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The ultimate goal of managing food sensitivities: Curing sensitivities vs. alleviating symptoms

Author:  Leslie Chan
Registered Dietitian

Every time I encounter parents whose children have food sensitivities, there is always the difficult question of whether food sensitivities can be cured. Or, to rephrase the question, parents want to know if having a rash after eating shrimp today means their child can never eat shrimp for the rest of their life. Shrimp is not the “most important” food, and the chances of encountering it in the diet (either explicit or recessive) are not common. Avoiding it is not difficult. It may not cause the greatest distress for parents, but if their child is sensitive to eggs, the same question becomes more urgent.

Since the body’s sensitivity to certain foods has a certain innate factor, it is not possible to completely adapt to food allergens by changing “genes” later in life. Therefore, in the past, the focus of managing food sensitivities has been on “avoiding” or completely eliminating known food allergens. However, as various methods of testing for food allergens become more common, many parents have discovered that their children have “reactions” (positive blood allergen protein) to many allergens without any apparent symptoms. They found that strictly adhering to the allergen test results and avoiding the corresponding foods may not necessarily provide the greatest help for existing sensitivities. On the contrary, it may lead to unnecessary dietary imbalances due to sudden lists of “avoided” foods.

While considering the results of blood immunoglobulin testing, it is also important to observe whether these foods cause severe allergic reactions in the body. By comparing the results, if the allergic reactions are not significant or very short-lived, it may not be necessary to completely avoid such foods. The focus of dietary therapy then shifts to reducing the impact on the body caused by the consumption of these foods rather than completely eliminating all allergens in order to achieve the goal of “cure.”

Can increasing vitamin D intake in the diet help alleviate sensitivities?

Although food sensitivities cannot be cured and food allergens cannot be completely avoided, appropriate nutritional supplementation can reduce the impact of food sensitivities on the body. Recent studies have shown that the blood vitamin D levels of patients with eczema are lower compared to those without eczema. Additionally, supplementing with vitamin D in the diet has been shown to improve related eczema symptoms. Since vitamin D plays multiple roles in the immune system, it can be inferred that sufficient vitamin D helps improve the immune system and reduce eczema reactions caused by food sensitivities.

High-content fat fish, fish and animal liver, egg yolks, dairy products, and grain-based ingredients or beverages fortified with vitamin D are the main dietary sources of vitamin D. If eggs and dairy products are known allergens, parents can consider having their children consume more high-content fat fish or vitamin D supplements. In addition to improving skin sensitivities, extra vitamin D also helps with growth and enhances resistance.

Salmon and scrambled eggs
(Vitamin D Supplement)

60g salmon fillet
2 eggs
1 tablespoon of dried seaweed flakes
1 tablespoon of children’s meat floss (pork floss)


  1. Steam the salmon fillet over water for 5 minutes.
  2. Remove the salmon and crush it into flakes.
  3. Beat the eggs and mix them with the salmon flakes.
  4. Heat a non-stick pan and add a small amount of cooking oil.
  5. Pour in the egg mixture and quickly scramble the eggs until cooked.
  6. Serve the dish garnished with dried seaweed flakes and meat floss.
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The ultimate goal of managing food sensitivities: Curing sensitivities vs. alleviating symptoms