Maintaining an allergy-free nutrition without sacrificing the joy of eating. To provide tasty, nutritious, yet safe diet for the allergic or intolerant patient.
Food allergic reactions have emerged as a growing challenge to the food industry. The statistics are quite remarkable: ∼ 4 – 8% of children and ∼ 2 – 4% of the adult population are believed to have food allergies.It is in this context that this section contains compilation of excellent information, recipes and management of foods targeted for allergic consumers by renowned experts from around the world working in the area of food allergy. I you have food allergies, please consult your nutritionist before trying any recipes listed in this section. – see disclaimer
The Facts
Allergic reactions are particularly bothersome because in some unfortunate situations, they have resulted in anaphylaxis and even death. Of the over 160 – 180 foods known to be allergenic, some are considered priority allergens. These include eggs, milk, soy, peanuts, tree nuts, fish, shellfish, and wheat (gluten). THERE IS NO CURE FOR FOOD ALLERGIES!. Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequences.
An unpleasant reaction to food that, unlike a food allergy, does not involve an immune system response or the release of histamine. Many food intolerances are caused by deficiencies or reactions in the digestive tract. Lactose intolerance (caused by an enzyme deficiency) and celiac disease (an autoimmune disorder characterized by the inability to digest wheat, rye, and barley) are among the most common food intolerances. |
Common Food Allergens
| 1. Eggs | 5. Tree Nuts |
| 2. Milk | 6. Fish |
| 3. Soy | 7. Shellfish |
| 4. Peanuts | 8. Wheat(gluten) |
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