Assessment for Adverse Food Reactivity. A Clinician’s Guide.

Abstract

Patients frequently note adverse food reactions and report significant food restrictions as a result. Physicians need to consider the nutritional consequences and necessity of such voluntary dietary limitations. They also should consider adverse food reactivity in their differential diagnosis for many frequently seen concerns. This article describes a three-step process for assessing a patient’s potential for true adverse food reactivity. Readers will note the significant contributions nutritionists and dieticians can offer as team members.