{{ (moduleVm.actions && moduleVm.changeStatus) ? moduleVm.status : '' }} Immunoglobulin E-Mediated Food Allergies: Why Differentiate From Other Adverse Food Reactions?

Activity Steps


Activity Number 179488. Levels 1 and 2.

A food intolerance is any adverse food reaction that does not elicit an immune system response. A food allergy refers to a reproducible adverse health reaction after a specific immune response upon exposure to a food. The authors focus on the medical condition of food allergies. A clear understanding of what constitutes a food allergy, specifically an IgE-mediated food allergy, will facilitate clear communication among healthcare professionals, patients and caregivers, and those in the public.

Learning Objectives

After completing this continuing education activity you will be able to:

  1. Identify associated terms and characteristics of an IgE-mediated allergy.
  2. Describe diagnostic testing and differential diagnoses for IgE-mediated food allergy.
  3. Explain strategies for preventing and managing IgE-mediated food allergy.

Learning Outcomes

Seventy-five percent of participants will be able to demonstrate knowledge about immunoglobulin E (IgE) mediated food allergies by achieving a posttest score of 70% or greater.
Price: $24.95


  • CDR 1.0 CPEU
  • FCDN 1.0 CPEU

Lippincott Williams & Wilkins (LWW) is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR), provider number LI001. Registered dietitians (RDs) will receive 1.0 continuing professional education units (CPEUs) for successful completion of this program/material, CPE Levels 1 and 2. Activity Number 179488.

Professions: Dietetic Professional
Test Code: NT1123
Published: Nov/Dec 2023
Expires: 12/6/2024
Sources: Nutrition Today
Required Passing Score: 7/10 (70%)
Authors: Eva Weston, RDN, LD, NBC-HWC; Esther Myers, PhD, RDN, LD, FAND