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Food with food allergies


Among allergic diseases, food allergies are widespread. The reason for the spread of food allergies is excessive nutrition, especially protein, widespread use in the food industry, dyes, preservatives, all kinds of surrogates, and in agriculture - chemical

fertilizers and toxic chemicals. The increase in recent years, the number of total allergenic effects on the body (household, chemical, industrial, medicinal, etc.) contributes to the formation of the state of allergic readiness of the body and to food.
In childhood, true food allergy is much more common than in adults. The list of products that cause allergic reactions is very wide. The most common food allergens are egg proteins, milk and wheat. Allergies to fish, strawberries, shellfish, nuts, tomatoes, chocolate, bananas and citrus are also very frequent. There are cases of allergies to certain types of meat, such as pork. Sometimes an allergy to dairy products manifests itself in a certain type of milk, for example, cow milk. This is a very important fact, as it allows for medicinal purposes to replace cow's milk with the milk of other animals (goat, mare), as well as to use in the diet milk substitutes from plant products, such as soybean or peanut milk. Allergy to cow's milk is quite common. Even small amounts of the protein components of milk in various foods (cottage cheese, butter, chocolate, etc.) can cause certain allergic reactions in some people. Whole milk often causes an allergic reaction than processed or dairy products.
Eggs, like milk, can cause allergic reactions. The greatest allergic properties has egg albumin. When cooking their activity is reduced, therefore, boiled egg white has less allergenic potency than the raw one. Very often, allergic reactions are caused by fish. When cooking, it only slightly loses its allergenic properties. However, some people have an increased sensitivity to all varieties of fish, others only to its individual species. Often marked intolerance to crabs, crayfish, oysters. Of the cereals, wheat is the most active.
The sensitivity of the patient to individual food allergens can be extremely high. The presence of very small, trace amounts of egg white in the food, or even the smell of fish or parsley, is enough for sensitive people to react with an allergic reaction. There are cases of high individual sensitivity to products that contained minimal amounts of yeast (beer, bread, cheese, etc.).
The clinical picture of food allergy is very diverse and depends on the reactivity of the organism, the properties of the allergen, the functional state of the organs in which the allergic reaction develops. Acute allergies are characterized by a sudden onset of the disease shortly after ingestion of a food allergen, the appearance of common allergic reactions (fever, general weakness, chills, sometimes herpes on the lips, pruritus, edema, bronchospasm, migraine,
Polyarthralgia, etc.).
Despite the severity of the condition, the process is completed within 1-2 days. To find out the causes of allergies
of great importance is the determination of the hereditary predisposition of the patient and his close relatives to allergic diseases. It can be of great help.
systematic food diary. However, data relating to the intolerance of certain foods should be checked by special samples.
In addition, the most frequently suspected allergic product is excluded from the usual diet for 7-10 days. This excludes all dishes in which the suspected product is included as an integral part. In cases when the products - allergens cannot be identified, the most common allergens - milk, eggs, fish, chocolate, honey, nuts - are excluded from the diet. If, as a result of this diet, all allergic symptoms diminish or are absent within a few days, add one or the other of the excluded foods in turn. If you repeat the signs of the disease, the role of this product as an allergen is considered proven. The other, most stringent version of the diet is also used. For 1-3 days only weak tea is allowed in the amount of 4-5 times glasses with a small amount of sugar. At the second stage, dried white bread and cereals are added, then in 2-3 days - milk and dairy products (butter, cottage cheese, cheese, etc.). Then again, after 2-3 days, the diet is expanded, including meat, fish, egg dishes, vegetables and fruits.
To exclude non-food forms of allergy, the patient is examined using household, pollen, bacterial, medicinal and other allergens using skin and other samples, as well as other methods of allergic research. In cases of food allergies allergen can not be installed always.
Suffering from food allergies, it is recommended to gradually accustom to an intolerable product. To do this, the product is administered in minimal doses before eating. Intolerable, rare products that do not play a large role in the diet are excluded from the diet (strawberries, lemons, oranges, watermelons, tomatoes, nuts, fish, caviar, crabs, honey, chocolate, etc.). Much more difficult to eliminate from the diet of basic foodstuffs - bread and flour products, potatoes, milk, eggs, meat. If it is impossible to exclude an important product for nutrition, then an intolerable product is prescribed in gradually increasing doses. Water-soluble products (milk, egg yolk) are diluted in boiled water in the ratio 1: 2, 1:10, 1: 100 and 1: 1000. Treatment is prescribed with
maximum dilution and give 1 teaspoon 1 time per day, then 2-3 times a day, daily increasing the dose (up to 10 spoons per day). Then go to a dilution of 1: 1000, etc. The diluted product should be in the refrigerator, it is recommended to cook it every 3-4 days. The course of clinical nutrition for at least 2-3 months.
In mild cases of food allergy, it is recommended to take a small amount of an intolerable product (1/4 spoon of an egg, 20-30 ml of milk, etc.) 45-60 minutes before taking the main amount of the product. A repeated procedure within 3-4 weeks may lead to practical recovery.
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Food with food allergies

