The Effectiveness of Diet Control in the Treatment of Food-Induced Allergic Rhinitis

Abstract

Objectives:

Describe diet control as a novel treatment modality for allergic rhinitis that is likely to be food induced and analyze its efficacy.

Methods:

Prospective study conducted from 1995 to 2010. 449 patients with the diagnosis of allergic rhinitis refractory to conventional treatment (oral antihistamines and/or intranasal steroids) were recruited from the Ear, Nose & Throat & Allergy Clinic. A thorough history and ear, nose, and throat (ENT) examination identified each patient’s symptoms of allergic rhinitis, treatment history, and concomitant atopic diseases. IgE mediated allergy to common inhalant allergens was tested by measuring serum specific IgE levels using specific IgE fluorescence enzyme-labeled assays (ImmunoCAP), while hypersensitivity to common food and inhalant allergens was tested for using intradermal progressive dilution food test (IDPFT). With the help of dieticians, patients underwent 1 month of diet control therapy, and their symptoms after therapy were recorded.

Results:

After 1 month of diet control, 304 (67.7%) patients experienced >50% improvement in their AR symptoms. Patients allergic to malt, Baker’s yeast, oyster, tea, tomato, and sesame were more likely to experience symptomatic improvement. Presence of concurrent IgE mediated allergies to common inhalant allergens did not influence the outcome (p=0.418). Addition of conventional therapy to the diet control therapy further improved the likelihood of a therapeutic outcome (p=0.011).

Conclusions:

Diet control therapy for a month can bring symptomatic relief to some patients with food-induced allergic rhinitis.