Hypoallergenic diet for children and adults - permitted and prohibited foods, menu

Allergies are an urgent problem for modern people. This is a kind of reaction of the body to special substances called allergens. One encounters them when breathing, eating or in contact with the skin. Allergies can affect men and women, children and adults. The main method of treatment and prevention is a diet containing a hypoallergenic diet. It is suitable not only for allergy sufferers, but also for breastfeeding mothers who can improve the quality of breast milk with the help of such a menu.

What is a hypoallergenic diet

In medicine, an allergy is a condition in which there is an increased sensitivity to external or internal stimuli. In this case, the human body perceives harmless substances as antigens. Even with minimal contact with the allergen, large amounts of IgE are produced. Mechanism of allergic reaction:

1. IgE immunoglobulin detects it after the first contact with the allergen and combines with mast cells and basophils (cells of the immune system).
2. The result is a complex one. It consists of an allergen, IgE, and a mast cell or basophil.
3. The basophil complex penetrates the bloodstream into various organs: the skin, nose, lungs, stomach, and remains immobile with mast cells.
4. After re-entering the body, basophils and mast cells secrete special substances such as histamine and serotonin. They are needed to fight the irritant.

Histamine with serotonin also causes allergic reactions: smooth muscle cramps and dilation of the capillaries, leading to thickening of the blood and edema. Because allergies are often caused by food, in addition to antihistamines, diet should be included in the treatment regimen. It also plays an important role in allergic reactions to drugs (antibiotics, salicylates) used in the breeding of birds and animals. The diet is based on the following principles:

• exclusion of products containing cross- and causal allergens;
• consumption of fresh produce only;
• rejection of histamine-releasing agents - products that cause the gastrointestinal tract to secrete histamine from cells: chocolate, cow's milk, coffee, wheat bran, orange juice;
• dietary restrictions on animal proteins;
• exclusion of preservatives and products containing colorings, preservatives and flavorings;
• restrictions on simple carbohydrates, salt, fried, spicy and salty foods, alcohol;
• rejection of histamine carriers - foods high in histamine (tomatoes, strawberries, hazelnuts, cocoa, spinach).

General principles

There is a special diet for allergy sufferers - Table 5 GA (hypoallergenic). No. 5 is based on a therapeutic diet prescribed for diseases of the bile duct and liver. Adults should eat according to the principles of Table 5 for 3 weeks, children - for 10 days. This is sufficient for the permanent disappearance of allergic manifestations. In the future, the diet will be structured according to the following principles:

• When symptoms begin to improve, you can switch from antiallergic foods to a less restrictive diet and gradually expand your diet to foods with moderate allergenic activity.
• First, cooked low-fat white fish, bread, fresh onions, fruit puree, compotes are introduced.
• During the diet, food is cooked or steamed. Baking and baking increases the allergen content.
• The diet should be complete in terms of protein, fat and slow carbohydrates.
• Each new diet product is introduced every 3 days or less. If there is no negative reaction to it, you can leave it in the menu.
• The optimal nutritional option is the fractional one, in which the number of meals per day reaches 5-6 times.
• Products that contain easily digestible carbohydrates are completely forbidden: sweets, honey, jam, chocolate. You can use aspartame, saccharin or xylitol instead of sugar.
• If the cause of the allergy is not identified, all causally significant allergens should be excluded: strawberries, nuts, chocolate, honey, eggs, seafood, caviar, citrus fruits, melons, tomatoes.
• It is important to enrich your diet with calcium, which has anti-inflammatory and anti-allergic properties. This trace element is found in cottage cheese, fermented dairy products.
• All foods containing allergenic products are excluded from the diet menu. For example, if a reaction manifests itself in the egg, you should give up creams, mayonnaise, casserole foods, rich flour products.

Indications

Dieting is not only effective for food allergies. A special diet helps reduce the effects of allergens and other groups (medicine, mushrooms, pollen, household). With diet, a person reduces the risk of increased clinical signs of the following diseases:

• Quincke's edema;
• allergic rhinitis;
• hives;
• gastrointestinal pathologies in which the process of nutrient assimilation is interrupted;
• atopic dermatitis;
• bronchial asthma;
• hay fever.

List of hypoallergenic foods

When preparing the first dishes, it is recommended to use vegetable soup without frying. Certainly weak, e. g. After 1-2 boils, drain the water. The addition of various garden herbs is allowed. Use of oatmeal, buckwheat and wheat from cereals. Potatoes are allowed as a side dish in the form of mashed potatoes, but only cooked in water. Among the fermented dairy products, you can use low-fat fresh cottage cheese and yoghurt without additives.

