Food Allergy


A food allergy occurs when the immune system has an adverse reaction to a protein in specific foods. The most common food allergies include eggs, peanuts, tree nuts, sesame, soy, milk, wheat, fish, and shellfish.

Allergic reactions to a food usually occur immediately and symptoms can range from mild to severe. Mild to moderate symptoms include swelling of the face, lips and/or eyes, hives and rashes, abdominal pain, and vomiting. Severe allergic reactions are called anaphylaxis and can be life threatening. Signs of anaphylaxis include difficulty breathing, swelling of the tongue and throat, persistent dizziness, irritated and red eyes, and loss of consciousness.

A food allergy is diagnosed by taking skin prick allergy tests or allergy blood tests.


Nutritional strategies will be developed to help eliminate the specific food that is causing an allergic reaction in your diet. During the assessment, an in depth analysis will be conducted, with a focus on your diet history. An individualised plan will be developed, taking into account your lifestyle, culture and eating habits to ensure achievable goals.


Allergy & Anaphylaxis Australia
Food Allergy – Australasian Society of Clinical Immunology & Allergy


Crowe, T., Smith, D., Walsh, A., Whitney, E. & Rolfes, S. (2014). Understanding nutrition: Australian and New Zealand. South Melbourne, Vic: Cengage Learning.
Dietitians Association of Australia. (2017). What’s the difference between food allergy and food intolerance?. Retrieved 17 January, 2017, from What’s the difference between food allergy and food intolerance? 
Mahan, L., Stump, S., Raymond, J. & Krause, M. (2012). Krause's food & the nutrition care process. St. Louis, Mo: Elsevier/Saunders.