Food allergies: peanut, tree nut, seeds, seafood, cow’s milk and hen’s eggs

This course consists of five detailed units designed to provide a complete understanding of food allergies and their management:

Unit 1: Introduction, Allergy vs. Tolerance, and Epidemiology
Learn about the difference between allergies and food intolerances, key allergens, and global trends in food allergy prevalence. Understand the significance of allergens such as dairy, peanuts, tree nuts, seafood, and eggs, alongside their impacts on health.

Unit 2: Mechanisms of Food Allergies and Anaphylaxis
Explore the immune system's role in allergic reactions, including the pathophysiology of IgE-mediated and non-IgE-mediated allergies. Discover factors like cross-reactivity and co-factors that amplify allergic reactions, with a focus on understanding life-threatening anaphylaxis.

Unit 3: Clinical Features and Diagnosis
Master the identification of allergic reactions, from mild symptoms to severe anaphylaxis. Learn how to take an allergy history, conduct diagnostic tests like skin prick testing and oral food challenges, and interpret results to guide patient care.

Unit 4: Management and Prevention
This unit focuses on preventative strategies, such as food allergen exposure in infants and dietary considerations for allergy sufferers. Gain insights into managing specific allergies like milk and eggs, while understanding vaccination guidelines for allergic individuals.

Unit 5: Treatment and Long-Term Care
Delve into the acute and long-term management of food allergies and anaphylaxis. Study treatments including adrenaline autoinjectors, antihistamines, and corticosteroids, and explore advanced approaches like oral immunotherapy and food ladders to build tolerance.

Each unit incorporates case studies, guidelines from authorities like ASCIA and EAACI, and interactive assessments to reinforce learning. With no prerequisites, this course offers valuable skills for healthcare professionals managing allergic patients.