Food allergy recommendations
Food allergy is a major problem and can become a severe one. An allergic patient should completely avoid the food or group of foods that produce a clinical allergic reaction.
There are two important aspects, on the one hand there is the group of early years patients who have been sensitized to the first foods introduced into the diet such as milk, egg, and, less frequently, fish and legumes. In this case a diet free from suspected food should be followed.
This is of crucial importance because, frequently, the restriction of the food causing the allergy during its introduction in the first year of life, and its elimination from the diet can, after some time, from one year to 4-5 years in most cases, produce a loss of sensitisation and the food can be reintroduced into the diet under monitoring and control by an allergist. However, with this situation of the allergen free diet, the spontaneous resolution of allergy rarely occurs in adults.
For this we attach (bottom page) recommendations for avoiding these foods and products where we can find these foods hidden in the form of traces.
The other aspect is the allergy itself, which in highly sensitized patients can cause severe cases, even death. The patient must know what the foods to avoid are and must always carry a self-injectable adrenaline syringe, and know how to administer it in case of having an anaphylactic reaction.
Attached are recommendations for the following foods: milk, egg, fish, shellfish, anisakis, fruits and vegetables, legumes, nuts and grains.
It is very important that these measures are also carried out at school canteens and to provide information to teachers about the protocol to follow with an anaphylactic reaction at school.
Although intolerance does not cause a severe reaction because it is not an allergic case, it affects the quality of life of the patient. Attached are some recommendation about food that can be eaten by patients with gluten intolerance (celiac disease) and patients with lactose intolerance.
The European Food Information Council
Recommendations for food allergies:
Allergy recommendations index.
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