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.

Educational Outcome

To learn about basic immunological mechanisms (T-cell mediated and B-cell mediated) contributing to food allergy processes, such as allergic tolerance and persistent allergy. A general overview of the impact of the microbiota on the immune system and, particularly, on food allergy is also given.

Speakers

Rodrigo Jimenez-Saiz
Microbes and immunity in the development of food allergy

Adora Lin
Altered B cell responses to IL-10 and decreased peripheral regulatory B cells in food-allergic children

Stephanie Eisenbarth
Allergen-specific T cells in IgE-mediated food allergy

Contents

• Allergen-specific T cells in IgE-mediated food allergy
• Assessment: Allergen-specific T cells in IgE-mediated food allergy
• Altered B cell responses to IL-10 and decreased peripheral regulatory B cells in food-allergic children
• Assessment: Altered B cell responses to IL-10 and decreased peripheral regulatory B cells in food-allergic children
• Microbes and immunity in the development of food allergy
• Assessment: Microbes and immunity in the development of food allergy
• The role of memory B-cells in food allergy
• Assessment: The role of memory B-cells in food allergy
• Certificate of successful completion