2015 VAM: 4813 - Food Allergens: What is New?
Food allergies are triggered by a great variety of protein derived peptides and recent advances in molecular diagnosis has allowed for the identification of new food allergens that are responsible for subtypes of food allergies, such as anaphylaxis, exercise induced anaphyalxis, oral allergy syndrome or eosinophilic esophagitis. This recording examines these various types of food allergies, triggers for allergic reactions, and mechanisms by which food components stimulate the immune system.
AMA PRA Category 1 Credits™: 1.25
Credit must be claimed by June 30, 2017. Any credit request on or after July 1, 2017 will be subject to an administrative fee.
System requirements: Two most recent versions of Internet Explorer, Safari, Google Chrome, and Firefox
Allied Health Professionals
Upon completion of this activity, participants will be able to:
1. Identify different types of food allergens
2. Identify how non-protein components of foods may trigger or favor allergic reaction
3. Discuss how to become familiar with different mechanisms of immune stimulation of food components
Dr. Riccardo Asero, MD, Clinica San Carlo, Paderno Dugnano, Italy
Dr. Scott P. Commins, MD PhD, University of Virginia, Charlottesville, VA
Dr. Antonella Cianferoni, MD PhD FAAAAI, The Children's Hospital of Philadelphia, Philadelphia, PA
- 1.25 AttendanceAttendance credit.
- 1.25 CECE credit.
- 1.25 CMECME credit.