Transcript Dietary Guidelines for Food Allergies and Food Intolerances

Diet and Health Guidelines for Food
Allergies
Presented by
Janice Hermann, PhD, RD/LD
OCES Adult and Older Adult Nutrition Specialist
Who Has Food Allergies
 3-5% of young children are diagnosed with a
food allergy
 Most childhood food allergies appear early in life
and are usually outgrown
 1-2% of the adult population have a food
allergy
Who Has Food Allergies
 Although anyone can develop a food allergy,
the ability to become allergic tends to be
inherited
 Many people who have food allergies also
have asthma, or show sensitivities to inhaled
allergens such as dust, pollen and animal
dander
What Is A Food Allergy
 A food allergy is an adverse reaction to a food
or food component that involves the immune
system
 A food allergen is the part of a food to which
a person is allergic
 Often an incompletely digested protein
What Happens With A Food Allergy
 When someone eats a food they are allergic
to, the food allergen stimulates the immune
system to release antibodies
 The antibodies cause body cells to release
other substances, which cause allergic
reactions
Food Allergy Symptoms
 Allergic reactions can be immediate or
delayed
 Allergic reactions to foods usually occur
within minutes to 24 hours after eating an
offending food
 In very sensitive people, even touching or
inhaling the offending food may produce an
allergic reaction
Food Allergy Symptoms
 Food allergy reactions vary from person to
person, as well as within the same person
 The same food can produce totally different
symptoms in different people, as well as
varying symptoms within the same person
Food Allergy Symptoms
 Food allergy symptoms usually fall into three
areas:
 Skin Reactions
 Nose, Throat and Lung Reactions
 Stomach and Intestinal Reactions
Skin Reactions
 Types of reactions
 Swelling of lips, mouth, tongue, face or throat
 Hives
 Rashes
 Itching
 Skin redness
 With oral allergy syndrome
 Hives, swelling and itching confined to the mouth
and throat and usually result after consumption of
raw fruits and vegetables
Nose, Throat and Lung Reactions
 Types of reactions
 Sneezing
 Nasal congestion
 Runny nose
 Chronic cough
 Shortness of breath or other breathing difficulties
such as asthma
Stomach and Intestinal Reactions
 Types of reactions
 Nausea
 Abdominal pain and bloating
 Vomiting
 Diarrhea
 Cramping
 Gas
Severe Allergy Reactions
 Most food allergic reactions are mild, but a
small number of food-allergic individuals have
severe reactions that can be life-threatening
 Anaphylaxis is rare, but can be a possibly fatal
food allergy reaction
Anaphylaxis
 Different parts of the body may experience
food allergy reactions at the same time
 Reactions can progress rapidly and may
include:
Itching
Hives
Sweating
Throat swelling
Breathing difficulties
Lowered blood pressure
Unconsciousness
Even death
Have A Plan
 People who have severe allergic reactions
need to recognize early symptoms and have a
plan for handling emergency situations
 May carry epinephrine for self-injection and
warning medical alter bracelets or necklaces
in case they become unconscious
Importance of Diagnosis
 Properly diagnosing food allergies is
important
 Proper diagnosis can help avoid unnecessary
dietary restrictions
 Parents may limit their children’s food intakes
unnecessarily unless properly diagnosed
 Proper diagnosis can also help avoid accidental
exposure to allergens
Proper Diagnosis
 Diagnosis requires a thorough medical history,
physical examination, and laboratory tests
 Having symptoms is not a diagnosis
 Symptoms exactly like those of an allergy many
not be caused by one
Proper Diagnosis
 Methods for diagnosis
 Skin-prick test
 Antibody blood testing
 Oral Food Challenges
 Elimination Diets
RAST or ELISA
 Radioallergosorbent test (RAST) or enzyme-
linked immunosorbent assay (ELISA) are
reliable skin-prick testing and antibody blood
testing for diagnosing allergies
Proper Diagnosis
 Food changes and elimination tests should be
conducted only under medical supervision
Unreliable Methods
 Two unreliable methods for diagnosing food
allergies are cytotoxic testing and symptom
provocation testing, where a dose of the food
extract is placed under the tongue or injected
Most Common Food Allergies
 Food allergies can occur to almost any food,
but most allergic reactions are caused by a
limited number of foods
milk
eggs
wheat
fish
shellfish
soy
peanuts
tree nuts like walnuts
Living With A Food Allergy
 The only proven treatment for a food allergy
is to avoid the offending food
 An elimination diet must be carefully
developed and be personalized to take into
