On Demand Material
| WORKSHOP 1 || New foods – new allergens? Food system transformation – implications for NCD’s including allergic diseases, Ben Remington Allergenicity assessment of novel food proteins, Antonio Fernandez-Dumont What are the risks of new foods to allergic patients?, Kitty Verhoekcx |
| WORKSHOP 2 || Socioeconomic impact of food allergy The psycho-social dimension of food allergy, Audrey Dunn Galvin The economic costs of food allergy, Karin Lødrup Carlsen The European patient perspective on socioeconomic cost of food allergy, Sofia Romagosa |
| WORKSHOP 3 || Helping patients manage their food allergies Adult food allergy an increasingly recognized challenge, Barbara Ballmer-Weber Supporting adolescents at risk of anaphylaxis, Graham Roberts The nutritional consequences of food allergy, Rosan Meyer |
| WORKSHOP 4 || eHealth and personal testing in food allergy The impact of eHealth in allergy diagnosis, Stephanie Dramburg The pitfalls of food testing and electronic allergen information provision, Michael Walker Social media and patient education in food allergy, Alberto Alvarez-Perea |
| WORKSHOP 5 || Practical implementation of EAACI prevention guidelines Prevention guidelines – an overview, Susanne Halken Implementation of the guidelines – clinical implications, Tom Marrs The dieticians perspective on implementing the guidelines, Mary Feeney |
| WORKSHOP 6 || Practical aspects of diagnosing patients PART 1 The patients view point on getting a good diagnosis, Jennifer Gerdts Collecting the right clinical information – the adult perspective, Angela Simpson Collecting the right clinical information – the pediatric perspective, Philippe Eigenmann |
| WORKSHOP 6 || Practical aspects of diagnosing patients PART 2 Oral food challenges – what to consider from a clinical view point, Katharina Blümchen Oral food challenges – the dieticians perspective, Carina Venter Dietary advice for individuals with food allergy, Alice Toniolo |
| WORKSHOP 7 || Public health and the economics of food allergy A public health perspective on the economic cost of food allergy, Ruchi Gupta The costs of managing food allergy in the clinic, Matthew Greenhawt Diagnosis and therapy – the economic burden from the patient view point, Jennifer Protudjer |
| YEAR IN REVIEW 1 || Clinical Science Developments in Diagnosis and their impact on Management of Food Allergy, Philippe Eigenmann Nutrition and the Prevention of Food Allergy – what’s new and does it work?, Kirsten Perrett Pros and Cons Therapies for food allergy, Marta Krawiec |
| YEAR IN REVIEW 2 || Basic Science Molecules in food allergy, Karin Hoffmann-Sommergruber Microbes and immunity in the development of food allergy, Rodrigo Jiménez-Saiz Immune processes in IgE and non-IgE mediated food allergy, Cecilia Berin |
| SYMPOSIUM 9 || Revisiting the prevention of food allergy Novel strategies to prevent food allergy, Kirsten Perrett Can PUFAs prevent development of food allergy?, Linette Willemsen |
| SYMPOSIUM 10 || Anaphylaxis Patterns of anaphylaxis – lessons from NORA and other registries, Margitta Worm The role of the barrier in anaphylaxis, Simon Hogan Anaphylaxis: how to treat it?, Cherry Alviani |