Prohibited foods for milk allergies. Diets for allergies in adults

A food allergy is a negative reaction of the body to a product to the properties of which there is increased sensitivity. The main feature of food allergies is that it can be caused by any product without exception.

Since recently, the number of people suffering from food allergies has increased, doctors and allergists are increasingly prescribing diets for their patients. Moreover, the diet for food allergies is individual for everyone.

Basic principles of diet for food allergies

Diet for food allergies: a subtle healing process. Whatever form of diet you are offered for food allergies, in any case, foods to which you have a negative reaction will be excluded. Also excluded are products that, in principle, contain allergens: vegetables/fruits, fish/seafood, canned food, soda. In this case, you can get rid of allergies much faster.

In principle, there are quite a lot of products that contain many allergens. A long list of such products can be easily excluded from the diet: sweet soda, smoked foods, marinades, canned food, alcohol. These also include products with flavors, preservatives, dyes, and emulsifiers.

But among the foods that cause allergies, there are also healthy ones, namely: fish/seafood, chicken/beef, offal, whole milk, eggs, fruits/vegetables/berries, citrus fruits, cocoa/coffee, chocolate.

A diet for food allergies categorically prohibits their use, and, as you yourself understand, you cannot competently make a full-fledged replacement on your own. Be sure to consult an allergist, and he will create a diet for you that will provide your body with adequate nutrition and, at the same time, relieve allergies.

The consolation is that a food allergy diet will slowly but surely relieve you of unpleasant symptoms, and you will be able to return your favorite foods to your diet - but carefully and little by little. When and how long this can be done will be decided by your doctor.

The diet will teach you to monitor your diet very carefully, and you will definitely lose weight and feel much better.

Which foods are the most allergenic?

Variety. So, for example, among residents of coastal regions, where fish is considered one of the main foods consumed. It quite often causes an allergic reaction.

Most often, an allergic reaction occurs to sea fish. Some people may be allergic to the smell of fish. Quite often, allergies to seafood occur, such as shrimp, crayfish, caviar, crabs, as they contain a very large amount of pure protein.

However, meat, although it contains a high amount of protein, rarely causes an allergic reaction. For example, pork, horse meat, and chicken are much more likely to cause allergies than lamb or beef. In these types of meat, the quantitative composition of the protein varies greatly, and therefore those who cannot eat beef may well eat lamb or pork.

It would seem that the most beneficial foods for humans, such as vegetables, fruits, and berries, can be potential allergens.

Particularly active are:

tomatoes
peas
oranges
peaches
lemons
tangerines
raspberries
black currant
blackberry
strawberries

Nuts are considered one of the most powerful allergens.

True, an allergy may manifest itself to one type of nut and not occur at all when consuming another. The manifestation of a nut allergy can be so severe that even just traces left by the presence of any type of nut can cause a severe reaction.

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.

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

Skin: itching, rashes, redness and dryness of the skin. The following foods are most often caused: tomatoes, citrus fruits, milk, chocolate, eggs.

From the 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 digestive system: stool disturbance, vomiting, abdominal pain, sore throat. The following foods are most often caused: milk, fish, cereals, meat, eggs.

Diet for allergies to tree pollen

(birch, alder, hazel, oak, elm, maple)

Allowed:

bread products - bread, bakery products and cookies;
soups and meat dishes - any of lean beef, veal, poultry;
egg dishes - any
milk and dairy products - milk, curdled milk, fermented baked milk, kefir, acidophilus milk, sour cream, non-sour cottage cheese with a short shelf life;
porridges, cereal casseroles, pasta;
vegetables - old harvest potatoes, beets, radishes, radishes, cucumber, tomato;
legumes - beans, peas, lentils, peanuts;
drinks: tea, weak coffee with milk, drinking and mineral water.

Limit:

sweet dishes and confectionery - sugar, sweets, jam
food colors and food additives
pickles
smoking
marinades
smoked sausages
cold drinks
chocolate
cocoa
ice cream
alcohol

Prohibited:

apples
nuts
cherry
peach
apricot
cherries
strawberry
new potatoes
carrot
Birch juice
cognac

In addition, the use of certain medicinal herbal remedies - birch buds, alder cones - is prohibited.

Diet for allergies to cow's milk

Allergy to cow's milk is one of the most common, especially in children. If you have such an allergy, you will need to exclude from the diet all products that contain milk or are prepared on its basis.

