Diet for urticaria in adults allergic, acute, chronic. What can and can not eat, menu, cooking recipes

Urticaria - a dermatological disease of allergic nature. Expressed by the appearance on the skin itchy blisters similar to nettle burn. Pathology (in both adults and children) can be caused by food or contact allergen. But regardless of the method of penetration of the pathogen into the body, it requires regular observance diet.

Rules hypoallergenic food

To eliminate the symptoms of urticaria is not only timely use of antihistamines, but the nuances and observance of hypoallergenic food (menu allergen-free products). These are general negotiates allergist after diagnosis.

The basic principles of nutrition in hives:

• to give preference to food homemade. Since the composition of the purchase of food can be given in full;
• buy products only in the audited locations (without nitrate or the chemicals that are used to make a better presentation);
• per day of pure drinking water for at least 1.5 liters. It stimulates the removal of harmful substances and normalises metabolic processes;

  

• not to overload the digestive tract of big food portions;
• exclude the use of new products during the allergic rash;
• minimize the use of harmful foods (fast foods, fried and spicy food);
• exclude the use of hot meals, food should be warm. Hot food increases the chance of developing an allergic reaction;
• basics of the diet should be food, steamed, baked in the oven or boiled;
• in soups meat broth (especially chicken) meat boiled in water of 2-3. Similarly, preparing boiled fish;
• New products are introduced in small portions, to assess the reaction of the body within a week. Data is written in a special notebook.
• menu should be varied (but only from the authorized products) and contain essential nutrients. Since the lack of vitamins and minerals can lead to the weakening of the immunity and enhance allergic reactions;
• every 30 days guzzle chelators for cleaning the body from harmful substances;
• reduce salt intake because it provokes edema, which means toxins linger in the body and may increase the likelihood of developing an allergy;
• after a rigorous diet to go on the standard menu gradually;
• not to introduce several new products at the same time. Otherwise it is impossible to determine what foods have an adverse reaction on the body.

Compliance with the rules will reduce the chance of developing an allergic reaction, and, consequently, possible complications from it (they can be observed in acute forms of allergy).

Why is it important to follow a diet with hives?

Diet for urticaria in adults contributes not only to improve the state, but also prevents the development of complications. The importance of diet proved action allergen (histamine) on the body.

After it enters the digestive tract, the immune system recognizes a substance as a foreign object and starts attacking. This process is accompanied by swelling and itching blisters.

Also, histamine may enter the body through food and gradually accumulate to achieve the desired concentration. The probability of accumulation increases with violation of activity of the digestive tract, a small amount of consumed clean water and the presence in the diet of "harmful" food.

Admission antihistamines will produce only temporary improvement, as the causative agent is not eliminated.

Dietary food helps cleanse the body of histamine. And increases the probability of a complete elimination of symptoms without medication. The danger of allergic reactions is the likelihood of swelling of internal organs and tissues, which can lead to death.

Types of hypoallergenic diets

To relieve symptoms of urticaria expert appointed by a suitable diet of 3 types of hypoallergenic diets.

Kinds of diets and their features:

• nonspecific. only basic products allergens are removed from the menu. Also, the diet should not be salty, fried and spicy food. Diet can reduce the concentration of histamine with minimal changes to the menu. This nutrition program is suitable for all types of allergic reactions;
• An elimination. Suitable patients who identified the causative agent of urticaria. In compiling enough to exclude the identified menu "dangerous" products. It is important not only to avoid the use of an allergen in its pure form, but also in dishes where it is used as an ingredient;
• base. Is assigned if the allergen is not detected. all meals and foods can cause hives development are completely excluded from the menu.

After selecting the type of diet allergist gives a list of authorized products, and is strictly prohibited. It helps to make a sample menu plan and negotiates the minimum and maximum period of stay on a special diet. Correct nutrition (especially in acute forms of allergy) is possible only together with a specialist.

Table permitted and prohibited products

Diet for urticaria in adults consists of inclusion in the diet of authorized products and complete elimination prohibited.

