For people living with food allergies or sensitivities, daily life can be a constant balancing act. Every meal requires careful planning, grocery shopping becomes stressful, and social occasions like dining out can feel more like a risk than a pleasure. Beyond the physical symptoms, food hypersensitivities often carry a heavy emotional and social burden. But what if the brain itself could be retrained to reduce these reactions?
A Master’s thesis completed at the University of Helsinki in 2019 by Maarit Holopainen investigated this very question. The study, titled “Now I Can Eat Anything! Experiences of People with Food Allergies about the Effects of the DNRS Program on Everyday Eating”, explored how the Dynamic Neural Retraining System (DNRS) influences the lives of people with food hypersensitivities.
The Research Context
Food allergies and intolerances are increasing worldwide. In Finland, as in many other countries, they impact not only individuals but also families, schools, and workplaces. For those with severe sensitivities, even the smell of certain foods can trigger debilitating symptoms. Standard medical approaches typically focus on strict avoidance or, in some cases, gradual desensitization therapy. However, these strategies often fall short, leaving patients with few options for long-term relief.
The DNRS program, created in 2008 by Canadian researcher Annie Hopper, takes a different approach. It is built on the idea of limbic system retraining. The limbic system—sometimes called the “emotional brain”—plays a central role in how the body perceives and responds to threats. DNRS combines elements of cognitive behavioral therapy, mindfulness, and exposure therapy to calm the brain’s overactive stress response.
Holopainen’s study sought to understand:
1 What is everyday life like for people living with food sensitivities?
2 How does participation in the DNRS program affect their daily lives and experiences with food?
Methodology
The research was qualitative in nature, focusing on in-depth interviews with six Finnish adults, aged 28 to 45, who had experienced multiple food and chemical sensitivities. Each participant had completed the six-month DNRS program, which requires daily brain retraining exercises of one to two hours.
Through semi-structured interviews, participants shared their experiences before and after DNRS. The interviews were analyzed using content analysis based on the International Classification of Functioning (ICF), a framework developed by the World Health Organization to assess health and disability in everyday contexts.
Findings
The study revealed several important themes:
– Life before DNRS
Participants described life with food sensitivities as stressful, exhausting, and isolating. Planning every meal, avoiding unsafe foods, and navigating group settings required constant vigilance. Some were unable to share meals with family or enjoy basic social activities. Emotional well-being was deeply affected, with many participants reporting anxiety, frustration, and fatigue from the unending “meta-work” of food management.
– Life after DNRS
Following six months of DNRS practice, participants reported significant improvements. Many described a sense of freedom, stating that foods they once avoided no longer triggered reactions. Everyday routines became easier, and eating out or sharing meals with loved ones was once again possible. Importantly, participants emphasized not only the physical relief but also improvements in psychosocial well-being—greater ease, reduced stress, and more positive emotions around food.
– Quality of life
The most striking outcome was the sense of restored normalcy. As Holopainen summarized, recovery from food hypersensitivity was “of great importance to the individual, emphasizing the ease of everyday life and psychosocial well-being. As food hypersensitivity is alleviated, feelings related to food also become more positive.”
Why It Matters
This research highlights an important shift in understanding food sensitivities. While traditionally seen only through the lens of immunology and diet, Holopainen’s thesis suggests that neurological factors—particularly the stress-driven responses of the limbic system—play a vital role. By targeting these mechanisms, DNRS may offer an innovative path for rehabilitation.
It’s important to note that the study was small in scale, with just six participants, and its findings cannot be generalized to all individuals with food hypersensitivities. Nonetheless, the results offer promising insight and point to the need for further, larger-scale studies.
Conclusion
Living with food sensitivities can severely limit both physical health and social well-being. Holopainen’s University of Helsinki research shows that DNRS may help reduce these limitations, allowing individuals to reclaim a sense of freedom in their daily lives. For many participants, the words “Now I can eat anything!” captured not only a change in diet but also a profound shift in quality of life.
As interest grows in brain-based approaches to chronic illness, this study adds an important voice to the conversation. It suggests that with the right tools, the brain’s capacity for change—its plasticity—can play a key role in healing.