Often, people who are allergic to cow's milk tolerate goat's milk normally, which allows them to slightly expand their diet.

Prohibited for use:

any soups prepared using milk;
cheese (including homemade), sausages containing milk;
mashed potatoes (cooked in milk);
Pasta with cheese;
baked goods prepared with the addition of milk: donuts, cookies, cakes, pancakes, pancakes, waffles, pies, crackers;
porridge with milk, as well as cereals with a high protein content;
butter, cream, sour cream, cottage cheese (some patients tolerate cottage cheese in moderation);
mayonnaise and margarine containing milk;
yoghurts and curd cheeses;
condensed milk with or without sugar, powdered milk, cocoa with milk;
milkshakes, alcoholic drinks with added cream;
milk chocolate;
products cooked with butter;
breaded (breaded) products;
for children - artificial formulas prepared on the basis of milk; Some children cannot tolerate kefir and cottage cheese; others can be given these products, but in moderation.

It should be remembered that milk contains: butter, margarine, cottage cheese, cheese, sour cream, dry and condensed milk, ice cream and many ready-made confectionery products. Milk also includes names: whey, lactose, casein, casein hydrolysate, which can be read in the composition of products.

Before buying a product, be sure to ask the seller how it was prepared and what is included in it, or read the label carefully. If the label does not indicate the composition of the product, then it is better not to take it.

Allowed for use:

broths and decoctions seasoned with foods included in the diet;
products with a high protein content - meat of all varieties, fish, poultry, ham, kidneys, liver, sausages and canned meat that do not contain milk and its components;
eggs, nuts and legumes;
any vegetables and fruits;
bakery products: French, Italian and Viennese rolls and other types of wheat bread that do not contain milk and its components (most types of bread contain milk), rye bread;
cereal dishes: cereals and casseroles from cereals and pasta that do not contain butter, milk and its components;
drinks: water, weak tea, carbonated drinks, any fruit and vegetable juices without milk or cream.

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.

Diet for fish allergies

Products allowed for consumption:

decoctions and broths seasoned with those included in the list of permitted products;
high-protein foods (legumes, nuts, mushrooms, fish-free canned food, liver, kidneys, ham, animal meat and poultry of all varieties),
any bakery products,
any fruits and vegetables,
any cereal dishes,
any dairy products,
products high in sucrose (halva, candies, chocolate, molasses, marmalade, confiture, jam),
drinks (any alcohol, any vegetable and fruit juices, carbonated drinks, coffee, tea, drinking water).

Prohibited:

fish and fish products in absolutely any form;
products containing fish components (fish oil, bone meal, caviar).

☀ Do not drink alcoholic beverages, as they increase blood flow, accelerating the absorption of food by the stomach and intestinal mucosa, and enhance the effect of food allergens.

☀ Do not purchase products containing GMOs (they are allergenic): most often these are soybeans, corn, rice, pumpkin, cucumbers, peppers, potatoes; also, transgenic proteins are used in the preparation of baby food, infant formula, sausages, sweets, and various drinks .

Please know that in Russia more than three hundred products contain GMOs, which is why over the past five years the number of children suffering from allergies has tripled.

☀ Dyes and additives prohibited for allergy sufferers: E100, E101, E102, E104, E107, E110, E120, E122-E124, E127-E129, E131-E133, E141.

☀ To avoid an allergy attack, remove carpets and down pillows for the summer. Also, it is necessary to do wet cleaning often.

☀ We remove poisonous, allergenic indoor plants from the house (ambrosia, plants of the euphorbia family, aroids, amaryllis, kutrovye, primrose).

☀ Take a shower and wash your long hair more often.

Nutrition for allergies to milk and dairy products

Milk and dairy products are important sources of nutrients needed by the human body. Unfortunately, some people are allergic to milk protein, so they are forced to exclude dairy products from their diet, as well as foods in which they are used: pies, cakes, cookies, ice cream, milk chocolate, margarine. However, it is possible to replace them with equivalent food products without harm to the body. A lot of protein is found in meat, fish and eggs; calcium compounds are found in fish, nuts, legumes, and whole grains; Phosphorus is found in egg yolks, meat, crayfish, crabs, and whole grains.

