Italian version

The food profiles present on this site are the ones used by all of the testing centers that are certified by SMA in Milan in association with a DRIA test for studying food intolerances.

The profiles are generally given to patients in accordance with dietary prescriptions given by their doctor (whom they should consult for any clarification).

Regardless of the test that gave evidence of a food intolerance, the rotational diet is the fundamental instrument available to us for recovering tolerance. We are convinced that the dietary therapy must always be monitored by an specialized doctor during the entire course of the process.

The profiles that are listed here are regularly updated and remain the editorial property of SMA Srl. They are placed at the disposal of the doctors on the condition that they cite the ownership of SMA Srl upon their use.

These documents reflect our clinical experience and research study in the area of food intolerances.

The objectives of a correct dietary therapy are the following:

• help regain tolerance of foods that are not tolerated;
• avoid dangerous elimination diets, useful only in the case of a classic allergy, that is, a high level IgE value;
• take into account social interaction and the pleasure of eating by way of a rotational diet that provides for days that are diet-free.

The following articles provide important information on the profiles:

• The diet for regaining tolerance;
• Information on the DRIA test and on the RecallerProgram®; 
• The guidelines that are applied in all of the DRIA Centers.

Also, please feel free to contact one of the Italian DRIA testing centers or RecallerProgram® centers.

The great food groups - Food profiles listing

GROUP 1
Wheat and related cereals (barley, malt, spelt, kamut, etc.)

Wheat

GROUP 2
Milk and dairy products derived form cow's milk (cheeses, yogurt, etc.)

Milk

GROUP 3
Fermented foods (yeast related, fermentation, presence of fungi or yeasts, from bread to tea, from wine to vinegar and even matzo bread and bakery products without added yeast)

Yeast

GROUP 4
Nickel, hydrogenated fats and related products (from cacao to tomato, from kiwi to industrially prepared foods or cooked oils)

Nickel

GROUP 5
Natural salycilates (often the cause of urticaria, polyps, rhinitis, eczema)

Salicylates

GROUP 6
Foods with a high salt content (cold cuts and salami, cheeses, bakery products, bouillon cubes)

Salt

DRIA test is a registered trademark and may only be used with permission by Driatec Srl or its affiliates.

RecallerProgram® is a registered trademark and may only be used with permission by Gek Srl.

Italian version