Abstract:Vegan dietsdefined as the exclusion of all foods of animal origin from the diet-are becoming popular. In recent years, the prevalence of food allergy has also increased, and disproportionately affects children. When vegan diets and food allergy co-occur, this combination can be challenging and pose risks of nutritional deficiencies, particularly during childhood. In this paper, we aim to summarise the major concerns regarding vegan diets and food allergy, review the literature on this topic, and provide some s… Show more
“…On the other hand, vegan patterns have globally risen during the last several years, including in FA pediatric patients [31,32]. Among the different motivations of plant-based dieters, the aversion to animal products due to moral and ethical reasons is highlighted [33].…”
Section: Discussionmentioning
confidence: 99%
“…The management of food allergies and dietary avoidance presents several challenges for pediatric dietitians and other healthcare providers [43]. Health professionals who assess FA patients should include nutrition therapy to ensure the adequate intake of nutrients as well as nutritional education with comprehensive information about allergenic ingredients for their avoidance [31,44]. The American Academy of Pediatrics established as a critical issue the improving of the education and training of all stakeholders for recognizing and managing, as well as preventing, allergic reactions.…”
The dietary avoidance of allergens has been widely recognized as the key intervention in the management of food allergies, but the presence of undeclared allergens makes compliance difficult. The aim of this study was to analyze the presence of undeclared allergens in food labeling through RASFF notifications in the European Union, focusing on those allergens that frequently affect the pediatric population and the implicated products, so as to provide useful information for its risk evaluation and the development of educational materials for patients. The results showed milk (20.5%), gluten (14.8%), and nuts (10.9%) to be the pediatric allergens with higher presences. In 80% of the notifications concerning milk and milk derivatives, the specific compound present (lactose or lactoprotein) was not identified. They were mainly present in cereal and bakery products, prepared dishes and snacks, and cacao and confectionery products, all of which are frequently consumed by the pediatric population. The large quantity (7.6%) of undeclared allergens in “free-from-allergen” products was also remarkable, especially in regard to the supposedly not-present allergens. Undeclared allergens in food products pose an evident risk for allergic patients and knowledge of them should take a relevant role in a patient’s nutritional education. It is also necessary to raise awareness among manufacturers and safety authorities.
“…On the other hand, vegan patterns have globally risen during the last several years, including in FA pediatric patients [31,32]. Among the different motivations of plant-based dieters, the aversion to animal products due to moral and ethical reasons is highlighted [33].…”
Section: Discussionmentioning
confidence: 99%
“…The management of food allergies and dietary avoidance presents several challenges for pediatric dietitians and other healthcare providers [43]. Health professionals who assess FA patients should include nutrition therapy to ensure the adequate intake of nutrients as well as nutritional education with comprehensive information about allergenic ingredients for their avoidance [31,44]. The American Academy of Pediatrics established as a critical issue the improving of the education and training of all stakeholders for recognizing and managing, as well as preventing, allergic reactions.…”
The dietary avoidance of allergens has been widely recognized as the key intervention in the management of food allergies, but the presence of undeclared allergens makes compliance difficult. The aim of this study was to analyze the presence of undeclared allergens in food labeling through RASFF notifications in the European Union, focusing on those allergens that frequently affect the pediatric population and the implicated products, so as to provide useful information for its risk evaluation and the development of educational materials for patients. The results showed milk (20.5%), gluten (14.8%), and nuts (10.9%) to be the pediatric allergens with higher presences. In 80% of the notifications concerning milk and milk derivatives, the specific compound present (lactose or lactoprotein) was not identified. They were mainly present in cereal and bakery products, prepared dishes and snacks, and cacao and confectionery products, all of which are frequently consumed by the pediatric population. The large quantity (7.6%) of undeclared allergens in “free-from-allergen” products was also remarkable, especially in regard to the supposedly not-present allergens. Undeclared allergens in food products pose an evident risk for allergic patients and knowledge of them should take a relevant role in a patient’s nutritional education. It is also necessary to raise awareness among manufacturers and safety authorities.
“…There was a correlation between the number of foods excluded and the number of people with nutrient intakes below the reference range, but only for the group with no FA (Spearman r = 0.5074, p = 0.064). The challenge of ensuring dietary and nutritional needs are met in those with food allergy is exacerbated by increased exclusion of foods due to lifestyle choices such as vegetarianism and veganism ( 13 ). In the cohort studied, 9/29 (31%) were avoiding meat, two of whom were also avoiding fish.…”
Section: Discussionmentioning
confidence: 99%
“…However, many will also be avoiding multiple foods due to suspected or actual food intolerance, such as those diagnosed with Pollen Food Syndrome (PFS) or Oral Allergy Syndrome. The nutritional status of adults with food allergy or intolerance could be further compromised if those individuals are following a vegetarian or vegan lifestyle, as diets may be low in vitamin B12, vitamin D, zinc, calcium and iron ( 13 ). A study on the nutritional profile of children and adults with a milk allergy reported that there were nutritional deficiencies, especially if more than one food was being avoided ( 14 ).…”
Background: The impact of poor diet on growth and development in children with a food allergy is well-recognized and researched. Food allergy is an increasing problem in adults, as are food intolerances. Another issue is the rising number of individuals adopting a vegetarian or vegan lifestyle. Studies evaluating the diet of adolescents and adults with food allergy against controls suggest their dietary intakes are similar. We wished to evaluate all patients attending a food allergy clinic to determine whether there were dietary and nutritional differences between those with a food allergy or a food intolerance.Methods: All adults newly referred to a secondary care food allergy clinic in a UK hospital, in a 1-month period, were included in the study. Prior to their appointment, those who consented to take part had their height and weight documented and an assessment made of their habitual food intake. Their subsequent diagnosis was reviewed, and results for those with a confirmed diagnosis of food allergy were compared to those with a food intolerance or where the cause of symptoms was unknown.Results: Thirty subjects were recruited, with full results available for 29 subjects, 15 of whom (52%) were diagnosed with a new/existing food allergy (FA). For the whole cohort, dietary intake was sufficient for protein, and most vitamins and minerals, whereas energy, carbohydrate, unsaturated fat and fiber intakes were well-below the reference range. Those with a FA had lower intakes of iron, zinc and vitamin B12 compared to those with no FA. In addition, iron and energy intakes were depleted in those avoiding nuts, and wheat avoidance was linked to a lower intake of riboflavin.Conclusion: The results from this small exploratory study suggest that whilst the majority of nutrients in the diet are sufficient in adults presenting to the food allergy clinic, intakes of energy and fiber may be below the reference range. Those with a food allergy are more likely to have a reduced intake of iron, zinc and vitamin B12. As others have demonstrated, the exclusion of specific food groups can also affect nutritional intakes.
“…Probably due to processed foods, industrial preparation procedures, pollution, and the introduction of food additives, FAs have seen a steady increase, particularly in developed countries [6][7][8][9][10][11][12][13]. As risk factors for food allergies, we also mention genetic predisposition, which is proven by the fact that FA is more common in people with atopy.…”
Food allergy (FA) is a condition with a growing incidence and is a constant concern for the medical world and healthcare providers. With potential symptoms including anaphylaxis, in the event of an allergic reaction the patient’s life may well be endangered. The diagnosis of FA is a continuous challenge because mild cases tend to be ignored or diagnosed late and young children with allergies are cared for by parents, who are not always able to accurately interpret symptoms. It is very important to be able to differentiate FAs from food intolerance and toxic reactions to food. An accurate diagnosis is required to provide personalized management of an FA. More sophisticated and accurate diagnostic tests, including component diagnosis and epitope reactivity, allow the provision of a directed diagnosis, a more accurate therapeutic approach, and a useful prognostic evaluation. Tests used in current practice include the specific search for serum IgE, elimination diets, oral food challenges, single, blind, and double-blind (DBPCFC) tests, as well as skin tests. The risk of anaphylaxis can be assessed by molecular diagnostics/component-resolved diagnosis (CRD) and by conducting a basophilic activation test (BAT). These tests allow a planned, personalized treatment based on molecular and clinical profiles. CRD can determine the individual profile of allergic molecular reactivity and enable the formulation of a prognostic judgment. Our article highlights the importance of knowing the immune mechanisms, diagnostics, and immunotherapies in FAs. Starting from observing exposure to food allergens, to identifying allergic reactions, analysing the severity of clinical manifestations, noting the possibilities of diagnosis, and illustrating adequate management strategies.
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