The Microbiome: A New Paradigm in Understanding Adverse Food Reactions
Role of the microbiome with adverse food reactions
Adverse food reactions – including food allergies, food sensitivities, and food intolerances – are among the most prevalent gastrointestinal conditions encountered in clinical practice. Emerging research is revealing critical roles of the microbiome in influencing the development of adverse food reactions, including the digestion of dietary antigens, and determining how our immune system responds to antigens.
Metabolic products produced by the microbiome from various food components can contribute to adverse foods reactions in a variety of additional ways. Such insights represent a paradigm shift in our understanding of adverse food reactions, with promising implications for improving the clinical management of these highly prevalent conditions.
Presented by Tom Fabian, PhD, CNTP
Tom is a functional nutrition practitioner, consultant, educator, speaker, and former research scientist. His primary expertise is in how the microbiome interacts with the digestive, immune and nervous systems, and how it influences metabolic processes. He has developed online educational programs for practitioners seeking in-depth education in the microbiome and related topics. He also has extensive experience in the areas of aging and healthspan optimization, both through his previous research experience as well as his more recent experience as a functional health practitioner.