Dietary Treatment For Food Allergy

Allergic reactions are caused by a wide variety of substances and conditions. These include pollens, dust, cosmetics, and animal hair; poisonous plants, serums, vaccines, and drugs. Reactions to a particular substance may occur in one individual, and in another person a similar reaction may be caused by an entirely different substance. Or the same substance may cause two widely different reactions in each of two individuals. Dietary treatment for food allergy is the primary way to cure or prevent allergic reactions.

Food Should Nourish, Not punish—Know Your Allergies!

The protein component of a food is considered to be the causative factor in food allergy, even though foods, which cause an allergic reaction, may vary widely in protein content. Reaction to a food such as honey is associated with protein in the pollen grains mixed in the honey, for it has been shown that very minute amounts of a given protein may cause an allergic reaction. Also, allergic responses to a food may be either immediate or delayed.

Among the common allergy-producing foods, particularly in children are oranges, milk, eggs, and sometimes wheat. Other common food allergens are fish and shellfish, chocolate, tomatoes, and strawberries. It has been found that members of the same botanic family may have a similar allergic effect. Lemons and grapefruit are likely to cause a reaction if oranges are allergens. Likewise, if cabbage gives rise to an allergic reaction, so may broccoli, Brussels, sprouts and cauliflower.

Related Link

Food Allergies and Intolerances

Dietary Treatment: Because Food Should Heal, Not Harm!

MILK ALLERGY: Allergy to cow’s milk protein appears to occur most commonly in children under two years of age and, in many of these children, tolerance to milk protein increases as they grow older. The lactoglobulin fraction is considered to be the most  common allergen in cow’s milk protein.

When solid foods are included in the infant’s diet, care must be taken to avoid foods that have milk or nonfat dry milk added during processing. The mother must be advised to read labels carefully so that she can avoid these products. The companies that market baby foods make available to the nutrition counselor lists of ingredients in their products.

WHEAT ALLERGY: Because wheat bread and other products made with wheat cereal or flour are basic items in the staple diet, the individual who is allergic to wheat finds he cannot eat many common foods. He must learn the baker’s rye bread contains some wheat flour; that particularly all hot breads, pancakes, pastries, and crackers are made chiefly or partly from wheat products; that bran and gluten are wheat derivatives.

EGG ALLERGY: The patient who is allergic to egg must investigate carefully all commercial products before eating them. He must remember that even the baking powder used in baked goods may contain dried egg white; that egg white may be used in the preparation of foaming beverages; and that most desserts, especially cakes, cookies, pastries, puddings, and ice cream, contain eggs. These patients may also be allergic to chicken, which must then be omitted from the diet.

ALLERGY TO CITRUS FRUIT: The major problem for these individuals is an adequate daily intake of vitamin C. Potatoes, other vegetables, and fruit can provide an adequate intake although some individuals may take 50mg. of ascorbic acid as medication each day to insure an adequate intake.

Controlled Exposure, Lasting Protection – Desensitization In Action!

The difficulties inherent in strict avoidance of allergy-causing foods, especially in a child, may cause the physician to try to desensitize him or her to such food. This treatment should follow a period of complete abstinence from the offending food. Fortunately, it may be possible to desensitize by mouth; and, beginning with doses so minute that they cause no reactions in the person being treated, gradually the amount is increased until ordinary food portions can be tolerated.
To illustrate, one child sensitive to egg white was desensitized in this way over seven months by a dosage beginning with 1mg. of dry or powdered egg white. Another child could tolerate at first only such a small amount of egg white as that present in a teaspoonful of a dilution made by adding one drop of egg white to a pint of water. In three months, however, he was able to include eggs in his diet.

Tiny Bodies, Big Sensitivities – Is Allergy Testing Recommended For Children?

Allergy testing is a vital diagnostic approach for determining specific allergens responsible for triggering reactions in children, which allows for the development of personalized management and treatment plans. This study investigates the conditions under which allergy testing is advised, the different types of tests that exist, and the subtleties involved in its application, particularly for children categorized by differing levels of risk. The results are derived from an extensive review of medical protocols, clinical resources, and authoritative recommendations from recognized health organizations.

Allergies in children, including allergic rhinitis, asthma, atopic dermatitis, and food allergies, are common and can significantly impact quality of life. According to the American College of Allergy, Asthma & Immunology (ACAAI), allergy-related disorders are among the leading chronic conditions in children, with prevalence rates such as 4% for food allergies and 15-25% for allergic rhinitis (For Children and Infants | ACAAI Public Website). Identifying specific allergens is essential for avoiding triggers and implementing effective treatments, such as immunotherapy or emergency medications like epinephrine injectors.

Recommendations for Testing

Symptomatic Children: Children showing signs of allergies, including persistent cold-like symptoms, skin rashes, wheezing, or adverse food reactions, should be subjected to testing. For example, a child with cold-like symptoms that last longer than a week and recur each year may be experiencing an allergy instead of a viral infection (Allergy Testing for Children: What Age and What to Expect). It is beneficial for parents to keep a comprehensive log of symptoms and exposures, as this can help healthcare providers identify patterns and facilitate more precise testing (Allergy Testing for Children: What Age and What to Expect).

High-Risk Children: Children at high risk, such as those with severe eczema or egg allergy, may require testing before introducing highly allergenic foods like peanuts. The American Academy of Pediatrics (AAP) endorses early peanut introduction (4-6 months) for high-risk infants, but testing, such as skin prick tests or specific IgE measurements, may be conducted to assess existing allergies before introduction, especially if there are a history of severe reactions (New AAP Report: Infant Food Allergy). This approach is part of the guidelines developed by the National Institute of Allergy and Infectious Diseases (NIAID), emphasizing risk assessment by healthcare providers (Peanut Early Introduction Guidelines – FoodAllergy.org).

Age Considerations

The age of the child influences the type and feasibility of testing:

• Infants Under 6 Months: Skin prick tests are generally not conducted on children under 6 months due to potential inaccuracies, and blood tests may also be less reliable in very young children. For newborns, testing is typically reserved for suspected severe reactions, such as anaphylaxis, rather than routine screening.

• Older Children: Children around 6 years and older can undergo pulmonary function testing for asthma-related allergies, which helps monitor lung function and diagnose respiratory issues.

CITATIONS

Get updates and read additional stories on the Health Orbit Fan Page.

For Guest posts, Sponsored posts and other details, please click ‘Contact Us’ page.