Exclusion diet: core principles, various forms, advantages, and dietary approach for food allergies

The most common food allergens are: cow's milk protein (β-lactoglobulin), gluten, fish, citrus, eggs, nuts and potatoes, tomatoes, starch, and strawberries. The basic rule of the diet is to eliminate allergen-causing foods from the diet. Sometimes the allergic reaction to soybeans is sufficient, even in the case of an allergenic diet.

The elimination diets can be divided into: dairy-free lactose-free gluten-free egg-free hypoallergenic diets with significant protein hydrolysis with periodic or permanent exclusion of milk-free diets are indicated for food allergies or intolerances to cow's milk, yogurt or cellular lactose intolerance in the long-term tongue.

The elimination diet is very restrictive, involves a change in diet and should be consulted (imposed) by a dietitian. Misselection can lead to a reduction in the amount of calories consumed, nutrient deficiency and deterioration in the body's nutrition. Some people find it difficult to accept the elimination of often-favorite products and stick to the diet. The benefit is certainly to improve health because avoiding allergens helps to eliminate the symptoms of food allergy.