Can certain foods help alleviate allergy symptoms. How does an anti-inflammatory diet impact seasonal allergies. What specific foods show promise for reducing allergy reactions. Are there dietary changes to consider for managing springtime allergies.

Understanding the Link Between Diet and Seasonal Allergies

As spring arrives, many people find themselves struggling with seasonal allergy symptoms like runny noses, itchy eyes, and scratchy throats. While there’s no magic cure, emerging research suggests that dietary choices may play a role in managing these bothersome reactions. Let’s explore how an anti-inflammatory diet and specific foods could potentially help beat springtime allergies.

The Potential of an Anti-Inflammatory Diet

Dr. Puneet Shroff, an allergist at Banner – University Medical Center Tucson, recommends considering an overall anti-inflammatory diet to support immune function and potentially reduce allergy symptoms. This approach focuses on whole, unprocessed foods that help combat inflammation in the body.

What does an anti-inflammatory diet typically include?

• Green leafy vegetables
• Nuts
• Fatty fish
• Certain fruits
• Tomatoes
• Olive oil

The Mediterranean diet is an excellent example of an eating pattern rich in anti-inflammatory foods. By centering meals around these nutrient-dense options and minimizing processed and fatty foods, you may be able to support your body’s natural defenses against allergies.

Omega-3 Fatty Acids: A Potential Ally Against Allergies

Omega-3 fatty acids are an essential component of an anti-inflammatory diet. While research is still ongoing, some studies suggest that these beneficial fats may play a role in reducing allergy risk over time.

How can you incorporate more omega-3s into your diet?

• Consume fatty fish like salmon, mackerel, and sardines
• Include plant-based sources like flaxseeds, chia seeds, and walnuts
• Consider omega-3 fortified foods or supplements (consult with a healthcare provider first)

While the exact impact of omega-3s on allergies isn’t fully understood, Dr. Shroff notes that there’s no harm in obtaining these healthy fats through diet. Their overall anti-inflammatory properties may provide additional health benefits beyond allergy relief.

Promising Foods for Allergy Symptom Relief

Certain foods have shown potential in helping to alleviate allergy symptoms. Let’s examine some of the most promising options:

Quercetin-Rich Foods: Nature’s Antihistamine

Quercetin is a plant compound with natural antihistamine properties. Which foods are high in quercetin?

• Onions
• Apples
• Berries
• Broccoli
• Green tea

Dr. Shroff humorously suggests that “perhaps some servings of apples and onions a day may keep the allergist away!” While more research is needed, incorporating these foods into your diet may offer some relief from allergy symptoms.

Vitamin C: Boosting Immune Function

Vitamin C is well-known for its immune-supporting properties. During allergy season, consuming foods rich in this nutrient may help bolster your body’s defenses. Which foods are excellent sources of vitamin C?

• Citrus fruits (oranges, lemons, grapefruits)
• Strawberries
• Bell peppers
• Kiwi
• Broccoli

By including a variety of vitamin C-rich foods in your diet, you may help support your immune system’s ability to handle allergens more effectively.

Ginger: A Natural Anti-Inflammatory Option

Ginger has long been praised for its potential anti-inflammatory properties. During allergy season, it may offer multiple benefits for symptom relief.

How can ginger help with allergy symptoms?

• May reduce inflammation in the nasal passages
• Can help soothe sore throats caused by postnasal drip
• Ginger tea may provide relief for nasal congestion and drainage

Consider incorporating fresh ginger into your cooking or enjoying a cup of ginger tea when allergy symptoms flare up. Its natural warming properties may help alleviate discomfort and promote overall well-being.

The Sweet Truth About Honey and Allergies

Local honey has gained popularity as a potential natural remedy for seasonal allergies. The theory behind this approach is based on the concept of gradual exposure to local pollens.

How might local honey help with allergies?

• Contains small amounts of local pollen that may help build tolerance over time
• Can soothe sore throats and coughs associated with allergies
• May provide a natural energy boost during allergy-related fatigue

While scientific evidence is limited, some people report benefits from consuming local honey. It’s important to note that young children should not consume honey due to the risk of botulism, and individuals with diabetes should be cautious due to its high sugar content.

Debunking Food Myths: The Dairy Dilemma

One common misconception about managing allergies is the need to eliminate entire food groups, particularly dairy. Dr. Shroff advises against this approach for seasonal allergies.

