124 research outputs found
Dietary variety and food group consumption in children consuming a cows’ milk exclusion diet
No full textDietary variety is defined as the number of different foods or food groups consumed over a given reference period, the consensus being that dietary variety and dietary quality are positively correlated. Recently there has been considerable interest in the association between infant dietary variety and atopic disease.MethodsThis was a cross-sectional study of 8- to 27-month-old children from the Isle of Wight, UK, including two groups: a group of children consuming a cows' milk exclusion (CME) diet and a control group of children consuming an unrestricted diet. Parents completed a validated food frequency questionnaire, from which dietary variety and consumption of food groups were calculated. Growth measurements were recorded.ResultsA total of 126 participants of mean age 13.0 months were recruited. In addition to the expected differences in dairy and soya consumption, the CME group consumed sweet foods 1.6 times less frequently, non-water drinks seven times less frequently (p < 0.05) and ready-made baby foods 15 times more frequently (p < 0.01) than the control group. Overall dietary variety was significantly lower in the CME group (p < 0.01) as was variety of meat and sweet foods consumed. There was a greater concern with healthy eating in the CME group (p < 0.05).ConclusionsChildren consuming an exclusion diet for cows' milk allergy have an overall less varied diet, including a less varied consumption of meat and sweet foods. Efforts should be made to ensure exclusion diets are as varied as possible to optimize nutritional intake
Literature searches and reviews related to the prevalence of food allergy in Europe
No full textIn 2011, the European Food Safety Authority (EFSA) received a mandate from the Food Safety Authority of Ireland (FSAI) to review the available scientific data on the prevalence of each food allergy in Europe, to derive threshold concentrations for each allergen in foods when possible, and to review the analytical methods available for the detection/quantification of food allergens. This report presents the findings of a series of systematic reviews of the literature related to these aims. Systematic searches of relevant bibliographic databases and the grey literature were conducted, studies were selected for inclusion according to pre-specified criteria, relevant data was extracted from all included studies, and the quality of included studies assessed. The first systematic review examined the literature on the prevalence of food allergy (IgE-mediated and non-IgE mediated) in different regions of the World and in individual European countries for different age groups in relation to each of the following food allergens: milk/dairy, eggs, cereals, peanuts, nuts, celery, crustaceans, fish, molluscs, soy, lupin, mustard and sesame. For each of these allergens changes in prevalence trends over time were also examined. Additionally, emerging food allergens in different European countries were identified. Of the 7333 articles identified by the searches, data from 92 studies was included, 52 of which reported on studies conducted within Europe. The second systematic review examined the effects of food processing on the allergenicity of foods in relation to each of the following food allergens: milk/dairy, eggs, cereals, peanuts, nuts, celery, crustaceans, fish, molluscs, soy, lupin, mustard and sesame. From 1040 articles identified by the searches, 25 studies were included in this review. The final systematic review examined the evidence regarding the new analytical methods available to analyse/detect the food allergens considered in the previous systematic reviews in processed foods. From 1475 articles identified by the searches, 84 studies were included
The role of nutritional aspects in food allergy: Prevention and management
No full textThe prevalence of food allergy in childhood appears to be increasing in both developed and transitional countries. The aim of this paper is to review and summarise key findings in the prevention and management of food allergy, focusing on the role of dietary components and nutritional habits in the development and optimal functioning of the immune system. Essential fatty acids, zinc and vitamin D are likely to enhance the anti-inflammatory and antioxidative barrier and promote immunologic tolerance. Additionally, nutritional components such as pre- and probiotics represent a novel research approach in the attempt to induce a tolerogenic immune environment. For all these reasons, the traditional avoidance diet has been, in recent years, completely reconsidered. New findings on the protective effect of an increased diversity of food introduced in the first year of life on allergic diseases are consistent with the hypothesis that exposure to a variety of food antigens during early life might play a role in the development of immune tolerance. Accordingly, therapeutic (and even preventive) interventions should be planned on an individual basis
Food allergy competencies of dietitians in the United Kingdom, Australia and United States of America
No full textBackgroundA knowledgeable and competent dietitian is an integral part of the food allergy multidisciplinary team, contributing to effective diagnosis and management of food allergic disorders. Little is currently known about the food allergy training needs and preferences of dietitians. The purpose of this paper is to measure and compare self-reported food allergy competencies of dietitians based in the UK, Australia and USA.MethodsA survey of USA-based paediatric dietitians was developed to measure self-reported proficiency and educational needs in the area of food allergy. The survey was modified slightly and circulated online to paediatric and adult dietitians in the UK and Australia. Descriptive statistics and Pearson correlations are presented.ResultsA total of 797 dietitians completed the questionnaire. Competency in “developing food challenge protocols” and “managing feeding problems” were rated the poorest overall across all three settings. A higher level of competency was significantly positively associated with length of practice as a dietitian, percentage of caseload composed of patients with food allergy and training in food allergy. The most popular topics for further training were food additives, pharmacological reactions and oral allergy syndrome.ConclusionsThere is a need amongst dietitians to increase their knowledge in different aspects of food allergy diagnosis and management, specifically the areas of developing food challenge protocols and management of feeding problems. This study provides valuable information for designing targeted food allergy education for dietitians
