Dietary Management of Food Allergy

INTRODUCTION
The World Allergy Organization and the Institute of Medicine state that the prevalence of food allergies is increasing dramatically. This increase is especially problematic in children, who are carrying the greatest disease burden. Worldwide food allergy prevalence ranges from 1.1% to 10.8%. Although prevalence figures differ depending on the country and age studied, the most important prevalent food allergens include milk, egg, peanut and tree nuts, fish and seafood, wheat, soy, and sesame. Adverse reactions to foods are divided into IgE-mediated and non–IgE-mediated food allergies. Although the majority of this article focuses on IgE-mediated food allergies, reflecting current research, where available, data on non–IgE-mediated food allergies is also covered.

The dietary management of food allergies depends on a clear clinical diagnosis and the clinical history is key in obtained the relevant information as outlined in the article by Skypala and colleagues. After the diagnosis, an individualized avoidance strategy includes appropriate avoidance of the trigger food(s), knowledge of suitable alternatives, and ensuring that the diet is nutritionally sound to support optimal growth and oral motor skill development.