Why shouldn’t you automatically cut out dairy?

• Dairy products offer important nutritional benefits
• Yogurt contains probiotics that may support immune function
• The mucus-producing effect of dairy varies among individuals

Instead of completely eliminating dairy, Dr. Shroff suggests paying attention to how these foods affect you personally. If you notice increased mucus production or worsening symptoms after consuming dairy, you may want to reduce your intake. However, don’t sacrifice the nutritional benefits without careful consideration.

Beyond Diet: Additional Strategies for Allergy Relief

While dietary changes may help manage allergy symptoms, it’s essential to consider a comprehensive approach to finding relief. Dr. Shroff recommends exploring various options to find what works best for you.

What additional strategies can help manage seasonal allergies?

• Over-the-counter antihistamines and nasal sprays
• Using air purifiers to reduce indoor allergens
• Keeping windows closed during high pollen days
• Showering and changing clothes after spending time outdoors
• Consulting with an allergist for personalized treatment plans

If dietary changes and over-the-counter remedies don’t provide sufficient relief, don’t hesitate to seek professional help. An allergist can perform tests to identify your specific triggers and recommend targeted treatments to manage your symptoms effectively.

Empowering Yourself Against Seasonal Allergies

Managing seasonal allergies often requires a multifaceted approach. By combining dietary strategies with other preventive measures and treatments, you can take control of your symptoms and enjoy the spring season.

How can you create a personalized allergy management plan?

1. Experiment with anti-inflammatory foods and monitor your symptoms
2. Keep a food and symptom diary to identify potential triggers or helpful foods
3. Stay informed about local pollen counts and plan accordingly
4. Work with healthcare professionals to develop a comprehensive treatment strategy
5. Be patient and consistent in your approach, as results may take time

Remember, while dietary changes can be a valuable tool in managing allergies, they should complement rather than replace medical advice and treatments. By taking a holistic approach to your health and well-being, you can work towards finding relief from seasonal allergy symptoms and fully embrace the joys of spring.

Could the Right Foods Help Beat Springtime Allergies?

By
Stephanie Thurrott

, Contributing Writer

May 10, 2021

Teach Me

It happens every year—as the seasons shift from winter to spring, your allergy symptoms kick in—your nose runs, your eyes itch and your throat gets scratchy. Could what you eat help keep your allergy symptoms away?

There’s no magic cure, but Puneet Shroff, MD, an allergist at Banner – University Medical Center Tucson, said there are some changes you can make and foods you can eat or avoid that show promise in reining in your symptoms.

Take a look at your overall diet

Dr. Shroff said that a balanced, anti-inflammatory diet with minimal processed and fatty foods can help support your immune system, your overall health, and your ability to fight allergies.

With an anti-inflammatory diet, you center your meals around green leafy vegetables, nuts, fatty fish, certain fruits, tomatoes and olive oil. The Mediterranean diet includes a lot of anti-inflammatory foods.

Omega-3 fatty acids are part of an anti-inflammatory diet and there’s no harm in getting omega-3 fatty acids through fish or grains, Dr. Shroff said. But some people believe that these fats can fight allergies. “We don’t really know the exact role of omega-3 fatty acids in treating allergies. There may be some benefit in lessening the risk of allergies over time, but that data isn’t as clear cut as we would like it to be.”

Certain foods show promise

Dr. Shroff said there are some foods that could help reduce your allergy symptoms:

• Onions and apples contain quercetin, which has antihistamine properties and might help people with allergies. Dr. Shroff shared, “Perhaps some servings of apples and onions a day may keep the allergist away!”
• Citrus fruits provide vitamin C, which can support your immune system.
• Ginger may have anti-inflammatory properties, and if your allergies are causing nasal drainage or a sore throat, ginger tea may help relieve symptoms.
• Honey can soothe sore throats and coughs, and local honey could help boost your immune support against local allergens, since the honey contains low amounts of the pollen that causes your allergies. Young children shouldn’t eat honey though, and people with diabetes need to be careful because it’s high in sugar.

Don’t rule out categories of food

One thing Dr. Shroff doesn’t recommend for seasonal allergies: eliminating entire food groups. Some people think you should avoid dairy, for example. And it’s true that dairy can make some people produce more mucus.

