Hypoallergenic diet according to Ado

The term “allergy” refers to the body’s heightened sensitivity to certain factors (it was coined in 1906 by Austrian pediatrician Clemens von Pirquet). How to deal with the problem? If the allergy is triggered by a specific food product, it is usually enough to remove it from the diet, and the negative symptoms will disappear. Unfortunately, identifying the exact “culprit” is often very difficult, which is why a special hypoallergenic diet is recommended — one that eliminates the most common food allergens. Allergy does not always develop in response to food — external irritants such as laundry detergents, hygiene products, dust, or animal dander can also provoke a reaction. Nevertheless, to reduce the acute response of the body, doctors advise following certain dietary restrictions in any case — the diet includes only the safest foods, while all others are temporarily excluded. This type of diet was originally developed by A.D. Ado.

Andrey Dmitrievich Ado was a pathophysiologist, immunologist, biologist, honored scientist, academician of the Russian Academy of Medical Sciences, professor, and doctor of medical sciences. Back in Soviet times, he distinguished himself in the fields of pathological physiology, allergology, and immunology. He was the founder of experimental and clinical allergology in Russia and the CIS countries, and led one of the largest national schools of pathophysiologists.

In adults, allergies are most often inhalant in nature (such as “pollen allergy”), and food only intensifies the symptoms; in children, however, food allergies are more common.

In both cases, the Ado diet is applied effectively. It is a nutritional system that eliminates all potential allergenic foods from the diet, and once the condition stabilizes, these specific products are reintroduced one by one. Thus, the ultimate goal of the Ado hypoallergenic diet is to identify the food allergen.

The Ado diet for children does not differ from the adult version in terms of excluded foods. A distinctive feature of this therapeutic nutrition is its non-specificity — meaning that all foods potentially capable of causing an allergic reaction are eliminated from the diet.

The Ado diet helps to neutralize allergy symptoms and reduce the risk of their recurrence in the future. A.D. Ado developed his diet by categorizing foods according to the degree of allergic risk they pose.

List of permitted foods:

• Boiled beef.
• Cereal and vegetable soups on secondary broth or vegetarian-based.
• Boiled potatoes.
• Butter, sunflower oil, and olive oil.
• Porridges made from certain grains: buckwheat, rolled oats, rice.
• One-day fermented dairy products: kefir, cottage cheese, fermented baked milk.
• Fresh cucumbers.
• Greens: parsley, dill.
• Baked apples.
• Apple compote.
• White bread without rich pastry.
• Sugar in moderate amounts.
• Weak tea.

List of prohibited foods according to the diet (“high-risk”):

• Citrus fruits: oranges, tangerines, lemons, grapefruits
• Alcoholic beverages
• Eggs
• Mayonnaise
• Nuts: peanuts, hazelnuts, almonds, and others
• Fish and fish roe
• Poultry meat: chicken, turkey, duck
• Chocolate and cocoa-containing confectionery
• Coffee, cocoa
• Any smoked products
• Vinegar, mustard, spices
• Horseradish, radish, black radish, tomatoes, eggplants
• Cow’s milk
• Strawberries, pineapple, wild strawberries, melon, watermelon
• Rich pastry (yeast dough with fat, sugar, etc.)
• Mushrooms in any form
• Honey

The strict diet should be followed until allergy symptoms subside. After that, the menu can be gradually expanded by introducing foods from the “high-risk” groups. It is important to note that an allergic reaction may not occur immediately, so new foods should be added at intervals of three days, while keeping a food diary.

The Ado diet is a hypoallergenic nutrition plan that helps to “calm down” unpleasant allergy symptoms. In practice, it is unwise to prolong the strict phase of the diet for too long, as this can lead to a serious deficiency of essential nutrients. As the condition improves, the menu should be gradually expanded.

Nataliya CHAYKA – Editor-in-Chief of ESTportal, Aesthetic Doctor

First published: 2017
Updated in 2025 to reflect current guidelines and recent scientific research