificial sweeteners. Some germs make you sick a few hours after you swallow them. Others may take a few days to make you sick. This list provides symptoms, when symptoms start, and common food sources for germs that cause food poisoning.
Germs are listed in order based on how quickly symptoms start. Food poisoning, also called foodborne illness, is an illness caused by the consumption of contaminated food. Infectious organisms, including bacteria, viruses and parasites or their toxins, are the most common causes of food poisoning. Foods can also make you sick if they contain a toxin or poison produced by bacteria that grow in food.
Food allergies occur when the body misidentifies proteins found in certain foods as a threat, triggering an immune system response. People are often poisoned by animal foods, such as meat, poultry, eggs, dairy products, and seafood. If you have a food allergy, your immune system triggers a series of events that cause the release of histamine and other chemicals when you eat one of these trigger foods. Food and liquids can be contaminated at many different points during food preparation, storage and handling.
Food intolerances don't affect the immune system, but they can cause nausea hours after eating the food. Because these foods aren't cooked, harmful organisms aren't destroyed before eating them and can cause food poisoning. People often experience food sensitivity to dairy products, gluten, food additives and specific types of carbohydrates known as oligosaccharides, disaccharides, monosaccharides and fermentable polyols (FODMAP).
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