Food Allergy and Nutritional Care

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  • Ebisawa Motohiro
    Department of Allergy, Clinical Research Center for Allergology and Rheumatology, National Hospital Organization, Sagamihara National Hospital
  • Hayashi Noriko
    Department of Allergy, Clinical Research Center for Allergology and Rheumatology, National Hospital Organization, Sagamihara National Hospital
  • Hasegawa Miho
    Department of Allergy, Clinical Research Center for Allergology and Rheumatology, National Hospital Organization, Sagamihara National Hospital
  • Sugizaki Chizuko
    Department of Allergy, Clinical Research Center for Allergology and Rheumatology, National Hospital Organization, Sagamihara National Hospital
  • Imai Takanori
    Department of Pediatrics, National Hospital Organization, Sagamihara National Hospital

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Other Title
  • 食物アレルギーと栄養指導
  • ショクモツ アレルギー ト エイヨウ シドウ

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Description

The number of food allergy patients has been increasing, particularly in the developed nations. Japanese figures indicate that the prevalence of food allergy in infants is approximately 5-10% and approximately 2% in school children1). It is necessary to establish the best way to manage food allergic children that participate in the school lunch program in nursery schools, kindergartens and higher schools. Registered dietitians therefore have to get the latest knowledge and information on food allergy to provide nutrition counseling for food allergy patients. This review article should be useful for registered dietitians who see food allergy patients so that their quality of life and that of their parents and guardians can be improved.

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