The standard table for a patient with an undiagnosed allergen:

Allowed foods and dishes from them	Prohibited products and foods, a ban reason
Meat low-fat varieties	The boiled and baked form for preparing a bouillon	Fatty beef tenderloin and bacon	Products overload organs of the digestive tract, causing allergic reaction
Buckwheat, millet and oat groats	Boiled in soups and porridges	Butter, oil, margarine
Vegetables, fruits and berries (except kinds of red and orange)	The fresh, boiled, baked. The berries can be boiled or stewed fruit consumed in dried form	Roasted, salted or smoked food	Dishes provoke fluid retention in the body, which increases the probability of occurrence of urticaria. Also spices used may be allergens
Fresh greens and herbs (dill, mint, lettuce)	Added to salads or make decoctions	Fish, especially fatty varieties and other marine products	Fish fillet is an allergen
whole-wheat flour	For the preparation of bread, cookies and other desserts, and pasta from it	Sausages	For their preparation used dyes and preservatives provoke allergic reactions
Milk and milk products without dyes and food additives (low-fat)	Consumed fresh or used for cooking (cereals, soups, baked goods)	Red or orange vegetables, berries and fruit	Red and orange pigment contained in these products is a strong allergen
Refined vegetable oil	Salad dressing	Exotic fruit and citrus	Fruits and vegetables are not typical of human habitation region often become a source of allergies
Rather weak green or black tea and mineral water	Consumed in the form of heat	Wheat Flour Extra Class and Class	Products contributes to weight gain, and the extra weight is to increase the likelihood of developing allergies
bananas	In the fresh form. In dried used with caution	Dairy products with high fat content
Semolina and mushrooms	Products are potent allergens
alcoholic beverages	It may contain allergens and enhances blood flow, and thus enhance the allergic response
Sweets, chocolates and fizzy drinks	Allergens contain preservatives,
Eggs, honey and nuts	severe allergy
Coffee, strong tea	Provoke nerve cell activity and can cause urticaria resulting from overstimulation of the nervous system
Hot and spicy spices	They are allergens and contribute to the stagnation of fluid in the body
meat offal	They, in contrast to the beef fillet, could be delayed toxins that can trigger the development of an allergic reaction

Sometimes an allergic reaction may occur on the authorized products, so it is important to ban list was compiled individually by the physician, after the test.

Features of diet in acute urticaria

In acute urticaria manifestation exciter easy to identify reactions have been formed rash immediately after consumption of allergenic foods. But to alleviate the condition it is important to not only eliminate "dangerous" food, but to facilitate the diet to restore the body's activities.

At the period of acute need:

• refuse fried, salted and smoked food. It overloads the digestive tract and keeps the allergens in the body;
• sweets and fizzy drinks are also banned;
• Products and dishes should be easily digestible (boiled, baked);
• meat boiled in water 2-3. A steeping cereals and potatoes before cooking;
• encouraged the use of yogurt (low-fat and no additives). To restore the activity of the intestine, and accelerate the withdrawal of the allergen;
• ensure adequate supply of useful proteins and fats. Otherwise possible exhaustion and increased allergic reactions;
• eat a sufficient amount of pure water (at least 2 liters) for fast output allergen.

In acute urticaria experts appointed by the elimination diet, in compliance with the above rules. complete rejection of food, especially if a high probability of complications is possible in the first day. The transition to the regular menu should be gradual and not earlier than 10 days.

Feeding habits in chronic urticaria

Hives in the chronic form mainly assigned nonspecific diet which can last up to 6 months in adults (children up to 3 months).

Diet in chronic allergies (not only promotes the conclusion of the allergen, but also normalization of the digestive tract)

• menu should consist only of the products which are approved for use (indicated in the table above);
• semi-finished products and ready meals of the shops are excluded;
• per day clean drinking water to 1.5 l;
• amount of salt used is minimized;
• consume more products containing cellulose, for the treatment of intestinal toxins, toxins and allergens;
• portions should be small in size. Then eaten food will be digested completely and rapidly excreted from the body;
• take vitamin complexes for strengthening the immune system;
• if necessary, cleaning is carried out of the body sorbents and enemas.

When the probability of complications, the base diet (14 days) can be assigned. Then gradually introduce food allergens, and monitored by the body's response to them.

A few simple recipes for every day

After setting the diagnosis allergist is assigned an individual list of foods authorized and unauthorized to use (depending on the allergen is identified or not).

On this list is approximately menu dishes for a week. Next, consider recipes that can be used in dietary nutrition. They do not cause allergies, but replenish the body with essential nutrients.

First meal

Diet for hives in adults primarily involves the presence in the diet of soups. They do not overload the digestive tract and quickly saturate the body.

