Module EW4200 A

Duration

1 Semester

Turnus of offer

each summer semester

Credit points

2,67

Course of studies, specific fields and terms:

• Master Nutritional Medicine 2023, Module part of a compulsory module, advanced curriculum
• Master Nutritional Medicine 2019, Module part of a compulsory module, advanced curriculum

Classes and lectures:

• Food Hypersensitivity (lecture, 2 SWS)

Workload:

• 30 hours in-classroom work
• 40 hours private studies
• 10 hours exam preparation

Contents of teaching:

• Introduction: Historical background, nomenclature and definitions. Anatomy of GI track and mucosal surfaces GI-brain axis
• Immunity basics: Innate and adaptive immunity
• Immune response and tolerance concept: Atopy/non atopy, Type 2 immune response, the tolerance concept, Mucosal surfaces immunity functions and regulation
• Animal models: Food allergies animal models, the lecture is coupled with the presentation of 2 articles by students, supported with some review
• Food Allergens: Molecular Structure, Function and Allergenicity: Allergen families (Plant Food Allergen Families; Animal Food Allergens), class I and class II food allergens
• Effect of food processing and Matrix Effect of allergenicity
• IBS Symptoms of Food Hypersensitivity and Allergy (Adults and Children): Allergen-based Food Allergies, Disease-based Food Allergies Lower GI dysmotility disorders - diarrhoea, constipation and abdominal pain, Reflux and upper GI motility disorders
• Eosinophilic diseases: Coeliac disease, eosinophilic esophagitis, controversies and challenges in diagnosis and management
• FPIES: An overview from mechanisms to management: Other non IgE mediated food allergies
• Allergen data bases and molecular diagnostic
• Management and Treatment of Food Allergy (Adults and Children): Diets, pharmacological management, causal treatment (specific immunotherapy), prevention
• Allergy Diagnostic Tests In vitro/ In vivo: Epidemiology, food challenge and introductions in practice, tests to support a diagnosis of non-IgE mediated gastrointestinal allergy - biopsy, pH studies, manometry, hydrogen breath tests
• Food hypersensitivity and diagnostic: Patient coming in the seminar room open discussion

Qualification-goals/Competencies:

• The students will be able to distinguish the pathophysiological and immunological characteristics of food hypersensitivities and allergies.
• They will acquire knowledge of the immunological and physiological mechanisms of a variety of allergic gastrointestinal disorders. This will cover both IgE and non-IgE-mediated hypersensitivities, molecular characteristics of allergenicity, and the effects of digestion and food processing.
• They will gain knowledge of the dietary management of food hypersensitivities and intolerances.

Grading through:

• written exam

Responsible for this module:

• PD Dr. rer. nat. Yves Laumonnier

Teacher:

• Institute of Nutrition Medicine
• PD Dr. rer. nat. Yves Laumonnier
• Prof. Dr. med. Christian Sina
• Prof. Dr. med. Uta Jappe
• Dr. med. Maike Holtsche

Literature:

• Cirkovic Velickovic T, Gavrovic-Jankulovic M : Food Allergens. Biochemistry and Molecular Nutrition. Springer Verlag 2014
• Metcalfe DD, Sampson HA, Simon RA, Lack G. : Food Allergy. Adverse Reaction to Foods and Food Additives Wiley Blackwell 5th Edition, 2014
• Ebisawa M, Ballmer-Weber BK, Vieths S, Wood RA. : Food Allergy: Molecular Basis and Clinical Practice. Karger. 2015

Language:

• offered only in English

Notes:

Last Updated:

13.03.2023