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

An urgent problem of modern man is allergy. This is a kind of response of the body to the action of special substances called allergens. A person encounters them when 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 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 contact of a person with an allergen, a large amount of IgE is produced. Mechanism of 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 allergens, IgE and mast cells or basophils.
3. The complex with basophils with blood flow penetrates into various organs: skin, nose, lungs, stomach, and with mast cells it remains immobile.
4. After re-entering the body, basophils and mast cells secrete special substances - histamine and serotonin. They are necessary to fight the irritant.

Histamine with serotonin also causes allergic reactions: spasm of smooth muscles and expansion of capillaries, which leads to blood clotting and edema. Since allergies are often caused by food, diet must 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 animal husbandry (antibiotics, salicylates). The diet is based on the following principles:

• exclusion of products that include cross-causative and causative allergens;
• eat only fresh produce;
• 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 in animal protein diet;
• exclusion of cans and products with dyes, preservatives and flavors;
• 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).

General 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 - for 10 days. This is enough for the permanent disappearance of the manifestations of allergies. In the future, the diet is built taking into account the following principles:

• When symptoms begin to subside, you can switch from anti-allergic foods to a less restrictive diet and gradually expand your diet to foods with moderate allergenic activity.
• First, cooked lean white fish, bread, fresh onions, fruit purees, compotes are introduced.
• During the whole diet, food is cooked or steamed. Frying and baking will increase the allergen content.
• The diet should be complete in terms of protein, fat and slow carbohydrates.
• Each new diet product is introduced no more often than once in 3 days. If there is no negative reaction to it, you can leave it in the menu.
• The optimal diet option is fractional, in which the number of meals reaches 5-6 times a day.
• 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 determined, then all causally significant allergens must 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 fresh cheese, fermented dairy products.
• All foods that contain the allergen are excluded from the diet menu. For example, if the reaction manifests itself in eggs, then you need to give up cream, mayonnaise, casserole, rich flour products.

Indications

Diet is not only effective for 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, in which the process of assimilation 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 soup without frying. It must be weak, ie. after 1-2 boils the water drains. The addition of various garden plants 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 cooked in water. From fermented dairy products you can use low-fat cottage cheese, yogurt without additives.

To enrich the body with fat, it is necessary to introduce sunflower or olive oil into the diet. Pasta should be made only 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
Lenses	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
Grizzly	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
Milk 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
Cooked chicken	170	7. 4	0. 0	25. 2
Cooked turkey fillet	130	1. 0	0. 0	25. 0
Boiled beef	254	16. 8	0. 0	25. 8
Beef stew	232	March 18	0. 0	16. 8
Fish
Flounder	90	3. 0	0. 0	July 15
Halibut	103	3. 0	0. 0	September 18
Cod	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

Forbidden food

Fish and meat soups are on the list of forbidden foods. It is also necessary to refuse 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, sweets, seafood (squid, mussels, shrimp). The same goes for all salty foods, pickles, canned foods. The ban also includes:

• Red currant;
• lemon, mango, grape, grapefruit, pomegranate, banana, orange, mandarin;
• walnuts, raisins;
• carrots, salad 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 canned products, 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 diet diary can help alleviate allergies when you eat a hypoallergenic diet. In it you can record the foods or meals used for the diet and the reaction to them. Therefore, it will be possible to accurately identify allergens and exclude them from your menu. In addition, the diary makes it easy to keep track of how varied your diet is. This is important because scientists have discovered that with the same menu, allergies are more likely to develop. You can prescribe several options for a hypoallergenic diet in your diary, and then buy only the necessary ingredients.

For children

The hypoallergenic menu for children is made according to 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 protein, carbohydrates and micronutrients. This leads to delays in physical development. Table number 5 is used depending on the health condition 7-10 days just to start. The doctor then selects individual hypoallergenic products for children. Menu options:

Diet menu option	Breakfast	Dinner	Dinner
1	Viscous buckwheat porridge, cheese, apple, tea.	Potato soup with noodles, steamed meat cutlet with stewed vegetables, compote.	Cooked meat with stewed potatoes, tea.
2	Oatmeal in water, dry crackers.	Lean beef soup without carrots, corn salad, Chinese cabbage and cucumber salad.	Steamed beef dumplings 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 is practically no difference, because the same list of anti-allergy products is used to make it. Diet options during the day for adults:

Menu option	Breakfast	Dinner	Dinner
1	Pureed buckwheat porridge, green tea with croutons, baked apple.	Steamed chicken cutlets, vegetable soup, pomegranate soup.	Vinaigrette, tea with diet cookies.
2	Semolina porridge on water, low-fat cottage cheese, apple juice with biscuit.	Meat chops, vegetable soup with wheat semolina, tea with biscuit.	Pea puree, meatballs.
3	Fresh cheese casserole, kefir.	Veal cutlets, buckwheat porridge, vegetable soup.	Cabbage and zucchini soup, steamed cutlets, rosehip soup.