Milk and dairy products can be replaced with soy analogues. Currently, you can buy soy milk, yogurt, cottage cheese, cheese, which in their composition and taste are not inferior to traditional dairy milk.

Hypoallergenic diet

Highly allergenic products (which should be excluded first) include: many varieties of fish; caviar – black and red; seafood; cow's milk; whole milk products; cheeses; chicken (and not only) eggs; smoked (especially raw smoked) and semi-smoked products - meat, fish, sausage, frankfurters, sausages; pickled and canned products, especially industrially produced - stewed meat, canned fish, pickled cucumbers - everything in jars; hot, salty, spicy foods and seasonings, sauces and spices; some vegetables - red pepper, pumpkin, tomatoes, beets, carrots, sauerkraut, sorrel, eggplant, celery; many fruits and berries - primarily red and orange - red apples, strawberries, raspberries, strawberries, sea buckthorn, blackberries, blueberries, grapes, persimmons, pomegranates, cherries, plums, melons, pineapples; citrus; carbonated and fruit waters; flavored yoghurts; chewing gum; many dried fruits - raisins, dried apricots, figs, dates; honey; mushrooms; nuts; marmalade, caramel and chocolate, as well as products made from the latter; juices, compotes, jelly and other drinks from the above mentioned berries, fruits and vegetables; coffee and cocoa; alcohol; all products containing food additives: dyes, flavors, emulsifiers, preservatives; all exotic products for the area of your permanent residence - for example, turtle meat or avocados.

Moderately allergenic foods are some grains, most often wheat, less often rye; pork, especially fatty pork, horse meat, lamb, turkey, rabbit; corn and buckwheat; the following fruits and berries - peaches, apricots, red and black currants, cranberries, bananas, lingonberries, watermelons; herbal decoctions; such vegetables are green peppers, potatoes, peas, legumes.

Products that pose the lowest risk: fermented milk products (ryazhenka, cottage cheese, kefir, natural yogurt without additives; some types of fish (cod, sea bass and some others); lean varieties of pork and beef, boiled or stewed, chicken; offal – liver, kidneys, tongue; bread, primarily rice, buckwheat and corn; the following vegetables and greens – cabbage, cauliflower and Brussels sprouts, broccoli, spinach, cucumbers, parsley, dill, green salad, zucchini, squash, turnips, rutabaga ; oils - sunflower and olive; oatmeal, pearl barley, rice and semolina; green apples, pears, gooseberries, white currants, white cherries; butter; dried fruits - dried apples, pears, prunes; compotes from apples, pears, rosehip decoction; weak tea; still mineral waters.

How long should a hypoallergenic diet last? For adults, its duration is 2-3 weeks, for children – 7-10 days. If improvement is observed during this time, one prohibited product is introduced into the diet. If an allergic reaction occurs within three days, then this product is an allergen. New products should be introduced no more often than once every 3 days, since it takes 3 days for the accumulation of allergens in the body.

When following a hypoallergenic diet, you should definitely adhere to the following rules: do not overeat, diversify your diet, while adhering to the restrictions prescribed by the diet.

Remember that diet therapy must be discussed with your doctor!

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For people suffering from allergic diseases, what they eat is of great importance. Proper nutrition for this category of people is vital, as a preventive or even therapeutic measure. Any dietary complex is chosen according to the symptoms, the types of allergens to which the body reacts and the individual characteristics of the patient. In this article we will look at a diet for allergies in an adult.

general information

Allergies can have different manifestations and the causes can also be different. But regardless of this, nutrition plays a major role in eliminating symptoms. By prescribing a diet to a patient, the doctor tries to achieve the following goals:

Reduce hypersensitivity, reduce the severity of inflammation and allergic manifestations.
Avoid eating foods that provoke or aggravate the condition.
Provide the body with other substances that help relieve inflammatory symptoms, restore and protect the skin. We will consider the diet menu for food allergies in adults below.

Diets for food allergies in adults are important to strictly adhere to.

For swelling

If edema is present, reduce and control fluid intake. Of course, every allergy sufferer has the opportunity to independently, without resorting to the services of a doctor, using the elimination method, choose their diet in such a way as to prevent relapses. However, during periods of exacerbation, it is still better to consult a specialist and reduce the allergic load on the body with the use of medications. Do not refuse diagnostic tests or tests suggested by your doctor. With their help, you can achieve a fairly accurate picture without experiencing the effects of certain products on yourself. If your allergies are seasonal, it is important to follow a diet during the flowering period. Thus, correct and competent eating behavior helps reduce symptoms, speed up recovery and feel more comfortable.

