A complete list of the most allergenic foods for children. Food allergies in children: causes, diagnosis and treatment of food intolerance

A food allergy is a reaction of the immune system to a food product. This is one of the types of food intolerance in which the immune system begins to produce specific antibodies to the proteins that make up the product (allergens).

Every time a child or adult eats food containing allergens, the immune system goes into action, which can have various manifestations, from indigestion to anaphylactic shock.

What are the causes and symptoms of food allergies, diagnosis and treatment, the most common allergens in children and adults - pediatrician Anna Sheveleva answers these and other questions.

Causes of food allergies

Theoretically, an allergic reaction can be caused by any product, but most often the cause of food allergies in children is only 8 products - cow's milk, eggs, wheat, tree nuts, peanuts, soy, fish and crustaceans.

As a child grows up, tolerance develops to certain foods (milk, eggs, wheat and soy), or, as they say, the child “outgrows the allergy.” Therefore, these products are rarely allergens in adults.

The most common causes of food allergies in adults are nuts, peanuts, fish and crustaceans. Regardless of when the allergic reaction to them first occurred, in childhood or adulthood, it remains for life.

Food additives (flavors, dyes, preservatives) are rarely the cause of allergies - only 0.01-0.23% of cases.

How often do food allergies develop?

A true allergic reaction to food occurs rarely - in only 3% of people. But a much larger number of people suspect it - 12-13% of people.

Symptoms of food allergies

An allergic reaction to food can have a variety of manifestations:

from the skin (occur in 90% of cases) - redness, itching, rash, swelling
from the respiratory system (in 70% of cases) - sneezing, coughing, runny nose, breathing problems
from the digestive system (in 30-45% of cases) - swelling of the lips, tongue, nausea, vomiting, intestinal colic, diarrhea, the appearance of blood in the stool, irritability and refusal to eat, weight loss in children
from the cardiovascular system (in 10-45% of cases) - decreased blood pressure, dizziness, fainting.

Diagnosis of food allergies

To diagnose food allergies, the following studies are carried out:

determine the level of immunoglobulin E - general and specific (for specific products)
skin tests - prick tests (for diagnosing immediate reactions) and patch tests (for diagnosing delayed reactions)
endoscopic examination (detects changes in the mucous membrane of the digestive tract, characteristic of allergies)
provocative tests (“the suspected” product is canceled for several weeks, then given to eat and the body’s reaction is observed).

Treatment of food allergies in a child

Unfortunately, there are currently no treatments for food allergies. You just need to exclude the product that causes an allergic reaction from your diet.

The two most common allergens

Cow's milk protein intolerance

Thus, the most common cause of allergies in children in the first 3 years of life is an allergy to cow's milk protein. Therefore, whole cow's milk is not recommended for inclusion in the diet of a child under 1 year of age.

Those babies who are bottle-fed and have manifestations of allergy to cow's milk protein are prescribed mixtures with split (hydrolyzed) protein. After passing an allergic reaction, such children are recommended to be on preventive hypoallergenic formulas and avoid products containing whole cow's milk protein for up to 3 years.

In 95% of children, the allergy to cow's milk protein goes away by the age of 3, and tolerance develops.

Children who remain intolerant to dairy products at an older age are recommended to take additional calcium supplements, because The main source of calcium is dairy products.

Allergy to fish and seafood

Allergies caused by fish and seafood last a lifetime; the development of tolerance is not typical. An allergic reaction can be caused by any fish dishes, regardless of the type of preparation, and even the smell of boiled or stewed fish. Therefore, fish and crustaceans (shrimp, mussels, etc.) are completely excluded from the diet of a child or adult with an allergy to them.

But fish is a source of protein and essential Omega 3 fatty amino acids. As a source of protein, fish is easily replaced by meat, poultry, eggs and dairy products (which are actually the main sources of protein for children and adults).

Important for the development of the child’s brain and vision. During pregnancy, they pass from mother to fetus through the placenta, and they are also present in the mother's breast milk, which explains their importance in the development of the nervous system and intellect of the child.

Omega 3 fatty acids are called essential because they are not produced in the body and must be supplied through food. Unfortunately, they are contained in only a few products - fish, seafood and some vegetable oils (linseed, hemp, mustard). But some manufacturers add Omega 3 to infant formula, milk and dairy products. Therefore, if a child cannot eat or does not like fish, he can receive Omega 3 with his favorite yoghurts, curds, and desserts. Look for just such products, and then fish intolerance will not affect the baby’s health.

May your children be healthy!

Anna Sheveleva- practicing pediatrician,

I’ll start a series of notes about allergies in children. And the first thing I want to start with is a list of the most common foods that cause food allergies in children.