“It’s reasonable to consider if dairy foods have an effect on you,” he said. But he points out that dairy, especially yogurt, has a lot of positive health benefits, so he doesn’t recommend giving up dairy foods without considering it carefully.

Other ways you can clear up your symptoms

If changing your diet helps control your sniffles and sneezes, great. If not, over-the-counter antihistamines and nasal sprays also prevent allergy symptoms for a lot of people, so don’t rule them out. And if they aren’t bringing you relief, or you’re developing sinus infections or bronchitis, see an allergist.

An allergist can prescribe stronger medications and can also run tests to pinpoint the exact environmental allergens that are causing your symptoms. “Just knowing what your triggers are can be really valuable, because you can get better about your strategies as to how to avoid them,” Dr. Shroff said. “Especially as the seasons change you have a better idea of what to expect and how to prepare your body for it whether through natural remedies, medications or both.”

The bottom line

A healthy overall diet centered around anti-inflammatory foods can help reduce your allergy symptoms, and certain individual foods could be helpful as well. If you need help controlling your allergies, connect with a Banner Health physician.

For more ammunition in the fight against seasonal allergies, check out:

• Should I get an Air Purifier? The Pros and Cons
• Can You Become Dependent on Nasal Spray?
• 7 Winning Tips to Battle Dreaded Seasonal Allergies

Allergy and Immunology
Nutrition

Diet Review: Anti-Inflammatory Diet | The Nutrition Source

Finding yourself confused by the seemingly endless promotion of weight-loss strategies and diet plans? In this series, we take a look at some popular diets—and review the research behind them.

What Is It?

An anti-inflammatory diet is promoted as a remedy to battle inflammation in the body. A common belief is that “inflammation” is always bad. Although it produces unpleasant side effects, inflammation is actually a healthy response by our immune system. When a foreign invader enters the body such as bacteria, viruses, or allergens, or an injury occurs, our immune cells act quickly. We may sneeze or cough to rid the body of an offending agent. We may feel pain and swelling at the site of a cut or injury to signal us to be gentle with this delicate area. Blood flows in rapidly, which may produce warmth or redness. These are signs that our immune system is repairing damaged tissue or fighting invaders. As healing takes place, inflammation gradually subsides.

Inflammation becomes harmful when it is prolonged and begins to damage healthy cells, creating a pro-inflammatory state. Another problem is due to genetic deviants causing the body’s immune system to constantly attack cells. This sometimes occurs with autoimmune disorders like lupus, fibromyalgia, multiple sclerosis, rheumatoid arthritis, type 1 diabetes, and Crohn’s disease. Sometimes an unhealthy lifestyle from lack of exercise, high stress, and calorie-rich diets can trigger chronic low levels of inflammation throughout the entire body, termed metaflammation. [1,2] This type of low-grade inflammation does not usually produce noticeable symptoms, but over time metaflammation can pave the pathway for chronic conditions like cardiovascular disease, non-alcoholic fatty liver disease, type 2 diabetes, Alzheimer’s disease, and certain cancers (e.g., breast, colon).

Anti-inflammatory diets may be promoted for these inflammatory conditions. They include several foods that are believed to interfere with the inflammatory process, though research on its exact mechanism is not conclusive. There is no single anti-inflammatory diet plan. Generally it emphasizes eating a wide variety of fruits and vegetables, unsaturated fats, minimally refined whole grains, tea, coffee, herbs, spices, and oily fish. The Mediterranean diet and DASH diet are popular dietary plans that already showcase many anti-inflammatory foods.

An anti-inflammatory diet plan not only highlights specific foods and food groups but limits other foods that may contribute to metaflammation such as fatty cuts of red meat, refined sugary foods and beverages, and excess alcohol.

How It Works

An anti-inflammatory diet does not follow strict rules about calories or portion sizes. It suggests a variety of anti-inflammatory foods to eat daily, rather than focusing on eating one or two specific foods or nutrients. This ensures a greater variety of protective food components, some of which may work synergistically to boost immunity. These foods provide plant chemicals (phytochemicals), antioxidants, and fiber that prevent cellular stresses, inhibit inflammatory signals caused by the immune system, promote healthy gut microbiota, and slow down digestion to prevent surges in blood glucose. [3] They may also favorably affect the composition of fat cells to further reduce inflammation.