To enrich the body with fats, sunflower or olive oil should be added to the diet. The dough should only be made from durum wheat. Other hypoallergenic products:

Name	Calories per 100 g, kcal	Fat per 100 g, g	Carbohydrate in 100 g, g	Proteins in 100 g, g
Vegetables, herbs
Eggplant	24	0. 1	4. 5	1, 2
Zucchini	24	0. 3	4. 6	0. 6
Cucumber	15	0. 1	2. 8	0. 8
cabbage	27	0. 1	0. 1	1. 8
Fallabda	19	0. 1	4. 3	0. 6
Broccoli	28	0, 4	5. 2	3. 0
Celery	12	0. 1	2. 1	0. 9
Lens	284	1. 5	42. 7	24. 0
Garlic	143	0. 5	29. 9	6. 5
Asparagus	twenty	0. 1	3. 1	1. 9
Onion	41	0. 0	10. 4	1. 4
Puppet	123	0. 5	21. 5	7. 8
Cereals
Cereal	342	6. 1	59. 5	12. 3
Buckwheat	313	3. 3	62. 1	12. 6
Wheat bran	296	3. 8	53. 6	15. 1
Semolina	328	1. 0	73. 3	10. 3
Cereals	366	7. 2	69. 3	11. 9
Fruits
Peach	46	0. 1	11. 3	0. 9
Nectarine	48	0. 2	11. 8	0. 9
Apples	47	0, 4	9. 8	0, 4
Pear	42	0. 2	10. 9	0, 4
Dairy products
Kefir 0%	thirty	0. 1	3. 8	3. 0
Kefir 1%	40	1. 0	4. 0	2. 8
Cottage cheese 0, 6%	88	0. 6	1. 8	18. 0
Meat
Boiled chicken	170	7. 4	0. 0	25. 2
Boiled turkey fillet	130	1. 0	0. 0	25. 0
Boiled beef	254	16. 8	0. 0	25. 8
Beef stew	232	18. 3	0. 0	16. 8
A fish
Flounder	90	3. 0	0. 0	15. 7
Laposhal	103	3. 0	0. 0	18. 9
Cod	69	0. 6	0. 0	16. 0
Seaweed	49	5. 1	0. 0	0. 8
Drinks
Rosehip juice	70	0. 0	17. 6	0. 1

Prohibited foods

The list of prohibited foods includes fish and meat soups. Hypoallergenic diets should also be denied from fatty red meat varieties, poultry (goose and duck), whole milk and most sausage varieties. Strong allergens are citrus fruits, sweets, seafood (squid, mussels, shrimp). The same goes for all salty foods, pickles, canned food. The ban also includes:

• Redcurrant;
• lemon, mango, grape, grapefruit, pomegranate, banana, orange, tangerine;
• walnuts, raisins;
• carrots, peppers, tomatoes;
• White rice;
• jam, sweets, ice cream, cakes;
• condensed milk, sour cream 30%, 40%, cheese, cottage cheese 18%;
• vinegar, mayonnaise;
• lamb, smoked chicken, sausages, sausages, lard;
• semi-finished fish and preserves, mackerel, sardines, caviar;
• buttered margarine, coconut and palm oil;
• white dessert and dry wines, vodka, cognac, beer, liqueur;
• cola, coffee, pepsi, sprite;
• blueberry.

Hypoallergenic diet menu

Keeping a food diary can help alleviate allergies with a hypoallergenic diet. Here you can record the foods used in the diet, the foods and the reactions to them. This makes it possible to accurately identify and exclude allergens from the menu. In addition, the diary makes it easy to keep track of the variety of your diet. This is important because scientists have found that the same menu is more likely to cause allergies. In the diary, you can prescribe several options for the hypoallergenic diet menu and then purchase only the ingredients you need.

For kids

The hypoallergenic menu for children is based on the same principles as for adults. There is only one important difference - a long-term adherence to such a diet carries a high risk of protein, carbohydrate, and micronutrient deficiencies. This leads to a delay in physical development. Table 5 is used for start-ups for 7-10 days, depending on health status. The doctor then selects individual hypoallergenic products for the children. Menu options:

Diet menu option	Breakfast	Dinner	Dinner
1	Viscous buckwheat porridge with cheese, apples and tea.	Potato soup with pasta, steamed steak with steamed vegetables, compote.	Boiled meat with stewed potatoes and tea.
2	Oatmeal in water, dry biscuits.	Lean beef soup without carrots, corn salad, Chinese cabbage and cucumber salad.	Stewed beef dumplings with boiled cauliflower and compote.
3	Buckwheat flakes with kefir.	Mashed potatoes in water, boiled cauliflower, lean veal, berry jelly.	Chicken stew with peas and vegetables.

