Food Allergy and Anaphylaxis

Food allergy can result in considerable morbidity, impact negatively on quality of life, and prove costly in terms of medical care. It is mostly IgE-mediated and a chronic disease affecting up to 4% of the European population.

This eLearning product delves into the epidemiology and economics; the needs, perspectives and best practices for food allergic patients; allergens and their detection; the role of the skin barrier and skin manifestations of food allergy; latest updates in diagnosis and management; and the immune processes in the disease.

Get eLearning! Gain a deeper knowledge of food allergy and anaphylaxis by completing one or more of EAACI’s courses on this topic

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