Getting the Right Nutrients for Food Allergy Patients

According to the Food Allergy Research and Education organization, there are only a few foods comprising as much as 90% of all food allergies. In the United States this affects 15 million.

While usually affecting children that eventually grow out of the allergy, it is not uncommon for allergic reactions to specific foods to last into adulthood.

Roughly 1 in every 14 children under the age of 3 in the United Kingdom falls prey to some type of food allergy. Of the 64 million UK residents, 1.28 million suffer from an allergic reaction to some foods.

Additionally, an incredible 29 million UK citizens, adults and children alike, show signs of food intolerance.

Obviously, this is not just the case of people being "fussy eaters".

Looking at the following list of foods causing allergic reactions in some, you can see there is a need for dietary changes and possibly supplementation for food allergy sufferers to receive proper nutrition.

What Are the Top Food Allergies?

Peanuts, milk, wheat, tree nuts, eggs, soy, fish and shellfish, are the 8 leading food allergy culprits.

These foods cause a rapid reaction in some people which in some cases can be life-threatening.

This happens because someone's immune system mistakes a harmless food component (usually some type of protein) as harmful.

That person's body then launches an immunity system attack.

This sudden release of chemicals is what causes allergic reactions and symptoms, such as nausea, rashes, wheezing and even anaphylactic shock.

Nutritional Considerations for The 8 Main Food Allergies

Milk is an excellent provider of vitamin D. Fish like salmon and mackerel are extremely rich in healthy essential fatty acids the human body can't produce.

Black beans, chickpeas and other legumes are rich in healthy protein and dietary fiber. Wheat is a wonderful source of fiber as well.

Nuts deliver healthy fats, and eggs are full of what health experts call a "perfect protein".

If your body responds negatively to any of these foods, you have to get the nutrition they deliver from some other sources.

One way to do so is to hire a food allergy dietitian. Just remember not all dietitians are the same. Just like doctors, many of them specialize.

If your child has a peanut allergy you should seek the aid of a dietary expert that specializes in that particular condition.

The Academy of Nutrition and Dietetics sets regulatory requirements for dietitian licensing.

(A dietary expert approved by the Commission on Accreditation for Dietetics Education must have at least a Bachelors Degree in Nutrition.)

Milk Allergy

If you have a milk allergy, there are plenty of healthy alternatives to dairy milk. Nondairy ice creams, chocolates, cheeses and yogurts are readily available.

Soy, almond and rice milk are now manufactured in multiple flavors. Many are fortified with omega-3 fatty acids.

These delicious alternatives also provide a wonderful advantage to dairy milk.

They have a much longer shelf life, in most cases 3 to 4 times as long, as dairy milk. Some need not even be refrigerated.

Egg Allergy

Eggs are a wonderful source of protein, which can be supplied from lean meats and other sources. An egg allergy is often seen in infants and young children, and grown out of.

Avoid foods with the words globulin, albumin and ovomuciod listed as ingredients. Be careful with egg substitutes as well.

Many of them contain egg whites. Protein powder supplements, fish and fruits and vegetables can replace the protein you miss if you can't eat eggs.

Peanut and Tree Nut Allergies

Peanuts are one of the most common food allergens. They can also be some of the most serious, sometimes leading to fatalities.

Seemingly innocent products such as shampoos, lotions, egg rolls, candy and cookies can contain peanut or tree nut byproducts.

If you see the phrases hydrolyzed plant protein or hydrolyzed vegetable protein on a product label, that item contains some nut byproduct.

A diet rich in fruits, lean protein and vegetables makes living without nuts a healthy possibility.

Fish and Shellfish Allergy

Sometimes a particular type of fish is the problem. However, many fish have similar proteins. Barbecue sauce, steaks and soup stocks may contain some type of fish or shellfish byproduct.

A fish or shellfish allergy is usually a life-long issue. The omega-3 fatty acids and protein found in these foods can be obtained through supplementation.

Once again, a healthy diet of fresh fruits, vegetables, whole grains and lean meat delivers a complete nutrition profile which doesn't include fish or shellfish.

Soy Allergy

Soy is found obviously in soybeans. Other legumes like navy beans, string beans, lentils and licorice can also trigger a soy allergy.

Phrases like textured vegetable protein (TPV) and vegetable gum are signs of possible soy ingredients.

Soy can also be found in prepared meats and sausages, as well as deli meats. Eat plenty of whole grains and take a daily dietary fiber supplement if you can't eat soy.

Wheat Allergy

Unfortunately, many processed foods contain wheat. The presence of wheat can be hidden by such phrases as vegetable gum, vegetable starch and gelatinized starch.

Wheat is an excellent source of dietary fiber, so if wheat is a problem, substitute flour, rice, rye, barley and oats with fiber-rich alternatives.

Broccoli, squash, Brussels sprouts, kale, blackberries, pears and avocados are excellent sources of healthy dietary fiber.

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