UCFA at EAACI 2016

Members of UCFA will be present at the EAACI 2016 congress in Vienna, Austria from 11-15 June 2016. We will participate in the different congress sessions and will also present results of our research. If you would like to meet with anyone from UCFA at EAACI 2016, contact us via the contact form. You can also find our researchers and our research in the following sessions:

Saturday, June 11
Session Time Session Code Title of presentation/research project
14:00 – 17:30 PG 3 Food allergy – an overview
Sunday, June 12
Session Time Session Code Title of presentation/research project
13:30 – 15:00 PDS 4 The value of monitoring respiratory and vital signs during food challenges
13:30 – 15:00 PDS 4 Specific IgE to Jug r 1 is a marker for walnut allergy
15:30 – 17:00 PDS 9 Comparing the sensitizing capacity of raw and processed cow's milk in a murine sensitization model for food allergy
15:30 – 17:00 PDS 9 Impact of early life exposure to the mycotoxin DON on the development of food allergy
15:30 – 17:00 PDS 10 Oral immunotherapy in combination with a non-digestible oligosaccharide supplemented diet in a peanut allergy mouse model
Monday, June 13
Session Time Session Code Title of presentation/research project
12:00 – 13:30 TPS 34 Dietary non-digestible oligosaccharides reduce the sensitizing capacity of deoxynivalenol in a dose-dependent manner
Tuesday, June 14
Session Time Session Code Title of presentation/research project
12:00 – 13:30 TPS 41 Allergenicity and safety of rhC1INH in patients with allergy to rabbit or cow´s milk
15:30 – 17:00 PDS 31 Outcome of open peanut challenges and guided reintroduction after negative double blind placebo controlled challenges
15:30 – 17:00 PDS 31 The role of cofactors in allergic reactions to food
15:30 – 17:00 PDS 31 Prepackaged foods are the most frequent cause of unexpected allergic reactions which are usually moderate to severe
Wednesday, June 15
Session Time Session Code Title of presentation/research project
10:30 – 12:00 SYM 54 How to asses allergenicity of new food sources