Hypoallergenic diet for children and adults - allowed and forbidden foods, menu

An urgent problem for a modern person is allergies. This is a kind of reaction from the body to the action of special substances called allergens. A person meets them when they are breathing while eating or in contact with the skin. Allergies can affect men and women, children and adults. The main method of its treatment and prevention is a diet with a hypoallergenic diet. It is suitable not only for allergy sufferers but also for breastfeeding mothers who can improve the quality of breast milk using such a menu.

What is a hypoallergenic diet

In medicine, 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 by a person with an allergen, a large amount of IgE is produced. The mechanism of formation of an allergic reaction:

1. Immunoglobulin IgE, after the first contact with the allergen, detects it 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 complex of basophils with the bloodstream penetrates into various organs: skin, nose, lungs, stomach, and with mast cells it remains immobile.
4. After re-entry into the body, basophils and mast cells secrete special substances - histamine and serotonin. They are necessary to combat the irritation.

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

• exclusion of products that include cross- and causal allergens;
• eat only fresh produce;
• rejection of histamine release agents - products that cause the gastrointestinal tract to secrete histamine from its cells: chocolate, cow's milk, coffee, wheat bran, orange juice;
• dietary restriction of animal proteins;
• exclusion of preserves and products containing colors, preservatives and flavorings;
• restriction of simple carbohydrates, salty, fried, spicy and salty foods, alcohol;
• rejection of histamine carriers - foods with a high level of histamines in the composition (tomatoes, strawberries, hazelnuts, cocoa, spinach).

General principles

For allergy sufferers there is a special diet - table number 5 GA (hypoallergenic). It is based on the therapeutic diet No. 5, which is prescribed for diseases of the bile system and liver. Adults should eat according to the principles of table number 5 for 3 weeks, children - 10 days. This is enough for the permanent disappearance of allergy manifestations. In the future, the diet is built taking into account the following principles:

• Once symptoms begin to subside, you can switch from anti-allergenic foods to a less restrictive diet and gradually expand your diet with foods with moderate allergenic activity.
• First, boiled low-fat white fish, bread, fresh onions, fruit puree, compotes are introduced.
• Foods are cooked or steamed throughout the diet. Frying and baking will increase the allergen content.
• Nutrition should be complete in terms of protein, fat and slow carbs.
• Each new diet product is introduced no more often than once every 3 days. If there is no negative reaction to it, you can leave it in the menu.
• The optimal nutritional option is fractionated, where the number of meals a day reaches 5-6 times.
• Products that contain easily digestible carbohydrates are completely forbidden: sweets, honey, jam, chocolate. Instead of sugar you can use aspartame, saccharin or xylitol.
• 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, melon, tomatoes.
• It is important to enrich the diet with calcium, which has anti-inflammatory and anti-allergic properties. This trace element is found in cottage cheese, fermented milk products.
• All dishes that contain an allergen product are excluded from the diet menu. For example, if a reaction manifests itself in eggs, give up creams, mayonnaise, stews, rich flour products.

Indications

Dieting is not only effective against food allergies. A special diet helps reduce the impact of allergens and other groups (medicinal, fungal, pollen, household). On a diet, a person reduces the risk of increased clinical symptoms of the following diseases:

• Quincke's edema;
• allergic rhinitis;
• hives;
• pathologies of the digestive tract where the process of assimilation of nutrients is disrupted;
• Atopic dermatitis;
• bronchial asthma;
• hay fever.

List of hypoallergenic foods

When preparing the first dishes, it is recommended to use vegetable broth without frying. He must be weak, ie. after 1-2 boil, the water is drained out. It is allowed to add various garden herbs. From cereals it is useful to use oatmeal, buckwheat, wheat. Potatoes are allowed as an accompaniment in the form of mashed potatoes, but only boiled in water. From fermented dairy products you can use low-fat fresh cottage cheese, yogurt without additives.