Recipes soups description of their preparation:

ingredients used	Step by step cooking	nuances dishes
Soup with potatoes
Potato tubers (4 pcs.); onions (1 pc.); bottled water (500 ml); salt, fresh dill and olive oil.	1. Onion peel and average size. Lightly fried in olive oil. 2. Potatoes are exempt from the rind, cut into cubes and add mullions to the onions and fry for 5 minutes. 3. Share zazharku a container for cooking soup and add water with salt. 4. Boil the potatoes to seethe. 5. Grind using a blender. And add chopped dill. 6. Bring to a boil and remove from heat.	In the preparation of the water can be used instead of a light broth and vegetables are allowed. They also pre-lightly fried.
Vegetable soup with addition crackers
potato tubers (200 g); pumpkin pulp (200 g); fresh peas (200 g); low-fat chicken broth (600 ml); whole wheat bread of (200 g); fresh dill sprigs.	1. Peel the potatoes and pumpkin. 2. Cut the vegetables into sticks of medium size. 3. Boil the broth and run it vegetables (potato, pumpkin, peas). Boil until tender. 4. Grind the ingredients blender. Add chopped dill. Writing a boil and remove from heat. 5. Bread slices into cubes of 1 cm and dried in an oven. Serve with prepared soup.	Pumpkin can be replaced with zucchini or cabbage. And also in the soup, you can add chopped pieces of cooked meat to increase the nutritional value and satiety.
Soup vegetables noodles
purified parsley (1 pc.); White carrot of medium size (1 pc.); onion (large 1 pc.); bottled water (500 ml); Potato tubers (large size 1 pc.); fine noodles (50 g).	1. In boiling water, place the parsley root, carrots and onion purified. Boil until tender. 2. Vegetables get out of the broth and chop the blender. 3. For cooking, you can use ready-made vegetable broth or meat. 4. Place the vegetable mixture into the broth add potatoes cut into cubes. 5. Cook for 10 minutes. 6. Add table salt and noodles. Cook for 10 minutes. 7. For 1 minute before turning off add chopped dill and parsley sprigs.	The duration and noodles cooking potato depends on the ingredients sizes.

Eat soups in the form of heat. It is recommended to cook in small portions to the dish was fresh each time. Then it contains more nutrients.

Main dishes

Main courses allow for allergies make up the body's lack of protein and fat and permanently relieve hunger.

Options for cooking dishes:

The main components	Cooking process	nuances dishes
Cheese sauce with pasta
butter (can substitute olive) - 100 g; Low-fat cream without preservatives (200 ml); cheese, without the addition of spices and hot spices (200 g).	1. Grate the cheese and mix with cream. 2. The capacity to put oil and pour it into a cream cheese mix. 3. Simmer until complete dissolution of cheese pieces. 4. Boil the pasta in a standard way. 5. Rinse and add sauce.	Pasta can replace boiled potatoes, cereals. In addition, you can use boiled meat.
Baked fish with vegetables
pollock fillets processed (can hake) - 200 g; zucchini pulp (50 g); broccoli (can substitute cabbage) - 50 g; fresh parsley leaves.	1. Zucchini cut into plates. 2. Cabbage disassemble on inflorescences. 3. Fish fillets and sprinkle with salt to repel. 4. Put meat on the foil. On top lay a plate of squash and cabbage inflorescences. Seal. 5. Bake at 180 degrees for 25 minutes. 6. Once ready to give the dish stand in the oven for 10 minutes. 7. When submitting decorate chopped parsley.	This way you can cook chicken or other lean. On the bottom foil (for meat fillets) can be laid onion slices. They will give a special flavor and aroma of the dish.
roasted vegetables
Potato tubers (4 pcs.); onion (2 pcs.); cauliflower (1/4 of the head of cabbage); unsalted cheese varieties and not sharp and without additives.	1. Potatoes peeled and release plates cut by 0.5 cm. 2. The bulbs are cleaned and cut into roundels. 3. Cabbage pour salted boiling water to remove bitterness. 4. Cheese grate with small holes. 5. The capacity to put ½ of the potatoes. 6. Further placed onion rings. 7. To avoid dryness sprinkle layer olive oil. 8. On top put a potato onion leftovers. 9. The final layer lay inflorescence cabbage and sprinkled with cheese. 10. Bake at 180 degrees for 30 minutes.	Between the layers you can put a potato cubes of lean meat soaked in yogurt.

Main dishes are fragrant and tasty, if they stand up for 15 minutes after cooking.

Salads and appetizers

Diet for urticaria in adults provides for mandatory daily consumption of fresh salads for replenishment level of vitamins and minerals in the body, as well as to normalize the activity of the digestive tract.