Hypoallergenic recipes

The basic principle when 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 cooking is considered mild for the stomach. Such preparation methods help to reduce the allergenic activity of the ingredients used. It is also best to eat fruits and vegetables not raw, but stewed or baked.

First

Mostly 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 beforehand. It takes a few hours to reduce the amount of starch in vegetables. The base for the soup should be second or third. This means that after boiling, the liquid is drained 1-2 times. Thus, the fat content in the finished soup will be much lower.

Vegetable soup with wheat semolina

The specialty of this soup lies in a special ingredient - celery. Dishes with it are often found in a variety of diets, including hypoallergenic ones. Celery tastes like carrots with primrose. 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 gives a little spice to the dish.

Ingredients:

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

Cooking method:

1. Boil water, dip bulgur in it.
2. Then slice the peeled potatoes and add to the broth.
3. Peel an onion, finely chop, add to other ingredients.
4. Wash celery, dip in broth.
5. After boiling again, reduce the heat.
6. Simmer 15-20 minutes under the lid.
7. Take out some potatoes, mash and return.
8. Wash the cabbage leaves, dry them, chop them and put them in the almost ready soup.
9. Cook for another 10 minutes, then remove and discard the celery.
10. Finely chop the greens and clove of garlic, 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 because it is cooked. Due to the fact that the vegetables are placed at the very beginning of cooking, the meat turns out very tasty. It is allowed to replace chicken with lean beef, but that way the soup will be a little fatter, and cooking will take 30-60 minutes longer.

Ingredients:

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

Cooking method:

1. Pour water over the well-washed meat, put the sherpa on maximum heat.
2. Bring to the boil, drain the liquid.
3. Pour the same amount of water again, boil again, remove the foam.
4. At that time, 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 done, then remove, cut into pieces and send back.
6. Cook the vermicelli separately in slightly salted water. This is necessary to prevent the soup from becoming cloudy due to the precipitate.
7. Peel, rinse and chop the potatoes. Dip slices in broth, cook for 5 minutes.
8. Then fill the soup with cooked noodles.

Seconds

The main dishes are also vegetables or meat. Cutlets, dumplings, meatballs and meatballs are mostly steamed. Meat can be mashed, goulash, and even beef stroganoff or souffle. In the recipe for the last dish, minced meat is mixed with milk sauce, egg yolk and whipped egg whites. Soufflé is already suitable for the phase when you start to gradually introduce foods of moderate allergenicity. Vegetables can be served as a side dish to meat, but they are only stewed, cooked or baked, because frying increases allergy to ingredients.

Puree cabbage and zucchini 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, not only meat is used, 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 stems;
• primrose - 1-2 branches;
• 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, and then wash the vegetables, including celery.
2. Dice the onion head. Repeat the same with zucchini, celery, cauliflower.
3. Put all the vegetables on the bottom of the sherpa and pour over the water. Boil, simmer until the ingredients soften.
4. Then cool, transfer to a blender bowl, whisk until smooth.
5. Pour the mass into the sherpa again, add sour cream, simmer on low heat for a few minutes.
6. Sprinkle with chopped herbs when serving.

Steamed dumplings

Knelice is 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 a dumpling batter and a chop batter is that it is softer and softer. For this reason, dumplings are more suitable for children's and dietary hypoallergenic diets. Another feature of such a dish is steaming, which is why meat retains more vitamins. In addition, the stomach digests steam more easily.

Ingredients:

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

Cooking method:

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

Dessert

Although sweets are banned with a hypoallergenic diet, you can still diversify your menu with treats. They just need to be cooked 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 into a puree, will add sweetness to them. Fresh cheese is the best base for the pan. It can also be prepared with the addition of permitted fruit. Baked apples are a popular dessert of the latter. They are even combined with fresh cheese - it turns out delicious and healthy.

Fresh cheese casserole

Since 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 pan 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 completion 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. l.

Cooking method:

1. Take a bowl, in which you put fresh cheese with yogurt or kefir, mix well.
2. Add cereal, sugar. Stir again.
3. Wash pears, peel, finely chop.
4. Add fruit to the curd, stir, transfer to a greased baking sheet.
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. Since allergy sufferers are not advised to eat fresh fruit, it can be baked. It will turn out not only delicious, 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 dessert is prepared very quickly and easily. To make the dessert even more useful, you can fill the fruit with fresh cheese. Don’t just use recipes where honey has to be added to 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. Wash the apples, cut the core, but so that the bottom of the fruit remains intact and a cup is formed.
2. Mix cottage cheese with sour cream, add vanilla, bring the mass to a homogeneous consistency.
3. Fill the apples with the curd mixture.
4. Put the fruit on a baking sheet, send it to bake for 25-30 minutes at 200 degrees.