1 / 70

Diet and Health Guidelines for Food Allergies and Food Intolerances

Diet and Health Guidelines for Food Allergies and Food Intolerances. 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

beatrix
Download Presentation

Diet and Health Guidelines for Food Allergies and Food Intolerances

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Diet and Health Guidelines for Food Allergies and Food Intolerances Presented by Janice Hermann, PhD, RD/LD OCES Adult and Older Adult Nutrition Specialist

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. Food Allergy Symptoms • Food allergy symptoms usually fall into three areas: • Skin Reactions • Nose, Throat and Lung Reactions • Stomach and Intestinal Reactions

  9. 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

  10. 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

  11. Stomach and Intestinal Reactions • Types of reactions • Nausea • Abdominal pain and bloating • Vomiting • Diarrhea • Cramping • Gas

  12. 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

  13. Anaphylaxis • Different parts of the body may experience food allergy reactions at the same time • Reactions can progress rapidly and may include: Itching Breathing difficulties Hives Lowered blood pressure Sweating Unconsciousness Throat swelling Even death

  14. 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

  15. 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

  16. 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

  17. Proper Diagnosis • Methods for diagnosis • Skin-prick test • Antibody blood testing • Oral Food Challenges • Elimination Diets

  18. RAST or ELISA • Radioallergosorbent test (RAST) or enzyme-linked immunosorbent assay (ELISA) are reliable skin-prick testing and antibody blood testing for diagnosing allergies

  19. Proper Diagnosis • Food changes and elimination tests should be conducted only under medical supervision

  20. 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

  21. 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 shellfish eggs soy wheat peanuts fish tree nuts like walnuts

  22. 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

  23. 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

  24. 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

  25. 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

  26. Milk Allergy • Milk and milk products are a common ingredient in many foods so food labels need to be checked carefully

  27. 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

  28. 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

  29. Milk Allergy • Terms for milk products • Casein • Rennet casein • Amoniumcaseinate • Calcium caseinate • Magnesium caseinate • Potassium caseinate • Sodium caseinate • Casein hydrolysate • Milk protein hydrolysates • Protein hydrolysate

  30. 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

  31. 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®

  32. 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

  33. 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®

  34. Egg Allergy • Terms for egg or egg products • Albumin • Apovitellin • Avidin • Egg lecithin • Flavoprotein • Globulin • Livetin • Lysozyme • Ovalbumin, conalbumin • Ovomucin

  35. Wheat Allergy • Wheat is a common ingredient in many foods so food labels need to be checked carefully

  36. Wheat Allergy • Wheat or wheat products • Atta wheat flour • Bal ahar • Bread flour • Bulgur • Cake flour • Cereal extract • Courscous • Cracked wheat • Durum • Durum flour

  37. Wheat Allergy • Wheat or wheat products • Enriched flour • Farina • High protein flour • Kamut flour • Laubina • Lechealim • Malted cereals • Minchin • Multi grain breads • Multi grain flours

  38. Wheat Allergy • Wheat or wheat products • Puffed wheat • Red wheat flakes • Rolled wheat • Semolina • Shredded wheat • Soft wheat flour • Spelt • SuperArmine • Triticale • Vital gluten

  39. 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

  40. Wheat Allergy • Wheat or wheat products • White flour • Whole wheat berries • Whole wheat flour • Winter wheat flour

  41. Wheat Allergy • Ingredients potentially made from wheat • Hydrolyzed vegetable protein • Vegetable starch • Starch • Gelatinized starch • Modified starch • Modified food starch • Vegetable gum

  42. 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

  43. 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

  44. Peanut Allergy • Peanuts or peanut products • Peanuts • Peanut flour • Peanut soup • Peanut butter • Peanut oil • Peanut flakes

  45. Peanut Allergy • Products that may contain peanuts • Pie crusts • Cheese cake crusts • Chocolate candy • Ice cream • Baked goods • Sauces • Chili • Candy

  46. Other Types Of Food Reactions • Some people have adverse reactions to foods that do not involve the immune system • These are referred to as "food intolerances“ they are not food allergies

  47. Causes of Food Intolerances • Food intolerances may be caused by: • Enzyme deficiencies • Reactions to chemicals in foods • Sulfur • Digestive diseases

  48. Metabolic Intolerances • A metabolic intolerance is when the body cannot adequately digest a portion or component of a food • For example lactose intolerance and gluten intolerance

  49. Lactose Intolerance • People with lactose intolerance cannot digest (breakdown) lactose in milk • Lactose is a disaccharide (sugar) in milk • Lactose is digested by the enzyme lactase into two monosaccharides, glucose and galactose, which can be absorbed by the small intestine

  50. Lactose Intolerance • If there is not enough lactase, the lactose is goes undigested the intact lactose moves into the large intestine and is fermented by normal bacteria found in the large intestine • The amount of lactase produced tends to decrease in adulthood • Incidence of lactose intolerance varies for different populations.

More Related