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This chapter focuses on the dietary effects of allergic diseases on patients and their families while also discussing how clinicians should consider nutritional issues when taking care of patients. It reviews the various types of allergic diseases caused by foods, their clinical manifestations, how changes in diet can be used to manage those diseases, and the benefit of multidisciplinary care. The diseases covered include IgE-mediated diseases: Anaphylaxis to food, Pollen food allergy syndrome (PFAS), and contact urticaria due to food. Mixed IgE and Non-IgE-mediated Diseases such as Eosinophilic Gastrointestinal Disorders including Eosinophilic Esophagitis and Non-IgE-mediated food allergies Food Protein-Induced Allergic Proctocolitis (FPIAP) and Food Protein-Induced Enterocolitis Syndrome (FPIES). There is a need to balance the benefit of food elimination as a treatment for these diseases while weighing the risks of avoiding food ingredients.

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Food Allergies and Eosinophilic GI Disorders: Nutritional Management

  • 章节

  • 发表日期：

    2025年

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  • Sophia Patel,
  • Brian Schroer,
  • Maria Haught,
  • Diana Schnee

摘要

This chapter focuses on the dietary effects of allergic diseases on patients and their families while also discussing how clinicians should consider nutritional issues when taking care of patients. It reviews the various types of allergic diseases caused by foods, their clinical manifestations, how changes in diet can be used to manage those diseases, and the benefit of multidisciplinary care. The diseases covered include IgE-mediated diseases: Anaphylaxis to food, Pollen food allergy syndrome (PFAS), and contact urticaria due to food. Mixed IgE and Non-IgE-mediated Diseases such as Eosinophilic Gastrointestinal Disorders including Eosinophilic Esophagitis and Non-IgE-mediated food allergies Food Protein-Induced Allergic Proctocolitis (FPIAP) and Food Protein-Induced Enterocolitis Syndrome (FPIES). There is a need to balance the benefit of food elimination as a treatment for these diseases while weighing the risks of avoiding food ingredients.