account the ability of an individual to tolerate
an allergic food
Living With A Food Allergy
 Using an elimination diet for 1-2 years may
promote outgrowing a food allergy
 Some food allergies, particularly to peanuts,
nuts, fish and shellfish can last a lifetime
Living With A Food Allergy
 No drugs are available to treat food allergies
 Allergy shots, which are useful in
desensitizing some people to pollen and
other environmental allergens, are not
recommended to treat food allergies and may
be dangerous
Living With A Food Allergy
 People with food allergies need to learn
about food composition and how to read
labels
 Many foods may contain the allergen
 Many terms used to describe food components
Milk Allergy
 Milk and milk products are a common
ingredient in many foods so food labels need
to be checked carefully
Milk Allergy
 Foods containing milk or milk products
 Milk
 Acidophilus, buttermilk, chocolate milk, evaporated milk,
condensed milk, sweetened condensed milk, malted milk,
 *Goat’s milk protein similar to cow’s milk protein, may
cause similar symptoms, not a recommended substitute
 Cheese
 Ice cream
 Sherbet
 Yogurt
 Custard
 Pudding
 Eggnog
Milk Allergy
 Foods containing milk or milk products
 Cream, half & half cream, light cream, whipping
cream
 Sour cream, sour cream solids, sour cream
dressing
 Butter, butter oil, butter fat, artificial butter flavor
 Nougat
 Mellorine
 Curds
 Semi-sweet chocolate, milk chocolate
 Caramel, creamed, carob candies
Milk Allergy
 Terms for milk products
 Casein
 Rennet casein
 Amonium caseinate
 Calcium caseinate
 Magnesium caseinate
 Potassium caseinate
 Sodium caseinate
 Casein hydrolysate
 Milk protein hydrolysates
 Protein hydrolysate
Milk Allergy
 Terms for milk products
 Lactose
 Lactablumin
 Lactalbumin phosphate
 Lactoglobulin
 Lactulose
 Milk protein
 Whey
 Whey protein concentrate
 Whey protein hydrolysate
 Sweet whey
 Delactosed whey
Milk Allergy
 Ingredients potentially containing milk or milk
products
 Caramel flavoring
 Bavarian cream flavoring
 Coconut cream flavoring
 Brown sugar flavoring
 Butter flavoring
 Natural flavoring
 Simplesse®
Egg Allergy
 Eggs and egg proteins are common ingredient
in many foods so food labels need to be
checked carefully
 Because flu vaccines are prepared using egg
embryos, people with egg allergies need to
check with their physicians before being
vaccinated
Egg Allergy
 Eggs or foods containing egg products
 Eggs, egg white, egg yolk
 Dried eggs, frozen eggs, powdered eggs, egg solids
 Egg substitutes
 Imitation egg product
 Béarnaise sauce
 Hollandaise sauce
 Eggnog
 Mayonnaise
 Meringue
 Simplesse®
Egg Allergy
 Terms for egg or egg products
 Albumin
 Apovitellin
 Avidin
 Egg lecithin
 Flavoprotein
 Globulin
 Livetin
 Lysozyme
 Ovalbumin, conalbumin
 Ovomucin
Wheat Allergy
 Wheat is a common ingredient in many foods
so food labels need to be checked carefully
Wheat Allergy
 Wheat or wheat products
 Atta wheat flour
 Bal ahar
 Bread flour
 Bulgur
 Cake flour
 Cereal extract
 Courscous
 Cracked wheat
 Durum
 Durum flour
Wheat Allergy
 Wheat or wheat products
 Enriched flour
 Farina
 High protein flour
 Kamut flour
 Laubina
 Leche alim
 Malted cereals
 Minchin
 Multi grain breads
 Multi grain flours
Wheat Allergy
 Wheat or wheat products
 Puffed wheat
 Red wheat flakes
 Rolled wheat
 Semolina
 Shredded wheat
 Soft wheat flour
 Spelt
 SuperArmine
 Triticale
 Vital gluten
Wheat Allergy
 Wheat or wheat products
 Vitalia macaroni
 Wheat protein powder
 Wheat bran
 Wheat germ
 Wheat gluten
 Wheat meal
 Wheat pasta
 Wheat protein
 Wheat starch
 Wheat tempeh
Wheat Allergy
 Wheat or wheat products
 White flour
 Whole wheat berries
 Whole wheat flour
 Winter wheat flour
Wheat Allergy
 Ingredients potentially made from wheat
 Hydrolyzed vegetable protein
 Vegetable starch
 Starch
 Gelatinized starch
 Modified starch
 Modified food starch
 Vegetable gum
Peanut Allergy
 Some people with peanut allergies have
severe reactions, including anaphylaxis, to the
smallest quantities of peanuts
 Although peanut allergy is not ordinarily
associated with other nut allergies, people
may be advised to avoid all nuts due to
potential cross-contamination
Peanut Allergy
 Peanuts, peanut products, foods containing
peanuts
 Beer nuts
 Eggrolls
 Ground nuts
 High protein food
 Hydrolyzed plant protein
 Hydrolyzed vegetable protein
 Marzipan
 Mixed nuts
 Nougat
Peanut Allergy
 Peanuts or peanut products
 Peanuts
 Peanut flour
 Peanut soup
 Peanut butter
 Peanut oil
 Peanut flakes
Peanut Allergy
 Products that may contain peanuts
 Pie crusts
 Cheese cake crusts
 Chocolate candy
 Ice cream
 Baked goods
 Sauces
 Chili
 Candy