Allergic asthma should not eat food
Allergic asthma is a disease that is more difficult to cure because there are many causes of allergic asthma. Because allergens are more difficult to find, many doctors are helpless. Although allergic asthma cannot be cured, it is in the daily diet. With proper attention, allergic asthma attacks can be reduced. Today, Xiao Bian gave us an introduction on what foods should not be eaten under allergic asthma.
1, milk and dairy products
The incidence of allergic asthma in children caused by milk is highest. Milk contains both A and B milk albumin and casein. Among them, A milk albumin is the strongest sensitizer of all milk components. Although this protein is heat-treated, its allergenicity can be significantly reduced. However, it is still a strong allergen for people who are highly hypersensitive to milk and can trigger asthma attacks. Therefore, infants and young children who need milk feeding should actively advocate breastfeeding to reduce the chance of allergic asthma caused by milk feeding.
2. Eggs
There are many cases of egg-induced allergic diseases, and a few of them are allergic asthma. Experts point out that if you only eat egg yolk and do not eat egg white, you can reduce the asthma attack rate. This is because egg albumin in egg white is the main allergen that induces allergies, and egg yolk does not contain egg albumen, so it rarely causes allergies.
3, seafood and aquatic products
The allergens of these foods are usually heat-resistant, and cooked foods often induce allergic asthma. In particular, the consumption of stale sea foods can significantly increase the incidence of allergic asthma. Therefore, all kinds of seafood and aquatic products such as fish, shrimp, crabs, clams and shellfish should be eaten fresh when fresh.
4. Oil crops such as peanuts, sesame seeds and cotton seeds
Mainly related to the high protein content of such foods, especially eating easier to induce allergic asthma. However, studies have shown that these foods are rarely processed into allergic symptoms after being processed into oil products. Therefore, these foods should not be eaten raw. They must be fried, boiled or processed before consumption to reduce the incidence of allergic asthma.
Functional oligosaccharides refer to oligosaccharides that are difficult or impossible to be digested and absorbed by the human body and have special physiological effects on the human body. Its sweetness is generally only 30-50% of that of sucrose, and it has physiological functions such as low-calorie, anti-caries, prevention and treatment of diabetes, and improvement of intestinal colony structure. Due to the special physiological functions of functional oligosaccharides, it becomes a nutrient and health care product. A new generation of food-effect raw materials that integrate diet and therapy. It is a new functional sugar source that replaces sucrose and has a wide range of uses and application prospects. Common functional oligosaccharides include: xylo-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, isomaltose, raffinose and so on.
XOS, GOS, FOS, IMO, Raffinose, oligosaccharide
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