An Integrated Approach to Management of Food Allergy – Recommendations for Consumers and Professionals

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Authors

  • Radoslaw Śpiewa Department of Experimental Dermatology and Cosmetology, Faculty of Pharmacy, Jagiellonian University Medical College, Krakow, Poland
  • Małgorzata Schlegel-Zawadzka Department of Human Nutrition, Institute of Public Health, Faculty of Health Sciences, Jagiellonian University Medical College, Krakow, Poland
  • Anna Prusak Department of Clinical Nursing, Institute of Nursing and Obstetrics, Faculty of Health Sciences, Jagiellonian University Medical College, Krakow, Poland

DOI:

https://doi.org/10.17140/PHOJ-1-105

Keywords:

Food allergy and intolerance; Haptens; Standard Operating Procedures (SOPs); Dietary Behaviour Principles (DBPs).

Abstract

The aim of the present paper is to review the existing knowledge on the current strategies in food allergy management and propose an integrated approach to management of food allergy and intolerance. Such approach should consist of Standard Operating Procedure (SOPs) addressed to health professionals, food industry and educators, and Dietary Behaviour Principles (DBPs) addressed to different groups of consumers, e.g. breastfeeding mothers, parents and carers of young children. The paper proposes a baseline for this formulation. However, more research is still needed on food allergies, particularly as regards food haptens (small molecular-weight components with sensitizing properties) as opposed to widely-known allergens.

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Published

2016-01-31

How to Cite

Radoslaw Śpiewa, Małgorzata Schlegel-Zawadzka, & Anna Prusak. (2016). An Integrated Approach to Management of Food Allergy – Recommendations for Consumers and Professionals. Public Health - Open Journal, 1(1), 16–23. https://doi.org/10.17140/PHOJ-1-105

Issue

Vol. 1 No. 1 (2016): Volume 1 Issue 1 2016

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All content published in Public Health - Open Journal (PHOJ) is licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This license allows anyone to copy, distribute, transmit, and adapt the work — including for commercial purposes — provided appropriate credit is given to the original author(s) and source.