Allergens are substances that can cause an allergic reaction in a child: foods\metals\chemicals\pollen particles\particles of skin and animal fur, etc. Knowing the most common allergens helps doctors and parents identify the allergen in the absence of the opportunity to take a blood test or do allergy tests.

What you should know about allergens:

In children of the first years of life, it is quite rare to experience an allergic runny nose (allergic rhinitis), allergic conjunctivitis or a reaction to pollen/house dust mites, fungal allergies, and an asthmatic component. Most often, allergies in young children manifest as a rash on the skin and are called atopic dermatitis. . Untreated or poorly treated atopic dermatitis creates the preconditions for the development of all of the above allergic reactions in adulthood.
In young children, almost all allergens - these are food products . By adolescence, allergens most often include house dust mites, fungi, pollen and bacteria.
Most children (76%) have an allergic reaction to more than one product ( to three or more food products ). This is especially pronounced in severe, neglected and poorly treated cases of atopic dermatitis.
May be an allergen any substance, and it is individual for every person. For example, most people are not allergic to green apples. But some people may react specifically to green apples. Nevertheless, there are known products that most often cause allergies in most people.
depends on the dose of allergen (that is, in small quantities the allergen may not cause an allergy, but in large quantities a reaction appears)
The occurrence and manifestation of an allergic reaction depends on duration of exposure \frequency of allergen introduction into the body (that is, the effect of many allergens can be “cumulative” and appear only over time)
Allergic reaction may be "cross" - that is, it occurs to similar products with some allergen already known to the parent (that is, the reaction occurs even if the child did not consume the allergen itself).
When it comes to searching for an allergen in a breastfed baby, then if we are talking about an allergic reaction in response to foods, which mom eats . A bottle-fed baby is most likely allergic to the protein in the formula (cow's or goat's milk protein) .
Number of allergy sufferers growing every year , as well as the number of external factors (allergens) that provoke allergies.

The main allergen causing atopic dermatitis in children is cow's milk (85% of cases from all children with atopic dermatitis), chicken eggs, soy, nuts, fish and grains .

(pictures)

The remaining products that most often cause atopic dermatitis in children in the first year of life, in order of increasing frequency of allergic reactions:

*E 102 is often added to fruit juices, lemonades, yoghurts, jams, marmalade, sauces, instant soups, and chewing gum.

** E 220-227 is often present in dried fruits, caramel, candied fruits, gelatin, and horseradish.

Based on the above, diet for a breastfeeding mother , whose baby suffers from food allergies, should first of all exclude foods from the first column, limit foods from the second column, and allow foods from the third column. When a baby is born, no one knows what he might be allergic to, so a nursing mother is advised to follow a hypoallergenic diet in the first month of life. However, it is very important that a nursing mother’s diet be balanced and complete, so the diet should be expanded, but gradually (a new product every three days) in order to be able to identify the allergen in the child.

Mothers often do not understand what exactly they can eat if a hypoallergenic diet is indicated? Approximate list of hypoallergenic products approved for use by a nursing mother : fermented milk products (kefir, yoghurts without fruit additives, etc.), cereals (buckwheat, corn, rice, oatmeal), white and green vegetables and fruits, vegetarian soups, low-fat turkey, chicken, pork (steamed, boiled, stewed , as well as steamed cutlets), bread (2nd grade wheat, rye, Darnitsky), drinks (tea without flavors, fruit drinks, decoctions, compotes). With caution you can : sour cream, bread and pasta made from premium flour, semolina, sweets and confectionery, sugar and salt.

Roughly the same recommendations apply to children during the introduction of complementary foods : gradual and careful introduction of new products from the “non-hazardous” list. To reduce the risk of developing food allergies in a child, it is recommended to introduce complementary feeding products in a timely manner, but not early (not earlier than 5 months), and to maintain breastfeeding at least for the period of introducing new complementary feeding products.

There are a few more important things to remember:

skin the fruit must be peeled (the skins of apples, bananas, pears, oranges, and tomatoes contain substances that accelerate the ripening of fruits and vegetables).
bouillon It is advisable to drain and re-boil the broth from any meat at least 2, and preferably 3 times before using it with your child
much less frequently, but still sometimes allergies occur not for groceries nutrition, but to other substances, for example: washing powder\wool\diapers (contact reaction), vitamins (vitamin D or multivitamins for both the child and the mother)
tea must be without flavorings

When it comes to children who have the allergen is already known , it is important to consider that some food products have the so-called. "cross" reaction with other substances. That is, a reaction can occur to a “cross” product, while the main allergen was not even consumed. This is due to the similarity of allergens and is more pronounced in older age, especially in adolescence. In severe cases of allergic reactions, this is important to consider. Here are examples of “cross-reaction” to food and non-food allergens (in the first column there is an allergen, in the second - to which there may also be an allergy in the case of an allergy to a substance from the 1st column):

Thus , there are a number of products that most often cause allergies in children. These products should be excluded:

when consumed by the mother at the very beginning of breastfeeding
when consumed by a child at the very beginning of complementary feeding
if your child has a food allergy

The diet of a nursing mother and a healthy child should gradually expand ( one new product every 3 days) so that in the event of an allergic reaction in a child, you know what exactly the child is allergic to. Very convenient to drive diary foods eaten to track the allergen. The diet of a child with atopic dermatitis expands more gradually and only after the condition improves.

