American Journal of Clinical Nutrition, Vol 22, 103-111, Copyright © 1969 by The American Society for Clinical Nutrition, Inc.

Nutritional and Dietary Management of Food Allergy in Children

¹ Assistant Professor, Pediatrics and Home Economics, Division of Child Health, University of Washington, Seattle, Washington 98105

Editors: Marian E. Swendseid, Ph.D..

Management of food allergy in children involves several aspects. Complications that have been superimposed on allergy such as undernutrition, growth failure, and infection must first be treated. The diagnosis of food allergy must be established and the food allergens causing the symptoms must be elucidated. Any aggravating factor such as fatigue or emotional disturbance must be controlled. A diet test eliminating the food or foods causing the allergy in the child is given to the mother. Good management does not stop here. Some knowledge of food composition or sources of food must also be provided and the mother taught to read labels. Lists of special foods and food substitutes should be made available to her. A knowledge of where to obtain these special foods, flours, and substitutes is important. She should be taught how to substitute them skillfully and in the correct proportion when baking so that a good product is obtained. When the child's food allergies are to major foods in his diet anti are multiple, baked goods will add calories and variety to the diet. This ensures a greater degree of nutrient adequacy than provided by a limited monotonous diet of which the child soon tires. A well-planned diet and a sample menu should be provided to ensure the best possible results. Special recipes should accompany the menus so that the mother can easily provide the most varied diet possible. Finally, the diet and health of the child must be monitored often to ensure nutritional adequacy.