Role nutričního terapeuta v managementu potravinové alergie
| Title in English | Role of a dietitian in the management of food allergy |
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| Authors | |
| Year of publication | 2024 |
| Type | Conference abstract |
| MU Faculty or unit | |
| Citation | |
| Description | The basic diagnostic and therapeutic tool for food allergies is the elimination diet. However, exclusion of specific foods or entire food groups without adequate replacement can have a fatal impact on the patient, both in terms of inadequate intake of certain nutrients and reduced quality of life. A health professional who can greatly assist both the general practitioner and the allergist in this matter is the dietitian. The dietitian's erudition in the field of nutrition and food allows for quality and supportive education of the patient both in terms of the risks that their particular elimination diet entails and in terms of appropriate substitutes, both nutritionally and practically. Based on the history, anthropometric examination, evaluation of the physician's findings and the patient's dietary record, the dietitian can tailor the intervention to ensure adequate nutrition and avoid the negative consequences of withdrawal of specific nutrients (calcium, protein, etc.) or malnutrition, which is a risk especially in the case of combined allergies. The dietitian is thus able to take this time-consuming area of care away from the physician and, with sufficient time during the consultation, focus more intensively on nutrition and dietary adjustment, thus improving the patient's overall health and quality of life. The involvement of the dietitian in the multidisciplinary team caring for patients with food allergies is also supported by international guidelines, such as EAACI. |