Examples of anti-inflammatory foods:

• Fruits
• Vegetables
• High-fiber whole grains
• Legumes
• Monounsaturated fats (avocados, olive oil, nuts, nut butters, seeds)
• Polyunsaturated omega-3 fats (walnuts, flaxseeds, chia seeds, and aquatic foods including salmon, herring, sardines, mackerel)
• Tea
• Coffee
• Dark chocolate with at least 70% or higher cocoa solids
• Herbs, spices (turmeric, ginger)
• Moderate amounts of alcohol (wine, beer)

Examples of inflammatory foods to limit:

• Sweetened beverages like soda, juice drinks, iced tea
• An excess of refined carbohydrate foods like white bread, pasta, rice
• Fried foods
• Processed high-fat meats like bacon, sausage, hot dogs
• Saturated fats like full-fat dairy from cream and butter, partially hydrogenated oils, fatty cuts of meat and poultry
• Excess alcohol

Other factors aside from diet may help to control inflammation, such as exercising regularly, controlling stress, and getting enough sleep.

The Research So Far

Most available research focuses on foods and dietary patterns that are associated with metaflammation, which in turn helps to determine the components of an anti-inflammatory diet. Metaflammation is especially associated with Western-type dietary patterns high in processed meats, saturated fat, refined sugars, salt, and white flour while being low in fiber, nutrients, and phytochemicals. [1,4] These diets also tend to be calorie-dense with a high glycemic load, potentially leading to blood sugar surges, insulin resistance, and excess weight gain. Studies have shown that Western diets are associated with increased blood markers of inflammation, though the connection may be due to a string of events rather than one direct action. [1] For example, exposure to air pollution and chronic mental stress can lead to an excess of free radicals produced in the body, which then oxidize and damage other molecules. Atherosclerosis is one condition in which these free radicals oxidize LDL cholesterol particles. The actions of both oxidized LDL cholesterol and several types of immune cells form lesions and plaque in the heart arteries that can lead to ischemic heart disease (a type of heart disease caused by narrowed or partially blocked arteries). [5] A long-term diet that is high in saturated fat and cholesterol may raise LDL levels, increasing the risk of free radical action that may promote this immune response, which partially contributes to a chronic low-level proinflammatory state.

A major cause of low-level inflammation is the build-up of fatty acids in fat tissue (and other tissues) promoted by a high-fat or high-sugar diet. This may cause fat tissue to send signals to immune cells that produce inflammation in various areas, including organs like the pancreas. An inflamed pancreas can then lead to insulin resistance and diabetes. Therefore, the combination of carrying extra body fat (obesity) and eating a diet high in saturated fat and refined sugars increases the risk of cell damage because of increased immune cell activity.

An anti-inflammatory diet contains foods rich in nutrients, fiber, and phytochemicals and limits foods found in a typical Western diet to help reduce oxidative stress and inflammation. There is also emerging research studying the effects of high-fiber plant-rich diets that support a greater diversity of beneficial gut microbes, which may prevent a condition called metabolic endotoxemia. This is a low-grade inflammation that occurs because of an increase in the number of endotoxins, which are believed to cause the inflammation associated with metabolic diseases like cardiovascular disease and type 2 diabetes. [6,7]