The diet for skin allergies in adults should be selected individually.

Eating behavior during exacerbation of the disease

An exacerbation of allergies is considered a condition in which the patient’s body reacts more than usual to irritating factors with new manifestations. Of course, during this time it is necessary to adhere to a strict diet. For about a month, the diet should include foods with a low allergenic index. As the symptoms disappear, you can return to the previous menu, introducing one product per week. Such a strict diet is called fasting. In medical practice, such periods are usually used in the treatment of particularly acute cases of allergies combined with various types of obesity and dermatitis. It must be remembered that such unloading therapy is contraindicated in certain conditions. For example, with tuberculosis, pregnancy, old age and childhood. As for fasting, which was considered almost a panacea for all diseases, short periods of it can only be practiced as prescribed by a doctor, and even better if this happens in a hospital setting.

Principles applied when creating a diet for severe allergies in an adult

The diet of an allergy sufferer should primarily consist of plant components. In addition, you must ensure the supply of a sufficient amount of fluid (and do not forget about swelling, if any), since water removes waste and toxins. In addition, you can introduce freshly squeezed juices, unsweetened compotes and rosehip decoction into your diet. You also need to limit the amount of spices, as they increase inflammatory processes and provoke the development of allergic symptoms. In addition, we exclude fried and fatty foods from the menu in the diet for allergies in adults.

Menu for the week

We will give a sample menu for one week, in which we will try to show that the diet of an allergy sufferer does not have to be meager and boring.

Monday

Breakfast - oatmeal on water with fruit and a small piece of butter, black or green tea without sugar.

Lunch - soup with vegetable broth, you can serve boiled lean pork or beef. Low-fat fish varieties are also suitable. For dessert, green apple jelly is available.

Dinner - steamed meat cutlet with a side dish (boiled rice). Later you can have kefir or a green apple.

Tuesday

Breakfast - natural yogurt, green or black tea, sandwich with cheese and butter.

Lunch - vegetable soup with cereals or pasta. Boiled beef, unsweetened compote.

Dinner - mashed potatoes, lean meat goulash. Banana, pear, green apple may be suitable as dessert.

Breakfast - cabbage and cucumber salad dressed with olive oil. Sandwich with butter, tea or unsweetened compote.

Lunch - broth with meatballs, boiled potatoes, tea, compote.

Dinner - pasta seasoned with butter, biscuits, tea.

Thursday

Breakfast - fruit salad from permitted fruits with yogurt, freshly squeezed juice.

Lunch - dumplings with cherries or potatoes, steamed cutlets, jelly.

Dinner - buckwheat porridge, sandwich with butter, tea, kefir.

Friday

Breakfast - low-fat cottage cheese casserole, tea, crackers or biscuits.

Lunch - milk noodles, potato balls, jelly or compote

Dinner - stewed cabbage, tea or kefir.

Saturday

Breakfast: oatmeal or millet porridge, boiled lean meat with bread.

Lunch - vegetable soup, boiled fish, seasonal vegetable salad, jelly, juice, compote.

Dinner - steamed meatballs with a side dish of boiled rice, cottage cheese casserole.

Sunday

Breakfast - oatmeal, kefir, yogurt.

Lunch - beef dumplings, seasonal vegetable salad.

Dinner - pasta casserole, toast, tea.

In addition to main meals, you need to provide snacks in the form of fruits, raw vegetables, fermented milk products, biscuits with compote or jelly.

In conclusion, it must be said that the habit of adhering to the principles of proper nutrition can significantly make life easier for an allergy sufferer, reducing the severity of symptoms and reducing the risk of complications. The main thing is to approach life and a healthy lifestyle with optimism, then good health will always be with a person.

Allergy is a general name for a whole group of allergic diseases, such as bronchial asthma, anaphylactic shock, and less dangerous allergies. The cause of the disease can be many factors, known and unknown. Allergens include fragrances, helminthic infestations, medications and much more.

It is possible to significantly alleviate the course of the disease and minimize symptoms only if, along with complex treatment methods, nutrition during allergies is observed.

