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Module Guide from winter term 2019/20

Modul EW4200 A

Module part: Food Hypersensitivity (FoHySe)

Duration:


1 Semester
Turnus of offer:


each summer semester
Credit points:


2,67
Course of studies, specific field and terms:
  • Master Nutritional Medicine 2023 (Module part of a compulsory module), advanced curriculum, 2nd semester
  • Master Nutritional Medicine 2019 (Module part of a compulsory module), advanced curriculum, 2nd semester
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
Teachers:
  • 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:

(Is part of module EW4200-KP08)
For details see module EW4200-KP08.

Letzte Änderung:
13.3.2023