Dietary management of food allergy.
Food allergy is a modifiable disease, and at present its only form of management is dietary elimination of the offending food or foods. Success depends on the modification of four sources of food-related risk: underestimation of the food allergy problem; ignorance of cross-reacting allergens in other foods; unsupportive or uninformed measures from the family or school environments; and inadequate social recognition that food allergy is a growing public health problem. Ultimately, the empowerment of children with allergies through education, allergist and dietician guidance, and patient association feedback can minimize the morbidity of food allergy and enhance the quality of life of both the child and the family. From a research perspective, studies on the longterm efficacy of the dietary exclusion of specific food allergens are needed. The role of the pediatrician is central in this regard and would be complemented by advice from a nutritionist.
Fiocchi
Alessandro
A
Department of Child and Maternal Medicine, University of Milan Medical School at the Fatebenefratelli/Melloni Hospital, Milan, Italy. allerg@tin.it
Martelli
Alberto
A
D000707:Anaphylaxis / Q000209:etiology / Q000628:therapy; D002648:Child; D002675:Child, Preschool; D003429:Cross Reactions; D005512:Food Hypersensitivity / Q000150:complications / Q000178:diet therapy* / Q000453:epidemiology / Q000276:immunology; D005515:Food Labeling; D005526:Food, Formulated; D006801:Humans; D007108:Immune Tolerance; D007223:Infant; D016269:Milk Hypersensitivity / Q000178:diet therapy; D011492:Protein Hydrolysates / Q000009:adverse effects; D014481:United States / Q000453:epidemiology
D011492:Protein Hydrolysates