Whether a person has one or more food allergies, their diet will be restricted in some way, putting them at risk of suffering from nutritional deficiencies. Nutrients are needed for growth, development and good health at all stages of life. People with food allergies should avoid foods that make them sick. However, choosing menu items and dishes that include a combination of ingredients can sometimes be difficult.
Allergy-causing foods can be prepared on the same surfaces or with the same utensils as ingredients that don't cause allergies. Through cross-contact, a food allergen can infiltrate what could otherwise be a safe food. When you choose foods, you'll need to spend time reading nutrition labels and panels to get as much information as possible about the foods that can be included in your child's diet. So, you can see from the above that if you avoid just one food because of an allergy, other foods can provide the same nutrients.
Results Children with two or more food allergies had a shorter height, depending on the percentiles of height and age, than those with a food allergy (P. Nutrition education should address how to avoid all forms of the allergen and incorporate alternative nutrient-rich foods). Food allergies usually occur for the first time in young children and are common in people with a family history, but about 15% of people with food allergies are diagnosed in adulthood. Some children may outgrow certain food allergies as they grow, but many food allergies last a lifetime.
If your child has food allergies, be prepared to discuss your child's food intake at every visit with the allergist. Subjects Ninety-eight children with food allergies (subjects, average age of 3.7 ± 2.3 years) and 99 children without food allergies (control groups, average age of 4.1±2.4 years) participated in this cross-sectional study with consecutive and coincident sampling by age. Studies also show that children who are allergic to more than two foods were smaller than children who were only allergic to one or two foods.
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