Clinical Recommendations for Reducing and Preventing Food Allergies

Hugh Sampson, MD, and Marion Groetch, MS, RDN, examine the importance of optimal nutrition in allergic children, as well as the latest evidence for introducing allergenic foods. The faculty discuss the link between food allergies and poor nutrition and growth; communicating strategies for nutritionally complete elimination diets; assessing and mitigating nutritional risk; the LEAP, EAT, and PETIT studies; solid food introduction and allergies; and the role of skin barrier maintenance in preventing allergies.

Get an additional knowledge boost with this May 2022 course update. Dr. Sampson, and Ms. Groetch, address current questions about the latest research, and clinical advances, in this easy-to-read capsule.

This activity is part of our food allergy collection: Understanding Food Allergies in Infants and Children: The Symptoms, Diagnoses, and Management

You may also be interested in Answers to Commonly Asked Allergy Questions, Videos for Parents and Caregivers.

This material was originally presented to a live internet audience on 19-Jul-2019. It was reviewed for rerelease on 13-Aug-2021.

• Profile

  Marion Groetch, MS, RDN

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  Marion Groetch, MS, RDN, is director of nutrition services at the Jaffe Food Allergy Institute at the Icahn School of Medicine at Mount Sinai, and a course director and lecturer in the Institute of Human Nutrition at Columbia University College of Physicians and Surgeons in New York. She received her MS degree in clinical nutrition from the New York Institute of Technology and completed a nutrition fellowship at New York Medical College in Valhalla.

  As a recognized authority on the dietary and nutritional management of food allergies, Ms. Groetch is a frequently invited speaker at national and international allergy and immunology conferences.  She has contributed significantly to academic research, participating in more than a dozen clinical trials. In addition, she has developed online courses and conferences with the goal of educating dietitians and other health care professionals. 

  Ms. Groetch is chair of the International Network of Dietitians and Nutritionists in Allergy and serves on the Medical Advisory Board of the International Association for Food Protein Enterocolitis. She plays an active role in the American Academy of Allergy, Asthma and Immunology (AAAAI) and the European Academy of Allergy, Asthma and Clinical Immunology. She serves on the organizations’ numerous committees and task forces, collaborating with other health care professionals and patient advocacy groups to improve the lives of families living with the challenges of food allergies. 

  Ms. Groetch is the author of several textbook chapters, peer-reviewed articles published in prestigious medical journals, and other educational materials. Her credits include the development of international consensus guidelines on food protein induced enterocolitis syndrome. Ms. Groetch’s numerous contributions were recognized with a 2015 AAAAI Allied Health Professional Recognition Award for her service as a leader, mentor and educator in food allergy disorders.

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  Marion Groetch, MS, RDN

  Director of Nutrition Services
  Jaffe Food Allergy Institute
  Division of Allergy and Immunology
  Icahn School of Medicine at Mount Sinai
  New York, New York

• Profile

  Hugh A. Sampson, MD, FAAAAI

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  Hugh A. Sampson, MD, is the Kurt Hirschhorn Professor of Pediatrics and director emeritus of the Jaffe Food Allergy Institute at the Icahn School of Medicine at Mount Sinai in New York City. Dr. Sampson received his medical degree from the State University of New York at Buffalo. He completed an internship and residency in pediatrics at Children’s Memorial Hospital in Chicago, and a fellowship in allergy and immunology at Duke University Hospital in Durham, North Carolina.

  Dr. Sampson's clinical responsibilities include the supervision of a pediatric allergy clinic and in his academic role he is responsible for teaching fellows and residents.

  Dr. Sampson’s research, primarily funded by grants from the National Institutes of Health/National Institute of Allergy and Infectious Diseases, focuses on food allergic disorders and the basic immunologic mechanisms responsible for these disorders. His accomplishments include identifying food allergy as a trigger for eosinophilic esophagitis, as well as determining the ability of most milk-allergic children to tolerate heat-denatured, or baked, milk products. He was also among the first to clearly delineate the relationship of atopic dermatitis and food allergy. Dr. Sampson’s research earned him the distinction of being named among the “World’s Most Influential Scientific Minds,” an honor accorded to the top one percent of researchers, based on the number of cited documents in their field. He was elected to membership in the National Academy of Medicine for his research accomplishments.

  Dr. Sampson is past chair of the Section on Allergy and Immunology of the American Academy of Pediatrics and past-president of the American Academy of Allergy, Asthma & Immunology. He has also chaired working groups and served on numerous committees of professional organizations in his field. Dr. Sampson has edited 13 books and published more than 500 articles and 88 book chapters. Dr. Sampson is chief scientific officer, interim chief medical officer, and a member of the Scientific Advisory Board of the biopharmaceutical company DBV Technologies.  

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  Hugh A. Sampson, MD, FAAAAI

  Kurt Hirschhorn Professor of Pediatrics
  Department of Pediatrics
  Director Emeritus of the Jaffe Food Allergy Institute
  Icahn School of Medicine at Mount Sinai
  New York, New York