• A randomized trial of participants at risk for cardiovascular disease found that a Mediterranean diet with an emphasis on fresh fruits, vegetables, legumes, nuts, seafood, and olive oil significantly decreased several markers of inflammation compared with a low-fat diet. [8,9]
• There are currently no standardized dietary guidelines for rheumatoid arthritis, an autoimmune disease that causes inflammation of joints and breakdown of bone and cartilage. A vegan diet, Mediterranean diet, and elimination diet (avoiding certain food allergens) have been shown in some studies to suppress pro-inflammatory cells and improve symptoms in patients with rheumatoid arthritis. [10] Patients tend to report worse symptoms when eating certain foods like red meat, alcohol, and soda, whereas fish and berries are reported to improve symptoms. [11] The Anti-inflammatory Diet In Rheumatoid Arthritis randomized controlled crossover trial examined patients with rheumatoid arthritis who were assigned to either a diet with anti-inflammatory foods or a control diet for 10 weeks. [11] After a 4-month washout period, the participants switched diets. The study found that the disease activity score significantly decreased during the anti-inflammatory diet intervention period.
• Vegetarian diets are based on large amounts of whole grains, fruits, vegetables, legumes, and nuts. A meta-analysis of 17 observational cross-sectional studies found that following a vegetarian diet (including vegan diets with no animal foods and lacto-ovo-vegetarian diets with eggs and dairy) for at least 2 years was associated with lower C-reactive protein levels, a pro-inflammatory marker, than in omnivores who had no dietary restrictions. [12] 
• The MIND diet, a hybrid of the DASH and Mediterranean diets, is an anti-inflammatory eating plan that includes whole grains, vegetables especially green leafy types, berries, olive oil, beans, nuts, fish and poultry, and limits fried/fast food, butter, cheese, sweets, and red meat. The MIND diet was found to significantly reduce the incidence of Alzheimer’s disease, a chronic pro-inflammatory condition, in a cohort of 923 older adults. Those who followed the diet the most closely showed a 53% reduced rate of the disease, but even those who followed the diet moderately had a 35% reduced rate. [13]
• Two different studies following three large cohorts (Nurses’ Health Study I and II and the Health Professionals Follow-up Study) rated the participants’ diets using a dietary inflammatory pattern score. [14,15] These scores were defined based on levels of several inflammatory markers in the body including C-reactive protein. Inflammatory foods included red, processed, and organ meats; refined carbohydrates; and sweetened beverages. Anti-inflammatory foods included green leafy and dark yellow vegetables, whole grains, fruit, tea, and coffee. The studies found that when comparing participants with the highest to lowest inflammatory diet scores, the highest scores were associated with an increased risk of cardiovascular disease and twice the risk of type 2 diabetes.
• Large cohort studies following men and women in the Health Professionals Follow-up Study and Nurses Health Studies found an increased risk of Crohn’s disease and colorectal cancer in persons who ate diets highest in inflammatory foods. [16,17] A validated score called the Empirical Dietary Inflammatory Pattern (EDIP) was created that measured markers of inflammation in the blood such as C-reactive protein and tumor necrosis factor in relation to eating certain foods. [18] A high EDIP score indicated a proinflammatory diet, which was associated with higher intakes of total calories, red meat, refined grains, and soda. Lower scores indicated an anti-inflammatory diet, which was associated with intakes of leafy green vegetables, dark yellow vegetables, coffee, and tea.

Potential Pitfalls

• The anti-inflammatory diet is flexible in that it does not include rigid meal plans. However, this requires people to plan their own meals and find recipes incorporating foods on the plan. People who are not used to meal planning or cooking may need more specific guidance.
• Calorie levels and portion sizes are not highlighted on this plan, so it is possible to gain weight if excessive portions are consumed.

Bottom Line

An anti-inflammatory diet is a healthful eating plan that may help to reduce chronic low levels of inflammation that otherwise might increase the risk of various chronic diseases. Although research is limited, it may also help to lower inflammatory markers in individuals with autoimmune-type inflammation such as with rheumatoid arthritis. Popular dietary patterns that are anti-inflammatory include the Mediterranean diet, DASH diet, and vegetarian diets. People may seek the guidance of a registered dietitian familiar with any of these dietary patterns to assist with meal planning and appropriate portion sizes. Along with the diet, it is important to incorporate other healthy lifestyle factors that positively affect the body’s immune response, such as practicing stress reduction, exercising regularly, and getting adequate sleep.

