Guideline for dietary education and management of food allergy based on scientific evidence

食物过敏的管理原则是基于准确诊断的最小消除饮食。京都幼儿园的流行病学调查显示，10.4%的婴儿消除了至少一种食物过敏原，消除食物过敏原的比例随着年龄的增长而下降。鸡蛋、牛奶和小麦构成了75%以上的有害食物。通过对3种食物抗原性的定量评价，发现鸡蛋的抗原性可以通过任意烹饪来控制，并可通过食物激发试验后制定临床换蛋名单，用于指导饮食教育和食物过敏的管理。

The principle of the management of food allergy is minimal elimination diet based on accurate diagnosis. Epidemiological survey in nursery school in Kyoto revealed that 10.4% of babies eliminated at least one food allergen and the percentage of elimination diet decreased with growth. Egg, cow's milk and wheat composed more than 75% of offending food. Quantitative evaluation of the antigenicity of those three kinds of food revealed that the antigenicity of egg can be controlled by cooking at will and enabled to make a list of egg exchange for clinical use for diet after passing food challenge test and a guideline for dietary education and management of food allergy.