Guest blog spot from leading allergy dietitian, Tanya Wright
Tanya Wright is a registered Dietitian specialising in the diagnosis and management of food allergy and other food hypersensitivity reactions in children and adults with gastrointestinal, dermatological and respiratory symptoms. Tanya has been my childrens’ dietitian for the last four and half years and has helped me through countless trials and errors , particularly for Calvin when his diet became increasingly restrictive and when we were trying to persuade him to eat. She’s been an absolute diamond and I know Calvin would have been tube fed many months before now, were it not for Tanya’s steady and positive guidance. She’s fantastic at sourcing ingredients, adapting recipes, understanding allergies and rare bowel diseases and persuading food averse children to eat, whilst knowing how difficult it is for the parent. Although we inconveniently moved further from London I still travel a long way to see her because specialist allergy dietitians are a rare breed in the UK and I can’t bear taking my chances with someone else. Tanya has kindly agreed to do a Guest Blog Spot for me and has included some of her published recipes. You can contact her using the form below if you want to get hold of her invaluable, easy-to-use little cookbooks, which I have turned to on many occasions.
10 Top Tips To Help Manage A Restricted Diet by Tanya Wright
1. Identifying suitable foods by reading all food labels carefully
2. Avoid foods where ingredients are unknown
Delicatessen foods, bakery items or butchers pies/sausages do not often have an ingredients list because they are sold unpackaged. These foods may contain hidden unexpected ingredients. From December 2014 there are 14 allergens that will have to be listed on these foods and any other foods sold unpackaged such as in restaurants, hot dog vans, food markets and pubs etc. These 14 foods will all have to be labelled within the European Union ( extending the current law which only covers packaged foods). The 14 foods are:
Milk (dairy), egg, wheat, gluten containing grains, soya, peanuts, tree nuts, sesame, celery, mustard, lupin, fin-fish, shellfish (crustaceans), molluscs, sulphur dioxide (sulphites)
3. Avoidance – complete or partial?
Some individuals can tolerate small amounts of a food without getting any symptoms and others have to avoid all traces. The level of cooking can also affect tolerance. Up to 80% of egg allergy patients will tolerate egg when it is well baked in a cake or biscuit but all will react to scrambled egg.
4. foods with alternative products
To preserve nutrition, taste and variety, foods that are excluded should be replaced with alternatives.
5. Adapting recipes
Most recipes can be easily adapted, especially now there is a good range of alternative foods to cook with.
6. New recipes
Being open minded and trying some new recipes is a good idea.
7. Being organised
As with any special diet, it is essential to plan meals and snacks ahead, especially for children who need to eat as soon as they are hungry.
8. Eating out – keep it simple
Eating out is always a pleasure – or at least it should be. Those on a restricted diet will need to communicate clearly to the person catering for them. A list of foods that CAN be eaten is usually more helpful than those that cannot, and gives a positive message.
9. Going abroad
With the added language barrier, eating in a foreign country can be more risky. Some decide to self- cater, whilst others risk eating out alongside their dictionary. Translation cards are available to help with this. Many special diet foods are now available in supermarkets abroad but not all so taking favourites along in the hold luggage is a useful tip.
A dietitian will help balance a restricted diet so that important nutrients are not missing. Sometimes nutritional supplements are recommended but often they are not needed if the diet can be adapted successfully.
If individuals are prescribed medicines these should be checked as they may contain ingredients that are not tolerated such as lactose, maize or wheat. This should be discussed with the prescribing Doctor or a pharmacist.
All medicines should be taken as prescribed when they are required and allergy rescue medications such as inhalers, adrenaline injectors and antihistamines should be available at all times if they have been prescribed. This means finding a way to carry them and making sure this is done.
www.foodsmatter.com for special diet/ingredient product directory, recipes and information on restricted diets
www.fabed.co.uk support for families affected by Eosinophilic disorders.
www.allergyuk.org information, helpline and translation cards for food allergies and more
NHS choices information on food allergy and intolerances http://www.nhs.uk/conditions/food-allergy/
www.nutritionist-resource.org.uk – useful recipe resource and information about substitute ingredients.
Tanya Wright BSc Honours MSc RD Specialist Dietitian – Biography 2013
Tanya works in the Paediatric Allergy Service at Guys and St Thomas’ NHS Foundation trust – a centre of excellence, and also within Hillingdon Hospitals NHS Foundation Trust. She is a committee member of the Food Allergy and Intolerance Group of the BDA (resources), a Steering group committee member for the International Dietitians Allergy Group INDANA, on the scientific board of the Anaphylaxis Campaign and an advisor to Allergy UK.
She is author of several books and recipe books; Food Allergies: Enjoying Life with a Severe Food Allergy (Class Publishing 2001, 2007), ‘Allergy-free Food’ (Hamlyn 2002) milk free cookbook for infants (Cow & Gate 2006, Danone 2011), I’m Hungry – Easy Family Recipes free from… (2011, 2nd Edn 2012, 3rd Edn 2012) and has contributed to books entitled ‘latex Intolerance’ (CRC press 2005) and Food Hypersensitivity (Blackwell 2010) and various other publications. She regularly lectures at National conferences and on both the post graduate Masters Allergy Courses at Imperial College London, for the Allergy Academy and many other undergraduate and postgraduate courses.
She writes articles and recipes for special diet food companies, formula milk companies, magazines, newspapers, websites and supermarket chains. She is a regular consultant to the food industry, to Allergy Support Associations and to other health professionals. She also runs special diet cookery courses for individuals and healthcare professionals.
Beautifully presented A5 spirally bound gloss cookbook with 66 colour plates of sweet & savoury everyday family meals. Snacks & treats that are very easy to prepare. All recipes are free from milk (dairy & lactose), egg, soya, wheat & gluten (rye, barley) & oats.
Also includes information on lifestyle issues and feeding fussy eaters, with detailed information on replacement ingredients.
To order a copy: Please send this completed form with a cheque for £10.50 payable to Tanya Wright. (Price of book £9.00 plus £1.50 P&P)
To: Tanya Wright 106 High Street, Great Missenden, Bucks HP16 OBE
or email Tanyadwright@hotmail.com
Now available online: www.tzlaces.com
- CDC Reports Childhood Food Allergies at an All-time High (prweb.com)
- Food allergy bullying in schools (globalnews.ca)
- Yourwellness Magazine Considers the Difficulties of Food Allergies (prweb.com)
- Food allergies nothing to sneeze at (readingeagle.com)
- Science at Work: Food Allergies, Food Intolerances, and Mysterious Diets (geekgirlinlove.com)
- Steps To Reduce The Common Food Allergies (healthylifestylesliving.wordpress.com)
Posted on September 9, 2013, in Blatant product plugs!, Feeding the allergic child, Recipes and tagged allergies, Allergy, Allergy Dietitian, Allergy UK, Anaphylaxis Campaign, bowel inflammation, childhood inflammatory bowel disease, children with bowel diseases, cooking for allergies, dairy free, dietitian, Eosinophilic Colitis, Eosinophilic disease, FABED, food allergies, Food allergy, gluten free, nut free, recipes for allergies, soya free, Tanya Wright. Bookmark the permalink. Leave a comment.