Educational guide 2020_21 Faculty of Chemistry

Contents

Topic	Sub-topic
1. Adverse reactions to foods. Intolerances.	Topic 1: Introduction to adverse reactions to foods. Classification of adverse reactions. Prevalence. Topic 2: Food intolerances. Enzymatic deficiencies. Drug intolerance. Hypersensitivity reactions to additives.
2. Allergic reactions.	Topic 3: Physiology of the immune system. Immune system and Th1 and Th2 immune responses. Intestinal immune system and oral tolerance. Cross-reactivity. Topic 4: Hypersensitivity. Hypersensitivity reactions. Cells involved. Soluble mediators.
3. Food allergy.	Topic 5: Food allergy. Predisposing factors. Food allergens. Classification and properties of major food allergens. Topic 6: Clinical expression of adverse reactions to foods. Dermal manifestations. Gastrointestinal manifestations. Respiratory manifestations. Anaphylaxis. Topic 7: Diagnosis and treatment of adverse reactions to foods. Methods in vitro and in vivo diagnosis. Basis of pharmacological treatment of food allergies. Prevention. Food safety. Topic 8: Food allergies in childhood: allergy to cow’s milk proteins. Prevalence. Diagnosis. Clinical manifestations. Topic 9: Food allergies in adulthood. Allergies and more frequent manifestations. Cross-reactivity between foods and vegetal and animal proteins. Cross-reactivity between foods.
4. Celiac disease	Topic 10: Celiac disease. Predisposing factors. Diagnosis. Clinical manifestations.