Personalized Nutrition in Food Allergy

Abstract

Background : Food allergies have been increasing in people worldwide especially in infants and children. Allergic reactions can be mild, but can be so severe to the point where a person can pass away from their allergic reaction. Since there is now a wide spectrum of disorders from food allergies, more awareness on personalized approaches need to be cultivated based on a patients unique allergic reactions..Objective : This is a review on common allergies, allergic reactions and how personalized nutrition in food allergy is an important component for the safety of all individuals experiencing food allergy. Method : Using credible studies and trusted sources, information on the susceptibility, symptoms, and prevention of each allergy type are summarized within this literature review for better accessibility. Result : The most common food allergies are cow milk, eggs, peanuts, fish, shellfish, wheat, soybeans, and tree nuts which are often found from infancy or childrenhood. They share multiple common symptoms as well as prevention and treatment. Symptoms include gastrointestinal diseases, respiratory diseases, and anaphylaxis. As for treatment, medicines such as antihistamines that can be used as an acute treatment for a mild allergic reaction and epinephrine for anaphylaxis. However, prevention has to be varied and personalized based on an individuals needs.