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Nutrition for food allergies


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

fertilizers and pesticides. The increase in the number of common allergic effects on the body (household, chemical, industrial, medicinal, etc.) in recent years contributes to the formation of a state of allergic readiness of the organism and to food products.
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 proteins of eggs, milk and wheat. Very often also cases of allergy to fish, strawberries, shellfish, nuts, tomatoes, chocolate, bananas and citrus. There are cases of allergy to certain types of meat, for example, pork. Sometimes the allergy to dairy products is manifested in a certain kind of milk, for example, cow's milk. This is a very important circumstance, as it allows for the medical purposes to replace cow's milk with milk from other animals (goat, mare), and also to use milk substitutes from plant products, for example soy or peanut milk. Allergy to cow's milk is often enough. Even small amounts of protein components of milk in various foods (cottage cheese, butter, chocolate, etc.) can cause some people allergic reactions. Whole milk is more likely to cause an allergic reaction than processed or sour-milk products.
Eggs, like milk, can cause allergic reactions. The greatest allergic properties have egg albumin. When cooking, their activity decreases, so the cooked egg white has a lower 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 increased sensitivity to all varieties of fish, others - only to its individual species. Often noted intolerance to crabs, crayfish, oysters. Of cereals, wheat is the most active.
The sensitivity of the patient to individual food allergens can be extremely high. Enough of the presence of very small, trace amounts of egg protein in food or even the smell of fish or parsley, so that the sensitive ones react with an acute allergic reaction. There are cases of high individual sensitivity to foods that contain 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. For acute allergy, the sudden onset of the disease is characteristic shortly after ingestion of a food allergen, the appearance of common allergic reactions (fever, general weakness, chills, sometimes herpes on the lips, skin itching, swelling, 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
great importance is the elucidation of the hereditary predisposition of the patient and his close relatives to allergic diseases. A great help can be provided by
systematic maintenance of a food diary. However, data that relate to intolerance to certain foods should be checked by special tests.
In addition, the most commonly suspected allergen product is excluded from the usual diet for 7-10 days. This excludes all dishes into which the suspect product enters as part of the product. In those cases when the products - allergens can not be detected, the most common allergens are excluded from the diet - milk, eggs, fish, chocolate, honey, nuts. If, as a result of this diet, allergic symptoms are reduced or absent within a few days, one or another of the excluded products is alternately added. When the signs of the disease are repeated, the role of this product as an allergen is considered proven. The other, the most rigorous version of the diet is also used. For 1-3 days only weak tea is allowed in the amount of 4-5 times a glass with a small amount of sugar. In the second stage, add dried white bread, cereals, then after 2-3 days - milk and dairy products (butter, cottage cheese, cheese, etc.). Then again in 2-3 days the diet is expanded, including meat, fish, egg dishes, vegetables and fruits.
To exclude non-nutritional forms of allergy, the patient is examined with the help of 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, it is not always possible to establish an allergen.
Suffering food allergy, it is recommended to gradually accustom to an intolerable product. For this, the product is administered in minimum doses before eating. Intolerable, low-prevalence foods that do not play a big role in nutrition are excluded from the diet (strawberries, lemons, oranges, watermelons, tomatoes, nuts, fish, caviar, crabs, honey, chocolate, etc.). It is much more difficult to exclude from the diet basic food products - bread and flour products, potatoes, milk, eggs, meat. If it is impossible to exclude an important food product, then the intolerant product is prescribed in gradually increasing doses. Water-soluble products (milk, egg yolk) are brewed in boiled water in a ratio of 1: 2, 1:10, 1: 100 and 1: 1000. Treatment is appointed with
maximum dilution and give 1 teaspoonful 1 time per day, then 2-3 times a day, daily increasing the dose (up to 10 spoons a day). Then go to the dilution 1: 1000, etc. The diluted product should be in the refrigerator, it is recommended to cook it every 3-4 days. The course of therapeutic nutrition is at least 2-3 months.
In light cases of food allergies, it is recommended to take a small amount of an intolerable product (1/4 of an egg spoon, 20-30 ml of milk, etc.) 45-60 minutes before taking the basic amount of the product. Repeated treatment for 3-4 weeks can lead to a practical recovery.
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Nutrition for food allergies

