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

An urgent problem of modern man is allergy. This is a type of reaction of the body to the action of 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 for its treatment and prevention is a diet with a hypoallergenic diet. It is suitable not only for allergy sufferers, but also for nursing mothers who can improve the quality of breast milk with the help of 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 human contact 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. It consists of an allergen, IgE and a mast cell or basophil.
3. The complex with basophils with the bloodstream penetrates various organs: skin, nose, lungs, stomach, and with mast cells remains immobile.
4. After re-entering the body, basophils and mast cells secrete special substances - histamine and serotonin. They are needed to fight the irritant.

Histamine with serotonin and cause allergic reactions: spasm of smooth muscles and dilation of capillaries, which leads to thickening of the blood and edema. Because 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 drugs used in poultry and animals (antibiotics, salicylates). The diet is based on the following principles:

• exclusion of products that include cross and causative allergens;
• eat only fresh foods;
• rejection of histamine liberators - products that cause the gastrointestinal tract to secrete histamine from its cells: chocolate, cow's milk, coffee, wheat bran, orange juice;
• restriction of animal proteins in the diet;
• exclusion of canned food and products with colors, preservatives and flavorings;
• restriction of simple carbohydrates, salt, fried, spicy and salty foods, alcohol;
• rejection of histamine carriers - foods with high levels of histamine in the composition (tomatoes, strawberries, hazelnuts, cocoa, spinach).

Basic Principles

For allergy sufferers there is a special diet - table number 5 GA (hypoallergenic). It is based on therapeutic diet No. 5, which is prescribed for diseases of the biliary 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 the manifestations of allergy. In the future, the diet is built taking into account the following principles:

• When 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 allergic activity.
• First, boiled low-fat white fish, bread, fresh onions, fruit puree, compotes are introduced.
• During the diet, foods are boiled or steamed. Frying and baking will increase the allergen content.
• Nutrition should be complete in terms of protein, fat and slow carbohydrates.
• Each new dietary product is introduced no more often than once every 3 days. If there is no negative reaction to it, you can leave it on the menu.
• The optimal diet is partial, in which the number of meals a day reaches 5-6 times.
• Products containing easily digestible carbohydrates are completely prohibited: sweets, honey, jam, chocolate. Instead of sugar you can use aspartame, saccharin or xylitol.
• If the cause of the allergy is not established, all causal allergens should be excluded: strawberries, nuts, chocolate, honey, eggs, seafood, caviar, citrus fruits, melons, 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 dairy products.
• All dishes containing an allergenic product are excluded from the diet menu. For example, if the reaction occurs in eggs, then you need to give up creams, mayonnaise, casserole, rich flour products.

Indications

Diet is not only effective for food allergies. A special diet helps to reduce the influence 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, in which the process of absorption of nutrients is disturbed;
• atopic dermatitis;
• bronchial asthma;
• hay fever.

List of hypoallergenic foods

When preparing the first dishes it is recommended to use vegetable broth without frying. It should be weak, ie after 1-2 boils the water is drained. The addition of various garden herbs is allowed. From cereals it is useful to use oatmeal, buckwheat, wheat. Potatoes are allowed as a side dish in the form of mashed potatoes, but only boiled in water. From fermented dairy products you can use low-fat cottage cheese, yogurt without additives.

To enrich the body with fat, you need to include sunflower or olive oil in the diet. Pasta should only be made from durum wheat. Other hypoallergenic products:

name	Calories per 100 g, kcal	Fat per 100 g, g	Carbohydrates per 100 g, g	Protein per 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
Lentils	284	1. 5	42. 7	24. 0
Garlic	143	0, 5	September 29	6. 5
Asparagus	twenty	0. 1	3. 1	1. 9
Onions	41	0, 0	10. 4	1. 4
Beans	123	0, 5	May 21	7. 8
Cereals
Oatmeal	342	6. 1	59. 5	12. 3
Buckwheat	313	3. 3	62. 1	June 12
Wheat bran	296	3. 8	53. 6	15. 1
Gris	328	1. 0	73. 3	10. 3
Cereals	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
pears	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 stewed	232	March 18	0, 0	16. 8
Fish
Flounder	90	3. 0	0, 0	July 15
Halibut	103	3. 0	0, 0	September 18
Fever	69	0. 6	0, 0	16. 0
Seaweed	49	5. 1	0, 0	0. 8
Drinks
Rosehip juice	70	0, 0	June 17	0. 1

Prohibited foods

The list of forbidden foods includes fish and meat broths. It is also necessary to give up a hypoallergenic diet of fatty varieties of red meat, poultry (goose and duck), whole milk and most types of sausages. Strong allergens are citrus fruits, pastries, seafood (squid, mussels, shrimp). The same goes for all salty foods, pickles, canned food. The ban also includes:

• Raisins;
• lemons, mangoes, grapes, grapefruit, pomegranate, bananas, oranges, tangerines;
• nuts, raisins;
• carrots, salad peppers, tomatoes;
• White rice;
• jam, pastries, ice cream, pastries;
• condensed milk, sour cream 30%, 40%, cheese, cottage cheese 18%;
• vinegar, mayonnaise;
• lamb, smoked chicken, sausages, sausages, lard;
• semi-finished and canned fish, mackerel, sardines, caviar;
• butter margarine, coconut and palm oil;
• white dessert and dry wines, vodka, cognac, beer, liqueur;
• cola, coffee, pepsi, sprite;
• Cranberry.

