Transcript Medical factors allergies and intolerance

Planning for intolerances!
Most common foods associated with intolerances:
Gluten
and
Lactose
Found in:
Wheat, barley and rye
Bread, pizza, crackers
Buns, biscuits, cakes, pastries
Beer fish batter, sausages
Breakfast cereal
Gravies or sauces (thickened)
Alternatives to gluten:
Rice, corn flour, polenta,
Nuts, pulses, potato flour
Found in:
Dairy products
Milk, cheese, yoghurt,
butter, cream
Processed foods that may
contain milk.
Pizza, lasagne
Ice cream, cheesecake
Chocolate, chocolate
mousse, cakes, biscuits
Alternatives to dairy:
Soya milk – soy products
Dark chocolate
Lacto free products
Planning for vegetarian diets!
Meat Analogues
Ingredients that mimic the properties of meat.
Myco-protein is
used in fillets to
provide a ‘chicken
like’ texture.
Tofu (made from soya beans) absorbs
flavours, so is used as a meat
alternative in stir-fries.
Textured vegetable protein, TVP is
used in vegetarian shepherd’s pie to
provide the main source of protein.
Types of vegetarian:
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Vegans do not eat the flesh of any animal or any animal product eg
cheese.
Lacto-vegetarians do not eat the flesh of any animal but they will eat
eggs, milk, cheese, honey etc.
Demi- or semi vegetarians often choose to eat a mainly vegetarian diet
because they don’t eat red meat. They sometimes eat poultry and fish and
eggs, milk and cheese.
Muslims do not eat pork, shellfish or drink alcohol. Meat has to
be Halal.
Hindus do not eat beef.
Some Sikhs avoid meat and fish.
Jews do not eat pork or shellfish. They do not eat meat or milk at
the same time. (lasagne) meat has to be Kosher.
Rastafarians do not eat processed foods, pork, eels or drink
alcohol
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If you have diabetes your body:‐
•Cannot make or use insulin properly. (insulin is a
hormone produced by the pancreas)
• This leads to high blood glucose levels
• Healthy eating helps to reduce your blood sugar
because controlling your blood sugar can prevent the
complications of diabetes.
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i. insulin dependent where there is a severe lack of insulin which is treated by
insulin injections and diet
ii. type 2 diabetes or non‐insulin dependent which usually occurs in late life
and can be treated with diet or diet and tablets
Healthy eating for a diabetic includes
• Limiting sweets and sugary foods
• Eating often
• Being careful about when and how many carbohydrates you eat
• Eating starchy CHO such as potatoes, rice and pasta
• Eating lots of fibre and whole‐grain foods, fruits and vegetables
• Eating less fat
• Limiting your use of alcohol
Sorbitol (artificial sweetener) can be used instead of sucrose and glucose
KEY POINT
People with diabetes do not need to follow a special diet –they should follow
normal healthy
eating guidelines.
Medical diets
Diabetes. Diabetics find it difficult to control their
blood sugar levels, so they need to eat starchy
foods at regular intervals. They avoid foods high
in sugar.
Low fat diets. People avoid fats and fatty foods
e.g. cheese, bacon, butter, margarine, pastry and
foods fried or roasted.
Low salt diet. People avoid most processed foods,
smoked meats, cheese and Chinese foods
containing monosodium glutamate.
(MSG – flavour enhancer)
Lactose intolerance. People must avoid milk, cheese
butter , yogurt and processed foods that contain milk
products.
Coeliac disease ( gluten intolerance). People must avoid
wheat, wheat products, pasta noodles, semolina, bread,
pastry, sauces, rye, barley and oats (including breakfast
cereals. They can eat rice, potatoes, corn and corn
products.
Nut allergy. People must avoid nuts, blended cooking oils
and margarine that contains nut oils.
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All allergies involve the immune system and are usually more
serious than food intolerance.
Symptoms of allergies are:
Coughing dry throat nausea feeling bloated vomiting
Wheezing running or a blocked nose sore red/itchy eyes
Our body’s immune system protects us from harmful substances
but sometimes a person’s
body can react too strongly to a particular substance. This is what
happens when a person becomes allergic to a substance.
Babies are sometimes allergic to lactose, the sugar in cow’s milk.
Allergies to eggs, soya and certain artificial food colours, flavours
or preservatives can cause reactions.
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Coeliac disease is intolerance to gluten, a protein found in wheat,
barley, rye, oats and is an autoimmune disease.
Coeliacs cannot absorb nutrients if they eat gluten. This causes
malnutrition and anaemia
Adults with coeliac disease often suffer from anemia, abdominal
pain, weight loss and/or diarrhoea.
There is no cure for coeliac disease.
Coeliac can be treated by not eating foods that contain gluten
Corn, rice and potatoes do not contain gluten
There are now many different gluten free products available
Products displaying this symbol have been licensed by Coeliac UK
and are safe to eat for those following a gluten‐free diet.
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Some people have an anaphylactic reaction to
nuts. Their whole body reacts immediately
and severely, blood vessels start to leak and
they have difficulty in breathing.
They must be treated immediately with an
adrenaline injection or they could die
People with allergies to nuts must read all food
labels carefully
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An angina attack happens when the blood can’t get to the heart to
supply it with oxygen. This happens when the arteries leading to
the heart have become narrower due to fatty deposits. A heart
attack will result if the artery is completely blocked by a blood
clot.
Factors which increase the risk of coronary heart disease are:
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High blood pressure
Smocking
High cholesterol levels
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You can lower cholesterol levels by:
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Reducing the amount of saturated fat
Eating more vegetables
Regular exercise
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A pregnant woman needs the correct balance of
nutrients so that she and her baby are healthy. She
should avoid gaining more than 10-20 kilos in weight
throughout the pregnancy and should eat….
Iron rich foods with foods containing Vitamin C
Food containing calcium
Foods high in NSP (non-starch polysaccharide- fibre)
Foods high in folic acid to reduce the risk of Spina
Bifida
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There is a range of fortified foods in the UK.
Some foods such as white and brown flours are
enriched with calcium by law.
Many are fortified voluntarily to promote
foods which are associated with healthy
lifestyles
e.g. fruit juices, breakfast cereals
Calcium enriched foods
• All flours are enriched with calcium
• Breakfast cereals are fortified with calcium and iron as
well as fibre
• TVP when used for savoury products is fortified with
iron and B vitamins to make it
similar to meat
• Low fat spreads have Vitamins A and D added to make
them similar to margarine and
butter
Key Points
• Some foods are fortified by law
• Safety and technical considerations are considered when
deciding which foods to fortify
and to what level
• Fortified foods make an important contribution to diets
in the UK