Naturally, it will be different for each allergic disease, but there are a number of rules that all allergy sufferers must adhere to.

Proper nutrition for allergies in adults

To establish an accurate diagnosis and determine the level of immunoglobulin E, you should undergo a skin test or a blood test. Which test to choose for diagnosis is decided only by a medical specialist.
Coordinate allergy treatment with an allergist who is familiar with your medical history. During a personal consultation, the doctor will draw up a list of products “allowed” and “prohibited” for consumption.
If you decide to introduce a new food product into your diet, do not conduct such an experiment outside the home. It is better to do this in the presence of loved ones, who, in case of a negative reaction, will be able to help you and call an ambulance.
Food should be prepared only from fresh, natural products.
Buy fish and meat in one piece.
Completely eliminate processed foods, store-bought ketchups, sauces, mayonnaise, and canned food from your diet.
Before you start creating a menu, carefully study the ingredients of the products.

What is the essence of the diet?

Dietary nutrition for allergies is the key to successful treatment of the disease. One should also take into account the fact that when the process of exacerbation occurs, additional foreign substances may be added to the existing allergens. The fact is that during this period the immune system reacts sharply to a certain allergen, and when similar aggressive substances enter the food, the disease begins to progress even more.

However, following a strict diet for allergic diseases is also not recommended, since allergic reactions also occur against the background of gastrointestinal disorders.

Types of products for a therapeutic diet

The use of diet is acceptable for all types of allergic diseases, but it is more important for food allergies. With its help, you can perform diagnostic and therapeutic functions: by excluding a particular product, you can determine the allergen that causes the symptoms of allergic reactions.

For people suffering from allergic reactions, it is important to switch to a specific hypoallergenic diet, in which all products are divided into three classes: high-, medium- and low-allergenic.

Products containing high concentrations of allergens:

Sea, fish (black and red);
Milk from a cow;
birds, chicken;
Smoked and semi-smoked gastronomic products;
Marinades, preserves, stewed meats, canned food;
All types of hot and salty seasonings, including spices and sauces;
, and fruits of red-orange color, as well as pickled,
, and other citrus fruits;
Yogurts with dyes, sweet carbonated drinks, various kinds of chewing gum;
Dried fruits that were brought to us from Asian countries;
and products containing it;
All varieties of mushrooms;
Compotes and juices made from allergenic products;
Confectionery products with added cocoa;
Marmalade, caramel;
Exotic products.

Products containing moderate allergen activity:

All varieties, occasionally rye;
Buckwheat, ;
Peas, ;
Fatty meats;
Green pepper, potatoes;
Medicinal herbs that have not been subjected to thermal treatment.

Products with low allergen content:

Yogurt without flavors and dyes, other homemade and factory-made fermented milk products;
Cod, perch;
Lean pork and beef;
By-products;
Cereal, corn and buckwheat bread;
Green vegetables and herbs;
Semolina, oatmeal, pearl barley;
green varieties, yellow cherries;
Dried fruits and decoctions of pears, apples, rose hips, prunes;

The diet will be effective only if the daily menu is completely free of foods with a high content of allergenic substances. You should also minimize the use of moderately active ones. A non-specific diet helps allergy sufferers who suffer from non-food allergic manifestations and is the first step for those people who have developed food allergies. In the second case, the therapeutic diet is selected individually.

Nutrition for acute allergies

As a rule, the exacerbation stage lasts 7-10 days. During this period, a gentle diet is prescribed, in which highly and moderately allergenic foods are completely excluded.

Depending on how the disease progresses, following the doctor’s instructions and advice, the patient can gradually begin to eat the diet that the doctor has prepared for him according to individual indications. It indicates specific foods that a person should ignore so as not to provoke a new cascade of allergic reactions.

When the symptoms of the disease are completely eliminated, you can introduce foods with a low content of allergenic substances during the remission stage, only in small doses and by one name. If the body responds adequately to this diet, the dose is gradually increased.

The drinking regime cannot be reduced, with the exception of edema. Then, while reducing your drinking intake, you should also limit yourself in salt.

What should be the diet for food allergies?

If a person has a food allergy due to frequent exacerbations, it is necessary to add as many fruits and vegetables to the diet for food allergies, and cut protein foods in half.

Sources of carbohydrates are products of grain origin. The amount of simple sugars contained in confectionery and bread should be limited.

No therapeutic diet for allergic diseases is complete without unsaturated fats of plant origin. In the diet for food allergies, they are essential polyunsaturated acids.

Monday:

Breakfast. Cottage cheese salad with the addition of herbs, cucumber and low-fat yogurt;
Dinner. Beef broth soup, potato pancakes, green tea or still water;
Dinner. Green apple casserole, dried fruit broth.

Tuesday:

Breakfast. Oatmeal porridge with cherry or apple fruit, unsweetened tea;
Dinner. Pea soup, mashed potatoes with vegetable oil and herbs, still water;
Dinner. Pasta, Bolognese sauce, chicory drink.

Wednesday:

Breakfast. White cabbage salad with herbs and olive oil, boiled hake;
Dinner. Cottage cheese casserole, dried fruit compote;
Dinner. Vegetables stuffed with rice, still water.

Thursday:

Breakfast. Buckwheat porridge, low-fat yogurt;
Dinner. Milk soup with pasta, rye flour flatbread, green tea;
Dinner. Cottage cheese casserole, raisin decoction.

Friday:

Breakfast. Wheat porridge, low-fat kefir;
Dinner. Vegetable soup, stewed vegetables (zucchini, green pepper), green tea;
Dinner. Dumplings with fruits (white cherries, white currants), water without gas.

Saturday:

Breakfast. Curd noodle casserole, low-fat yogurt;
Dinner. Chicken broth soup, pumpkin pancakes, dried fruit broth;
Dinner. Stewed vegetables, purified water.

Sunday:

Breakfast. Baked apples, low-fat kefir;
Dinner. Beef broth soup, cabbage rhinestones, green tea;
Dinner. Pumpkin pancakes, still water.

Nutrition for allergies - recipes

Despite the limited amount of food in the diet, allergy sufferers should eat a varied and balanced diet. Recipes for dishes may be as follows.

Figures and facts

Allergies to cow's milk protein are considered one of the most common in the world - both in children and adults. In Russia, it is diagnosed in 2–5% of formula-fed children and 0.5–1.5% of breastfed children during the first year of life. In children with atopic dermatitis (according to the Union of Pediatricians of Russia, this is 10-15% of children under 5 years of age and 15-20% of schoolchildren, incidence statistics are steadily growing from year to year), intolerance to cow's milk proteins reaches 75-80%.

These numbers are inaccurate due to diagnostic problems. A typical story: a child is covered with “diathesis”, a local pediatrician or dermatologist prescribes a “hypoallergenic” diet for him and his nursing mother - without tangerines, red fish, smoked meats, caviar, blue cheeses, eggs, honey (as if nursing mothers and babies do nothing but that they eat caviar!). Plus, a cocktail of medications that relieve skin manifestations and other symptoms. The allergy does not go away - the list of exceptions (and with it the stress for everyone who cares for the child) grows, and now the family is “on buckwheat, turkey and kefir.” If they are lucky, they will come across an allergist who will refer them for tests to identify specific allergens to which this particular child reacts. And there you go! - it turns out that you shouldn’t drink kefir, but you can drink caviar and chocolate. The Association of Children's Allergists and Immunologists of Russia recommends treating food allergies and atopic dermatitis this way, but this tactic has not yet become a pediatric standard.

If an allergy to cow's milk proteins is confirmed, you should try to minimize or completely eliminate them from everyday use (sensitivity to the allergen in different people can vary from complete intolerance to a reaction only to a significant amount of the allergen).

Here is a list of foods and ingredients that people with cow's milk protein allergies should avoid:
▪ Milk (in any form, including whole, skim, rendered, condensed, powdered, as well as goat’s milk and milk from other animals - since the risk of cross-allergy with them is very high)
▪ Milk fat and its derivatives: butter, ghee, butyric (butanoic) acid, milk fat fatty acid esters (used as flavoring agents, can be hidden under codes such as “E-...")
▪ Cheese, cottage cheese
▪ Kefir, yogurt
▪ Sour cream
▪ Curdled milk
▪ Custard
▪ Casein, casein hydrolysate, caseinate
▪ Diacetyl
▪ Lactalbumin, lactalbumin phosphate
▪ Lactoferrin
▪ Lactose
▪ Lactulose
▪ Milk protein hydrolyzate
▪ Recaldent (a substance used in teeth whiteners, toothpastes and chewing gums)
▪ Rennin (rennet)
▪ Tagatose
▪ Whey, whey hydrolysate

Personal experience

How to adjust your diet? In Western countries, a well-developed vegetarian food industry is coming to the rescue. In Russia, this is still exotic - a large selection of “alternative” products can be found in several specialized stores, but you won’t run out there “for milk” for your morning porridge. Therefore, I will talk about our main solutions, implemented with the help of ordinary Moscow supermarkets.

