Management of the patients with food allergies

Abstract

The principle of managing food allergy is the minimum avoidance of causative foods based on an accurate diagnosis. This term has two meanings: to eliminate only the correctly diagnosed causative food, and to allow the patient to consume in lower amounts or hypoallergenic forms of the causative foods within the symptom threshold. The patients and their families should be educated, if possible, by a registered dietitian on how to prevent accidental consumption of the causative foods and maintain adequate nutritional status. Concomitant allergies must be controlled well to reduce the risk of severe allergic reactions.