I will tell you in the near future about how to distinguish allergies from other rashes, as well as about the treatment, diagnosis and prevention of allergic reactions in children.

(1st picture and 2nd picture)

Around the world, about 8% of children and 1-2% of adults suffer from food allergies. The incidence of allergic diseases is much higher in developed countries. Among all allergic diseases, food allergies account for 40-70% among children and up to 10% among adults. Children with bronchial asthma and atopic dermatitis are more likely to suffer from food allergies.

In Russia, children aged 5 to 12 years most often suffer from food allergies.
Almost any food product can cause allergies, especially if it is used frequently and in large quantities.

Risk factors for food allergies

One of the main factors is genetic and hereditary predisposition. Predisposition is controlled by certain genes located on chromosomes (4, 5, 6, 7, 13, 14). It is important to note that the environment also influences how genes work.
Environmental factors: active and passive smoking, socio-economic status, childhood infections, lifestyle.
Other factors: disruption of the immune system, diseases of the gastrointestinal tract, changes in diet.
Risk factors during pregnancy and after childbirth have a certain influence on the occurrence of food allergies in a child. Risk factors during pregnancy: maternal illnesses during pregnancy, pregnancy pathology, maternal smoking (including passive smoking), poor nutrition (consumption of foods containing a large number of allergens, long-term adherence to a diet with a maximum reduction of allergens in foods). Thus, the development of an allergy in children to cow's milk proteins may be associated with the mother's excessive consumption of milk and dairy products during pregnancy or breastfeeding. Risk factors after birth: prolonged and complicated labor, early transfer of children to artificial or mixed feeding, early prescription of milk porridges (from 2-3 months). The risk is especially high in the period from 3-6 years and therefore it is worth refusing to introduce formulas based on soy or cow's milk in favor of hydrolyzed formulas if breastfeeding is not possible. Consumption of food colorings, preservatives, as well as foods such as chocolate, citrus fruits, spices, smoked meats, etc. significantly increases the risk of developing food allergies.

Products that often cause food allergies

In children early age: proteins from cow's milk, fish, eggs, cereals. For older children: citrus fruits, chocolate, strawberries, spices, exotic fruits.

In adults: vegetables and fruits, nuts, fish, seafood, spices (coriander, cumin, capsicum, sesame, paprika, mustard).

Allergy to cow's milk protein

Milk proteins that cause allergic reactions can be divided into 2 large groups: 1) casein, making up 80% of the total protein mass and 2) whey proteins 20%. Casein is bound to calcium phosphate, which gives milk its milky white color. Proteins that most often cause allergic reactions: beta-lactoglobulin 70% of cases, casein 60%, alpha-lactalbumin 50%, bovine serum albumin 48%, lactoferrin 35%. Most children are allergic to several proteins at the same time. 9% of children who are allergic to milk proteins are allergic to beef proteins. However, half of these children do not react to beef proteins if the meat is well cooked.

The higher temperature of meat processing destroys some of the proteins, and therefore some children do not experience an allergic reaction. Milk contains many proteins that are not destroyed by high temperatures, so heat treatment of milk does not make it possible to include it in the diet of patients with sensitivity to cow's milk proteins. The development of an allergic reaction may be caused by sensitivity to one or more proteins. It has been proven that several types of allergic reactions (types I, II and IV) can develop to cow's milk proteins.

Allergy to meat products

The main allergic agents are proteins: serum albumin and gammaglobulin. Allergies to meat are quite rare, since the allergenic potential of proteins is lost during heat treatment of the product. Allergies most often occur to beef, chicken, duck, and pork. When cooking meat for a short period of time, allergies can be caused by enzymes or residues of antibiotics that were used to treat the animal. In this case, severe allergic reactions may develop. Sausages can also cause allergies. At the same time, the cooking method is of decisive importance, since sausages cooked at high temperatures are less likely to cause allergies. This is due to the fact that at high temperatures proteins break down and in this form are much better absorbed by the body without causing allergies. However, when eating sausages, allergies often develop to the impurities added to them (milk protein, nuts, seasonings, etc.), preservatives, and dyes.

