Food Allergy Therapy in 2021: Oral Immunotherapy, Transition to Real Foods, and the Role of the RDN
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.
- 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.
- 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.
Marion Groetch, MS, RD
Assistant Professor of Pediatrics, Director of Nutrition Services
Jaffe Food Allergy Institute, Icahn School of Medicine, Mount Sinai
Kim Mudd, RN, MSN
Johns Hopkins University, School of Medicine
Diane Vizthum, MS, RD, CSSD, LDN
Johns Hopkins Institute for Clinical and Translational Research
Margie Woch, RDN