The Microbiome: A New Paradigm in Understanding 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.
Author Tom Fabian, Ph.D., CNTP
Dr. Fabian is a leading expert on the role of the microbiome in health, immune function, chronic disease, and aging. As a translational scientist, his primary focus is on the clinical application of microbiome research in the integrative and functional medicine space. He received his PhD in molecular biology from the University of Colorado, Boulder, and has worked as a biomedical researcher in the biotechnology industry...
The opinions expressed in this presentation are the author's own. Information is provided for informational purposes only and is not meant to be a substitute for personal advice provided by a doctor or other qualified health care professional. Patients should not use the information contained herein for diagnosing a health or fitness problem or disease. Patients should always consult with a doctor or other health care professional for medical advice or information about diagnosis and treatment.