Allergy diet - elimination strict
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 foods and chemicals that lead to severe food sensitivity and allergy 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, 636, 637, 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 severe allergic / food sensitivity reactions
- as a diagnostic test of food sensitivity.
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
|Hot main dishes|
Plain cooked beef, lamb, poultry
Plain cooked chicken without skin or stuffing
Fresh white fish (bream, flathead, ling, perch, snapper, whiting)
Some dried and canned legumes without sauce (e.g. 3 bean mix, chick peas, butter beans, lentils, red kidney beans, canellini beans)
Ham, bacon, corned beef, salami
Frozen and canned fish
Egg-based dishes (e.g. quiche, frittata, omelette)
Crumbed meats, fish and poultry
|Starchy vegetables / pasta / rice|
Plain fresh cooked potato (peeled)
Steamed rice, rice noodles, plain pasta
Pre-peeled potatoes, e.g. whole or potato chips
|Vegetables||Green beans, brussel sprouts, cabbage, celery, choko, garlic, leek, shallot, swede, iceberg lettuce, chives||All others|
|Salads, dressings||Salads using allowed ingredients|
Plain wheat or rice cereals, rolled oats
Margarine - no antioxidant or sorbate, made from sunflower, safflower, canola or soy oils
Margarine, jam, honey, peanut butter, yeast spread
|Hot breakfast choices|
Pancakes, croissants (without preservatives and antioxidants)
|Fruit||Fresh peeled pears, drained canned pears||All other fruits|
|Yoghurt||Soy yoghurt (plain or vanilla)||All others|
Special desserts using pear, rice and soy beverage only
Plain or vanilla soy custard
|Milk and cheese|
Soy beverage or rice drink fortified with calcium
Fresh ricotta and cottage cheese
Cream cheese without preservatives
All aged and tasty cheeses
Fetta and processed cheese
Water, plain milk, soy beverage, rice drink, decaffeinated coffee
Tea, coffee, soft drinks, cordial, flavoured milk and juice
|Biscuits||Rice cakes, some plain biscuits and crackers||All others|
Oils without antioxidants (e.g. canola, sunflower, rice bran, safflower)
Cashews (raw or lightly roasted, <10 per day)
Herbs and spices (including cinnamon)
Mustard (all types)
Coconut – desiccated, milk or cream
All other nuts and nut products (e.g. almond meal and hazelnut meal)
Sesame seeds and snacks
- Royal Prince Alfred Hospital Allergy Unit. RPAH Food Intolerance Handbook, Volume I: Diagnostic elimination diet. Sydney: RPAH 2016.
- Royal Prince Alfred Hospital Allergy Unit. RPAH Food Intolerance Handbook, Volume II: Challenges, liberalizing and maintenance. Sydney: RPAH 2016
- Swain AR, Soutter VL, Loblay RH. Friendly food: the complete guide to avoiding allergies, additives and problem chemicals. Sydney: Murdoch Books; 2004.