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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.

Tom Fabian, PhD, CNTP

Presented by Tom Fabian, PhD, CNTP

Tom is a clinical laboratory consultant, translational science expert, functional nutrition practitioner, educator, and speaker. He is a former biomedical research scientist with deep expertise in the role of the human microbiome in health, chronic disease, and aging. As a leading expert in translational applications of microbiome research in functional medicine and integrative health settings, Tom’s primary focus is on providing educational resources and consulting services for practitioners, and consulting and advisory services for clinical testing laboratories. On a limited basis, he also works with individual clients to improve gastrointestinal health and optimize healthspan.


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