Early Life Feeding Choices and the Allergic March

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This education is about:

  • The allergic march
  • Burden of food allergy
  • Early feeding choices and food allergy prevention
  • The influence of the microbiome on allergic disease 
  • Recent evidence on the early introduction of food allergens
  • Updates on food allergy management

Why it matters:
Food allergy can cause severe anaphylactic reactions and is associated with a substantial burden for patients and their families. Food allergy may be preceded by other atopic diseases in a progression  known as the atopic march. Over the past several years, nutritional interventions that can reduce the risk of food allergy development have been identified. Providers should be familiar with these evidence-based options so that they can counsel parents on ways to reduce the risk for food allergy in their infants.

Target Audience:

Pediatricians, pediatric nurses, dietitians, and other healthcare providers who treat infants and children

Course Credit:

1 AMA PRA Category 1 CreditTM
1 ANCC Contact hour(s)
1 CA-BRN Contact hour(s)
1 CDR Contact hour(s)
0.5 Pharmacology hour(s).

Dates:

Opens: 2023-08-02
Closes: 2025-08-02

This activity is supported by an educational grant from Reckitt | Mead Johnson Nutrition.
  • Jenifer Lightdale, MD, MPH

    Associate Chief, Division of Gastroenterology, Hepatology and Nutrition
    Boston Children’s Hospital
    Professor of Pediatrics
    Harvard Medical School
    Boston, Massachusetts

Learning Objectives

  • Describe the recent evidence on strategies for allergy risk reduction, management, and tolerance induction
  • Outline the long-term impacts to food allergy, highlighting the psychological, psychosocial, and financial disease burden for patients and their families
  • Differentiate the appropriate application of various feeding options, including a variety of infant formulas and probiotics, for the goal of reducing the risk of allergic development and/or managing existing allergies