To enrich the body with fat, introduce sunflower or olive oil into the diet. Pasta should only be made from durum wheat. Other hypoallergenic products:

Name	Calories per. 100 g, kcal	Fat per100 g, g	Carbohydrates per100 g, g	Proteins pr. 100 g, g
Vegetables, herbs
Eggplant	24	0, 1	4. 5	1, 2
Zucchini	24	0, 3	4. 6	0, 6
Cucumbers	15	0, 1	2. 8	0, 8
Cabbage	27	0, 1	0, 1	1. 8
Squash	19	0, 1	4. 3	0, 6
Broccoli	28	0, 4	5. 2	3. 0
Celery	12	0, 1	2. 1	0, 9
Lenses	284	1. 5	42, 7	24, 0
Garlic	143	0, 5	29, 9	6. 5
Asparagus	thieves	0, 1	3. 1	1. 9
Onion	41	0, 0	10. 4	1. 4
prayers	123	0, 5	21. 5	78
Cereal
Oatmeal	342	6. 1	59, 5	12. 3
Buckwheat	313	3. 3	62, 1	12. 6
Wheat bran	296	3. 8	53, 6	15. 1
Semulje	328	1. 0	73, 3	10. 3
Cereal	366	7. 2	69, 3	11. 9
Fruits
Peaches	46	0, 1	11. 3	0, 9
Nectarines	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
Cheese mass 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
Cooked beef	254	16. 8	0, 0	25. 8
Beef stew	232	18. 3	0, 0	16. 8
A fish
Scrub	90	3. 0	0, 0	15. 7
Halibut	103	3. 0	0, 0	18. 9
Cod	69	0, 6	0, 0	16, 0
seaweed	49	5. 1	0, 0	0, 8
Drinks
Hybenjuice	70	0, 0	17. 6	0, 1

Prohibited foods

The list of prohibited foods includes fish and meat broth. It is also necessary to refrain from a hypoallergenic diet from fatty varieties of red meat, poultry (goose and duck), whole milk and most types of sausages. Strong allergens are citrus fruits, sweets, shellfish (squid, mussels, shrimp). The same goes for all salty foods, pickles, canned foods. The ban also includes:

• Ribs;
• lemons, mangoes, grapes, grapefruits, pomegranates, bananas, oranges, tangerines;
• nuts, raisins;
• carrots, lettuce, peppers, tomatoes;
• White rice;
• jams, candies, 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 canned food, mackerel, sardines, caviar;
• butter margarine, coconut and palm oil;
• white dessert and dry wines, vodka, cognac, beer, liqueur;
• cola, coffee, pepsi, sprite;
• cranberries.

Hypoallergenic diet menu

Keeping a food diary can help relieve allergies when eating a hypoallergenic diet. In it you can record the foods or meals used for the diet and the reaction to them. Because of this, it will be possible to accurately identify allergens and exclude them from your menu. In addition, a diary makes it easier to keep track of how varied your diet is. This is important because scientists have found that with the same menu, the likelihood of developing allergies is higher. In the diary, you can prescribe several options for a hypoallergenic diet menu and then buy only the necessary ingredients.

For children

A hypoallergenic menu for a child is built on the same principles as for adults. There is only one important difference - with long-term adherence to such a diet, there is a high risk of lack of proteins, carbohydrates and micronutrients. This leads to a delay in physical development. Table number 5 is used depending on the state of health for 7-10 days only to start. The doctor then selects individual hypoallergenic products for children. Menu options:

Possibility of diet menu	Breakfast	Dinner	Dinner
1	Viscous buckwheat porridge, cheese, apple, tea.	Potato soup with noodles, steamed meat chop with stewed vegetables, compote.	Cooked meat with stewed potatoes, tea.
2	Oat flakes in water, dry biscuits.	Lean beef soup without carrots, corn salad, Chinese cabbage and cucumber salad.	Steam beef buns with boiled cauliflower, 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 the hypoallergenic diet for children lasts 7-10 days, adults can follow it longer - up to 2-3 weeks. The menu in both cases has virtually no differences, as the same list of anti-allergic products is used for its construction. Diet options for the day for adults:

Menu selection	Breakfast	Dinner	Dinner
1	Buckwheat puree, green tea with croutons, baked apple.	Steam chicken chops, vegetable soup, rosehip broth.	Vinaigrette, tea with diet cakes.
2	Semolina porridge on water, low-fat fresh cottage cheese, apple juice with biscuits.	Meat chops, vegetable soup with wheat groats, tea with biscuits.	Pea puree, meatballs.
3	Cottage cheese stew, kefir.	Veal chops, buckwheat porridge, vegetable soup.	Cabbage and zucchini soup, steamed chops, rosehip broth.

Hypoallergenic recipes

The basic principle for choosing recipes is that ready meals should have a beneficial effect on the digestive tract. For this reason, salting, fermentation and fermentation are completely excluded. Steaming or boiling is considered gentle on the stomach. Such manufacturing methods help to reduce the allergenic activity of the ingredients used. Fruits and vegetables are also best eaten not raw but stewed or baked.

First

Mainly soups are included in the list of the first hypoallergenic dishes. Potatoes are often used for cooking. It is recommended to soak it in cold water. It takes a few hours to reduce the amount of starch in a vegetable. The soup fund must be the second or third. This means that the liquid is drained 1-2 times after boiling. So the fat content of the finished soup will be much lower.

Vegetable soup with wheat groats

The special thing about this soup lies in a special ingredient - celery. Dishes with it are often found in various diets, including hypoallergenic. Celery tastes like carrots with parsley. Its leaves have a spicy and fresh aroma. The benefits of celery are manifested not only for allergies but also for weight loss. In the soup according to this recipe, 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 wheat groats (bulgur) - 50 g;
• celery - 1 small root;
• water - 1, 5-1, 6 l;
• potato tubers - 3 pcs. ;
• dill or other green - 1 branch;
• clove garlic - 2 pcs.

Cooking method:

1. Boil water, dip the bulgur in it.
2. Then cut the peeled potatoes and add to the broth.
3. Peel the onion, chop it finely, add the rest of the ingredients.
4. Rinse celery, dip in broth.
5. After boiling again, reduce the heat.
6. Let it simmer for 15-20 minutes under a lid.
7. Take out some of the potatoes, mash and return them.
8. Rinse cabbage leaves, dry, chop and add in almost ready-made soup.
9. Cook for another 10 minutes, then remove the celery and discard.
10. Finely chop the green and clove of garlic, season the soup with them.

Potato soup with noodles

This dish requires a minimum of food. The soup is suitable for both adults and children. Onions in the broth are practically not noticeable as they are cooked. Due to the fact that the vegetables are placed at the beginning of cooking, the meat turns out to be very tasty. It is allowed to replace the chicken with lean beef, but it will make the soup a little fatter and it takes 30-60 minutes longer to cook it.

Ingredients:

• small onion - 1 pc. ;
• green - to your liking;
• chicken fillet - 800 g;
• premium vermicelli - 200 g;
• potato tubers - 4-5 pcs. ;
• water - 4 l.

Cooking method:

1. Pour well-washed meat with water, set the pan on maximum heat.
2. Bring to a boil, drain the liquid.
3. Pour in the same amount of water again, boil again, remove the foam.
4. At this point, peel the onion from the shell, chop finely, add to the broth.
5. Reduce heat to low, cook for 30-40 minutes until meat is ready, then take it out, cut into pieces and send it back.
6. Boil vermicelli separately in lightly salted water. This is necessary to prevent the broth from becoming cloudy due to sediment.
7. Peel, rinse and chop the potatoes. Dip the slices in the broth, cook for 5 minutes.
8. Then fill the soup with cooked noodles.

Second

The main courses are also vegetables or meat. Chops, dumplings, meatballs and meatballs are mostly steamed. Meat can be mashed, goulash and even beef stroganoff or soufflé. In the recipe for the last dish, mix minced meat with milk sauce, plum and whipped whites. Soufflé is already suitable for the stage where you gradually begin to introduce foods with a moderate degree of allergenicity. Vegetables can be served as an accompaniment to meat, but they are only stewed, cooked or baked, as frying increases the allergy to ingredients.