Salads are not only allowed fresh vegetables, but fruits and berries.

Hypoallergenic recipes of salads:

components used	Rules of preparation and submission	The nuances of the dishes
A fresh vegetable salad
Fresh cabbage; cucumber without skin; fresh green peas; fresh sprig of dill; olive oil. The number of components is taken at the discretion of the cook.	1. Cabbage finely chop and mash tolkushkoy or hands. 2. Cucumber cut into cubes or small strips. 3. Peas from the pods release. 4. Connect the components with the addition of salt and oil. Mix. 5. Garnish with chopped dill.	When preparing the salad is important to choose vegetables without nitrates and fresh.
Salad of boiled vegetables
potato tubers (a medium-sized 3 pcs.); boiled lean meat (150 g); White carrot of medium size (1 pc.); cucumber (large 1 pc.); Lek bulb (average size 1 pc.); fresh sprig of dill; olive oil (for filling).	1. Boil the potatoes and carrots and peel. Allow to cool. 2. Potatoes and boiled meat cut into medium-sized cubes. 3. Boiled carrots, cucumber cut into small cubes. 4. Sprigs of dill and purified onion finely chop. 5. Connect components, add salt and oil. Mix.	If you do not plan to eat the salad at once, salt and oil are added just before serving.
Salad from fruit and berries
green apple (1 pc.); ripe banana (1 pc.); Kiwi (1 pc.); Small bunch of grapes (variety Green 1 pc.); green pear (1 pc.); drinking yoghurt without additives (100 mL).	1. Bananas are exempt from the rind and cut into rings. 2. Pear and apple release from the core and cut into small cubes. 3. Kiwi peel and cut into half rings. 4. Grape berries detach from the branches; 5. Mix carefully components. 6. Shake yogurt and add to the fruit. Mix gently.	When preparing a salad need to thoroughly wash the fruit, because they are used in a salad with the skin.

As can be cooked snacks and sandwiches settee of approved products.

cooking options:

Ingredients	preparation
wholemeal bread; boiled meat; fresh cucumber; mild and unsalted cheese. The number of components is determined independently	1. The ingredients are cut into cubes or slices of equal thickness. 2. Components strung on skewers in the following sequence: cheese; cucumber; meat; bread.
wholemeal bread; boiled meat; cheese (unsalted and not sharp). sprigs of dill. The proportions are taken arbitrarily.	1. Cut the bread into triangular pieces. 2. Meat and cheese cut into thin slices. 3. Finely chop the dill. 4. Share on bread meat, cheese and sprinkle with herbs. 5. Put in a microwave oven for 1 min.

Salads and snacks, it is desirable to consume immediately. Otherwise the vegetables will lose their juice and food appearance.

Dessert

For dessert, you can use the following dishes:

Components	preparation
Cheese casserole
curd (200 g); low-fat sour cream (200 ml); baking soda (3 g); granulated sugar (100 g); rice flour (100 g).	1. Mix sour cream with cottage cheese. 2. Combine sugar with rice flour and add to the cheese mass. 3. Mix the ingredients and add soda, slaked with vinegar. 4. Mix again and put in a container for baking. 5. Bake at 180 degrees for 40 minutes.
Yogurt at home.
Mix nonfat yogurt with applesauce, banana or kiwi. dessert taste selected individually. The proportions of ingredients should be 5: 1.
fruit snack
any permitted fruits and berries; kefir or yogurt. The number of components and their type are selected at random.	1. Berries and fruits are washed. If necessary, cut. 2. Connect the selected berries and fruit and pour yogurt / yogurt. 3. To use without mixing.

Desserts allow to satisfy your hunger in the evening, without overloading the digestive tract.

Beverages

When urticaria important drink per day at least 1.5 liters of clean water.

To quench your thirst, you can use:

• green teas (you can cook your own collection of fresh herbs);
• compotes and jellies made from fresh and dried fruits and berries (only allowed);
• fresh juices (recommended to prepare their own meals, because the purchased juices contain preservatives).

Hives food diet and drinking regime appointed by the attending specialist. Since depending on the shape of the flow allergy and type of pathogen list of permitted and forbidden products varies. Correct diet can be only with a doctor. Subject to the rules of supply, pathology can be cut short as an adult and a child.

Author: Svetlana Kotlyachkova

Registration of the article: Mila Friedan

Video of a hypoallergenic diet

A nutritionist will tell about the hypoallergenic diet: