When I went to college right out of high school and was considering a career in dietetics, I was hesitant for a reason I could not unearth. As I grew older and found myself migrating back to the field of nutrition, that gut feeling I followed years ago became clear; my passion lies in wellness and prevention rather than caring for the ill. Older and wiser now, I understand there is room for both in a dietetics career but that I can still choose to focus on prevention in my work.
It’s therefore logical that I have often wondered what caused my food allergies, and if there is any way they could have been prevented. More importantly, I want to understand where is the current research is landing on this issue so I may help my future clients. Just as much of the information in the nutrition world, current guidelines have changed from the recommendations of the not so distant past. It used to be that doctors, dietitians and specialists told patients to avoid potential allergens during pregnancy and to delay introduction of them into the infant’s diet for one, two, even three years. Recently studies have provided evidence that this is not only a flawed approach, it very well may have increased the incidence of food allergy in the US. Countries who have continued to introduce common allergens from the time solid foods are started have held steady their rates of food allergy while the US, using the approach of withholding the common allergens, has seen an increase. It’s a sad truth that many people were significantly impacted by this wrong turn in science and have developed food allergies as a result of the advice their parents received. The silver lining is that we’re inching closer and closer to unlocking the mystery, and now we’re that much closer. http://www.todaysdietitian.com/newarchives/030413p14.shtml http://www.enttoday.org/details/article/1025783/Closing_the_Knowledge_Gap_New_food_allergy_guidelines_provide_clarity_to_some_ot.html
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11/12/2022 03:21:38 pm
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