Allergy to eggs

An egg contains about 20 different proteins, but only 5 of them cause allergic reactions. Egg yolk is less allergenic than white. Allergy to chicken egg white ranks first among food allergens in many developed countries. Every second child with food allergies has increased sensitivity to chicken eggs.

Nut allergy

An allergic reaction to nuts is characterized by its severe course, and can develop even if a small amount of them enters the body.
Nut allergies typically persist throughout life. Most often, allergies occur to the following types of nuts: peanuts, walnuts, cashews, pecans, pistachios, hazelnuts. Some people are allergic to several types of nuts at the same time.

Allergy to fish

The main source of allergic reactions in fish is its protein. In addition, the mass of the protein matters; allergic reactions in humans occur when consuming a protein weighing at least 13 kilodaltons. Such proteins are found, for example, in cod, tuna, catfish, lutianus, etc. Fish can cause food, respiratory, and contact allergies, as well as cause anaphylactic reactions. In the general population of children and adults, fish intolerance occurs with a frequency of 1:1000.

An allergy to fish occurs even when a small amount enters the human body. Thus, an allergy can develop from food fried in oil in which fish was previously cooked. Almost everyone has intolerance to fish for the rest of their lives. Most allergic reactions to fish develop within 30 minutes after eating it. The most common skin and respiratory manifestations of allergies. Itching and urticaria occur in 70% of cases, attacks of suffocation and shortness of breath in 55%, angioedema in 50%, less commonly colic, vomiting, shock, loss of consciousness.

Cross allergic reactions

Cross reactions occur due to the similarity of certain components of products that provoke allergies. So, during the birch flowering season, eating apples, peaches, apricots, plums, strawberries and other fruits of the Rosaceae family is accompanied by an itching sensation on the lips and palate. This is explained by the fact that the allergic component of birch pollen is similar to the allergic component of apples and other Rosaceae.
Other cross reactions:

Cow's milk - goat's milk;
Cow's milk - beef;
Chicken egg - poultry meat;
Wheat flour - oatmeal, barley, rye flour;
Cat and dog fur - pork, lamb, rabbit meat;
and many others.

Symptoms of food allergies

The symptoms and timing of food allergies directly depend on the type of allergic reaction. So, with an immediate allergic reaction, the allergy manifests itself within a few minutes (usually 20-30 minutes) or 3-4 hours after eating. The following manifestations occur: urticaria, anaphylactic reactions, rhinitis, dermatitis, asthma, vascular edema. Delayed reactions appear 10-24 hours or a few days after taking the product. Symptoms appear gradually: depression, muscle pain, joint inflammation, headaches, vascular spasms, urinary dysfunction, enuresis, bronchitis, poor appetite, constipation, blurred vision, etc.

With food allergies in children, symptoms most often arise from the skin and respiratory system, less often from the gastrointestinal tract.

From the outside skin: itching, rashes, redness and dryness of the skin. The following foods are most often caused: tomatoes, citrus fruits, milk, chocolate, eggs.
From the outside respiratory system: cough, nasal discharge, sneezing, difficulty breathing, shortness of breath, nasal congestion. The following foods are most often caused: milk, vegetables, fruits, wheat, eggs.
From the outside digestive system: abnormal stool, vomiting, abdominal pain, sore throat. The following foods are most often caused: milk, fish, cereals, meat, eggs.

The effect of food allergies on various organs

Gastrointestinal manifestations of food allergies

Damage to the gastrointestinal tract is possible at any level and can occur in both mild and severe forms. In children, allergic reactions at the level of the digestive tract are more severe than in adults. This is not explained by the maturity of the functional mechanisms regulating the activity of the digestive tract. Manifestations of food intolerance in young children: regurgitation, vomiting, intestinal colic, bloating, malabsorption of nutrients, diarrhea, constipation. In children of the older age group, the symptoms are more subdued. Abdominal pain, itching of the lips and palate, burning of the tongue, dry mouth, swelling and redness of the oral mucosa are often noted.

Food allergies can cause the following diseases:

Allergic enterocolitis. Symptoms: loss of appetite, sharp abdominal pain, nausea, loose stools with glassy mucus. The most common cause is cow's milk and soy allergens. Symptoms usually develop 1-10 hours after consuming the product. Typically begins with vomiting followed by diarrhea. Symptoms on average last 2-3 days after the allergen has been eliminated from the body.
Allergic esophagitis (inflammation of the esophagus). Symptoms: repeated vomiting, difficulty swallowing food, abdominal pain, irritability.
Allergic gastroenteritis. Symptoms: abdominal pain, feeling of early satiety, abnormal stool, nausea.

In older children, the most common foods that cause allergic reactions with damage to the digestive tract are: citrus fruits, kiwi, nuts, apples, tomatoes.

Skin manifestations of food allergies

Among the manifestations of food allergies, especially in children, skin manifestations occupy a leading position. Allergies often manifest themselves in the form of atopic dermatitis, urticaria, and less commonly, Quincke's edema.