Related

Foods That Fight Inflammation
Healthy Dietary Styles
Other Diet Reviews

References

1. Christ A, Lauterbach M, Latz E. Western diet and the immune system: an inflammatory connection. Immunity. 2019 Nov 19;51(5):794-811.
2. Gregor MF, Hotamisligil GS. Inflammatory mechanisms in obesity. Annual review of immunology. 2011 Apr 23;29:415-45.
3. Vazhappilly CG, Ansari SA, Al-Jaleeli R, Al-Azawi AM, Ramadan WS, Menon V, Hodeify R, Siddiqui SS, Merheb M, Matar R, Radhakrishnan R. Role of flavonoids in thrombotic, cardiovascular, and inflammatory diseases. Inflammopharmacology. 2019 Oct;27(5):863-9.
4. Szczechowiak K, Diniz BS, Leszek J. Diet and Alzheimer’s dementia–Nutritional approach to modulate inflammation. Pharmacology Biochemistry and Behavior. 2019 Sep 1;184:172743.
5. Bobryshev YV, Ivanova EA, Chistiakov DA, Nikiforov NG, Orekhov AN. Macrophages and their role in atherosclerosis: pathophysiology and transcriptome analysis. BioMed research international. 2016 Oct;2016.
6. Bailey MA, Holscher HD. Microbiome-mediated effects of the Mediterranean diet on inflammation. Advances in Nutrition. 2018 May 1;9(3):193-206.
7. Velasquez MT. Altered gut microbiota: a link between diet and the metabolic syndrome. Metabolic syndrome and related disorders. 2018 Sep 1;16(7):321-8.
8. Casas R, Sacanella E, Urpi-Sarda M, Chiva-Blanch G, Ros E, Martínez-González MA, Covas MI, Rosa Ma Lamuela-Raventos, Salas-Salvado J, Fiol M, Arós F. The effects of the mediterranean diet on biomarkers of vascular wall inflammation and plaque vulnerability in subjects with high risk for cardiovascular disease. A randomized trial. PloS one. 2014 Jun 12;9(6):e100084.
9. Casas R, Sacanella E, Urpí-Sardà M, Corella D, Castaner O, Lamuela-Raventos RM, Salas-Salvadó J, Martínez-González MA, Ros E, Estruch R. Long-term immunomodulatory effects of a mediterranean diet in adults at high risk of cardiovascular disease in the PREvención con DIeta MEDiterránea (PREDIMED) randomized controlled trial. The Journal of nutrition. 2016 Sep 1;146(9):1684-93.
10. Khanna S, Jaiswal KS, Gupta B. Managing rheumatoid arthritis with dietary interventions. Frontiers in nutrition. 2017 Nov 8;4:52.
11. Vadell AK, Bärebring L, Hulander E, Gjertsson I, Lindqvist HM, Winkvist A. Anti-inflammatory Diet In Rheumatoid Arthritis (ADIRA)—a randomized, controlled crossover trial indicating effects on disease activity. The American journal of clinical nutrition. 2020 Jun 1;111(6):1203-13.
12. Haghighatdoost F, Bellissimo N, de Zepetnek JO, Rouhani MH. Association of vegetarian diet with inflammatory biomarkers: a systematic review and meta-analysis of observational studies. Public health nutrition. 2017 Oct;20(15):2713-21.
13. Morris MC, Tangney CC, Wang Y, Sacks FM, Bennett DA, Aggarwal NT. MIND diet associated with reduced incidence of Alzheimer’s disease. Alzheimer’s & Dementia. 2015 Sep 1;11(9):1007-14.
14. Li J, Lee DH, Hu J, Tabung FK, Li Y, Bhupathiraju SN, Rimm EB, Rexrode KM, Manson JE, Willett WC, Giovannucci EL. Dietary inflammatory potential and risk of cardiovascular disease among men and women in the US. Journal of the American College of Cardiology. 2020 Nov 10;76(19):2181-93.
15. Lee DH, Li J, Li Y, Liu G, Wu K, Bhupathiraju S, Rimm EB, Rexrode KM, Manson JE, Willett WC, Hu FB. Dietary inflammatory and insulinemic potential and risk of type 2 diabetes: results from three prospective US Cohort Studies. Diabetes Care. 2020 Nov 1;43(11):2675-83.
16. Lo CH, Lochhead P, Khalili H, Song M, Tabung FK, Burke KE, Richter JM, Giovannucci EL, Chan AT, Ananthakrishnan AN. Dietary inflammatory potential and risk of Crohn’s disease and ulcerative colitis. Gastroenterology. 2020 Sep 1;159(3):873-83. Author disclosures: JMR is a consultant to Policy Analysis Inc. and Takeda Pharmaceuticals. ATC serves as a consultant for Janssen Pharmaceuticals, Pfizer Inc., Bayer Pharma AG, and Boehringer Ingelheim for work unrelated to the topic of this manuscript. ANA has served as a Scientific Advisory Board member for Abbvie, Gilead, Kyn therapeutics and received research grants from Pfizer and Merck.
17. Tabung FK, Liu L, Wang W, Fung TT, Wu K, Smith-Warner SA, Cao Y, Hu FB, Ogino S, Fuchs CS, Giovannucci EL. Association of dietary inflammatory potential with colorectal cancer risk in men and women. JAMA oncology. 2018 Mar 1;4(3):366-73.
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19. Brandl C, Bucci L, Schett G, Zaiss MM. Crossing the barriers: Revisiting the gut feeling in rheumatoid arthritis. European Journal of Immunology. 2021 Apr;51(4):798-810.
20. Cayres LC, de Salis LV, Rodrigues GS, Lengert AV, Biondi AP, Sargentini LD, Brisotti JL, Gomes E, de Oliveira GL. Detection of Alterations in the Gut Microbiota and Intestinal Permeability in Patients With Hashimoto Thyroiditis. Frontiers in Immunology. 2021 Mar 5;12:453.
21. Obrenovich ME. Leaky gut, leaky brain?. Microorganisms. 2018 Dec;6(4):107.
22. Nagpal R, Yadav H. Bacterial translocation from the gut to the distant organs: an overview. Annals of Nutrition and Metabolism. 2017;71(Suppl. 1):11-6.
23. Sjöström B, Bredberg A, Mandl T, Alonso-Magdalena L, Ohlsson B, Lavasani S, Nouri M, Henriksson G. Increased intestinal permeability in primary Sjögren’s syndrome and multiple sclerosis. Journal of Translational Autoimmunity. 2021 Jan 1;4:100082.
24. Bishehsari F, Engen PA, Adnan D, Sarrafi S, Wilber S, Shaikh M, Green SJ, Naqib A, Giron LB, Abdel-Mohsen M, Keshavarzian A. Abnormal food timing and predisposition to weight gain: Role of barrier dysfunction and microbiota. Translational Research. 2021 May 1;231:113-23.
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Last reviewed October 2021

