Food Allergies

Food allergies occur in 5-10% of children and 2-4% of adults in Australia. The most common food allergens are peanut, cow’s milk, egg, soy, wheat, fish, seafood, sesame and tree nuts.

Food allergy symptoms can include:

Infantile eczema

Rash around the mouth.

Hives and/or swelling.


Breathing difficulty.


If you suspect that you have a food allergy, it is important to see a doctor for diagnosis first. Food allergies are diagnosed using a blood test or skin prick test for allergen specific Immunoglobulin (antibody) E and these can only be performed by a medical doctor. Food allergies can be life-threatening so proper dietary avoidance of the allergen is important. If you have been diagnosed with a food allergy and would like help navigating the changes in your diet, book in to see one of our dietitians today.

Food Intolerances

The dietitians at Nutrition wisdom specialise in the management of food intolerances. We often get asked what the difference is between food allergy and food intolerance. A food allergy is an immune reaction to a protein component of food, whereas a food intolerance does not involve the immune system at all. Food intolerance symptoms can be triggered by various natural foods (FODMAPs) and food chemicals (salicylates, amines & glutamates) and common food additives which cause reactions by irritating nerve endings in different parts of the body.

A food intolerance can present with the following symptoms:

Hives and/or swelling.

Stomach irritation and/or reflux.

Bloating and/or excess wind.

Constipation and/or diarrhoea.

Fatigue, aches and pains.

Mouth ulcers.

A food intolerance can present with the following symptoms:

Sinus congestions and/or polyps.

In children, symptoms can present as:

Irritable behaviour (colic, screaming, disturbed sleep, leg aches and pains, ADHD).

Reflux (from birth).

Eczema and/or itchy rashes.

Nappy rash.

Food tolerances are tested through an elimination diet followed by a series of food challenges. If you suspect you might have a food intolerance, book in today for an assessment with one of our expert dietitians.


FODMAPs are a collection of short-chain carbohydrates that are found naturally in many foods and food additives. FODMAPs aren’t absorbed properly in the gut by people with IBS which can trigger symptoms such as bloating, gas, constipation and diarrhoea.

FODMAPs stands for:

Fermentable: Undigested carbohydrates a fermented by our gut bacteria to produce gases.

Oligosaccharides: Fructans and GOS (Galactooligosaccharides) found in wheat, rye onions garlic, legumes and pulses.

Disaccharides: Lactose found in dairy products like milk, soft cheese and yoghurts.

Monosaccharides: Fructose found in honey, pears, apples, mangoes and high fructose corn syrups.

and... Polyols are sugar alcohols sorbitol and mannitol. These are found in some fruit and vegetables and are used as artificial sweeteners.

The Low FODMAP Diet has been developed by Monash University in Melbourne Australia, and it limits foods that have been shown to aggravate the gut and cause Irritable Bowel Syndrome (IBS) symptoms. The dietitians at Nutrition Wisdom have completed the Monash FODMAP certification training and can guide you through the low FODMAP diet elimination and reintroduction phase. We offer many resources such as shopping lists, meal guides and meal plans for each stage of the low FODMAP diet.

Elimination Diets

Elimination diets are a nutrition therapy tool that are used to diagnosed food intolerances. They are an evidenced-based tool that are considered the gold standard in practice. A food allergy is an immune-mediated response and should be diagnosed with a medical doctor. The dietitians at Nutrition Wisdom can guide you through an elimination diet for food chemical sensitivity (salicylates, amines, glutamates and food additives) and FODMAP intolerance.

How does an elimination diet work?

The initial consultation with your dietitian involves a detailed medical, diet and symptom history. A recommendation will be made based on your diet history and the symptoms you’re experiencing. You will then be provided with information on which foods to avoid during the elimination period in order to reduce your symptoms. An elimination period can range from 2-6 weeks. After you have completed the elimination period, you will then return to the dietitian for a list of food challenges. During the food challenges, we monitor the return of your symptoms to see if they can be attributed to a particular food group/type. Once the food triggers have been determined, the dietitian will help you modify your diet in a way that reduces/avoids your exposure to the food trigger.


“Listen to your body, it will answer your questions about food for you.”


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