The main objective of the diet for allergies - to avoid eating foods that cause allergic reactions. To do this, first of all, you need to identify the allergens - it can be done by using special tests or elimination diet.
During a diet product that is suspected that it is an allergen, excluded from the diet for a period from four days to three weeks. During this time, the body gets used to the absence of this product. The product is then reintroduced into the diet and follow the signs. If there are signs of an allergic reaction
Allergic reactions: how to understand why you tickle in the throat
It means that the product is an allergen, and the latter must be excluded from the diet. Otherwise, from the diet excludes other "suspect product."
Most often in allergies diet can include the following products that are considered hypoallergenic: lamb, pears, apples, rice, most vegetables and legumes (except peanuts), cereals not containing gluten (e.g. wheat
Millet: benefits and harms of millet grains
, Quinoa, amaranth).
The sweetener can be used maple sap or rice syrup.
For hypoallergenic beverages include rice milk, pear juice, camomile tea, and of course, water.
These products are permitted for most people with allergies, but not all, so their individual diet should be developed together with the doctor.
The most common allergens are wheat, corn, cow's milk, eggs, dairy products, peanuts, soy products. From diet allergies also recommended to exclude products containing additives such as monosodium glutamate, sulfites, food dyes. Full list of banned products in each patient may vary considerably. For example, in many cases it is sufficient to avoid wheat, dairy and corn; and you can safely eat any fruits and vegetables. If a person, for example, allergy at the amino and / or salicylates, it is necessary to avoid all the products which contain these substances, including many fruits and vegetables. For example, amines and salicylates have tomatoes, broccoli, olives, spinach, mushrooms, avocado, dried fruit, smoked meats, canned fish, hard cheeses, soy sauce, chocolate, cocoa, beer, vinegar.
Many refined, canned foods contain food allergens that must be excluded from the diet. Milk, soy, wheat, peanuts, eggs may be present in such products in very small quantities; sometimes it is not labeled.
General principles of clinical nutrition for allergies
Features of clinical nutrition for allergies are determined increased risk of food sensitization (the first meeting of the body with the food allergen and the generation of antibodies to it). Diet allergies can be preventive or curative. Prevention of food sensitization in a patient susceptible to allergic reactions, is to assign a diet having a minimum of sensitizing properties (antigenic shchazhenija principle of the patient) in order to avoid both food allergies, and exacerbation of underlying disease (eg, asthma). This is called a hypoallergenic diet.
If the patient has already formed a food allergy, then the therapeutic diet, in which in addition to hypoallergenic diet from the diet excludes all identified food allergens. For a more accurate setting of food allergens the patient is a special diary. After allergens fully installed and the patient does not have any symptoms of allergy, it gradually, one is administered in a diet very low doses of the allergens. Typically, such a slow introduction of the product in small doses does not cause allergies, and gradually it is fully inserted in the patient's diet. You can then proceed to a gradual introduction of other allergies and so on.
Non-specific hypoallergenic diet
This diet is called a non-specific because it can be administered at any allergic diseases. The main feature of hypoallergenic diet is that it must contain a minimum number of products that can cause food allergies.
For food, has an increased ability to cause food allergies include: chocolate, cocoa, citrus fruits, pomegranates, melon, black currant, strawberry, raspberry, honey, fish, eggs, nuts, mushrooms, milk, eggs, vegetables and fruit orange -of red color.
With hypoallergenic diet
Hypoallergenic diet - the salvation for the stomach
excluded from the diet as extractives, hot spices, savory, ie those products that can cause blood vessels to dilate the stomach and blood flow to the area. This canned food, meats, mustard, horseradish, pepper and others. Lacking sensitizing activity, these products may also provoke allergic reactions by releasing mediators (basic bioactive substances, through which the allergic reactions - histamine, serotonin and others).
In the event that food allergy has been formed and gives permanent deterioration, the diet of the patient for several days, a quarter or a half of daily norm reduced protein diet enriched with vegetables and fruits. Such a reduction of the foreign protein can reduce the allergic disposition of the body.
The fat composition of the hypoallergenic diet should include at least 20% vegetable oil containing essential unsaturated fatty acids - a positive effect on metabolism
Improves metabolism and losing weight without dieting
in the concerned bodies.
The need for carbohydrates provide mainly due to polysaccharides vegetables and cereals. Simple sugars (all sweets) are limited due to their ability to hold a liquid that can enhance allergic inflammation.
Liquid should be consumed in the normal range, it limits only when the usual allergic reactions accompanied by edema. For this purpose also restrained salt.
Meals at all allergic diseases should be hypoallergenic.