Hypoallergenic diet menu

Keeping a food diary can help relieve allergies when eating a hypoallergenic diet. In it you can record the foods or dishes used for the diet and the reaction to them. Thanks to this, it will be possible to accurately identify allergens and exclude them from your menu. In addition, the 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

The hypoallergenic menu for a child is built on the same principles as for adults. There is only one significant difference - with prolonged adherence to such a diet there is a high risk of deficiency of protein, carbohydrates and trace elements. This leads to a delay in physical development. Table number 5 is used depending on the state of health for 7-10 days just to begin with. The doctor then selects individual hypoallergenic products for children. Menu options:

Diet menu option	Breakfast	Dinner	Dinner
1	Viscous porridge of buckwheat, cheese, apple, tea.	Potato soup with noodles, stewed meat cutlet with stewed vegetables, compote.	Boiled meat with stewed potatoes, tea.
2	Oatmeal in water, dry biscuits.	Lean beef soup without carrots, corn salad, Chinese cabbage salad and cucumbers.	Steamed beef dumplings with boiled cauliflower, compote.
3	Buckwheat flakes with kefir.	Mashed potatoes in water, boiled cauliflower, lean beef, berry jelly.	Chicken stew with peas and vegetables.

For adults

If the hypoallergenic diet for children lasts 7-10 days, then adults can follow it longer - up to 2-3 weeks. The menu in both cases is practically no difference, as the same list of anti-allergic products is used for its construction. Adult Day Diet Options:

Menu option	Breakfast	Dinner	Dinner
1	Buckwheat puree, green tea with croutons, baked apple.	Steamed chicken cutlets, vegetable soup, rosehip broth.	Vinaigrette, tea with diet cookies.
2	Semolina of water, low-fat cottage cheese, apple juice with biscuit.	Meat chops, vegetable soup with wheat meal, tea with biscuits.	Pea puree, meatballs.
3	Cottage cheese casserole, kefir.	Beef cutlets, buckwheat porridge, vegetable soup.	Cabbage and zucchini soup, stewed cutlets, rosehip broth.

Hypoallergenic recipes

The main 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 preparation 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

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

Vegetable soup with wheat grains

The peculiarity of 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 in allergies, but also in weight loss. In the soup according to this recipe it is combined with potatoes, cabbage and dill. Garlic adds a little spiciness to the dish.

Ingredients:

• onion - 0, 5-1 pcs. ;
• white cabbage - 100 g;
• chopped wheat bulgur - 50 g;
• celery - 1 small root;
• water - 1, 5-1, 6 liters;
• potato tubers - 3 pcs. ;
• dill or other vegetables - 1 branch;
• garlic clove - 2 pcs.

Cooking method:

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

Potato soup with noodles

This dish requires a minimum 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 turns out to be very tasty. It is allowed to replace the chicken with lean beef, but this will make the soup a little greasy and will take 30-60 minutes longer to prepare.

Ingredients:

• small onion - 1 pc. ;
• green - to your taste;
• chicken fillet - 800 g;
• first-class noodles - 200 g;
• potato tubers - 4-5 pcs. ;
• water - 4l.

Cooking method:

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

Second

The main dishes are also vegetables or meat. Cutlets, dumplings, meatballs and meatballs are mostly steamed. The meat can be mashed, goulash 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 beaten egg whites. The souffle is now suitable for the stage when you start gradually introducing foods with a moderate degree of allergenicity. Vegetables can be served as a side dish to meat, but they are only stewed, cooked or roasted, as frying increases allergy to ingredients.

Cabbage and zucchini puree soup

The advantage of the 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. 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 - 1 pc. ;
• celery - 5-7 stems;
• parsley - 1-2 clones;
• water or weak vegetable broth - 1 liter;
• cauliflower - 1 small head of cabbage;
• low-fat sour cream - 100 g.

Cooking method:

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

Steamed dumplings

Knee means one of the types of dumplings - small balls prepared on the basis of minced fish, poultry or other meat. The difference between a dumpling table and a cutlet table is that it is more fluffy and tender. For this reason, dumplings are more suitable for children's and dietary hypoallergenic diets. Another feature of such a dish is steaming, due to which the meat retains more vitamins. In addition, steam quenching is more easily absorbed by the stomach.

Ingredients:

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

Cooking method:

1. Soak the bread in half of the whole portion of milk, leave for half an hour.
2. At this time, grate the meat through a meat grinder.
3. Squeeze the bread, add to the minced meat, grind everything through a sieve.
4. Mix well the resulting mass, add the egg whites.
5. Pour the remaining milk.
6. Form the minced meat into medium balls and place in a stew dish. Cook for 15 minutes.

Dessert

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

Cottage cheese casserole

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

Ingredients:

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

Cooking method:

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

Baked apples

This is the most popular dietary and at the same time hypoallergenic dessert. As allergy sufferers are not advised to eat fresh fruit, they can be baked. It will be not only tasty but also useful 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 prepared very quickly and easily. To make the dessert even more useful, you can fill the fruit with cottage cheese. Do not use only recipes in which honey must be added inside the apple.

Ingredients:

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

Cooking method:

1. Rinse the apples, cut the core, but so that the bottom of the fruit remains intact and something like a 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 the fruit on a baking tray, send to bake for 25-30 minutes at 200 degrees.