Cabbage and zucchini puree soup

The advantage of puree soup is a homogeneous soft consistency, due to which the dish does not irritate the stomach and intestines. In such recipes are used not only meat but also vegetables. An unusual combination - zucchini and cauliflower. The first vegetable has a neutral taste and is therefore combined with many ingredients. In addition, they have no contraindications. Cauliflower is not recommended for gastrointestinal problems.

Ingredients:

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

Cooking method:

1. Divide the cauliflower flowers into smaller ones, peel the zucchini, and then rinse the vegetables, including the celery.
2. Cut the onion head into cubes. Repeat the same with zucchini, celery, cauliflower.
3. Put all the vegetables in the bottom of a saucepan and cover with water. Bring to the boil, simmering until the ingredients are soft.
4. Then cool, transfer to a blender bowl, whisk until smooth.
5. Pour the mass back into the pan, add the sour cream, let it simmer on low heat for a few minutes.
6. When serving, sprinkle with chopped herbs.

Steam buns

Knees are understood as one of the types of dumplings - small balls prepared on the basis of minced meat from fish, poultry or other meat. The difference between the dumpling mass and the chop mass is that it is more airy and tender. For this reason, dumplings are more suitable for children and diet hypoallergenic diets. Another feature of such a dish is steaming, due to which the meat retains several vitamins. In addition, steam quenching is easier for the stomach to digest.

Ingredients:

• low fat milk - 2 tbsp. ;
• egg whites - 2 pcs. ;
• beef - 800 g;
• wheat bread - 1 slice.

Cooking method:

1. Soak the bread in half of the whole portion of milk, let it stand for half an hour.
2. At this point, the meat is chopped through a meat mincer.
3. Squeeze the bread, add the minced meat, grind everything through a sieve.
4. Mix the resulting mass thoroughly, add the egg whites.
5. Pour in the remaining milk.
6. Shape the minced meat into medium-sized balls and place in a steaming dish. Cook for 15 minutes.

Dessert

Although sweets are prohibited with a hypoallergenic diet, you can still vary your menu with treats. You just have to cook them properly. The best hypoallergenic desserts are based on fruit, kefir or cottage cheese. The most important thing is that fermented milk products are not acidic. An ordinary pear, cut into pieces or ground to a puree state, will add sweetness to them. Cottage cheese is the best base for a stew. It can also be prepared with the addition of permitted fruits. Baked apples are a popular dessert of the latter. They are even combined with cottage cheese - it turns out tasty and healthy.

Cottage cheese stew

As eggs belong to the category of products with a high degree of allergenic activity, it is not recommended to use them with a hypoallergenic diet, especially for children. The pot can be prepared without these ingredients. Flour is also easy to replace with semolina, which will give the dish a dense consistency. To add a sweet taste, it is permissible to add any hypoallergenic fruits to the curd. Sugar should be added after the end of a strict diet, ie. after 7-10 days.

Ingredients:

• bulb - 3 pcs. ;
• low-fat cottage cheese - 400 g;
• sugar - 1 tsp;
• semolina - 4 tbsp. l . ;
• kefir or yogurt without additives - 3 tbsp. l.

Cooking method:

1. Take a bowl where you can put cottage cheese with yogurt or kefir, mix well.
2. Add grains, sugar. Stir again.
3. Wash pears, peel, chop finely.
4. Add fruit to the curd, stir, transfer to a greased ovenproof dish.
5. Send to the oven for half an hour. The optimum temperature is 180 degrees.

Baked apples

This is the most popular dietetic and at the same time hypoallergenic dessert. Since allergy sufferers are not advised to eat fresh fruit, they can be baked. It will prove not only tasty but also good for the stomach. Apples are the perfect fruit for this dessert. They are baked not only in the oven but also in the microwave, so the delicacy is cooked very quickly and easily. To make the dessert even more useful, you can fill the fruits with cottage cheese. Do not only use recipes where honey is to be added inside the apple.

Ingredients:

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

Cooking method:

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