Food allergy
1978
Speer, Frederic
Abstract: The management of food allergy begins with identification of responsible allergens. Successful detection depends on a thorough knowledge of food classification, food families and individual foods (the cause) and clinical manifestations in respiratory tracts, gastrointestinal tracts, skin, systematic reactions, genitourinary tract, musculoskeletal system, and nervous system (the effect). The second step is to provide the patient with a diet that is allergen-free, acceptable, and nourishing, once the allergen has been identified and eliminated. Detection and treatment of food allergy is possible through elimination diets, depending on the degree of patient tolerance, supplemented, if necessary, by vitamins and minerals. Palatable and nourishing diets can be prepared using substitutes for intolerable foods. Infant allergies can be dealt with by rotating diets.
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