Dietary taboos for patients with urticaria: What foods should not be eaten?
Urticaria is a common allergic skin disease characterized by red or pale wheals on the skin, accompanied by severe itching. Diet is one of the important factors that induces or aggravates urticaria. This article will detail the foods that people with urticaria need to avoid and provide structured data for reference.
1. Principles of dietary taboos for urticaria
Urticaria patients need to follow the following principles in diet:
1. Avoid foods with known allergens
2. Reduce your intake of high-histamine foods
3. Control spicy food
4. Limit foods with artificial additives
2. List of foods that patients with urticaria should avoid
| food category | specific food | unsuitable reason |
|---|---|---|
| High histamine foods | Pickled foods, fermented foods, seafood, spinach, tomatoes | Histamine can worsen allergic reactions |
| Allergenic foods | Eggs, milk, peanuts, tree nuts, wheat, soybeans | Common allergens |
| spicy food | Chili, mustard, curry, alcohol, strong tea | Stimulates skin blood vessels to dilate |
| Artificial food additives | Convenience food, canned food, beverages, candies | Preservatives and pigments may cause allergies |
| special fruits | Mango, pineapple, kiwi, strawberry | Contains allergenic proteins |
3. Dietary recommendations during urticaria attack period
| time | dietary advice |
|---|---|
| acute attack period | Eat a light diet, drink plenty of water, mainly rice and vegetables |
| remission period | Try new foods gradually, one at a time |
| Chronic phase | Keep a food diary to identify personal allergens |
4. Dietary alternatives for patients with urticaria
For patients who need to avoid many foods, nutrition can be ensured by:
1. Protein: Choose chicken, pork and other hypoallergenic meats
2. Calcium: Soy milk, oat milk and other plant milk alternatives
3. Vitamins: Choose hypoallergenic fruits such as apples and pears
4. Staple food: rice, millet and other hypoallergenic grains
5. Dietary Precautions
1. Cooking method: It is recommended to steam or boil, avoid frying
2. Food selection: Try to choose fresh ingredients
3. Diet record: record the relationship between diet and symptoms in detail
4. Individual differences: Everyone’s allergens are different and require personalized adjustment.
6. Misunderstandings about diet for urticaria
1. Blind taboos: Excessive dietary restrictions may lead to malnutrition
2. Ignore cross-allergies: For example, people with pollen allergies may be allergic to certain fruits
3. Ignore the processing method: the same food may have different allergenicity in different processing methods
4. Not paying attention to food records: it is difficult to accurately identify allergens
Summary:
Dietary management of urticaria patients is an important part of controlling the disease. Through scientific and reasonable dietary adjustments, the frequency and severity of attacks can be effectively reduced. It is recommended that patients conduct individualized dietary management under the guidance of a doctor or nutritionist while maintaining a balanced diet. Remember, everyone’s allergens are different and you need to carefully observe and record your own dietary taboos.
check the details
check the details
en
