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首页> 外文期刊>Journal of Allergy >Nutritional Aspects in Diagnosis and Management of Food Hypersensitivity—The Dietitians Role
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Nutritional Aspects in Diagnosis and Management of Food Hypersensitivity—The Dietitians Role

机译：食物过敏症的诊断和管理中的营养方面—营养师的作用

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Many common foods including cow’s milk, hen’s egg, soya, peanut, tree nuts, fish, shellfish, and wheat may cause food allergies. The prevalence of these immune-mediated adverse reactions to foods ranges from 0.5% to 9% in different populations. In simple terms, the cornerstone of managing food allergy is to avoid consumption of foods causing symptoms and to replace them with nutritionally equivalent foods. If poorly managed, food allergy impairs quality of life more than necessary, affects normal growth in children, and causes an additional economic burden to society. Delay in diagnosis may be a further incremental factor. Thus, an increased awareness of the appropriate procedures for both diagnosis and management is of importance. This paper sets out to present principles for taking an allergy-focused diet history as part of the diagnostic work-up of food allergy. A short overview of guidelines and principles for dietary management of food allergy is discussed focusing on the nutritional management of food allergies and the particular role of the dietitian in this process.
机译：牛奶，鸡蛋，大豆，花生，坚果，鱼，贝类和小麦等许多常见食物都可能引起食物过敏。这些免疫介导的食品不良反应的发生率在不同人群中为0.5％至9％。简而言之，控制食物过敏的基石是避免食用引起症状的食物，并以营养等效的食物代替它们。如果管理不善，食物过敏会严重损害生活质量，影响儿童的正常成长，并给社会带来额外的经济负担。诊断延迟可能是另一个增量因素。因此，提高对用于诊断和管理的适当程序的认识是重要的。本文着手介绍以过敏为重点的饮食史作为食品过敏诊断工作的一部分的原理。简要讨论了食物过敏饮食管理的准则和原则，重点是食物过敏的营养管理以及营养师在此过程中的特殊作用。

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