Managing allergies

Sophia Cornelius considers why food allergens can make it challenging to meet nutritional requirements.

Food allergies present significant challenges in meeting nutritional requirements, particularly as the prevalence of allergens continues to rise. The UK has the highest prevalence of allergic conditions worldwide, with up to 10% of adults and children having a food hypersensitivity and these numbers are steadily increasing.¹ Managing food allergies involves more than just avoiding certain foods: it requires careful dietary planning to prevent nutritional deficiencies.

An allergen is a substance that triggers an abnormal immune response, leading to allergic reactions. In food allergies, the immune system mistakenly identifies certain proteins in food as harmful, leading to symptoms that range from mild (such as hives or itching) to severe (such as anaphylaxis). The most common food allergens include peanuts, tree nuts, eggs, milk, wheat, soy, fish and shellfish.

Food allergies could lead to individuals missing out on important nutrients. For example, dairy products are a key source of calcium, essential for bone health. When dairy must be eliminated, individuals may struggle to meet their calcium requirements unless they carefully select fortified alternatives or are aware of other sources such as leafy greens.

Navigating food labels is another challenge for those managing food allergies. In the UK, food labels must clearly state the presence of any of the 14 major allergens, including gluten, nuts and soy. It is essential that someone living with an allergy always checks the ingredients as reformulation of products may lead to an allergen being reintroduced without the consumer being aware. This makes label-reading a meticulous task that requires constant vigilance, especially when dining out or purchasing pre-packaged foods.

This process can be time-consuming and for some people may result in them following a restrictive diet to ensure the food they are eating is safe. However, the consequence of this is not just on their ability to meet their nutritional needs, but also on their food enjoyment. For someone with a severe allergy, they may wish to choose ‘free from’ options, as this labelling means the product will have been tested for the allergen in question, whereas products that are ‘made without’ may not contain the ingredient in the recipe but it can’t guarantee that there has been no cross-contamination.

To mitigate the risks of nutritional deficiencies, individuals with food allergies need to be educated on nutrition labelling and alternative food sources that can provide the nutrients they are missing.

In conclusion, food allergens complicate the ability to meet nutritional needs due to the necessity of avoiding nutrient-rich foods, fear leading to restrictive diets and the challenge of navigating food labels. Proper education and planning are crucial for ensuring that individuals with food allergies maintain a balanced and healthy diet.

References

1.  Allergy UK. Statistics and Figures [Internet]. 2024 [cited 2024 Aug 16]. Available from Allergy UK.