May
06
23:00
Allergology

Nutrition allergy

Power allergies

food allergies photo Organization of adequate and balanced diet for allergic diseases is an extremely important aspect of the life of the allergic.This is due to the fact that modern foods are truly enormous amount various organic and chemical additives that can cause allergic reactions.Contained in the product as organic substances often cause allergic immune response of the body.In recent years, very widespread food allergy is so well organized food can improve the general condition of the patient, reduce the frequency of exacerbations of allergy and significantly reduce the number of accepted drugs.

degree of allergenicity of various food quite variable.While some foods cause allergic reactions are extremely rare, others - often enough.To compile the proper hypoallergenic diet is very important to know which group of some allergenic foods are.

most common allergic reactions are noted in the following foods: dairy products, cow's milk, wheat, corn, eggs, honey, nuts, yeast, fish, seafood.

few less to the development of an allergic reaction resulting in the use of soy, pork, buckwheat, tomatoes, potatoes, peas, beets, carrots, eggplant, garlic, berries (usually strawberries), coconut, melon, citrus, black and red pepper, mustard, canesugar, peanut butter, coffee, and alcoholic beverages.

Very rarely allergic reactions cause: cheese, mushrooms, beef, peas, celery, spinach, melons, bananas, spices, prunes, plums, apricots, cherries, vitamins, black currant, and in drinking water, various chemicals in the islands.

in rare cases cause allergic following products: pumpkin, barley, rye, oats, lamb, apples, apricots, cranberries, grapes, gooseberries, cherries, peaches, blackberries, raisins, pineapple and vanilla.

Food to develop an allergic reaction can cause both alone and in combination (allergic reactions cause multiple components).The most prominent are allergic reactions, which results in a single product or ingredient.However, combination products often do not consist of the nutrients.For example, in the various meat and nut mixes, snacks, pastes and pates contains a number of different oils and vegetable fats, even completely healthy digestive system often experiences difficulties in their processing.

Fatty poultry, fish and meat are much more allergenic properties than their less fatty counterparts.Similarly, the allergenic properties were more pronounced in marine fish than the river.

People exposed to allergy to chicken eggs often can safely eat quail and duck eggs.Allergy to cow's milk usually does not go into allergic to butter, yogurt, kefir, cottage cheese and sour cream.In most cases, heat treatment significantly reduces the amount of product contained therein allergen, but this is absolutely not concerned milk asfresh milk is transferred much easier boiled.

When allergy to fruits and vegetables, it is recommended to use them in fighting and / or cooked.Also, the presence of allergic reactions to fresh fruits dried fruits should be abandoned.Different fruits and vegetables there is a certain sign of allergenicity based on the color characteristics of the product.Thus, the more pronounced allergenic properties of the products are observed in red, purple and brown color, while yellow and orange color - allergenicity less pronounced.In the fruit and vegetables in white and green allergic reaction occurs in isolated cases.

made by the correct individual diet is required to accurately determine the food allergen, which applies the so-called elimination diet, the beginning of which is the total refusal to eat any possible allergenic foods.During this period, those with allergies, a person spends purgation.The period of termination cause allergic reactions characterized by the deterioration of the food product mood, general fatigue, pain in the joints and muscles, irritability, tearfulness, and headache.If the symptoms are expressed very clearly, it is recommended apart from meal to eat large amounts (more than 3 liters) of filtered boiled water.And it is water and not stewed fruit, tea, or any other liquid!The water should be drunk in small portions, often, but not more than 200 ml per once.The increase in the use of water is necessary to minimize the use of salt.In addition to cleanse the body and reduce the unpleasant symptoms it is recommended to carry out an enema.The first phase of the diet is carried out until the time when the patient's condition significantly normalized only after the cessation of adverse symptoms a transition to the second phase of the diet.

In the second phase diet for allergies entered the food to which the patient's body in charge of an allergic reaction.Introduction food occurs gradually, not more than one putative allergen product per day.In the course of the use of these products focuses on changes in heart rate and allergic reactions

Nutrition allergy in acute

those suffering any allergic disease in humans, physiological characteristic is a tendency to various allergic reactions.During the period of aggravation of the situation becomes more acute, and any even slight stimuli can seriously enhance the allergic manifestations, and sometimes to manifest a new allergic reaction.Consequently, in the period of acute dietary guidelines are very strict and are similar for all allergic diseases.Below we present a list of prohibited and permitted to eat foods.

completely eliminates : fried, salty and spicy food;broth;meats, spices, gourmet and delicatessen;seafood, eggs and fish;liver;processed cheeses and spicy;Ketchup, mayonnaise and ice cream;eggs, nuts and mushrooms;pickles, pickled cabbage, bell peppers, tomatoes, spinach, sorrel, radishes and radish;watermelon, cantaloupe, pineapple, sea buckthorn, kiwi, grapes, pomegranates, peaches, apricots, strawberries, raspberries, strawberries and citrus fruits;margarine and refractory fats;kvass and fruit sodas;muffins, cakes, marshmallows, candy, caramel and honey;all types of chewing gums.

greatly limits to the use : bread and pasta from flour of higher grades;semolina;yogurt, cottage cheese, sour cream and whole milk;butter, chicken and lamb;garlic, onions, beets, turnips and carrots;broth hips, blackberries, cranberries, bananas, black currant, cherry.

view of individual tolerance, are recommended for use : dairy products (yogurt with no additives, biokefir, yogurt, etc.), Cereals (except semolina), lean meats (turkey, rabbit, beef), not sharp cheese, green beans,young green peas, dill and parsley, bright pumpkin, squash, zucchini, all kinds of cabbage;gooseberries, red and white currants, plums and light varieties of cherry, white and green pears and apples;deodorized, refined vegetable oil, melted butter;unsweetened corn flakes and sticks, corn bread, white bread grade II.

length of the diet at an exacerbation of allergic diseases is from seven to ten days, and then follow the doctor's recommendations, you need to gradually move to a hypoallergenic individual diet

Diet outside the period of exacerbation

outside the period of exacerbation patients are encouraged to observe the following rules of supply:

• introduce new products in the diet should be with extreme care, preferably in the presence of someone from relatives or friends, who in the case of severe allergic reactions have been able to provide the necessary first aid

• With allergist should agree on a list of prohibited and permitted products for accuratedefinitions are possible in some cases a skin test for allergies or blood test for the presence of specific immunoglobulins

• Food should be prepared independently, always starting from the raw products.Fish and meat should only buy a piece

• If possible, completely eliminate the use of semi-finished products, sauces, mayonnaise and canned products

• Before the meal, which was prepared by strangers should carefully review its composition and in the case of the slightest suspicion of anyallergenic ingredients to refuse the use

Dining with allergies in children and adults is no different.If your child has allergic reactions, his power should be monitored very closely.To prevent accidental use of a provoking allergen in a kindergarten or school, the child should be given with a special card with a list of banned products, while lucidly explained that this is not a whim of the parents, but a vital necessity.Educators, teachers and kitchen staff also must necessarily be informed of the presence of a child allergic to certain foods or substances.If the school lunches do not have full confidence, a child needs food to cook at home and give with food in a plastic container.

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