Abstract
The essential means of food allergy therapy is the elimination diet. However, the exclusion of some food groups could pose a nutrition risk to the patient, mainly in terms of a limited intake of micronutrients.
This can be prevented by cooperating with a dietitian. The dietitian can take part in diagnosis, anthropometrical data collection and mainly in the education of the patient in terms of safe and nutritionally adequate diet, risky foods, or food labelling.
The dietitian can also use a nutrition software to assess the intake of micronutrients. However, the liaison of allergists and dietitians is not frequent in the Czech Republic.
For this reason, the Czech Association of Dietitians, together with the Food Allergy Workgroup, is currently working on a guideline in an effort to guarantee an adequate nutrition care for all the food allergy patients.