Dietary Restrictions and Food Allergies

Dietary Definitions

Always ask guests for their dietary restrictions on invitations to any event where food will be served. Someone with dietary restrictions will convey that they are vegetarian or vegan and will expect you to provide a meal that meets his or her dietary needs.

Vegan – A plant based diet with no animal products. They do not eat meat, fish, eggs or dairy products.

Ovo-Vegetarian – Eat mostly plants in addition to eggs. They do not eat dairy products, meat or fish.

Lacto-Vegetarian – Eat mostly plants in addition to dairy products. They do not eat eggs, meat or fish. 

Lacto-Ovo Vegetarians – Eat mostly plants in addition to dairy products and eggs. They do not eat meat or fish. 

Pescetarians – Vegetarian diet but they also eat fish. They do not eat meat. 

There are plenty of delicious meals that can be prepared for the above diet as well as modifications to popular meat dishes. Caterers are used to preparing meals to accommodate vegetarians and vegans. 

Common Food Allergies

All packaged foods in the U.S. are required by the Food Allergen Labeling and Consumer Protection Act (FALCPA) to list all ingredients. Per the FDA, ingredients in foods must be listed by their common or usual name or have an allergen statement (i.e., CONTAINS: EGGS at the end of ingredient list). Also, be aware that many different products are manufactured and packaged in the same plant. These items should be listed as ‘May Contain.' Ultimately, it is the consumer's responsibility to avoid ingredients that contain allergens, allergen derivatives or have been exposed to the allergen.  

Peanut

A peanut allergy is very common and could cause a serious and possibly fatal reaction. If a guest has a peanut allergy you should avoid any kind of nut, even artificial. Also be mindful of dishes that may be cooked in peanut oil. 

Milk

A milk allergy is different than lactose intolerance and is most common in infants and young children, although most will outgrow the allergy. Cow milk and products should be avoided, as reactions can be mild, such as hives, and sometimes life threatening. It is also wise to avoid milk from all other animals. 

Egg

Egg allergies are the second most common childhood allergy and most children will outgrow it. Reactions can be mild, such as hives, and sometimes life threatening. Eggs from other birds should also be avoided. 

Wheat

Not to be confused with gluten intolerance, wheat allergies can be mild or life threatening. Many people with wheat allergies can tolerate other grains, but it's safe to stay away from them if you don't know for sure. 

Soy

Soy is another common infant and childhood allergy that is often outgrown. Soy allergies can be mild or severe, though severe reactions are rare. 

Fish

People with fish allergies are most commonly allergic to salmon, tuna and halibut, although it is advised to avoid all fish. Many people who are allergic to finned fish are not allergic to shellfish. Be advised that fish protein can become airborne in the steam released while cooking. 

Shellfish

Shrimp, crab and lobster cause most shellfish allergies and 60% of people with this allergy experienced their first reaction as an adult. There are two kinds of shellfish: crustacean (shrimp, crab and lobster) and mollusks (clams, mussels, oysters and scallops). Most shellfish reactions tend to be severe. It is also best to avoid all shellfish if there is an allergic reaction to any of them.

Journal of Food and Clinical Nutrition is a peer reviewed open access journal. Interested can submit their manuscript through online portal. Submit manuscript at https://www.pulsus.com/submissions/food-clinical-nutrition.html or through mail at foodclinnutri@eclinjournals.com. For membership contact:

Media contact:

Maegan Smith           

Managing Editor

Journal of Food and Clinical Nutrition 

Mail ID: clinicalnutrition@emedicalsci.org

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