Food Allergies and Intolerances - HP051

"What's one man's poison, Signor, is another man's meat or drink." -Beaumont and Fletcher: Love's Cure act iii, sc 2

Are food allergies and intolerances on the rise? Recent literature provides increasing evidence that they are more prevalent. The changing modern diet, increasing implication of vast environmental factors and underlying genetic predisposition are all being revealed as contributing factors. Some current estimates suggest that up to 20% of the population changes their diets because of perceived food allergies/intolerances. However the management of adverse food reactions is quite complex due to the vast and varied symptoms the body may have in response to particular foods and their constituents.

The focus of this lecture will be to provide an overview of adverse food reactions. Risk factors, common food allergens, the myriad of potential reactions and nutritional management will all be discussed in highlighting this complex and often misunderstood condition.

Please note that this session is for UBC staff, faculty and post docs.

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