For adults

If children’s diet is hypoallergenic for 7-10 days, adults can continue to follow it - up to 2-3 weeks. In both cases, there is virtually no difference in the menu, as the same list of antiallergic products is used to make it. Daily diet options for adults:

Menu option	Breakfast	Dinner	Dinner
1	Buckwheat mashed porridge with green tea croutons and baked apples.	Stewed chicken slices, vegetable soup, rosehip soup.	Vinaigrette, tea with diet cookies.
2	Wheat groats on water, low fat fresh cottage cheese, apple juice with biscuits.	Meat slices, vegetable soup with semolina, tea biscuit biscuits.	Pea puree, meatballs.
3	Casserole with cottage cheese and kefir.	Veal slices, buckwheat porridge, vegetable soup.	Cabbage-zucchini soup, steamed slices, rosehip soup.

Hypoallergenic recipes

The principle of recipe selection is that ready meals should have a beneficial effect on the digestive system. For this reason, salting, fermentation and fermentation are completely excluded. Steaming or boiling is considered gentle on the stomach. Such preparation methods help to reduce the allergenic activity of the ingredients used. Fruits and vegetables should also be eaten raw, but steamed or fried.

First

Soups are on the list of the first hypoallergenic foods. Potatoes are often used for cooking. It is recommended to soak it in cold water beforehand. Reducing the amount of starch in vegetables takes a few hours. The soup should be second or third. This means that after boiling, the liquid is drained 1-2 times. Thus, the fat content of the finished soup will be much lower.

Vegetable soup with semolina

The specialty of this soup lies in a special ingredient - celery. Foods made with it are often found in a variety of diets, including hypoallergens. Celery tastes like carrots with parsley. Its leaves have a spicy, fresh scent. The benefits of celery are manifested not only in allergies but also in weight loss. In the recipe soup, it is combined with potatoes, cabbage and dill. Garlic adds a little spice to the dish.

Ingredients:

• onions - 0, 5-1 pcs;
• white cabbage - 100 g;
• chopped semolina (bulgur) - 50 g;
• celery - 1 small root;
• water - 1, 5-1, 6 l;
• potato tubers - 3 pieces;
• dill or other greens - 1 branch;
• cloves of garlic - 2 pcs.

Cooking mode:

1. Bring the water to a boil, dipping the bulgur.
2. Then chop the peeled potatoes and add to the broth.
3. Peel the onion, chop it and add it to the other ingredients.
4. The celery is rinsed and dipped in soup.
5. Reduce heat after boiling again.
6. Simmer under cover for 15-20 minutes.
7. Take it out of the potatoes, mash it and put it back.
8. The cabbage leaves are rinsed, dried, chopped and then placed in an almost finished soup.
9. Cook for another 10 minutes, then remove and discard the celery.
10. Chop the greens and cloves of the garlic and season the soup with them.

Potato soup with pasta

This food requires a minimal amount of food. The soup is suitable for both adults and children. The onion in the broth is practically not felt as it is cooked. Due to the fact that the vegetables are placed at the very beginning of cooking, the meat proves to be very tasty. The chicken can be replaced with lean beef, but this will make the soup a little fatter and cook for 30-60 minutes longer.

Ingredients:

• small onions - 1 piece;
• greens - to taste;
• chicken fillet - 800 g;
• premium vermicelli - 200 g;
• potato tubers - 4-5 pieces;
• water - 4 l.

Cooking mode:

1. Pour the well-washed meat over water and bring the pan to maximum heat.
2. Bring to the boil, drain the liquid.
3. Pour again with the same amount of water, bring to the boil again and remove the foam.
4. Then peel the onion from the peel, chop finely, add to the broth.
5. Reduce heat, cook for 30-40 minutes until meat is ready, then remove, chop and return.
6. Cook the vermicelli separately in lightly salted water. This is necessary so that the soup does not become cloudy due to the sediment.
7. Peel the potatoes, wash and chop. Dip the slices in the broth and cook for 5 minutes.
8. Then fill the soup with boiled pasta.

Second

The main dishes are vegetables or meats. The slices, dumplings, meatballs, meatballs are mostly steamed. The meat can be mashed, goulashed and even beef stroganoff or souffle. In the recipe for the last dish, the minced meat is mixed with the milk sauce, the yolk and the whipped protein. The soufflé is already suitable for the stage where you are starting to gradually introduce moderate allergenic foods. In addition to meat, we can also serve vegetables as a side dish, but we only steam, cook or fry them, because frying increases the allergy to the ingredients.

