allergology-ua.org

Brisbane, Australia (PRWEB) March 26, 2012

Headlines such as “20% of adults think they suffer from a food allergy or food intolerance, but evidence suggests that the real prevalence is less than 2%” have been popping up in the media since the February 2012 release of the NABIM Wheat Allergy & Intolerance Report from The University of Portsmouth; a report that claims to be addressing the myths surrounding food intolerances and food allergies in today’s society.

But look at little closer and you will find that the study was commissioned by The Flour Advisory Board, an organization with the sole objective of promoting the consumption of bread. “The findings that are being splashed around are meaningless, misleading and damaging to the millions of people already struggling with the epidemic of food related health conditions,” says Michelle Kazukaitis of The Allergy Menu.

To directors of TheAllergyMenu.com, Pauline O’Sullivan and Michelle Kazukaitis, it is important to keep up to date with research and development in the world of food allergies and intolerances. “The report has attracted a lot of media attention and is basically saying that people who think that they have food intolerances are imagining it. We see and hear from these people every day, and we know that this issue is absolutely real. Which is why we wanted to delve a little deeper into these findings,” says Michelle.

“It turns out that the NABIM Wheat Allergy & Intolerance Report was commissioned by the Flour Advisory Bureau, which raised alarm bells instantly. How can the Flour Advisory Bureau be unbiased in reporting about who should eat wheat/ grain/gluten/flour?” adds Pauline O’Sullivan.

According to their own website, the objective of the Flour Advisory Bureau is to encourage people to eat more bread as part of a healthy, balanced diet and communicate bread’s nutritional merits through a range of activities. Basically to show the positive contribution bread makes to the UK diet.

British Charity Organisation, Allergy UK, reports that as many as 25 million people – that’s almost half the UK population – believe that they suffer from a food intolerance. The main intolerances are gluten, wheat and dairy products. “This clearly does not sit well with the objectives of the Flour Advisory Bureau. Hence the report,” says Michelle. “However, potential conflict of interest/bias aside, looking at the ‘facts’ resulting from the report, it is not difficult to see how easy it is to manipulate figures to suit your agenda – especially when the study comes out of a University and has doctors attached to it. It is a marketing ploy, and extremely convincing evidence to those who skim read the report and eat up the headlines.”

One such headline comes from a key researcher involved in the report, Dr Heather McKenzie. Dr McKenzie says that the results of the report show there is a clear discrepancy between the number of people who report that they have food allergy or intolerance and the numbers whose food allergy/intolerance can be confirmed by a medical diagnosis.”

Right. Could this be because a in the majority of cases a medical diagnosis does not exist?

The NABIM Wheat Allergy and Intolerance Report goes on to say, “At present there are no validated tests for diagnosing food intolerance.” The best the report could offer was to avoid eating the suspected food for 4-6 weeks and see if you feel better. Not exactly rocket science and certainly not a medical diagnosis.

“So, 25 million people in the UK alone believe they have a food allergy or intolerance, but tests do not exist to support a diagnosis. Does this mean that they do not have a food allergy or intolerance and that 24,500,000 of these people are deluded? This is what the NABIM Report is insinuating,” says Pauline.

Validated Tests required for medical diagnosis only exist for certain types of food related health conditions, such as anaphylactic food allergies and celiac disease and are yet to be developed for the majority of food intolerances. Therefore only 2% are capable at present of being diagnosed. This does not mean that the others do not have a real food intolerance – it only means that the medical profession does not yet possess the validated tests required to diagnose it.

According to Pauline and Michelle “This skewed information is a slap in the face to those living with food intolerances who are already struggling to live with a condition that is often dismissed by the public and the medical fraternity as trendy, modern day hypochondria.” Telegraph Journalist Max Pemberton stated in his column on March 23 2012 that “some people use food intolerance as a socially acceptable way to say they just dont like something.”

Pauline explains, “Aside from the physical symptoms caused by consuming the food that their bodies are intolerant to (such as eczema, skin rashes, bloating, flatulence, constipation, etc), those living with food intolerances find that their quality of life is diminished and they feel socially isolated. This condition frequently involves multiple foods, impacting on the many social occasions centered on food that we enjoy and is often disregarded or dismissed by others due to the lack of a ‘proper diagnosis.’”

