Allergies to milk, eggs not the same conditions

Q. Are egg and milk allergies two separate concerns?

A. Although milk and eggs are frequently classified together in the dairy category, the proteins in these foods are different. Since allergies result from a reaction to a specific protein, an allergy to one food does not necessarily translate into an allergy to the other. Don't automatically assume that because someone must avoid milk they need to avoid eggs, and vice versa.

When it comes to food allergies, it is important to be aware of hidden sources of each of these proteins in foods. Be sure to read labels carefully.

If you see casein, caseinate, whey or butter in an ingredient list, this indicates the presence of milk protein. Unexpected nondairy foods like deli meat can hide milk proteins. Foods that contain albumin indicates egg protein in a product. Egg substitutes, baked goods and pastas can all contain this protein.

If you have a food allergy, you may find meeting with a registered dietitian useful to help learn how to eat a balanced diet while avoiding those foods that you cannot tolerate.

Q. How can I include whole grain foods in my meals when eating out?

A. Thanks to a higher fiber content and naturally occurring phytochemicals, whole grains are a more nutritious option that refined grains. Sadly, out of fear of the unfamiliar or concerns about taste, many Americans shy away from whole-grain products.

As a result, restaurants, which cater to average American tastes, often provide no whole- grain options. Alternatively, they may serve "wheat bread" that is little more than refined bread colored to look like a whole-grain variety.

You are most likely to find true whole- grain options at those restaurants most actively pursuing a "healthy" image. If whole-grain bread is not offered on the menu, oatmeal and whole-grain bagels are other good options at breakfast. At lunch and dinner, vegetarian and natural food restaurants are most likely to offer brown rice and whole-wheat pasta.

Bulgur (a common ingredient in tabbouleh salad) and barley (frequently featured in soups) are less common whole grains, but can be found on some menus, particularly at ethnic restaurants.

Meanwhile, if you eat out often and are unable to find many whole-grain options, let that reinforce your choice of whole grains in the meals and snacks you prepare at home. Moreover, the recommendation to eat a minimum of three whole grain-servings each day is not difficult to accomplish. For example, a "double" serving at one meal (like two slices of bread or a large bowl of cereal) combined with one whole-grain snack could easily meet this minimum.

In the end, if you desire more whole-grain options when dining out, use your voice as a consumer to request these products. Until more Americans demand nutritious whole grains, refined grain products will likely remain the standard choice at most restaurants.