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General characteristics of nutrition and its purpose


Stimuli that cause an asthma attack are mostly foreign proteins re-entering the body. Their nature is different: in some cases they are of bacterial origin, in others - food, organic particles that are in the air (particles of clothing, plants, leather, shoes, etc.) are also important.
In case of bronchial asthma without indications of food intolerance, a so-called hypoallergenic diet is recommended. In this case, products with high antigenic potency and products with properties of nonspecific irritants are excluded from the diet. The first includes eggs, citrus fruits, fish, crabs, crayfish, nuts. To the second - pepper, mustard and other spicy and salty foods. Food outside the period of exacerbation should be complete, but not excessive. Limit strong meat and fish broths, salt, spicy and salty foods, spices, seasonings, sugar and products containing it, honey, chocolate products. It is recommended to consume in sufficient quantity vitamins C, P, A, group B. They normalize the body's reactivity. Eating with salts of calcium and phosphorus normalizes the bowels and improves metabolism.

The diet should not contain a lot of protein, even if it is allergic to products of plant origin. Strongly prohibited alcoholic beverages. They increase the permeability of food allergens.

In cases where food allergy in patients with bronchial asthma is the primary factor or factor that joined in the course of the disease, the diet should be monitored especially carefully. Food substances that most often cause asthma are wheat, milk, fish, eggs. In order to make exclusionary rations, it is necessary to clearly know which products and products should be excluded. Often, inhaled allergens have common properties with certain food substances, such as grass pollen and food grains, hazel pollen and nuts, pollen from sunflower and sunflower and sunflower seeds, daphnia and crabs, shrimps, crayfish. Therefore, patients with these types of allergies, especially during periods of exacerbation of the disease, should be excluded from the diet appropriate products.
CULINARY PROCESSING
Preferred boiled and baked products, at least - fried and stewed.
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General characteristics of nutrition and its purpose

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