Barros, Renata

Belchior, M.A.

Coimbra, A.

Morais-Almeida, M.

Moreira, A.

Moreira, Pedro

Nunes, M.

English

Repositório Aberto da Universidade do Porto

toms. The majority thought that foodallergies are very individual and that expo-sure to a variety of foods early in theweaning process was important. Motherswere predominantly interested in 3–4 keyallergens (milk, eggs, wheat and nuts).There was a lack of credibility that otherfoods (fish/soya) could cause adverse reac-tions and reference to other potential aller-gens was deemed inappropriate.Conclusion: Overall weaning was viewed asa natural process with the goal of enjoy-ment of food and development of a broadpalate. It was not viewed as a clinical pro-cess and therefore participants wanted theprocess to be simplified, rather than medi-calised. It is important for health profes-sionals to be aware of how mothers viewthe weaning process in order to provideadvice that will promote adherence toguidelines.947Dietetic evaluation in food allergicchildrenToniolo, A; Lazzarotto, F; Bonaguro, R; Celegato, N; Pol-loni, L; Muraro, AFood Allergy Referral Centre – Veneto Region,University Hospital of Padua, Padova, ItalyBackground: Elimination diet is the maintreatment for food allergy. In children,food exclusions could imply a lack ofnutrients and energy, resulting in a deficitof growth. In older children food allergyreactions can affect the nutritional behav-ior resulting in a monotonous diet.This observational study aimed to assessthe dietetic profile of children with foodallergy in comparison with the Italianguidelines on nutrition.Method: A total of 89 patients (pts), 49males and 40 females, average age 6 years(1–18), allergic to one or more food, i.e.cow0s milk (CM), egg, wheat, nuts, soy,fish, fresh fruit, meat, were recruited.Each patient was evaluated through a 7-day diary and anthropometric data ofweight and length were commented usinggrowth charts.All registrations were analyzed with thenutritional software Gedip Solution andnutritional data were compared with theLARN (Nutrient and Energy Recom-mended Intake) Italian Guidelines IV edi-tion (2014).Patient with concomitant diseases or instate of malnutrition were excluded.Results: About 30% of pts reach the rec-ommended energy intake, while pts withmore than three allergies have a significantdifficulty in reaching it in comparison topts with allergies to up to 2 foods. Analyz-ing macro nutrients, proteins contributefor 13.3 (8–21)% of average energy intake,lipids for 32.3% (20–45%) and carbohy-drates for 54.25% (38–71%). The averageprotein intake was 2.48 (min 0.84 to max4.23) g/kg per die, higher than LARNguideline RDA (0.9–1 g/kg/die).About 89% patients don’t reach the rec-ommended amount of calcium and only22.5% take a daily supplementation. Datado not significantly differ among pts withCMA. Calcium supplementation is morecommon among pts with CMA, althoughonly 26.4% integrate it correctly daily.About 54% of all pts drink sweetened bev-erages or fruit juices. About 61.8% eatfruit and vegetables daily. Among patientswith allergies to fruits and nuts, 57.9% eatfruits and 63.1% eat vegetables.Conclusion: The number of food exclu-sions impacts on energy intake, althoughprotein intake is twice higher than recom-mendation. Calcium deficiency is commonin all allergic pts, even if they can eat dairyproducts. Fruits and vegetables are eatendaily by most pts, even when they had aprevious reaction to some fruits.948Selection of food for oral food challengeto apply the result to dietary counselingbased on the antigenicity at antigencomponent levelIto, SDoshisha Women’s College of Liberal Arts, Kyoto,JapanBackground: Symptoms induced by foodallergen depend on the amount and anti-genicity of the food allergen at antigencomponent level. In the management offood allergy, dietary counseling accordingto the result of oral food challenge (OFC)is essential. Selection of OFC material isthe key to do dietary counseling aiming attolerance safely and successfully.Method: Quantitative evaluation of anti-genicity at component level was made forOFC material for hen’s egg allergy andcow’s milk allergy. The amount of ovalbu-min (OVA) and ovomucoid (OM) con-tained in OFC material for egg allergy andthe amount of beta-lactoglobulin (BLG)and casein contained in OFC material formilk allergy were evaluated in sandwichELISA system.Results: There was a broad variation inthe amount of OVA, OM and OVA/OMratio among raw egg, various kinds ofcooked eggs, bread and confection. Amongcooked eggs, scrambled egg was consideredto be the best OFC material, because theOVA/OM ratio was nearest to that of rawegg, although significant reduction of anti-genicity of OVA was observed. On thecontrary, boiled egg was considered to beunsuitable for OFC material because of theremarkable reduction of OVA (<1/1000 ofthat contained in scrambled egg). Even if apatient passed OFC with a boiled egg, thepatient may show allergic reaction with anegg bolo, which contains more amount ofOVA than a boiled egg. Bread and confec-tion also can be good OFC material inpatients with solitary egg allergy. As formilk allergy, the best OFC material toapply the result for dietary counseling wasskim milk, because BLG /casein ratio wasnearest to that of cow’s milk.Conclusion: Quantitative evaluation of ant-genicity at antigen component level in theselection of OFC material is essential topursue dietary counseling aiming at toler-ance safely.949Impact of food eviction on the nutritionalstatus and adequacy of nutritional intakeon children with food allergyBarros, R1; Nunes, M1; Belchior, MA1; Coimbra, A2; Mo-rais-Almeida, M3; Moreira, A2,4; Moreira, P11Faculty of Nutrition and Food Sciences, Porto,Portugal; 2Centro Hospitalar S~ao Jo~ao, Porto, Portugal;3Allergy and Clinical Immunology Department, CUFDescobertas Hospital, Lisbon, Portugal; 4Faculty ofMedicine, Porto, PortugalIn food allergy, restrictions imposed byeviction of offending food allergen maycompromise the nutritional needs of chil-dren.We aimed to evaluate the nutritional sta-tus and adequacy of nutritional intake ofchildren with food allergy (FA) in specificeviction.This is a case–control study of childrenon food eviction. Participants with foodallergy were matched by gender and agewith healthy subjects. Assessmentsincluded: anthropometric assessment,including target height, with classificationaccording to percentiles of the Centers forDisease Control and Prevention; assess-ment of nutritional intake by 24-h dietaryrecall, nutritional analysis by Food Proces-sor SQL software, and compared with theInstitute of Medicine Dietary ReferenceIntakes (DRIs) for age and gender, namelyby Estimated Average Requirement (EAR)– nutritional intake below to 67% of DRIwas considered inadequate; quality of lifeassessment in relation to FA (QLVFA);and collecting socio-demographic charac-teristics, physical activity and clinical infor-mation. Descriptive analysis included mean(SD) and proportions (%). Differencesbetween groups were determined byhypothesis tests, namely t-test, one-wayANOVA and chi-square.© 2015 The AuthorsAllergy © 2015 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd, 70 (Suppl. 101), 290–392 387Poster Session Group I – Blue TPS 19. Food allergy – management

Impact of food eviction on the nutritional status and adequacy of nutritional intake on children with food allergy

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Impact of food eviction on the nutritional status and adequacy of nutritional intake on children with food allergy

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