First, the milk itself: for cereals, breakfast cereals, pancakes, baked goods, milkshakes, custard and homemade ice cream, we use soy milk. Most often - Alpro Soya, because it is available in the nearest store (only 4 types: bio, “with calcium”, vanilla and chocolate - we buy bio, it has a minimum of additives and the most neutral taste). Recently, Joya soy milk appeared in Auchan, we also liked it (the brand has a large line of soy products, like Alpro Soya, but so far we have only seen plain Joya Natur milk on the shelves). “Azbuka Vkusa” has a whole line of “vegan” Isola Bio drinks - “milk” made from soy, hazelnuts, almonds, rice, quinoa, oats, wheat and millet. Of those we tried: we didn’t really like soy compared to Joya and Alpro Soya, rice has a distinct taste of sunflower oil, almond is good as a stand-alone drink or an addition to breakfast cereals, it has a very strong aroma of almonds and is not very homogeneous consistency, so it is not suitable for cooking instead of regular milk (some mothers I know prepare this milk themselves, at home - there are recipes on the Internet).

Secondly, “fermented milk”, which many consider an indispensable source of beneficial microflora (lacto- and bifidobacteria), which normalizes intestinal function. I don’t know if this is a myth or a real necessity, but at first we tried to look for an alternative to kefir and fermented baked milk, and then we simply began to do without them. So, a couple of years ago we bought Alpro Soya soy fruit “yogurts” enriched with lactobacilli - alas, they disappeared from the assortment, and since then I have not seen them in Moscow stores. At the same time, we discovered Velle jelly - this is an oat drink with a fruit filling, “fermented” with a cocktail of probiotics, lactobacilli and bifidobacteria (now the brand has also “breakfasts” with a similar recipe, but with different tastes and textures). Children really like Velle - but that's because it contains sugar. For the same reason, we quickly stopped buying it regularly and now use it only occasionally as a dessert. Thus, now children do not consume any special “live” drinks and products every day (theoretically, they could be replaced with powders from the pharmacy - but this requires separate and special knowledge) - they drink kefir from time to time (in kindergarten or some other other situations beyond my choice), and no noticeable changes in their well-being occurred in connection with this.

Thirdly, factory products. In stores, you will have to study the labels on all products very carefully - this takes more time than usual, and sometimes you have to look for a replacement for a familiar product or a conveniently located store - but in the end, it seems to me, it helps to improve the health of the entire home diet. Some familiar, but not very healthy products are eliminated completely, after you find out what (in addition to the desired “milk agents”) they are made from (we used to really love crab sticks, but not now), some are replaced with healthy alternatives (children with childhood, they love dark chocolate, although others, accustomed to sweet Kinder surprises and milk bars, spit at it) or products of other brands.

Gradually, a full-fledged “white list” of products for every day is built up, and the purchasing process becomes almost as fast and automatic as before the war on milk protein.

It’s more difficult with restaurants - you won’t be able to control the cooking and replace the ingredient; you can only choose relatively “clean” dishes (fruit sorbet instead of creamy ice cream, clear broth instead of cream soup, pasta with tomato sauce rather than cheese sauce, etc.) . Fortunately, my children are not at risk of anaphylactic shock and angioedema from “traces of milk” - they can tolerate a small dose of the allergen without consequences, so on weekends or on trips we often eat out, maintaining a balance with carefully selected products the rest of the time.

The good news is that, according to statistics, allergies to cow's milk proteins in 85% of children who are sensitive to it in the first years of life go away with age. Limited consumption of products containing it during pregnancy and at an early age (that is, gradually accustoming the body to the allergen) also reduces the risk of allergies and the severity of the reaction. “Atopics” will have to be selective all their lives, but it’s good that there are more and more recipes and options for replacing cow’s milk. Here are our favorite recipes.