Food Reactions: Allergy & Intolerance

14 June 2019, 5:30-7:00.

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The global burden of allergy and intolerance is rising, up to 1 in 3 people in modern society have reported they had reaction to food. Food reactions can result in a variety of symptoms significantly affecting one’s quality of life. While dietary avoidance is a fundamental strategy (especially for those with immunologically mediated allergies), we should also consider why people are reacting to what should be benign food substances?

This workshop explores the modern epidemics of food reactions, the differences between food allergy and intolerance, the key factors perpetuating the allergic response, the use of diagnostic tests and how to interpret them correctly, the role of food chemicals and reduced gut microbiome diversity, the topics of non-coeliac wheat sensitivity and overactive mast cells, and how to move from restrictive to expansive diets, while addressing the underlying drivers with provision for symptomatic relief.

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