Atopic dermatitis– a chronic inflammatory skin disease that has a recurring course. Characterized by itchy skin and damage to the deep layers of the skin. Long-term exposure to food allergens leads to inflammation, which is accompanied by itching. Itching provokes scratching, which leads to skin damage.

Respiratory manifestations of food allergies

Manifestations of allergies can be observed in both the upper and lower respiratory tract. Thus, manifestations of food allergies can be disguised as rhinitis, bronchitis, tracheitis, sinusitis, and adenoiditis. Symptoms such as persistent nasal congestion and difficulty breathing through the nose are characteristic of allergic rhinitis, which occurs with food allergies. More than 70% of children diagnosed with frequently ill children, often suffering from upper respiratory tract diseases, have food allergies. Accurate diagnosis and timely treatment can significantly reduce the frequency and severity of the disease in “frequently ill children.”

Systemic manifestations of food allergies

The most severe systemic manifestation of food allergy is anaphylaxis. The most common causes are peanuts and hazelnuts. The following can also cause anaphylaxis: fish, crustaceans, egg whites, cow's milk proteins.

Symptoms of anaphylaxis usually appear within seconds or minutes after consuming even small amounts of the product. In children, this manifests itself as follows: sharply increasing pallor, the child does not respond to stimuli, bronchospasm and laryngeal edema develop, which is manifested by hoarseness and wheezing, the child turns blue. Possible cessation of breathing, involuntary urination, seizures, and decreased blood pressure.

Atypical organ damage due to food allergies

Joint damage. Allergic arthritis: more often bilateral damage to the knee joints, without swelling and limitation of movement, moderate pain that intensifies with exercise.
Damage to the nervous system. Symptoms: headaches, dizziness, irritability, nerve pain, insomnia.
Damage to the cardiovascular system. Food allergies are one of the factors in the development of arterial hypertension. Children with food allergies often experience an increase or decrease in blood pressure. Increased sweating. Allergic vasculitis - damage to the vascular wall, manifested by a pinpoint red rash on the skin or skin bruises. Usually occurs 6-24 hours after eating foods to which you are allergic.
Nosebleeds. The causes of bleeding in most cases are the consumption of chicken eggs and food coloring. Bleeding is often light and short-lived.
Damage to the urinary system. The following symptoms may occur: difficulty urinating, bedwetting (enuresis), bladder inflammation, kidney damage (blood and protein in the urine).
Prolonged episodes of low-grade fever.
Decreased platelet count
Development of anemia
Deviations in mental status. Symptoms: sleep disturbance, behavior, irritability, bad mood, nightmares, etc.

Food allergies in infants

For children in the first year of life, both breastfed and bottle-fed, the most common allergic factors are cow's milk proteins.

Therefore, it is recommended that children with a high degree of allergies be prescribed milk formulas with a protein mass of no more than 3.5 kDa. Since there is a direct relationship between protein mass and rice allergy development. The lower the protein mass, the lower the risk of developing allergies.

The basis of the treatment of allergies in infants is the preparation of a proper diet. It is necessary to completely exclude cow's milk proteins from the diet. In this regard, the child is prescribed medicinal mixtures depending on the degree of allergy.

Allergy degree	Mixture characteristics	Blend name
High	Highly hydrolyzed casein	Nutramigen Pregestimil Frisopep AS
High	Highly hydrolyzed whey proteins	Nutrilon Pepti TSC Nutrilac Peptide MCT
Average	Highly hydrolyzed or moderately hydrolyzed whey proteins	Frisopep
Weak	Partially hydrolyzed cow's milk proteins	Nutrilon GA 1.2 NAN GA 1.2 Nutrilak GA Humana 0-GA, GA 1.2

Recently, the risk of developing allergies in breastfed children has increased. Clinical observations have shown that allergies in breastfed children should first begin with changing the diet of the nursing mother. For children with food allergies, individual selection of complementary foods and timing of its introduction is necessary. You should avoid foods that have a high risk of developing allergies (nuts, eggs, citrus fruits, fish). Children with a high risk of allergies should be excluded from milk until they are one year old, eggs until they are 2 years old, and nuts and fish until they are 3 years old.

Studies have shown that as the child gets older, there is better tolerance to previously intolerable foods. This is due to the maturation of the immune system of the gastrointestinal tract. A number of studies have found that by the age of 7, in 50% or more children, allergic reactions to products such as cow's milk, eggs, fish, and nuts decrease. If a food allergy develops before the age of 3, then in 44% of cases, children subsequently tolerate well the foods to which they were allergic. If the formation of an allergy occurs at an age of more than 3 years, then only 19% of children lose their allergy with age, while for the rest it persists almost for the rest of their lives.