Taste preference, food neophobia and nutritional intake in children consuming a cows' milk exclusion diet: a prospective study
No full textBACKGROUND:Taste exposure in infancy is known to predict food preferences later in childhood. This is particularly relevant in children with cows' milk allergy who consume a substitute formula and/or a cows' milk exclusion (CME) diet early in life. This prospective study aimed to show whether there is a long-term effect of consuming a substitute formula and CME diet on taste preferences and dietary intake.METHODS:Children were predominantly recruited from two large birth cohort studies in the UK. Two groups were recruited: an experimental group of children who had consumed a CME diet during infancy and a control group who had consumed an unrestricted diet during infancy. Parents completed a food neophobia questionnaire and an estimated prospective food diary. Children completed a taste preference test and their growth was assessed.RESULTS:One hundred and one children with a mean age of 11.5 years were recruited (28 CME and 73 controls). Children in the CME group had a significantly higher preference for bitter taste than those in the control group (P < 0.05). There were significant differences between the groups with respect to the intake of some micronutrients, including riboflavin, iodine, sodium and selenium. Food neophobia did not differ between groups. Some 28% of the CME group were overweight/obese compared to 15% of the control group; however, this difference was not statistically significant.CONCLUSIONS:Consuming a substitute formula and/or a CME diet in infancy has a long-term effect on the preference for bitter taste. Differences exist with respect to the intake of some micronutrients, but not macronutrients. There was a nonsignificant trend towards being overweight and obese in children in the CME group
Comparison of nutrient intake in adolescents and adults with and without food allergies
No full textBackground: Exclusion diets for the management of food allergy pose a risk of nutritional deficiencies and inadequate growth in children, yet less is known about their effect in adolescents and adults. The aim of this study was to compare the dietary intake of adolescents and adults with food allergies to a control group.
Methodology: A food allergic and a control group were recruited from Portsmouth and the Isle of Wight in the United Kingdom. Participants were recruited from a food allergy charity, allergy clinics, a local school and university, and previous research studies. Macro and micronutrient intake data were obtained using a 4-day estimated food diary. Sociodemographic and anthropometric data was collected via a constructed questionnaire.
Results: This cross-sectional study included 81 adolescents (48 food allergic and 33 controls) aged 11-18y and 70 adults aged 19-65y (23 food allergic and 47 controls). Overall 19 (22.8%) adolescents and 19 (27.1%) adults took dietary supplements, with no difference according to food allergic status. Adolescents with food allergy had higher intakes of niacin and selenium than adolescents without (p<0.05). This difference persisted when dietary supplements were removed from the analysis. Adults with food allergies had higher intakes of folate and zinc than those without (p < 0.05), however this was not observed when dietary supplements were removed from the analysis. Across all participants, the intake of several micronutrients was suboptimal. There was no difference in protein or calorie intake, or body mass index, according to food allergic status.
Conclusions: The dietary intake of food allergic participants was broadly similar and in some cases better than that of control participants. However suboptimal intakes of several micronutrients were observed across all participants, suggesting poor food choices
"Cows' milk exclusion diet during infancy: Is there a long term effect on children's eating behaviour and food preferences?"
No full textBACKGROUND: Dietary restriction during infancy may influence later eating behaviour. The aim of this study was to determine if consuming a cows' milk exclusion (CME) diet during infancy affects eating habits in later childhood, once cows' milk has been reintroduced into the diet.METHODS: Children were recruited from two large birth cohort studies in the UK. A small number of participants were recruited from allergy clinic. Two groups were recruited: an experimental group of children who had consumed a CME diet during infancy and a control group, who had consumed an unrestricted diet during infancy. Parents and children completed questionnaires regarding eating behaviour and food preferences.RESULTS: 101 children of mean age 11.5 years were recruited (28 CME and 73 control). The CME group scored significantly higher on "slowness of eating" and on the combined "avoidant eating behaviour" construct (p < 0.01). The number of foods avoided and symptoms were associated with higher levels of avoidant eating behaviour (p < 0.05). The CME group rated liking for several dairy foods (butter, cream, chocolate, full fat milk and ice cream) significantly lower than the control group (p < 0.05), although there were no significant differences seen for any other category of food.CONCLUSION: This study demonstrated that consuming a CME diet during infancy has persistent and long-term effects on eating habits and food preferences. To reduce future negative eating behaviours, children's exclusion diets need to be as varied as possible and reintroduction of cows' milk products closely monitored
Temporal change in maternal dietary intake during pregnancy and lactation between and within two pregnancy cohorts assembled in the United Kingdom
No full text- …
