Food Allergy Therapy in 2021: Oral Immunotherapy, Transition to Real Foods, and the Role of the RDN

Student Member Price: $10.00

Food allergies affect more than 11 million Americans. Management has previously been limited to avoidance of allergenic foods and symptomatic treatment; however, numerous research studies are working to develop novel immune-modulating treatment methods with the ultimate goal of developing long-term tolerance to foods that previously caused allergic reactions. Oral immunotherapy is one such method and the FDA has recently approved the first oral immunotherapy management option. This session will review the current state of research on oral immunotherapy for immunogloben E (Ig-E) mediated food allergies and highlight the essential role of the dietitian in transitioning patients from a research protocol to real-world food consumption.

CPE Level: Level 3 (advanced knowledge/experience)
CPEU: 1.5

Performance Indicators

• 8.3.5 Keeps abreast of changes in practice and within practice environments that affect scope of practice.
• 4.1.2 Interprets and integrates evidence-based research and literature in decision making.
• 8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.

Learning Objectives

• Define IgE-mediated food allergy and existing management strategies.
• Describe novel food-based management modalities, including oral immunotherapy.
• Outline the process of transitioning from pharmaceutical food proteins to real-world food.

Speakers

• Margie Woch
• Kim Mudd
• Diane Vizthum