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THE ROLE OF THE DIETITIAN IN THE ASTHMA CLINIC

Many common foods and food additives have been implicated in asthma including milk, eggs, nuts, wheat, coke, sulpher dioxide, tartrazine and sodium benzoate. Even foods such as ice cubes and chips have been found to trigger asthma, particularly in Asian children. Trying to identify that food allergy may be a cause of asthma is difficult. This is partly because of the variability of asthma, delayed reactions, effect of the precipitating triggers and dangers of inducing an asthma attack during food challenge. However, the dietitian, in collaboration with the physician, has an important role in choosing suitable diagnostic diets to detect any food implicated with the symptoms. It is better to choose a simple exclusion or empirical diagnostic diet. The former diet will eliminate only foods implicated in the history, whereas the latter will omit common foods already associated with asthma. The dietitian is also involved in designing food challenge tests and finally once it has been established that foods are a cause of the symptoms, designing nutritionally adequate maintenance diets able to meet the practical needs of the patient.