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    Food Allergies: The Nutrition Now Series
    Food Allergies: The Nutrition Now Series
    Food Allergies: The Nutrition Now Series
    Ebook139 pages1 hour

    Food Allergies: The Nutrition Now Series

    By The American Dietetic Association

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    About this ebook

    A practical guide to eating well with food allergies

    This handy book from the world's foremost authority on nutrition answers all your questions about food allergies. You'll learn how they re-diagnosed and how to manage the most common food allergies, with day-to-day strategies for avoiding problem foods and making substitutions that ensure a balanced diet. A special chapter on food allergies and children explains how you may be able to prevent or delay allergies in children, and how to manage their food allergies while ensuring proper growth and development. This helpful book also includes a sample food diary and allergy-free menus and recipes.

    LanguageEnglish
    PublisherTurner Publishing Company
    Release dateFeb 1, 1998
    ISBN9781620458006
    Food Allergies: The Nutrition Now Series

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      Book preview

      Food Allergies - The American Dietetic Association

      Food

      Allergies

      How to Eat Safely

      and Enjoyably

      Written for

      The American Dietetic Association

      by Celide Barnes Koerner, MS, RD

      and Anne Muñoz-Furlong

      This book is printed on acid-free paper.

      Copyright © 1998 by The American Dietetic Association.

      All rights reserved.

      Published by John Wiley & Sons, Inc.

      Published simultaneously in Canada

      Previously published by CHRONIMED Publishing

      No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4744. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 605 Third Avenue, New York, NY 10158-0012, (212) 850-6011, fax (212) 850-6008, E-Mail: PERMREQ@WILEY.COM.

      The information contained in this book is not intended to serve as a replacement for professional medical advice. Any use of the information in this book is at the reader’s discretion. The author and the publisher specifically disclaim any and all liability arising directly or indirectly from the use or application of any information contained in this book. A health care professional should be consulted regarding your specific situation.

      ISBN 0-471-34714-0

      10   9   8   7   6   5   4   3   2

      Food

      Allergies

      Written for The American

      Dietetic Association by

      Celide Barnes Koerner, MS, RD,

      Research Nutrition Manager

      General Clinical Research Center

      Johns Hopkins Hospital

      Baltimore, Maryland

      and

      Anne Muñoz-Furlong

      Founder

      The Food Allergy Network

      Fairfax, Virginia

      The American Dietetic Association

      Reviewers:

      Tiffani Hays, MS, RD, CNSD

      Johns Hopkins Hospital

      Baltimore, Maryland

      Ellen Karlin, MS, RD, FADA

      Baltimore, Maryland

      Robert Wood, MD

      Johns Hopkins Hospital

      Baltimore, Maryland

      Technical Editors:

      Betsy Hornick, MS, RD

      Raeanne Sutz Sarazen, RD

      The American Dietetic Association

      Chicago, Illinois

      THE AMERICAN DIETETIC ASSOCIATION is the largest group of food and health professionals in the world. As the advocate of the profession, the ADA serves the public by promoting optimal nutrition, health, and well-being.

      For expert answers to your nutrition questions, call the ADA/National Center for Nutrition and Dietetics Hot Line at (900) 225-5267. To listen to recorded messages or obtain a referral to an RD in your area, call (800) 366-1655.

      Contents

      Introduction

      Chapter 1: Sensitive to Food?

      Food Allergy

      Food Intolerance

      Life-Threatening Reactions

      Offending Foods

      Other Reactions to Foods

      Chapter 2: Diagnosis and Treatment

      Diagnosing a Food Allergy

      Unproven Methods of Allergy Testing

      Treating a Food Allergy Reaction

      Working with Qualified Professionals

      Chapter 3: Children and Food Allergies

      Is Your Child at Risk?

      Breastfeeding

      Formula Feeding

      Introducing Solid Foods

      Assessing Your Child’s Nutritional Status

      Feeding the Finicky Eater

      Chapter 4: Managing Food Allergies

      Milk Allergy

      Egg Allergy

      Peanut Allergy

      Soybean Allergy

      Tree Nut Allergy

      Fish Allergy

      Shellfish Allergy

      Wheat Allergy

      Less Common Causes

      Chapter 5: Day-to-Day Strategies

      Potential Sources of Cross Contamination

      Food Labeling Regulations

      Traveling and Eating Out

      An Emergency Plan

      Appendices

      How to Keep a Diet Diary

      Sample Menus

      Allergy-Free Recipes

      Glossary of Allergy Terms

      Resource Guide

      Index

      Introduction

      The term food allergy has long been misused to describe a wide variety of adverse reactions to food, including food intolerances, foodborne illnesses, and food aversions. In one survey of American households, over 16 percent of the respondents believed that they had a food allergy. In reality, only 1 to 2 percent of adults and 5 percent of children are truly affected by an allergy to certain foods. Why do so many people believe they are allergic to food? It’s easy to attribute an illness or discomfort to something you ate, and symptoms of other types of reactions to food, such as food intolerances or foodborne illness, often mimic the reactions caused by a food allergy.

      Myths abound about the symptoms, causes, diagnosis, and treatment of food allergies. Problems such as poor behavior, hyperactivity, bad breath, weakened immune system, fatigue, forgetfulness, and depression have been blamed on food allergies. Preservatives, food colorings, and spices are believed by some to be major causes of food allergic reactions. Many unproven diagnostic and treatment measures have also been suggested, including rotation diets, vitamin extracts, and bee pollen.

      The misinformation lives on through old wives tales, supermarket tabloids, popular books, and misdrawn conclusions. It is fueled by sensational stories of magical cures, lack of information about where to go for accurate diagnoses, and a misunderstanding about what a food allergy is.

      This book will help you separate fact from fiction. Chapter 1 describes the different types of adverse reactions to food. It also covers the types of foods that typically cause reactions and common symptoms, and provides answers to common questions about food allergies.

      In Chapter 2, you’ll learn about the procedures used to diagnose food allergies. Both proven and unproven methods of allergy testing are discussed. You can also read about other types of allergic reactions to foods. Perhaps most importantly, you’ll learn how to find qualified professionals, an allergist and a registered dietitian, who can properly diagnose and treat your food allergies. Current food allergy research strategies and goals wrap up this important chapter.

      Chapter 3 is devoted to children and food allergies. You’ll learn how you may be able to delay or prevent food allergies in your children. Topics such as the role of breastfeeding and how and when to introduce solid foods are covered. You’ll receive valuable strategies for managing food allergies in children, including monitoring your child’s growth, ensuring that your child’s nutrient needs are being met on a restricted diet, and feeding the finicky eater.

      Chapter 4 provides detailed instructions for managing the

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