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Nutritional Management of Food Allergy

Nutritional Management of Food AllergyASCIA Health Professional Information Paper

This health professional information paper complements ASCIA food allergy e-training for dietitians and other health professionals.

The primary purpose of this document is tprovide an evidence based, ‘quick reference guide’ tassist dietitians in the management of patients with IgE and non-IgE mediated food allergy.

 pdfASCIA HPIP Food Allergy September 2013653.81 KB

Western Australia Department of Health

ASCIA has received a grant from WA Department of Health tproduce this health professional information paper.


1 Adverse food reactions - definitions

1.1 Overview

1.2 Food allergy

1.2.1 IgE mediated food allergy

1.2.2 Non-IgE mediated food allergy

1.2.3 Mixed IgE and non-IgE mediated food allergy

1.3 Food intolerance

2 Diagnosis of food allergy

3 Nutrition assessment of food allergic individuals

3.1 Initial dietary assessment - adults and children

3.2 Initial dietary assessment - infants and children

3.3 Assessing growth

3.4 Identifying nutrients at risk with exclusion diets

4. Comprehensive management of food allergy

4.1 Role of dietitian

4.2 Breastfeeding and infant formulas

4.3 Complementary foods/introducing solids

4.4 Education

Appendix A

Diagnosis and emergency treatment of food allergy

Appendix B

Nutrition assessment – infants and children with food allergy

Appendix C

Food labels and food allergy

Appendix D

Non-IgE mediated and mixed IgE/non-IgE mediated conditions associated with food allergy

Appendix E

Sources of information about food allergy for dietitians and patients

Appendix F



Content updated September 2013

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