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The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.

Hypoallergenic universal diet – menu, list of prohibited and allowed foods, rules

Published: 1/18/2018 Updated: 03/09/2021

Of course, in the presence of food allergies, confirmed by clinical diagnostic studies, the doctor prescribes a specialized diet. But there is also a non-specific hypoallergenic diet approved by Russian doctors. It can be observed regardless of the nature of the allergen (household, insect, medicinal) to reduce the burden on the body and speed up recovery. Including with atopic dermatitis, which often worsens in the winter.

Prohibited products

According to the degree of allergenicity, all products can be conditionally divided into high, medium, and low allergenic.

First of all, it is necessary to exclude all fried, smoked, salty, spicy, as well as meat and fish semi-finished products – cutlets, sausages, fishburgers, sausages, as they contain a large amount of flavoring and aromatic additives, stabilizers.

List of prohibited products:

• Citrus fruits (oranges, tangerines, lemons, grapefruits).
• Nuts (hazelnuts, almonds, peanuts).
• Fish, seafood and fish products (fresh and salted fish, fish broths, canned fish, caviar).
• Poultry (goose, duck, chicken) and products thereof.
• Chocolate and chocolate products.
• Coffee.
• Smoked products.
• Vinegar, mustard, mayonnaise and spices.
• Horseradish, radish, radish.
• Tomatoes, eggplants, red peppers.
• Eggs and milk.
• Strawberry, wild strawberry, pineapple, grape, melon, watermelon and other red and orange fruits.
• Pastry products, yeast.
• Med.
• Alcoholic beverages.

Approved Products

The preferred method of cooking while following a hypoallergenic diet: baking, boiling, stewing with a minimum amount of oil.

Instead of coffee, drink rosehip broth, weak tea and water without gas. To control your diet, keep a food diary and write down everything you eat during the day.

List of allowed products:

• Lean beef meat, boiled.
• Cereal and vegetable soups (vegetarian, on secondary beef broth).
• Olive oil, sunflower.
• Boiled potatoes.
• Kashi (buckwheat, hercules, rice).
• Natural yoghurts without additives, cottage cheese, curdled milk, fermented baked milk.
• White rennet cheeses.
• Fresh cucumbers, parsley, dill.
• Baked apples.
• Tea, sugar.
• Dried fruit compote, except raisins.
• Whole grain bread, crispbread.

Laboratory diagnosis of allergies

It is recommended to follow a hypoallergenic diet for at least 7-8 days. And if at the end of this period there is no noticeable improvement, you need to consult a doctor and perform a series of laboratory tests. They will help to establish the true cause of the allergy and differentiate it from intolerance.

For this, CITILAB has a number of studies:

58-E-112 – Allergochip ImmunoCAP® ISAC. This is the first in vitro multiplex test for adults and children (including children under one year old) that detects IgE antibodies to 112 allergenic components from 51 sources in one study.

