Gıda Alerjisi ve Gıda İntoleransı’nın Gastronomik Öneri Boyutlarıyla İncelenmesi (Investigation of Food Allergy and Food Intolerance with Gastronomic Recommendation Dimensions)
DOI:
https://doi.org/10.21325/jotags.2025.1651Keywords:
Food intolerance, Food allergy, Elimination diet, FODMAP dietAbstract
The aim of gastronomy is to provide both delicious and safe meals by maintaining a balance between culinary arts, food, and food allergies. Developing solutions tailored to the needs of individuals with food allergies is an important aspect of gastronomy, emphasizing its role as a field of social responsibility. Within this framework, the purpose of this study is to examine the dietary restrictions caused by food allergies and food intolerances, which adversely affect health, from a gastronomic perspective, thereby contributing scientifically to the literature and consumers. Because food allergies and food intolerances have recently become significant vital issues affecting the lives of many people. In this context, the necessity of completely removing food products that cause sensitivity to food allergies and intolerances from the dietary model has been highlighted. Since this situation may lead to certain dietary restrictions in life, alternative food products have been proposed as substitutes for foods causing sensitivity. These alternatives are recommended not only to prevent allergic reactions but also to address nutritional deficiencies and enhance quality of life. As a result, the study emphasizes the importance of individualizing dietary approaches, making them tailored to the individual. Furthermore, it draws attention to the need for more research on food allergies and intolerances from a sustainable perspective and through multidisciplinary studies.
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