Dietary Management of Food Allergy.
Allergens
Food allergy
Malnutrition
Management
Nutrition
Journal
Immunology and allergy clinics of North America
ISSN: 1557-8607
Titre abrégé: Immunol Allergy Clin North Am
Pays: United States
ID NLM: 8805635
Informations de publication
Date de publication:
05 2021
05 2021
Historique:
entrez:
17
4
2021
pubmed:
18
4
2021
medline:
26
10
2021
Statut:
ppublish
Résumé
Worldwide food allergy prevalence is increasing, especially in children. Food allergy management strategies include appropriate avoidance measures and identifying suitable alternatives for a nutritionally sound diet. Individualized dietary intervention begins teaching label reading, which differs among countries or regions. Dietary intervention must result in a nutritionally sound plan including alternatives to support optimal growth and development. Inappropriate or incomplete dietary advice may increase the risk of adverse reactions, growth faltering, and nutrient deficiencies. Evidence indicates input from a registered dietitian improves nutritional outcomes. Nutritional input plays a critical role managing nutritional disorders related to food allergy.
Identifiants
pubmed: 33863482
pii: S0889-8561(21)00009-6
doi: 10.1016/j.iac.2021.01.009
pii:
doi:
Substances chimiques
Allergens
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
233-270Informations de copyright
Copyright © 2021 Elsevier Inc. All rights reserved.
Déclaration de conflit d'intérêts
Disclosure Conflicts of interest: R. Durban has received consultancy fees from AstraZeneca and Mead Johnson Nutrition, and lecture fees from Abbott, Nutricia North America, and Mead Johnson Nutrition. M. Groetch has no commercial interests to disclose. S. Coleman is a consultant to the National Peanut Board. W. Elverson has received an educational grant and consulting fees from Nutricia Danone. V. McWilliam has received lecture fees for Aspen Global, Abbott Australasia, and Nestle Health Sciences, and consultancy fees from Nestle and Nutricia outside the submitted work. R. Meyer has completed academic lectures for Danone/Nutricia, Abbott, Mead Johnson, and Nestle, and received an academic grant from Danone. M. Netting’s research team receives research funding from Nestlé Nutrition Institute. B. Vlieg–Boerstra received research funding from Nutricia, and consulting or speaker’s fees from Marfo Food groups, Nutricia, and Abbott. C. Venter has provided and reviewed educational material for Danone, Recktrt Benckiser, Abbott Nutrition, DBV technologies, and the Nestle Nutrition Institute.