Pseudoallergies and Food Intolerances

Food Allergy: Nutritional Therapy

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

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