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

  2. Food allergy
    M. Farrell, B. Kettelhat Food allergy has 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 immune reactions taking place in the digestive tract, will expand the understanding of
  3. Food allergy
    Any reaction to food products perverted with abnormalities is called food intolerance. Intolerance of food in the form of various syndromes - from mild skin and gastrointestinal manifestations to sudden death - was known for a long time and belonged to the idiosyncrasy group. With the introduction of the concept of allergy into clinical practice, she was involved in explaining the pathogenesis of food
  4. Prevention of food allergy
    Food allergy 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 atopic diseases and to start appropriate preventive measures before the birth of the child. Primary prevention of food allergy is aimed at preventing allergic diseases in children with
  5. Food allergy is one of the topical problems of pediatrics.
    Food allergy is one of the topical 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. Allergy to food
    Cause The individual is intolerant of milk, eggs, bread, fruits, vegetables, meat and fish, tobacco, alcohol, chocolate, etc. Often this is due to imported products and the use of special means (fertilizers, pesticides, etc.) in agriculture that have undeclared collateral effects. The failure in the immune system is caused by allergenic substances that come through the digestive system
  7. ALLERGIC DERMATOES: FOOD INEQUALITY 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 bites and stings of insects (for example, in cats they are often associated with flea bites), and after the administration of medications; in quite rare cases, an allergic reaction can be caused by food. Unfavorable
  8. Features of introducing complementary foods to children of the first year of life with food allergy
    Currently, due to the availability of a wide range of therapeutic mixtures, the timing of the appointment of foods and complementary foods to patients suffering from atopic disease due to food hypersensitivity, practically do not differ from those in healthy children. At the same time, it is necessary to take into account the individual tolerability of the intended products (Table 12). Table 12. Terms of introduction
  9. The concept of hygienically nutrition. Nutrition standards Food products, their composition and energy value.
    Nutrition is a complex process of ingestion, digestion, absorption and absorption in the body of nutrients necessary to cover its energy expenditure, the construction and renewal of cells and tissues of the body, the regulation of the physiological functions of the body. In hygiene, the term "nutrition" is used, meaning a diet built on scientific principles that can fully meet the need for
  10. Food and basic food substances
    The most important condition for nutrition is the correct combination of all nutrients in the daily diet of man, and they must be introduced in quantities that completely cover all the waste of the body in both quantitative and qualitative terms. In the human body, there are continuous processes of oxidation (compounds with oxygen) of various food substances - proteins, fats, carbohydrates, which
  11. Food and basic food substances
    The most important condition for nutrition is the correct combination of all nutrients in the daily diet of man, and they must be introduced in quantities that completely cover all the waste of the body in both quantitative and qualitative terms. In the human body, there are continuous processes of oxidation (compounds with oxygen) of various food substances - proteins, fats, carbohydrates, which
  12. Food and basic food substances
    The most important condition for nutrition is the correct combination of all nutrients in the daily diet of man, and they must be introduced in quantities that completely cover all the waste of the body in both quantitative and qualitative terms. In the human body, there are continuous processes of oxidation (compounds with oxygen) of various food substances - proteins, fats, carbohydrates, which
  13. Food and basic food substances
    The most important condition for nutrition is the correct combination of all nutrients in the human diets. These substances can be divided into six groups: 1) proteins, 2) fats, 3) carbohydrates, 4) vitamins, 5) mineral substances, 6) water. They must be introduced in quantities that completely cover all the waste of the body in both quantitative and qualitative terms. In the human body continuously
  14. Food and biological value of basic foodstuffs
    The nutritional value of the product is determined by the content of nutrients (food and flavor) in it, its biological value is its amino acid content, the presence of PUFA, vitamins, mineral salts and other biologically active substances. The main food products are bread, meat and meat products, fish and fish products, milk and dairy products, vegetables, berries, fruits and some others.
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