22-20-117 – Immunoglobulin E (IgE).

53-20-100 – Phadiatop Infant ImmunoCap.

53-20-110 – Fadiatop inhalation (Phadiatop Infant ImmunoCAP).

53-20-002 – Cationic protein of eosinophils.

Be healthy!

Allergy diet: when you need it and what foods to exclude

March 25

Likbez

Health

Lifehacker figured it out together with an allergist-immunologist.

Allergies begin when the immune system mistakes a normally harmless substance for a dangerous invader. Because of this, antibodies are produced. As soon as the allergen enters the body again, they will signal the cells to release mediators such as histamine. The latter help a person fight the “poison”, causing allergy symptoms.

Most often the immune system reacts:

• to air irritants: pollen, animal dander, dust mites and mold;
• stings of insects, such as bees or wasps;
• drugs, especially penicillin or antibiotics based on it;
• latex or other substances you touch;
• some foodstuffs.

Why Foods Can Cause Allergic Reactions

Even if a person has seasonal allergies, they are still not immune to food reactions. This happens for several reasons.

Because the foods themselves are allergens

Unpleasant symptoms will occur if you eat something that makes you allergic. But this is not the only option. Food allergens can enter the body through skin contact or inhalation. Especially when cooking – for example, when frying fish. Also, triggers can be in drugs and cosmetics.

Because they are similar to allergens

Different allergens – pollen, food, drugs, insect venoms, and so on – may have the same structure of protein fragments. Therefore, the body is able to make mistakes and take one substance for another. This is how cross-allergy occurs.

As a rule, it is only for raw products. The fact is that during cooking, the structure of the protein changes and then the body no longer recognizes it as an enemy.

Interestingly, cross-allergy does not usually occur in young children, and it is not until they get older that they may develop a negative reaction to foods that did not cause problems before.

Because they increase the level of histamine

Some foods cause cells to release histamine, contain it or enzymes that prevent it from being destroyed. Histamine causes allergy symptoms. Therefore, when its level rises, a person becomes worse.

Ekaterina Zinchenko

Allergist-immunologist.

Foods that increase histamine levels are broadly referred to as histamine liberators. These are, for example, chocolate, citrus fruits, strawberries, coffee and others. They cause mild pseudo-allergic reactions, which depend on the amount eaten. Therefore, children’s cheeks often turn red on New Year’s Eve because of sweets and tangerines.

Why do you need a diet for allergies

Allergists recommend it in two cases.

To relieve an exacerbation

According to allergist-immunologist Ekaterina Zinchenko, a constant strict diet does not make sense, but in an acute course, cause-significant allergens should be excluded. That is, those products that cause an exacerbation. It is enough to limit histamine liberators, because you can always choose a well-tolerated dose.

Such nutrition is called elimination. It is better than a strict diet, because there is no risk of losing any useful substances. The plan is made by the allergist, based on the needs of the patient.

An allergy diet takes time to show results. It is usually 4–8 weeks until symptoms improve. During this period, doctors recommend keeping a food diary and note everything you eat in it.

To find out what you are allergic to

This is usually done by a skin test or by determining the level of immune response proteins called immunoglobulins class E (IgE) in the blood. But during an exacerbation, skin tests give an indistinct result, and taking immunoglobulins for all allergens is expensive, and not always realistic.

Ekaterina Zinchenko

If it is not possible to identify the culprit, and you start returning foods to the diet after the elimination diet, it is recommended to keep a food diary for at least 4 weeks.

It is very important to take your time and introduce the products one by one. This way you will immediately notice what will cause a reaction, and you will not have to go on a diet again.

Foods to be careful with

Watch your diet to avoid causing a sensitization reaction or aggravating the condition.

With allergens

90% of food allergies are caused by:

• eggs;
• fish;
• milk;
• peanuts;
• seafood;
• soy;
• nuts, in particular pecans, almonds and walnuts;
• wheat.

But hypersensitivity can be associated with any product. That’s why it’s so important to include everything you eat in your food diary. You may not be reacting to some typical allergen, but you cannot tolerate spinach, honey, or a certain spice.

With crossed allergens

According to Ekaterina Zinchenko, the following products are most often crossed:

With foods that increase histamine

As we have said, certain foods contain histamine.