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\nallergenic food is the key towards successful management. The aim of this
\nreview was to summarize the research and clinical evidence about medical
\nnutrition therapy in food allergy and to reduce the food allergic patient\'s risk of
\ndeveloping malnutrition. Material and methods present a review of the
\nliterature with clinical perspectives, but also include a commentary based on the
\nauthors\' clinical experience. Allergenic food exclusion claimed efficacy in more
\nthan 90 percent of the analyzed studies. The food-allergic patient is less likely to
\ndevelop nutrient deficiencies when provided with appropriate food alternatives
\nand careful monitoring, while eliminating the food allergen(s) from the diet
\nmanagement requires a multidisciplinary approach and follow- up. The main
\nmanagement strategies for IgE-mediated food allergy are avoidance of
\nallergens, especially in children. Identifying individuals at risk may protect and
\nimprove the patient\'s nutritional and overall health status. Every effort should
\nbe made to ensure that the patients are fully educated in dietary management
\nmeasures and the dietician is the most qualified professional to address the food-
\nallergicpatient\'smedicalnutritiontherapyneeds.\";s:5:\"thumb\";s:71:\"images/t/23/medical-nutrition-therapy-in-management-of-food-allergy.jpg\";s:6:\"thumb2\";s:72:\"images/t2/23/medical-nutrition-therapy-in-management-of-food-allergy.jpg\";s:9:\"permalink\";s:55:\"medical-nutrition-therapy-in-management-of-food-allergy\";s:5:\"pages\";s:1:\"6\";s:6:\"rating\";s:7:\"1.66667\";s:5:\"voter\";s:1:\"3\";}i:1;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3897\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:61:\"Effects of food processing on the stability of food allergens\";s:11:\"description\";s:504:\"The ubiquitous presence of allergens in the human food supply coupled with increased awareness
\nof food allergies warrants undertaking appropriate preventive measures to protect sensitive
\nconsumers from unwanted exposure to offending food allergens. Attempts to reduce or eliminate
\nfood allergenicity through food processing have met with mixed results. The rationale for using food
\nprocessing to reduce/eliminate allergenicity and limitations to using this approach are discussed.\";s:5:\"thumb\";s:77:\"images/t/39/effects-of-food-processing-on-the-stability-of-food-allergens.jpg\";s:6:\"thumb2\";s:78:\"images/t2/39/effects-of-food-processing-on-the-stability-of-food-allergens.jpg\";s:9:\"permalink\";s:61:\"effects-of-food-processing-on-the-stability-of-food-allergens\";s:5:\"pages\";s:1:\"7\";s:6:\"rating\";s:3:\"3.6\";s:5:\"voter\";s:1:\"5\";}i:2;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3782\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:55:\"The Effects of Food Irradiation on Nutrition and Health\";s:11:\"description\";s:845:\"Food irradiation is the process of exposing food to ionizing radiation at different doses in order to
\ndisinfest, sterilize, or preserve food. Administered hygienically at low doses, it extends shelf life and delays the
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Dessler\";s:5:\"thumb\";s:79:\"images/t/5523/management-of-human-resources-3rd-canadian-edition-by-dessler.jpg\";s:6:\"thumb2\";s:80:\"images/t2/5523/management-of-human-resources-3rd-canadian-edition-by-dessler.jpg\";s:9:\"permalink\";s:61:\"management-of-human-resources-3rd-canadian-edition-by-dessler\";s:5:\"pages\";s:1:\"2\";s:6:\"rating\";s:1:\"0\";s:5:\"voter\";s:1:\"0\";}}', `cache_on` = '2015-02-28 19:32:23' WHERE `aff_id` = '34966'