We welcome you to our Allergy School on Food Allergy, taking place from 5 – 7 December 2019 in Paris, France. You will have the opportunity to discover and discuss all trends and novelties in the food allergy field!
Food allergy encompassing both IgE and non-IgE mediated allergy is common and an increasing disease. It affects children and adults and does not only lead to a significant decrease in quality of life but may even elicit life threatening systemic allergic reactions.
Component resolved diagnostics play an important role in food allergy not only for the diagnosis but also for prediction of severe reactions. In the past specific immunotherapy in food allergy was limited, currently several novel routes and preparations are being developed. Avoidance of eliciting agents is still the mainstay of treatment. However, it is sometimes difficult to achieve in daily life.
Aims of the course:
- Covering the epidemiology and pathophysiology of both IgE and non-IgE mediated food allergy and mechanisms;
- Learning about diagnosis of the food allergy including endoscopy, oral food challenges, home reintroduction, skin prick testing, IgE testing and elimination diets;
- Assessing the medical and dietary management of the spectrum of both IgE and non-IgE mediated allergy;
- Discussing prevention of food allergy;
- Identifying when the disease is not food allergy and establishing treatment modalities.
Expected Learning Outcomes
After the course, attendants will be able to identify patients with clinically relevant food allergy and know which diagnostic tools, acute and long-term management strategies to implement. Attendants will also learn about state of the art in treatment and current research activities in food allergy. The role of m-health will be explored.
The course will provide the following learning outcomes:
Ability to recognise IgE and non-IgE mediated food allergy conditions;
Understanding the known pathophysiology and epidemiology;
Decision on the most appropriate diagnostic tool;
Implementation of optimal medical management for patients with food allergy;
Decision on a suitable elimination diet and how to involve the multidisciplinary team in management;
Devising a food challenge for FPIES and reintroduction of foods for both EoE and other non-IgE mediated allergies;
Ability to develop food challenges.
This allergy school focuses on the specific topic of Food Allergy and it is built to offer a solid foundation in this area. It is therefore attractive to experienced individuals who are new to the field, for fellows in training and EAACI Junior Members, as well as professionals with a particular interest in Food Allergy (paediatric, ENT, dermatology allergists, gastroenterologist, dietitians, nurses, psychologists). A limited group size of around 120 international participants enables great dialogue throughout the typically three-day courses.