Corn Allergy Nutrition Therapy

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What Is Corn Allergy?

When you have an allergy to corn, your immune system identifies corn as an allergen and creates antibodies, known as IgE, to guard against the allergen. These antibodies attach themselves to mast cells, which are located throughout the body. Each time you eat corn, the corn proteins attach themselves to the IgE antibodies, which trigger the mast cells to explode and release massive amounts of histamines and other chemicals. These chemicals cause the symptoms of an allergic reaction, which may include hives, swelling of the tongue and throat, difficulty breathing, abdominal cramping, vomiting, diarrhea, and/or dangerously low blood pressure. Severe allergic reactions may lead to a condition known as anaphylaxis, which can result in death.

Treatment

The only treatment for a food allergy is to strictly avoid the offending food. Even tiny amounts of exposure can cause severe reactions.

To prevent a potentially life-threatening allergic reaction, you must make every effort to not eat or come in physical contact with corn, products made with corn, or ingredients that contain corn proteins, in order.

Because corn is commonly used in processed foods, a corn avoidance diet involves careful label reading.

Notes:

Food Group Recommended Foods Milk Fresh and dry milk Cheeses, yogurt, and cottage cheese, unless they are prepared with ingredients derived from corn Grains Bread, pasta, cracker, and cereal products that are not made from corn, corn flour, cornstarch, corn grits, hominy, maize, or any other ingredients that contain corn Vegetables Plain, unflavored, or unseasoned fresh, frozen, or canned vegetables, except corn and any other vegetables that have been prepared with ingredients that contain corn Fruits Fresh, frozen, or canned fruits in natural juice Dried fruits prepared without corn ingredients 100% fruit juice Fats and oils Margarine and vegetable oils Nuts and seeds Salad dressings with allowed ingredients Avocado

Note: Corn products contribute thiamin, riboflavin, niacin, iron, and chromium to the diet. Include other whole or enriched grain products that contain these nutrients.

Foods Not Recommended

Food Group Foods Not Recommended Milk Chocolate milk made with high fructose corn syrup All dairy products prepared with ingredients that contain corn Meat and Other Prepared meats, poultry, and fish flavored or seasoned with Protein Foods corn ingredients All protein foods prepared with ingredients that contain corn Grains Corn, corn flour, cornstarch, corn grits, hominy, maize Any bread, pasta, or cereal prepared with ingredients that contain corn Vegetables Corn Flavored or seasoned vegetables are prepared with ingredients that contain corn Fruits Canned fruit and juice that contain corn syrup or high fructose corn syrup All fruits prepared with ingredients that contain corn Fats and oils All fats, oils, and salad dressings that contain corn ingredients

Corn Allergy Nutrition Therapy—Page 2 Sample Corn-Free Menu

Meal Menu Breakfast 1 cup oatmeal 1 small banana 1 hard-boiled egg 1 cup milk Snack 6 ounces plain yogurt (not made with modified corn starch or high fructose corn syrup) 1 cup mixed fresh berries Lunch 1 large mixed green salad 1 Tbsp olive oil and vinegar 3 ounces turkey 2 slices rye bread (not made with corn ingredients, such as high fructose corn syrup) 2 tsp mayonnaise 1 cantaloupe wedge 1 cup milk Snack Carrot and celery sticks Dinner 1 cup soup (not made with corn or corn ingredients) 4 ounces baked fish with herbs 1 sweet potato ½ cup stir-fried vegetables 1 whole wheat roll 2 tsp dipping oil (made with olive oil and herbs) Snack ½ cup applesauce Hot tea

Approximate Nutrition Analysis: *Analysis includes skim milk Calories: 1,745; Protein: 105g (23% of calories); Carbohydrate: 231g (51% of calories); Fat: 50g (25% of calories); Cholesterol: 342mg; Sodium: 2,178mg; Fiber: 30g

Notes:

Corn Allergy Nutrition Therapy—Page 3