Nutrition Counseling  Nutrition Therapy  80538 Munich Knöbelstrasse 36  Ulrike Breunig Dipl.oec.troph.  

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Nutrition therapy for food allergies.

Classical allergy

People with food allergies have an allergic reaction when they come in contact with certain foods. This happens because their immune system overreacts to the proteins in that food. The response may be mild, or in rare cases it can be associated with the severe and life-threatening reaction called anaphylaxis. Eight kinds of basic food cause most food allergies: cow's milk, eggs, peanuts, wheat, soy, fish, tree nuts.

Signs of a food allergy include:

  • rash, or red, itchy skin
  • stuffy or itchy nose, sneezing, or itchy and teary eyes
  • vomiting, stomach cramps or diarrhea
  • angioedema or swelling
  • hoarseness, throat tightness or a lump in the throat
  • wheezing, chest tightness or trouble breathing

Cross-reactivity

Cross-reactivity occurs when the proteins in one substance are like the proteins in another. As a result, the immune system sees them as the same. In the case of food allergies, cross-reactivity can occur between one food and another. Cross-reactivity can also happen between pollen and foods or latex and foods.

Because of cross-reactivity, testing and diagnosis of food allergies can be challenging. Since the immune system sees the similar proteins as the same, a positive skin test or blood test (serum IgE) can result for a food, yet the patient may be actually allergic to a substance that is cross-reactive to that food. However, the individual may or may not have any allergic symptoms from eating that food. The individual may not have allergic symptoms from a food that is cross-reactive with another food or pollen to which the individual is allergic. This is true even though they have a positive skin test or blood test to that food. Many people end up avoiding foods because of a positive test and in some cases, they may have been eating that food before without any problems.

Pseudoallergy

An allergic-like reaction such as an outbreak of hives that is not caused by activation of the immune system. Some instances are attributable to exposure to food colorings or preservatives.

Course of nutrition therapy

The therapy is based on the scientific position papers of the international and national scientific societies (WHO / FAO, European Academy of Allergology and Clinical Immunology). You will learn about the relationship between nutrition and allergies.In addition to providing information, the permanent change in diet is the focus with the aim to secure the healthy and enjoyable handling of the food.

Content and process of nutritional counseling at a glance:

  •   precise instructions on how to avoid the allergy-causing foods or food ingredients 
  •   getting to know the optimal food choices (identification of key ingredients on the packaging)
  •   instructions for practical and tasty elimination diet
  •   setup of a therapeutic diet in stages with the aim to have an individual nutrition plan
  •   avoidance of allergic reactions and anaphylactic shock
  •   increasing or restoring the quality of life
  •   in the long term reduction of drug side effects

For the nutritional treatment - depending on the information individually needed - about five counseling sessions of 45 minutes are calculated.


 

Fon +49(0)89 / 15 988 108

info@ulrike-breunig.de