Fact sheetDiet specifications

Published on 1 Oct 2016


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.

Aim

To provide a diet that excludes foods and chemicals that lead to severe food sensitivity and allergy reactions.

Characteristics

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).

Indications

  • patients admitted with 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.

Precautions

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

Paediatrics

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, poultry

Plain cooked chicken without skin or stuffing

Whole eggs

Fresh white fish (bream, flathead, ling, perch, snapper, whiting)

Soft tofu

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

Pork, sausages

Egg-based dishes (e.g. quiche, frittata, omelette)

Crumbed meats, fish and poultry

Sauces, gravies None -
Starchy vegetables / pasta / rice

Plain fresh cooked potato (peeled)

Steamed rice, rice noodles, plain pasta

Quinoa

All others

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
Soups None -
SandwichesNone. -
Salads, dressings Salads using allowed ingredients

-

Breads, cereals

Rice cakes

Plain wheat or rice cereals, rolled oats

All others

Spreads

Butter

Margarine - no antioxidant or sorbate, made from sunflower, safflower, canola or soy oils

Margarine, jam, honey, peanut butter, yeast spread

Hummus, tahini

Hot breakfast choices

Whole eggs

Semolina

Pancakes, croissants (without preservatives and antioxidants)

All others
Fruit Fresh peeled pears, drained canned pears All other fruits
Yoghurt Soy yoghurt (plain or vanilla) All others
Desserts

Special desserts using pear, rice and soy beverage only

Plain or vanilla soy custard

All others
Milk and cheese

Plain milk

Soy beverage or rice drink fortified with calcium

Fresh ricotta and cottage cheese

Cream cheese without preservatives

Flavoured milk

All aged and tasty cheeses

Fetta and processed cheese

Beverages

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
Miscellaneous

Cream

Salt, sugar

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

Cashews (raw or lightly roasted, <10 per day)

Cornflour

Pepper

Chocolate

Herbs and spices (including cinnamon)

Artificial sweetener

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

References

  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.
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