Fact sheetDiet specifications

Published on 1 Oct 2016

Allergy diet - elimination moderate

This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.


To provide a diet that excludes food chemicals that lead to moderate food sensitivity reactions.


Avoids or reduces salicylates, amines and the following additives:

  • Antioxidants: Gallates (310-312), TBHQ (319), BHA (320), BHT (321)
  • Colours: Yellows (102, 104, 110), reds (122-129), blues (132, 133), greens (142, 143), black (151), brown (155), Annatto (160b)
  • Flavour enhancers: Monosodium glutamate (MSG, 621) and related flavour compounds (620, 622, 623, 624, 625, 627, 631, 635, 640, 641), Hydrolysed Vegetable Protein (HVP), Textured vegetable Protein (TVP)
  • Preservatives: Sorbates (200-203), Benzoates (210-218 and PABA: Para-aminobenzoic acid), Sulphites (220-228), Nitrates and Nitrites (249-252), Propionates (280-283).


  • patients admitted with moderate to severe allergic / food sensitivity reactions
  • as a diagnostic test of food sensitivity.

Nutritional adequacy

This diet is not nutritionally adequate – supplemental vitamins and minerals are normally required.


Requires supervision by a dietitian. Any allergens specific to individuals should be avoided.


Suitable for use in paediatrics when combined with an age-appropriate diet.

Specific menu planning guidelines

Allowed Not allowed
Hot main dishes

Plain cooked beef, lamb and chicken (without skin or stuffing)

Whole eggs

Fresh fish

Dried and canned legumes without sauce


Ham, bacon, corned beef, salami

Frozen and canned fish

Pork, sausages

Crumbed meat, fish and poultry

Sauces, gravies None -
Starchy vegetables / pasta / rice

Plain fresh cooked potato, pumpkin

Steamed rice, plain noodles, plain pasta and quinoa

All others
Vegetables Green beans, cabbage, brussels sprouts, shallots, lettuce, celery, swedes, garlic, leek, beetroot, carrot, cucumber, parsnip, peas, sweet potato, zucchini (peeled), lettuce, fresh asparagus All others
Soups None -
Sandwiches Sandwiches made using allowed ingredients including plain cooked meat, whole egg or chicken Ham, silverside, fish
Salads, dressings Salads and dressings using allowed ingredients only

All others

Breads, cereals

Preservative-free bread only – check label

Rice cakes

Plain rice or wheat cereals, eg Rice Bubbles®, Weet-Bix™, All-Bran®

Rolled oats

Most breads

Corn Flakes®, muesli



Margarine without antioxidants and sorbates (e.g. Nuttelex™)

Margarine, jam, honey, peanut butter, yeast spread, hummus, tahini

Hot breakfast choices

Whole eggs and egg dishes using allowed ingredients

Pancakes and croissants without preservatives and antioxidants

All others
Fruit Fresh peeled pears, drained canned pears All other fruits
Yoghurt Plain natural or vanilla yoghurt, including soy yoghurt Fruit yoghurt

Soy custard, vanilla soy pudding, vanilla ice cream (without preservatives, artificial colourings or annatto)

All others
Milk and cheese

All plain milk

Soy beverage

Fresh ricotta and cottage cheese

Cream cheese without preservatives

Plain vanilla or carob rice drink

Flavoured milk, milkshakes

Aged cheeses, e.g. cheddar and parmesan


Water, milk

Decaffeinated coffee, lemonade without preservatives

Soy and rice beverage

Tea, coffee, soft drinks, cordial and juice

Biscuits Rice cakes, some plain biscuits and crackers Biscuits and crackers containing chocolate, coconut, dried fruit, jam, preservatives and antioxidants

Salt, sugar

Oils without antioxidants (e.g. canola, sunflower, olive, rice bran, safflower)

Cream, sour cream

Cashews (30g serve per day, raw or lightly roasted)



All other nuts

Almond meal and hazelnut meal

Sesame seeds and snacks

Desiccated or shredded coconut


Herbs and spices (including cinnamon)

Artificial sweetener

Mustard (all types)

Coconut milk or cream


  1. Royal Prince Alfred Hospital Allergy Unit. RPAH Food Intolerance Handbook, Volume I: Diagnostic elimination diet. Sydney: RPAH 2016.
  2. Royal Prince Alfred Hospital Allergy Unit. RPAH Food Intolerance Handbook, Volume II: Challenges, liberalizing and maintenance. Sydney: RPAH 2016
  3. Swain AR, Soutter VL, Loblay RH. Friendly food: the complete guide to avoiding allergies, additives and problem chemicals. Sydney: Murdoch Books; 2004.
  4. National Health and Medical Research Council. Australian Dietary Guidelines. (2013): 1-226.
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