Measures to treat food allergy:
- Individual diet with allergen abstinence – elimination of the allergenic food or allergens.
- Listing of alternatives to the avoiding foods to ensure an adequate supply of nutrients and vital substances (macro- and micronutrients) – for example, in case of cow’s milk allergy, the calcium supply can be improved with calcium-containing vegetables (kale or spinach)
- People allergic to vegetables and spices should pay attention to possible cross-reactions
- Avoid substances that exacerbate allergic reactions, such as alcohol, sulfur dioxide (for example, in dried fruits, wine and fruit juices), mold and biogenic amines.
- Avoiding ready-made products and preferring to prepare the dishes themselves; if using pre-made foods, then pay attention to the list of ingredients
- Oral or subcutaneous hyposensitization (subcutaneous – obtaining the allergen needed for treatment from native material and then repeatedly administering it under the skin at increasing doses) – only in cases of severe, reliably proven disease (for example, when there is a risk of shock) and an IgE-mediated allergic reaction to an allergen that cannot be avoided; after the final dose has been reached, therapy should be continued for at least three years
- Drug therapy with cromoglicic acid and antihistamines for multiple and difficult-to-eliminate food allergies