Pauline has experienced this first hand. “When a medical problem relies upon a patients subjective reporting of symptoms and cannot be accurately measured by standard medical tests, patients frequently complain that they are left without adequate support to identify the cause of their pain or to treat or manage their symptoms. This tends to cause sufferers to attempt to self diagnose and manage their condition alone. Perhaps instead of alienating the afflicted more, we could put some time, money and attention into developing medically accepted tests and protocols to help the enormous percentage of the western world that are living with food related health concerns.”

References:

http://eprints.port.ac.uk/1432/

http://www.telegraph.co.uk/health/healthadvice/maxpemberton/7168007/Food-intolerance-the-new-epidemic.html

http://www.allergyuk.org/news_foodallergyintolerance.aspx

http://www.fabflour.co.uk/content/1/8/about-us.html

http://www.theallergymenu.com

Sunshine Coast, Queensland, Australia (PRWEB) 23 يناير 2012

Every mother knows that cooking the family every night is a task fraught with danger. This old favorite can become monotonous and routine, try new foods and risk of rejection. It is disappointing when you meet a lot of hours to prepare food lackluster response, or blatant rejection of the family.

and imagine how that even if opportunities are limited in many food allergies or intolerances.? It is a mystery that inspired the creation of TheAllergyMenu.Com, a special recipe for the world’s first search engine for people who suffer from multiple food allergies or intolerances.

and sensitive is the brainchild of two mothers Sunshine Coast Kazukaitis O’Sullivan and Pauline Michel, who died in the past 2 years, building on the resources of the Internet, a number of separate packages to meet these limits. The idea of ​​her daughter Pauline in 7 Old, Emmanuel, a severe facial eczema.

and “I felt my daughter when she was diagnosed with gluten intolerance to dairy and salicylates, and three years ago, as I had to learn a similar level of nutrition. learn to prepare a meal this, and understand how to cope with her condition became every occupation a long time. “The impact of every aspect of life in Pauline, and that you have to eat it all from scratch and prepare for possible food-related. “I was desperate to get tools that will help me pull it all together and was trawling constantly online and in libraries looking for recipes and health information, and that’s when I decided that if the market does not have what it takes, I would need to create it itself. “he says. Pauline joined forces for a long time with a friend, Michel Kazukaitis, I was born and existing allergies.

significant increase in food allergies and intolerances in the last 10 years. Official figures, estimates that 1 in every 20 Australian children suffer from food allergies, but a recent study Katie Allen Professor of Immunology, Murdoch Children’s Institute, and it appears that the bill could be much higher. This study is based in Victoria and found that one in 10 Australian and 5,000 children studied, there was a fatal food allergies. Causes of food allergies are the most common proteins such as the daily egg, peanuts, milk and fish.

and disruptive, and Australia is the largest incidence of peanut allergy in children and gluten intolerance is an epidemic level, and 1 child in every 50 is a sensitivity to dairy products.

and the number of people who suffer from allergy to salicylates, fructose malabsorption, allergies, reactions to corn and nitrates, amines and glutamates of food each day is growing very quickly. These epidemics of food-related means that the order of the skin allergy in Australia can be up to 2 years in many places.

As a result, suffer from day to day needs of families by providing meals and snacks is more and more children who are severely affected by food allergies and intolerances. Can be a huge burden, and the steep learning curve for newly diagnosed, which require cooperation and understanding among all family members, as well as friends and teachers and schools.

and “when it comes to food allergies, simple events such as birthday parties, barbecues at the end of the week can become a minefield, and may contribute to the already high level of tension in today’s families,” says Pauline. “I do not see the need for a website dedicated to the recipe, I like to allow users to quickly access and healthy recipes, free and secure a diverse range of allergens.”

http://www.theallergymenu.com

and the sensitivity of the Top 8 (milk, eggs, peanuts, nuts, fish, shellfish, soy and wheat), and allows users to customize their search and the recipe to eliminate more than 20 different elements, such as fructose, corn, and amines, salicylates, oxalates, fructans, polyols, and glutamate. The site also serves as a diet, such as diet and nutrition gaps in the gluten-free casein, free is usually recommended for children with autism and ADHD.

Our

you can focus again on what you want to eat, rather than focus on what you can not eat, says Pauline. Needs of the food is different, so you’ll find a wide selection of food on our site (including celiac nuts and eggs for vegetarians). If you can not afford to have these components, the search function of your choice to eliminate them in one easy search.

“There are hundreds of recipes and beautiful that we had to be carefully tailored to be safe and taste great too, says Michelle, and we are constantly adding more.” We are very proud of what we have achieved together. It was a work of love, and we are confident that this will help many people. “

and visit and sensitive http://www.theallergymenu.com

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