Core objective:
Avoid allergens and maintain nutritional balance
Management by type:
1) IgE-mediated allergies (such as milk, eggs):
Strict avoidance:Read labels and be vigilant about the prompt "may contain trace amounts of XX".
Alternative solutions:For milk allergy → fortified calcium soy milk/oat milk;For egg allergy → flaxseed meal (1 tablespoon + 3 tablespoons of water = 1 egg).
2) Non-allergic intolerances (such as lactose intolerance):
Stepwise adaptation: Start from lactose-free milk → low-lactose yogurt → a small amount of regular milk, with lactase supplements.
Prevention and control of cross-reactions:
Pollen-food allergy syndrome: Avoid eating raw apples and carrots (cooking can destroy allergens).
Gluten intolerance (celiac disease): Strict gluten-free diet (wheat, barley, and rye are prohibited).
Nutritional monitoring:
Regular tests: Serum-specific IgE, intestinal permeability (for patients with celiac disease).
Key focus for children: Monitor the height and weight curves to prevent malnutrition caused by allergies.