Cabbage and zucchini puree soup

The advantage of puree soup is its homogeneous soft texture, thanks to which the food does not irritate the stomach and intestines. Not only meat but also vegetables are used in such recipes. Unusual combination - zucchini and cauliflower. The first vegetable has a neutral taste, so it is combined with many ingredients. In addition, it has no contraindications. Cauliflower is not recommended for gastrointestinal problems.

Ingredients:

• zucchini - 2-3 pcs;
• onion head - 1 piece;
• celery - 5-7 stems;
• parsley - 1-2 branches;
• water or weak vegetable soup - 1 liter;
• cauliflower - 1 small head of cabbage;
• low-fat sour cream - 100 g.

Cooking mode:

1. The cauliflower inflorescence is cut into smaller pieces, the zucchini is peeled, and then the vegetables, including the celery, are rinsed.
2. Cut the onion head into cubes. Repeat with zucchini, celery and cauliflower.
3. Place all vegetables on the bottom of a pan and pour over water. Bring to a boil and simmer until the ingredients are soft.
4. Then cool, transfer to a blender and beat until smooth.
5. Pour the mass back into the pan, add the sour cream and simmer for a few minutes.
6. Sprinkle with chopped herbs when serving.

Steam dumplings

The knee is understood to be a type of dumpling - small balls made from meat minced from fish, poultry or other meat. The difference between the dumpling mass and the slice mass is that it is softer and softer. For this reason, dumplings are better suited to children’s and dietary hypoallergenic diets. Another feature of such a dish is steaming, thanks to which the meat retains more vitamins. In addition, the steamer is more easily digested by the stomach.

Ingredients:

• low-fat milk - 2 tablespoons;
• egg white - 2 pieces;
• beef pulp - 800 g;
• wheat bread - 1 slice.

Cooking mode:

1. Soak the bread in half the full portion of milk, let stand for half an hour.
2. Then we grind the meat through a meat grinder.
3. We squeeze the bread, add it to the minced meat, and grind everything through a sieve.
4. The resulting mass is mixed thoroughly, adding the egg whites.
5. Pour in the remaining milk.
6. The minced meat is formed into medium balls and placed in a steaming bowl. Cook for 15 minutes.

Dessert

Although sweets are forbidden with a hypoallergenic diet, you can make your menu varied with delicacies. You just have to cook them properly. The best hypoallergenic desserts are based on fruit, kefir or cottage cheese. The point is that fermented dairy products should not be sour. An ordinary pear, cut into pieces or pureed, makes them sweeter. Cottage cheese is the best base for a casserole dish. It can also be made by adding approved fruits. A popular dessert for the latter is baked apples. They are even combined with cottage cheese - it proves to be delicious and healthy.

Curd curd

As eggs belong to the category of products with high allergenic activity, it is not recommended to be used in a hypoallergenic diet, especially for children. Casserole food can be prepared without these ingredients. Flour is also easy to replace with semolina, which gives the food a dense consistency. Any hypoallergenic fruit can be added to the curd for a sweet taste. Sugar should be added after the end of a strict diet, e. g. After 7-10 days.

Ingredients:

• pears - 3 pieces;
• low-fat cottage cheese - 400 g;
• sugar - 1 teaspoon;
• semolina - 4 tbsp. l. ;
• kefir or yogurt without additives - 3 tbsp. l.

Cooking mode:

1. Take a bowl where you put the cottage cheese with yogurt or kefir, mix well.
2. Add cereals, sugar. Stir again.
3. Wash the pears, peel and chop.
4. Add fruit to the cottage cheese mass, stir, place in a buttered baking sheet.
5. We'll send it in the oven for half an hour. The optimum temperature is 180 degrees.

Baked apple

It is the most popular dietary and hypoallergenic dessert. As people with allergies are not advised to eat fresh fruit, they can be baked. Not only will it be delicious, it will also be good for your stomach. Apples are the perfect fruit for this dessert. It is baked not only in the oven but also in the microwave, so the delicacy is made very quickly and easily. To make the dessert even more useful, you can fill the fruit with cottage cheese. Don’t just use recipes where you need to add honey to your apple.

Ingredients:

• apples - 3 pcs;
• low-fat sour cream - 2 tbsp. l. ;
• cottage cheese - 100 g;
• vanillin - on the tip of a knife.

Cooking mode:

1. Rinse the apples, cut out the seed coat, but so that the bottom of the fruit remains intact and a kind of cup is formed.
2. Mix the cottage cheese with sour cream, add vanillin and bring the mass to a homogeneous consistency.
3. Fill the apples with the cottage cheese mixture.
4. Place the fruit on a baking sheet, bake for 25-30 minutes at 200 degrees.