Treatment of food allergies

Treatment of food allergies is primarily aimed at creating an optimal diet. However, the use of medications allows you to eliminate all allergy symptoms in the shortest possible time.

Diet for food allergies

In the treatment of food allergies, so-called exclusion or elimination diets are used. There are several diet options.

First option– non-specific diet. It is prescribed to the patient in order to reduce the food load and is recommended for patients at the beginning of the examination and in the absence of the opportunity to conduct a specific allergological study.

The diet involves excluding from the diet foods that have a high ability to cause allergies and limiting foods with an average ability to cause allergies. In addition, it is necessary to exclude products containing preservatives, dyes and emulsifiers.
Products by degree of allergenic activity:

Activity level	Products
High	Fish, chicken, egg, cow's milk, citrus fruits, tomatoes, cocoa, bananas, nutritional yeast, chocolate, strawberries, melon, nuts, honey, celery spices.
Average	Rice, barley, apple, cucumber, grapes, wheat, pork, beef, horse meat, beans, peas, oats, carrots, turkey, beets, peaches, pineapples, raspberries, apricots, black currants, potatoes, corn, soybeans, rye, wheat .
Weak	Cranberry, lingonberry, pear, plum, cabbage, squash, watermelon, zucchini, buckwheat, turnip, rabbit, lamb, prunes, pear, lettuce.

Second diet option.
This diet completely excludes foods associated with the development of food allergies. Therefore, individual diets are prepared in each specific case.

So, if you are allergic to cow's milk, it is prescribed dairy-free diet. A dairy-free diet involves the complete exclusion from the diet of cow's milk and products containing milk proteins: cottage cheese, butter, milk powder, condensed milk, margarine, cream, cheese, ice cream, yoghurts, etc. In addition, it is necessary to carefully study the labels of other food products, which may contain milk proteins. It is worth remembering that when you refuse dairy products, the intake of calcium into the body decreases. Therefore, you should eat foods containing calcium. Alternative foods with the same level of calcium are: fish, legumes, some vegetables.

Diet for allergies to grains. Exclude: bran, bread, breadcrumbs, semolina, wheat germ, pasta, crackers, muffins, cookies, products containing wheat (ketchup, chocolate, soy sauces, ice cream, bouillon cubes).

Diet for egg allergies. Excluded from the diet: products containing egg whites (marshmallows, omelettes, baked goods, sausages, mayonnaise, sausages, ice cream, yoghurts). You should also pay attention to product labels that contain the names of egg whites: lecithin, albumin, ovomucin, vitellin, globulin, livetin, lysozyme, ovalbumin, ovomucoid.

Treatment with diet alone allows you to achieve recovery in a period of 1 week to 1 month. If the duration of the disease does not exceed 3 years, then in most patients the complete disappearance of symptoms occurs in 5-7 days. If the disease lasts more than 4 years, remission occurs after at least 1 month. The earlier an appropriate diet is started, the faster the allergic process is stabilized.

First aid for food allergies

These recommendations can be limited to the case of an allergic reaction that does not threaten the patient’s life (breathing is not impaired, there is no suffocation, there is no swelling of the neck or tongue, speech is not altered, the victim is in clear consciousness). However, to be on the safe side, especially if this is a child and the reaction has occurred for the first time, it is better to call an ambulance or consult a doctor. If life-threatening symptoms occur (suffocation, severe swelling, impaired consciousness, drop in blood pressure, etc.), you should immediately call an ambulance or take you to the nearest medical facility. See article: Help for life-threatening allergic reactions.

Use sorbents(enterosgel, lactofiltrum, white coal, etc.).

Effect: they allow you to bind and remove some of the allergens that have entered the body. The drugs reduce the intensity of allergic reactions and speed up recovery.

Example: Enterosgel, dissolve in warm water before use. The daily dose for children from 1 year to 5 years is 2 teaspoons (100 mg); for children over 3 years old 1 dessert spoon; children over 6 years old 3 times a day, 1 tablespoon. It is recommended to take within 7-10 days. Should be taken 30 minutes before meals or 1.5 hours after. Attention! Sorbents should be taken no earlier than 1.5-2 hours after ingestion of other medications.

Take antihistamines. Drugs in this group are the drugs of choice for the development of food allergies. Recently, new generation drugs have been increasingly used, which have far fewer side effects and are well tolerated.

