Food allergies and intolerance – Coping with food allergies

While some children who have had a severe allergy response to a food may never eat that food again, others may become desensitised to the food in question with age, or by a form of treatment. Around 50% of allergies continue through childhood, 30% of those with cows’ milk protein allergy become tolerant by one year of age, 50% by two years and 70% by three (RPA, 2002). It’s worth trying to reintroduce a food that is causing an allergy at a later time, or by using a desensitising method. But both must be carried out by professionals.

Is there anything that can help?

Of course there are some positive things that can be done to lower the risk of allergies. Given that around 60% of allergies appear in the first year, much of it is diet-related. Some guidelines that may help include:

For mums-to-be: There is no clear evidence that avoiding food allergens during pregnancy will prevent allergies in your little one. Instead, a balanced healthy diet high in variety is better for you both.
New mums: Without a doubt, exclusive breastfeeding for the first six months provides excellent protection against allergies. Early introduction of solids appears to increase the risk of allergy, so give babies complimentary foods at around six months.
Nursing mums: If baby has a history of allergy or has been diagnosed with an allergy, it may be useful for you to avoid that food while breastfeeding and replace it with another food (the jury is still out on this). Always ensure that your diet is varied, healthy and adequate to meet the demands of breastfeeding.
Bottle-feeding mums: The use of specially designed formulas (i.e. extra-hydrolysed formula) is generally recommended by doctors and specialists. Keep in mind using soy or goats’ milk-based formulas doesn’t appear to prevent allergy. Around half of all children who have a cows’ milk allergy are also allergic to soy.

Can other foods and nutrients help?

Being such a topical issue, researchers are hot on the trail of nutrients and compounds that offer allergy-sufferers some ease. Current research points to a number of beneficial nutrients which exert their effect by improving the immune system. For example, it appears that the levels of vitamin C in a mother’s breastmilk are associated with allergy risk in infants. Vitamin C and other antioxidants such as vitamin E and beta-carotene in breastmilk may play an anti-inflammatory role in infant allergy.
While much research is done on single nutrients, our focus is diet. Some other hopeful contenders include:

Fabulous fish and those omega-3 fatty acids

Salmon is an excellent source of these fatty acids. Choice (2005) reviewed a number of fish for their fish oil levels and found that white fish (which is the most common type you find commercially) have very little fish oils. Fish that provide a minimum of 500mg of EPA and DHA per 150g serve include:

Atlantic salmon
Bonito
Gemfish
Mackerel
Mullet
Sardines
Swordfish
Trevally

They also say that even tinned fish such as mackerel, pink and red salmon and sardines (although not tuna) can be good options, all providing reasonable amounts of omega-3s. Just one last word on the larger fish such as swordfish: they tend to have higher amounts of mercury, so it may be a good idea to avoid those.

Healthy bacteria to the rescue – probiotics (acidophilus and bifidus)

*Yoghurt tip! *Be aware that many types of yoghurts are simply thickened milk with sugar, fruit and good bacteria added. Real yoghurt is made from fermented milk which is started off with a culture of acidophilus. Because it’s fermented, bacteria partially digest some of the milk sugar (lactose) which enables many lactose-intolerant individuals to cope with these healthy yoghurts.

Probiotics are healthy bacteria found in some foods such as yoghurt ‘with live cultures’ (more specifically made from live cultures rather than added after) and also in dietary supplements. Probiotic bacteria such as acidophilus aid our intestinal bacteria to keep our insides safe from bad bacteria and other immune attacks. Probiotics may also be able to reduce the symptoms of lactose intolerance and occurrence of allergy. Breastmilk, of course, is a rich source and many formulas now have added probiotics.

Other helpful recommendations include:

Avoiding the introduction of a food that you or your partner is allergic to until after the third year may allow your little one’s immunity to develop fully (check with a professional first).
Avoiding food allergens in allergic bubs, e.g. the most common ones such as peanut, egg, tree nuts, milk for the first two to three years of life, although small amounts may sometimes be tolerated after this.
High-risk infants should avoid the introduction of milk or soy until after the first year; eggs until after two years of age; and peanuts, tree nuts, fish and shellfish until after three years of age (restricting a diet must be done under the guidance of a suitably qualified professional who will ensure your child doesn’t miss out on any nutrients).

Do we need to add in new foods?

Any dietary amendment must be undertaken with careful consideration. In particular changes that involve a reduction in variety and food groups should be conducted carefully. The potential outcome may include reduced nutrient intake, insufficient calorie intake and the development of other food sensitivities from over exposure of a limited range of foods.

The table below provides a brief example of some of the vitamins and minerals that may be at issue if a specific allergy forming food is removed from the diet. Keep in mind this list doesn’t include essential amino acids and essential fatty acids (EFAs) as well as other nutritive factors.

For more information, contact the Australasian Society of Clinical Immunology and Allergy (education@allergy.org.au). Also the RPAH allergy unit is an extensive resource.

Food Shopping List

Allergen Free Shopping List (PDF Download: 1.2Mb)

Vitamins and minerals that are provided by different food allergens

Allergen	Vitamins and minerals
Milk	Vitamin A, D, B2, B5, B12, calcium and phosphorus
Egg	Vitamin B12, B6, B2, B5, biotin and selenium
Soy	Thiamin, B2, B6, B9, calcium, phosphorus, magnesium, iron, and zinc.
Wheat	Thiamin, B2, B3, B9 (if fortified) and iron.

Source: Mofidi, 2003, pp1648 h3. Where to go for help

Always seek professional medical advice.
For more information and guidance refer to The Australian Society of Clinical Immunology and Allergy (ASCIA) website contains useful information on food allergy written by Australian specialists.
The Royal Prince Alfred Hospital has an excellent allergy unit, check out their web site for more information at http://www.cs.nsw.gov.au/rpa/allergy.

This information has been provided by Leanne Cooper from Sneakys baby and child nutrition. Leanne is a qualified nutritionist and mother of two very active boys.

For more information see Baby Care

Loading tip submission...

Loading tips list...