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This course consists of two detailed units:

Unit 1: Food Allergies – IgE and Non-IgE Mediated Reactions
In this unit, participants will explore the mechanisms behind food allergies, focusing on IgE-mediated reactions such as anaphylaxis and non-IgE-mediated reactions like food protein-induced enterocolitis syndrome (FPIES). The unit covers diagnostic techniques, including the use of skin prick tests, and offers insight into managing allergic conditions through exclusion diets and food reintroduction protocols. Prevention strategies, such as early allergen exposure, are also discussed, especially in the context of eczema and food allergies in children​.

Unit 2: Food Intolerances and Non-Immune-Mediated Reactions
This unit covers food intolerances, distinguishing them from allergies, and explains non-immune-mediated reactions to certain foods, such as pharmacological food chemical reactions. Participants will learn how to identify and manage common intolerances, such as reactions to salicylates, histamines, and artificial food additives. Practical guidance on using elimination diets to diagnose and manage intolerances is also provided​.

This course equips healthcare professionals with essential tools to effectively manage food allergies and intolerances, enhancing patient care and improving health outcomes.

Learning Outcomes

1. Compare food allergies and intolerances and apply key nutritional recommendations in their diagnosis, management and referral. 

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