Finally, the increase in ultra-processed products in the (vegan) food sector and their potential consequences for the immune system are discussed. Wheat as the most important trigger for anaphylaxis in adults is also evaluated. However, the allergic potential of many substitute products cannot be fully assessed at present due to gaps in research. Finally, other plant-based (substitute) products are evaluated from the same perspective, as significant protein sources in vegan diets (e.g., legumes, nuts, and seeds) are at the same time potential and potent triggers of allergic reactions. Using the avoidance of cow’s milk as an example, the challenges of adequately meeting nutritional needs are identified and (so-called) milk alternatives are evaluated from an allergy and nutritional point of view. The knowledge required to cover macro- and micronutrient dietary requirements is presented. This position paper deals with the incentives behind and the benefits of a plant-based diet. In order to understand the risks of vegan diets and to discuss these critically from the perspective of food allergies, the expertise of a nutritionist/dietitian with expertise in this area is indispensable. Elimination diets represent the usual therapeutic long-term management in the presence of food allergy. However, avoiding animal-based foods restricts the diet and is associated with risks, the extent and medical implications of which are at present not sufficiently understood. Vegan diets are currently attracting a great deal of attention.
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