New generation antihistamines

Drug name	Effect	Start of action	Directions for use	Peculiarities
Cetirizine (Allertec, Zyrtec, Cetrin, Zodak); Bottles of 10 ml; Table: 1 tablet = 10 mg; 20 drops = 10 mg = 1 ml;		20 minutes after ingestion. Maximum effect after 1 hour.	Children 6-12 months: 5 drops (2.5 mg) - once; Children 1-2 years old: 5 drops 2 times a day; Children 6-12 years old: 10 drops once or 5 drops in the morning and 5 drops in the evening; children 6-12 years old and older: 1 table. or 20 drops (10 mg) – once or in 2 doses.	Can be used regardless of food intake. It does not accumulate in the body, and resistance to the drug does not develop. Does not cause drowsiness, does not reduce mental and physical activity.
Desloratadine (Erius) Table 5 mg; bottles 60-120 ml;	Antiallergic, anti-inflammatory. The drug eliminates itching, relieves inflammation, and eliminates unpleasant manifestations of allergies.	Onset of action after 30 minutes; Maximum effect after 3 hours;	Children 2-5 years old: 2.5 ml of syrup per day; Children 6-11 years old: 5 ml of syrup per day; Children over 12 years old: 1 tablet. Or 10 ml syrup per day
Suprastinex (levocetirazine); Tab. 5 mg; drops;	Antiallergic, anti-inflammatory. The drug eliminates itching, relieves inflammation, and eliminates unpleasant manifestations of allergies.	Onset 12 minutes after ingestion.	Children 2-6 years old, 1.25 mg 2 times a day; Children over 6 years old and adults 1 tablet. per day.	Can be used regardless of food intake. It does not accumulate in the body, and resistance to the drug does not develop. Does not cause drowsiness, does not reduce mental and physical activity.
Loratadine (Claritin, Lomilan); Tablets 10 mg; Bottles 120 ml;	Antiallergic, anti-inflammatory. The drug eliminates itching, relieves inflammation, and eliminates unpleasant manifestations of allergies.	Starts in 30 minutes. Maximum effect after 8-12 hours.	Children 2-6 years old, weight less than 30 kg: 1/2 tablet or 1 tsp. syrup; children over 30 kg: 1 tablet. or 2 tsp. syrup; children over 12 years old: 1 tablet. or 2 tsp. syrup;

If there is a significant amount of skin damage, intense itching, especially at night, in combination with swelling, it is recommended to prescribe first generation antihistamines (intravenous or intramuscular). Example: Suprastin single dose - children 1-12 months. 5 mg; children 2-6 years old 10 mg; children 7-14 years old 10-20 mg.
Use of hormonal drugs(dexamethasone, prednisone) is justified in case of severe allergies (breathing problems, severe swelling in the neck, etc.). Dexamethasone tablets 0.5 mg. A single dose of up to 20 mg depending on the severity of the allergy. If possible, give an injection IV or IM. If it is impossible to give an injection and there is an emergency, you can pour the contents of the dexamethasone ampoule into a tablespoon and take the drug under the tongue. Dexamethasone ampoule 4mg-1ml.
Ointments. Ointments are used to eliminate skin manifestations of food allergies. So there are two types of ointments: non-hormonal and hormonal. The former are used for allergies of mild to moderate severity. Hormonal ointments are used for moderate to severe allergies.

Non-hormonal ointments: Fenistil, Skin-cap, bepanten, etc. The drugs eliminate itching, reduce inflammation, eliminate swelling and redness.
Hormonal ointments: Hydrocortisone, prednisolone ointments, elocom, fluorocort, celestoderm-B, etc. You should be careful when using hormonal ointments, since in addition to powerful therapeutic effects, they have a number of side effects. The use of hormonal ointments, especially in children, requires mandatory consultation with a doctor.

Since the introduction of complementary foods, many mothers are interested in the question of which foods cause allergies in the child. At the moment, such a reaction in children of any age is a very common and serious problem.

Causes of food allergies in children

The very concept of “allergy” implies the reaction of the immune system to a particular pathogen (allergen) that enters the body from the environment or from food. Such a reaction may appear in the first months or even days of a child’s life. The causes of allergies in children are quite varied:

The main reason (oddly enough) is overfeeding the infant. When an excess amount of food (milk) enters the baby’s still imperfect digestive tract, the intestines are simply not able to digest all the milk protein, and it easily enters the bloodstream, causing consequences.
Improper nutrition of the mother during pregnancy and lactation is an important factor that can cause allergies in the child. A woman needs to reduce her consumption of citrus fruits, cocoa, as well as milk and milk products.
Heredity also influences the occurrence of the problem. If the baby’s parents or close relatives are prone to allergies, then most likely the child will have the same problems. In this case, parents need to be vigilant and carefully monitor the baby’s diet.
Introducing complementary foods incorrectly or too early can provoke an immune system response to an unfamiliar food product.

