top of page
Search
Writer's pictureChanelle DeGraff
Jul 53 min read

Managing Food Allergies: Nutritional Balance through Dietary Alternatives





With the growing prevalence of food allergies and intolerances, many opt to remove certain foods or entire food groups from their diets. While avoiding trigger foods is crucial for managing symptoms, ensuring you still get all the necessary nutrients is important. This post will delve into common food allergies and intolerances and provide a guide on maintaining nutritional balance when making dietary changes.


 

Gluten-Free Diets

People with celiac disease or non-celiac gluten sensitivity need to avoid gluten. But just cutting out gluten-containing foods without replacing them properly can cause nutritional deficiencies.


Common nutrient deficiencies in gluten-free diets include:

  • B vitamins (especially folate, B12, and B6)

  • Iron

  • Calcium

  • Vitamin D

  • Fiber

  • Magnesium

  • Zinc


To maintain nutritional balance:

1. Use gluten-free whole grains like quinoa, buckwheat, and brown rice instead of wheat-based products.

2. Eat plenty of fruits, vegetables, and legumes for fiber and micronutrients.

3. Consider taking a gluten-free multivitamin to make sure you get all the nutrients you need.

4. Choose gluten-free products that have added vitamins and minerals when possible.


 

Dairy-Free Diets

Many people avoid dairy products because they are lactose intolerant or have a milk allergy. However, dairy is a significant source of essential nutrients.


Nutrients to watch when going dairy-free:

  • Calcium

  • Vitamin D

  • Protein

  • Vitamin B12

  • Riboflavin

  • Iodine


To maintain nutritional balance:

  1. Opt for calcium-fortified plant-based milk alternatives such as soy, almond, or oat milk.

  2. Incorporate calcium-rich foods like leafy greens, sardines, and fortified orange juice into your diet.

  3. Consider taking a vitamin D supplement, especially if you have limited sun exposure.

  4. Include other protein sources in your diet, such as lean meats, fish, eggs, legumes, and nuts.

  5. Use nutritional yeast as a source of B12 and other B vitamins.

  6. Consume iodine-rich foods like seaweed or use iodized salt.


 

Nut-Free Diets

For those with nut allergies, it is crucial to avoid nuts. However, nuts are rich in several important nutrients.


Nutrients to focus on when avoiding nuts:

  • Healthy fats (omega-3s)

  • Vitamin E

  • Magnesium

  • Protein


To maintain nutritional balance:

  1. Incorporate seeds (if tolerated), such as pumpkin, sunflower, and chia seeds, for healthy fats and vitamin E.

  2. Choose fatty fish like salmon for omega-3s.

  3. Include leafy greens, whole grains, and legumes for magnesium.

  4. Ensure adequate protein intake through meat, fish, eggs, or plant-based sources such as beans and lentils.


 

General Tips for Maintaining Nutritional Balance

  1. Eat a variety of foods: Include a wide range of foods to ensure you're getting all the nutrients you need.

  2. Prioritize whole foods: Focus on fruits, vegetables, whole grains, and lean proteins.

  3. Consider supplements: Talk to a healthcare provider about using supplements to fill any nutritional gaps.

  4. Check labels carefully: Look for fortified alternatives to replace any nutrients from foods you are avoiding.

  5. Collaborating with a nutritionist: As a nutritionist, I can help create a personalized plan to meet your nutritional needs while avoiding trigger foods.



 

Here's a pro tip for anyone navigating dietary changes: Swapping foods can be a real game changer, but don’t fall into the trap of merely eliminating options without finding nutritious substitutes. Be mindful of avoiding potential nutrient gaps to maintain a diverse and nutritious diet. If you're making significant dietary changes, keep me informed, particularly if you're dealing with allergies or intolerances. I'm here to help you design a diet that suits your needs!



References:

 Vici, G., et al. (2016). Gluten free diet and nutrient deficiencies: A review. Clinical Nutrition, 35(6), 1236-1241.

 Theethira, T. G., & Dennis, M. (2015). Celiac disease and the gluten-free diet: consequences and recommendations for improvement. Digestive Diseases, 33(2), 175-182.

 Heaney, R. P., et al. (2000). Peak bone mass. Osteoporosis International, 11(12), 985-1009.

 Melina, V., et al. (2016). Position of the Academy of Nutrition and Dietetics: Vegetarian Diets. Journal of the Academy of Nutrition and Dietetics, 116(12), 1970-1980.

 Pawlak, R., et al. (2014). How prevalent is vitamin B12 deficiency among vegetarians? Nutrition Reviews, 72(2), 110-117.

 Ros, E. (2010). Health benefits of nut consumption. Nutrients, 2(7), 652-682.

 Tuso, P. J., et al. (2013). Nutritional update for physicians: plant-based diets. The Permanente Journal, 17(2), 61-66.

Comments

bottom of page