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Journal of Allergy
Volume 2012 (2012), Article ID 269376, 11 pages
http://dx.doi.org/10.1155/2012/269376
Review Article

Nutritional Aspects in Diagnosis and Management of Food Hypersensitivity—The Dietitians Role

1The David Hide Asthma and Allergy Centre, Isle of Wight PO30 5TG, UK
2University of Portsmouth, 2 King Richard 1st Road, Portsmouth PO1 2FR, UK
3Functional Foods Forum and Institute of Biomedicine, University of Turku, 20014 Turku, Finland
4Department of Pediatric Respiratory Medicine and Allergy, Emma Children’s Hospital, Academic Medical Center, University of Amsterdam, Meibergdreef 9, 1105AZ Amsterdam, The Netherlands

Received 19 March 2012; Accepted 20 April 2012

Academic Editor: K. Blaser

Copyright © 2012 Carina Venter et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Many common foods including cow’s milk, hen’s egg, soya, peanut, tree nuts, fish, shellfish, and wheat may cause food allergies. The prevalence of these immune-mediated adverse reactions to foods ranges from 0.5% to 9% in different populations. In simple terms, the cornerstone of managing food allergy is to avoid consumption of foods causing symptoms and to replace them with nutritionally equivalent foods. If poorly managed, food allergy impairs quality of life more than necessary, affects normal growth in children, and causes an additional economic burden to society. Delay in diagnosis may be a further incremental factor. Thus, an increased awareness of the appropriate procedures for both diagnosis and management is of importance. This paper sets out to present principles for taking an allergy-focused diet history as part of the diagnostic work-up of food allergy. A short overview of guidelines and principles for dietary management of food allergy is discussed focusing on the nutritional management of food allergies and the particular role of the dietitian in this process.