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Symptoms of food allergies

Allergies in children manifest themselves in different ways, and in some cases they can be difficult to recognize. There are the main symptoms accompanying food allergies, which can occur in combination or separately:

Skin reactions. The appearance of allergic rashes on the skin can be very different - blisters, red or pink spots, nodules, dotted or merging into extensive plaques. They are accompanied by itching, which intensifies in the evening, which disturbs the baby's sleep and makes him capricious.
Digestive disorders. Pain, colic, vomiting, nausea, loose stools - all these symptoms can appear one at a time or in a group, depending on the quantity of foods that cause allergies in children.
Edema. In severe cases, swelling of varying degrees may appear, localized in different parts of the body (from eyes to legs) and mucous membranes (oropharynx). If you notice this symptom, you must immediately contact a medical facility or emergency room.

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Products that cause allergies in children

The cause of allergies in children can be absolutely any food product.

The food products themselves are divided into 3 categories depending on the degree of risk of an allergic reaction.

seafood, fish caviar, red fish;
mushrooms;
eggs;
bell peppers, tomatoes, carrots;
strawberries and strawberries, all citrus fruits, kiwi, pineapple, melon, persimmon, pomegranate;
cocoa, chocolate, coffee;
nuts, honey

meat (any);
milk and all dairy products;
potatoes, beets, soybeans, beans;
bananas, apricots and peaches, lingonberries and cranberries, black currants, cherries, rose hips;
sugar.

In infants, the food allergen is mainly cow's milk. It contains protein compounds such as lactoglobulin, casein and others, which are poorly absorbed by the child's body. Typically, allergies in infants appear during the transition from breastfeeding to artificial or mixed feeding.

In this case, it is recommended to use goat's milk or fermented milk products, which are less potent pathogens.

A chicken egg is a complex product. Its protein is one of the highly allergenic products, while the yolk is absolutely safe and is used to feed a baby as early as 6 months.

It is worth noting that products from the first and second categories (with the highest degree of risk) pose a great danger to children under four years of age. They are united by a common principle - a high protein content, the excess presence of which can be incorrectly perceived by the immune system, because the child’s body is just learning to recognize new things.

What foods can cause allergies in children?

The most common allergy in children is an allergy to a product such as cow's milk. It usually appears when the baby switches to artificial feeding. In this case, you need to use adapted mixtures based on soy protein as a replacement for milk. Milk proteins are quite resistant to high temperatures, so even boiled milk causes allergies. Due to the fact that many products contain milk (butter, cheese, ice cream), other products can also cause allergies in children.

The strongest food allergen is fish. Sometimes even the smell of fish can trigger an allergic reaction. Intolerance occurs in children both to certain types of fish, and only to sea fish, or only to river fish. Allergies in children can be caused by shrimp, caviar, crabs, etc. If the baby is allergic to these products, then fish oil should not be taken.

Egg white in a chicken egg is considered the main allergen, but there are cases when a child has a reaction to the yolk. Cross allergic reactions to poultry meat and eggs of other birds (quail, goose) are possible. In most cases, egg allergies go away with age.

Allergies to grains are quite common in children. Cereal products that provoke allergies in children are very diverse. The most powerful allergens are rye and wheat. But it happens that this disease can appear from barley, rice, corn, and oats. Children with grain allergies cannot tolerate porridge, pancakes, or pasta. If there is an intolerance to some grain, then it should be completely excluded from the child’s diet.

Meat allergies are less common in children. The allergenicity of this product decreases after it is frozen. Animal protein intolerance usually decreases with age. If your baby is allergic to meat products, then these products should be excluded from the child’s diet for some time. When re-entering these products, specialist supervision is required.

Groups into which allergy-causing foods can be divided

Based on their ability to cause allergies, products can be divided into three groups. According to statistics, some foods cause allergies in children more often than others.

The first group includes products that have a high risk of allergic reactions in children. These are products such as: fish, meat broths, caviar, seafood, wheat, rye, pepper. Strawberries, carrots, strawberries, tomatoes, pineapple, citrus fruits. And also melon, pomegranate, persimmon, nuts, coffee, cocoa, chocolate, mushrooms. If a child under three years of age has allergies, then it is best to avoid these products.

The second group includes products with a lower degree of allergenicity. This is whole milk, dairy products, peas, buckwheat, oats, beans, beets. Chicken, beef, soy, sugar, bananas, cherries, potatoes. And also cranberries, lingonberries, quail eggs, peaches, currants, rose hips. Evaluate and check carefully the reaction to the introduction of these products. You can wait a little and not rush to introduce this or that product.

The third risk group includes products with low allergenicity. These are lean pork, horse meat, rabbit, lean lamb, fermented milk products, and turkey. These are squash, cabbage, zucchini, cucumbers, and corn. This group includes: millet, pearl barley, pears, apples, white currants. With proper complementary feeding, such foods can be included in the diet of all children. The most important thing is that in order to reduce the risk of allergies, you need to correctly introduce them into your child’s menu.