Introduction:
Allergies related to food are becoming more prominent these days with better treatment available. Here, food allergies, according to the guidelines given by the Food and Drug Administration, are adverse effects of the body occurring due to a particular immune reaction produced by exposure to a particular kind of food. The immunoglobulin involved in these are usually immunoglobulin e (IGE) that are triggered by food, and allergies that do not occur as a response to non-immunoglobulin factors are triggered by food proteins, where both these food allergies are mediated by a reaction called eosinophilic esophagitis. However, overcoming these food allergies includes staying away from the food or breaking in the diet. The diet regime for people with food allergies includes avoiding foods that are more prone to cause allergy, and they include eggs, milk, plant-based food, seafood, and nuts.
How Commonly Is Food Allergy Seen in Children?
Most children develop food allergies immediately within the first two years of their lives, which are also considered to be the most crucial period for the growth and development of children. It is seen that around six to seven percent of children are more prone to food allergies. While most of the time, these allergies can be found by oneself, it is also seen that these children face a severe downfall in the nutrition provided to them, which in turn affects their growth factors.
What Are the Foods That Are More Likely to Cause Allergy?
Some of the foods that are most likely to cause allergy in children are:
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Milk and dairy products.
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Soy food.
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Wheat or grains.
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Mushrooms.
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Eggs.
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Seafood.
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Nuts like peanuts, and pine nuts.
Although avoiding these food particles is not entirely going to cause any nutritional problems, most of the food products that are processed for consumption are often mixed with these allergens, which can affect the health of the children. Also, it is important to educate the parents and the family about the complications of food allergies and the ways to prevent them.
How Is the Nutritional Intake Classified?
Diet plays an important role in the management of children with food allergies. The elimination of food allergens, however, is most likely to increase the chances of nutritional and feeding deficiencies in children. Although food allergies are tolerated in children to an extent, except in some cases that show high levels of allergic reactions like anaphylaxis (an allergic reaction that includes redness, swelling, and sudden construction of the throat, making it difficult to breathe), inflammation of the esophagus, and growth retardation. The nutritional intake of the body can be classified into two types depending on their measure of requirement, and they are:
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Micronutrients: Micronutrients are nutritional elements that are required in smaller quantities for the well-being of the body. The micronutrients include minerals, vitamins, and other trace elements seen in food. When these food groups are not given in adequate quantities, it may result in mineral and vitamin deficiencies. One such case is where children develop a deficiency of vitamin D leading to rickets (this is a condition where the bones of the children are seen to be extremely weak and soft due to the inadequacy of vitamin D). The decrease in levels of micronutrients can lead to defective nerve development, and stunted growth, where it is also associated with calcium deficiency and inability to walk.
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Macronutrients: The macronutrients are entirely composed of substances like proteins, carbohydrates, etc. However, this is commonly seen in dietary sources like milk, eggs, etc, and is known to provide the energy the body needs for its functioning. The poor alternative used as a substitute for these sources may however not compensate for the nutritional value leading to a deficiency in the body. The essential fats in the body are important for growth and muscle development in children. Elimination of such essential fats shows a history of incidence of kwashiorkor ( a nutritional deficiency seen in children occurring due to lack of protein, where the children are observed to be very lean with swelling of the stomach and legs). By observing children with Kwashiorkor, it was seen that children show symptoms often due to lack of food and nutrition. Wheat and grain are mostly composed of complex carbohydrates essential for the growth of the brain. So even though vegetables and fruits are essential sources of carbohydrates, there should be an alternative intake of grain, which helps compensate for both the micro and macronutrients. Also, substances like thiamin, iron, folic acid, niacin, etc are seen only in traces in fruits and vegetables making grains an essential substance.
What Are the Other Factors Leading to Improper Growth and Nutrition?
The other factors that are to be considered include, eliminating the doubt whether the child is allergic to a particular food or not and understanding and providing diets that mostly eliminate allergic components to the children prone to allergy should have an appropriate nutritional balance. This is because many of the pediatric foods that are considered allergens also help in various metabolic functions in children and are believed to be an essential nutrient. Hence, care should be taken in curating a proper diet that includes proteins, carbohydrates, and essential micronutrients for the age and weight of the child to compensate for the nutritional value of the inadequacy caused by the lack of allergic food. Periodic checkups regarding allergy status and tolerance towards the food should also be known to frame a periodic diet chart.
Conclusion:
The main reason for taking so much care and effort in framing a proper nutritional regime for children with food allergies is that children in their growing phase can be majorly affected if not given proper nutritious food. The food children consume should be packed with a lot of nutrients to help in the growth and development of the child, along with an increase in the immune system. Hence care should be taken in replacing alternative substances of nutritional value to replace the food that they are allergic to.
