Allergy and Intolerances

IMPORTANT DISTINCTION: ALLERGY vs INTOLERANCE

FOOD ALLERGY:
• Immune system reaction (IgE-mediated)
• Can be severe or life-threatening
• Even small amounts can trigger reaction
• Requires strict permanent avoidance
• Needs medical diagnosis (allergist/immunologist)
• May require EpiPen prescription
• Can include anaphylaxis risk

IF YOU SUSPECT A FOOD ALLERGY: See your GP or allergist immediately. Do not wait for dietary intervention – this is a medical emergency risk.

FOOD INTOLERANCE:
• Digestive system response
• Not life-threatening (though uncomfortable)
• Often dose-dependent (small amounts may be tolerated)
• Can be managed with dietary adjustment
• Examples: lactose intolerance, FODMAP sensitivity, histamine intolerance
• Can improve over time with proper management

These respond well to dietary management and planning.

OUR ROLE:

We support management of FOOD INTOLERANCES through:
✓ Dietary assessment and history
✓ Symptom tracking and patterns
✓ Personalised dietary strategies
✓ Ongoing monitoring and adjustment
✓ Nutritional adequacy assurance

For FOOD ALLERGIES, we work alongside:
• Your GP
• Allergist/Immunologist
• Following strict medical protocols

We NEVER provide allergy diagnosis or prescribe allergy treatments.

MANAGING FOOD INTOLERANCES – OUR APPROACH

If you’ve identified foods that cause symptoms, managing them effectively means much more than just avoidance. Our four-step approach ensures sustainable, healthy dietary management:

STEP 1: ASSESSMENT (First 2 weeks)
• Detailed dietary history – what do you eat normally?
• Complete symptom tracking – when do symptoms occur?
• Medical history review – any other conditions?
• Pattern identification – are symptoms food-related or other factors?
• Identify suspected trigger foods

STEP 2: ELIMINATION (2–4 weeks IF needed)
• Eliminate suspected trigger foods
• Monitor symptom improvement carefully
• Track other factors (stress, sleep, exercise, hormones)
• Keep detailed food and symptom diary
• Assess if elimination actually helps

STEP 3: REINTRODUCTION (4–8 weeks) – KEY STEP
• Systematically reintroduce foods one by one
• Identify your personal tolerance levels
• Often you can eat MORE than you initially thought
• Build flexibility back into your diet
• Discover which foods are truly problematic
• Distinguish symptoms from other triggers

STEP 4: PERSONALISATION (Ongoing)
• Create your sustainable eating pattern
• Include all tolerated foods
• Ensure nutritional adequacy
• Regular check-ins and adjustment as needed
• Support for social eating and dining out

WHY REINTRODUCTION IS ESSENTIAL:
✓ Prevents unnecessary food restriction
✓ Maintains nutrient intake
✓ Supports social eating and relationships
✓ Prevents disordered eating patterns
✓ Improves long-term quality of life
✓ Helps you understand YOUR unique triggers

Many people who fear they must avoid multiple foods discover during reintroduction that they can actually eat most foods in normal amounts. The goal is NOT permanent restriction – it’s identifying YOUR triggers and building a healthy, sustainable diet.

IMPORTANT DISCLAIMERS

1. MEDICAL EVALUATION FIRST
If symptoms are severe, new, or worsening, see your GP first to rule out medical conditions or allergies.

2. ALLERGY DIAGNOSIS
Food allergies MUST be diagnosed by an allergist or immunologist. We do NOT diagnose allergies. If you suspect anaphylaxis risk, seek emergency medical care immediately.

3. DIETARY MANAGEMENT
Any dietary changes we recommend: are monitored for nutritional adequacy, include a reintroduction phase (essential), are not unnecessarily restrictive, include ongoing support and adjustment, and prioritise your long-term health.

4. PROFESSIONAL CREDENTIALS
Raquel Britzke is an HCPC-registered dietitian (Registration: DT28960) providing nutrition advice within scope of professional practice.

5. COORDINATION WITH GP
For any condition requiring specialist care, we will refer you to appropriate healthcare professionals and coordinate with your GP.