  1. Borovik TE, Revyakina VA, Makarova SG. Diet therapy for food allergies in young children, 2008

  2. Food allergies
    M. Farrell, B. Kettelhat Food allergies have a variety of clinical manifestations - from urticaria to anaphylactic shock. This, as well as a large number of similar diseases (lack of enzymes, poisoning, infection) makes it difficult to differential diagnosis. The study of digestion and absorption, as well as the immune reactions occurring in the gastrointestinal tract, will expand the understanding of
  3. Food allergies
    Any perverted reaction to food products with deviations from the norm is called food intolerance. Food intolerance in the form of various syndromes - from mild skin and gastrointestinal manifestations to sudden death - has been known for a long time and belonged to the idiosyncrasy group. With the introduction of the concept of allergy into clinical practice, she was brought in to explain the pathogenesis of food
  4. Prevention of food allergies
    Food allergies under certain conditions can be prevented or eliminated at the very first stages of formation. To do this, it is necessary to identify children with an increased risk of developing atopic diseases and initiate appropriate preventive measures even before the birth of the child. The primary prevention of food allergies is aimed at preventing allergic diseases in children with
  5. Food allergies - one of the urgent problems of pediatrics.
    Food allergies - one of the urgent problems of pediatrics. It is formed and occurs in children of the first years of life, most skin, gastrointestinal, respiratory and other manifestations of allergy are associated with it. The interest of researchers in food allergy has increased significantly in recent years due to the sharp increase in this pathology among children and adults. According to epidemiological studies, food
  6. Food Allergies
    Cause Individual intolerance to milk, eggs, bread, fruits, vegetables, meat and fish, tobacco, alcohol, chocolate, etc. Often this is due to imported products and the use in agriculture of special means (fertilizers, pesticides, etc.) that have undeclared adverse effects. effects. A failure in the immune system is caused by allergenic substances that enter through the digestive system.
  7. ALLERGIC DERMATOSIS: FOOD FOOTNESS AND ALLERGY
    The problem of allergic diseases is relevant not only for people, but also for our smaller brothers. Most often, allergic reactions develop in response to the bites and stings of insects (for example, in cats, they are often associated with flea bites), as well as after the introduction of drugs; in quite rare cases, an allergic reaction can be caused by food. Adverse
  8. Features of the introduction of complementary foods to children of the first year of life with food allergies
    At present, due to the presence of a wide range of therapeutic mixtures, the timing of the appointment of foods and complementary dishes to patients suffering from atopic disease caused by food hypersensitivity, do not differ from those in healthy children. At the same time, it is necessary to take into account the individual tolerance of the prescribed products (Table 12). Table 12. Terms of introduction
  9. The concept of hygienic nutrition. Nutrition norms Food products, their composition and energy value.
    Nutrition is a complex process of receipt, digestion, absorption and assimilation in the body of nutrients necessary to cover its energy expenditure, build and renew cells and tissues of the body, and regulate the body's physiological functions. In hygiene, the term “good nutrition” is adopted, which means a food built on a scientific basis that can fully meet the need for
  10. Nutrition and essential nutrients
    The most important condition for nutrition is the correct combination of all the nutrients in the daily ration of a person; moreover, they must be introduced in quantities that completely cover all body wastes both in quantitative and qualitative terms. In the human body, oxidation processes (combining with oxygen) of various nutrients - proteins, fats, carbohydrates - continuously
  11. Nutrition and essential nutrients
    The most important condition for nutrition is the correct combination of all the nutrients in the daily ration of a person; moreover, they must be introduced in quantities that completely cover all body wastes both in quantitative and qualitative terms. In the human body, oxidation processes (combining with oxygen) of various nutrients - proteins, fats, carbohydrates - continuously
  12. Nutrition and essential nutrients
    The most important condition for nutrition is the correct combination of all the nutrients in the daily ration of a person; moreover, they must be introduced in quantities that completely cover all body wastes both in quantitative and qualitative terms. In the human body, oxidation processes (combining with oxygen) of various nutrients - proteins, fats, carbohydrates - continuously
  13. Nutrition and essential nutrients
    The most important condition for nutrition is the correct combination of all nutrients in the daily diet of a person. These substances can be divided into six groups: 1) proteins, 2) fats, 3) carbohydrates, 4) vitamins, 5) minerals, 6) water. They must be introduced in quantities that fully cover all the waste of the body, both in quantitative and qualitative terms. In humans, continuously
  14. Nutrition and biological value of basic foods
    The nutritional value of the product is determined by the content of nutrients (food and taste), the biological value - its amino acid intake, the presence of PUFA, vitamins, mineral salts and other biologically active substances. The main foods are bread, meat and meat products, fish and fish products, milk and dairy products, vegetables, berries, fruits and some others.
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