Food Allergy and Anaphylaxis: Needs, perspectives and best practices for patients with food allergy
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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.
To learn about important aspects for helping patients understand food allergy diagnosis and management, including:
- To help set the patient perspective regarding diagnosis through consideration of the needs of patients and anticipated issues, with a clinical focus on how to approach and support the adolescent patient.
- To learn how to develop a food challenge protocol for different age groups and for different type of food challenges
- To learn about nutritional components with immunomodulatory effects and their impact on threshold levels in oral food challenge tests and on disease severity in adult eosinophilic esophagitis patients
Jennifer Gerdts
The patients viewpoint on getting a good diagnosis
Graham Roberts
Supporting adolescents at risk of anaphylaxis
Daisy Luiten
Dietary composition in peanut allergic children is related to threshold levels in oral food challenge tests
Sanne Wielders
Dietary composition in adult eosinophilic esophagitis patients is related to disease severity
Carina Venter
Oral food challenges – the dieticians perspective
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The patients viewpoint on getting a good diagnosis
Recorded 10/17/2020
Recorded 10/17/2020
The aim of this talk is to highlight the need for greater patient education on the role of current diagnostic tests, along with clinical history, in making an accurate food allergy diagnosis.
These are the educational objectives:
- Explain the importance of accurate food allergy diagnosis and impacts on daily living
- Identify patient education opportunities on the value and limitations of current diagnostic tests
- Differentiate the patient barriers to scheduling oral food challenges and proposed solutions
The talk notes the following knowledge gaps for learners: patients have misconceptions and misunderstandings of (1) IgE-mediated food allergy vs food intolerance, and (2) the capabilities of current diagnostic testing for food allergy, the validity of certain tests, and what the test results mean.
Addressing these gaps is important for helping patients understand a food allergy diagnosis, given that it is life-changing and carries both psychosocial and economic burdens for individuals at risk and their families. Further, diagnosis is not a one-time event for a patient, there may be re-evaluation at different points in the patient journey.
The learner requires prior knowledge of current diagnostic tests for food allergy, including an understanding of unproven diagnostic methods.
Assessment
5 Questions | 2 attempts | 5/5 points to pass
5 Questions | 2 attempts | 5/5 points to pass
Supporting adolescents at risk of anaphylaxis
Recorded 10/17/2020
Recorded 10/17/2020
Clinical focusing on how to approach the adolescent patient.
Objectives:
1) Know why adolescents are at risk patients.
2) Understand the changes the adolescents at risk of anaphylaxis face.
3) Know how to support adolescents at risk of anaphylaxis.
Assessment: Supporting adolescents at risk of anaphylaxis
2 Questions | 2 attempts | 2/2 points to pass
2 Questions | 2 attempts | 2/2 points to pass
Oral food challenges – the dieticians perspective
Recorded 10/17/2020
Recorded 10/17/2020
This presentation give practical information on how to perform oral food challenges with a focus on the types of food challenges, the doses recommended, the effect of cooking/heating on allergenicity and how to overcome food refusal. No previous knowledge is required.
Educational outcome:
- At the end of this talk health care professionals should be able to develop a food challenge protocol for different age groups and for different type of food challenges.
Assessment: Oral food challenges
3 Questions | 2 attempts | 3/3 points to pass
3 Questions | 2 attempts | 3/3 points to pass
Dietary composition in peanut allergic children is related to threshold levels in oral food challenge tests
Recorded 10/17/2020
Recorded 10/17/2020
Educational objectives and outcomes:
The Learner
- Understands that threshold levels largely vary for reasons largely unknown
- Is able to outline that nutrition has immunomodulatory effects through the local and systemic immune system, the gut microbiome and gut permeability
- Is able to outline that list nutritional components with recognized immunomodulatory effects:, such as vitamin A, D, zinc, dietary fiber
- Is able to mention that potentially more dietary components and foods, such as carbohydrates, nuts/seeds and cheese play a role in threshold levels in peanut allergy
- Understands that the role of nutrition in threshold levels to peanut is still explorative.
Target Audience:
Clinicians, Dieticians, Nutritionists
Assessment: Dietary composition in peanut allergic children
2 Questions | 2 attempts | 2/2 points to pass
2 Questions | 2 attempts | 2/2 points to pass
Dietary composition in adult eosinophilic esophagitis patients is related to disease severity
Recorded 10/17/2020
Recorded 10/17/2020
Educational objectives and outcomes:
The learner
- Understands that, In addition to having an allergenic role, food and nutrients have immunomodulatory effects;
- Understands that dietary composition (other than elimination) may increase or decrease inflammation in EoE. Therefore, dietary composition could be used as adjuvant therapy during maintenance diet in EoE.
- Is able to outline that nutrition has immunomodulatory effects through the local and systemic immune system, the microbiome and esophageal permeability
- Is able to outline that list nutritional components with recognized immunomodulatory effects:, such as vitamin A, D, zinc, dietary fiber;
- Is able to mention that potentially more dietary components and foods, such as (omega 3) fatty acids, folic acid and, in absence of cow’s milk allergy, cheese may decrease inflammation in EoE;
- Is able to mention that potentially carbohydrates low in fiber such as white bread, processed fruit juices and processed meals may increase inflammation in EoE;
- Understands that the role of nutrition as adjuvant therapy during maintenance diet in EoE to is still explorative.
Assessment: Dietary composition in adult eosinophilic esophagitis patients is related to disease severity
2 Questions | 2 attempts | 2/2 points to pass
2 Questions | 2 attempts | 2/2 points to pass