With more than three million Americans affected by celiac disease and up to 30% of global populations carrying a genetic susceptibility to the disease, GI practitioners are increasingly thinking about providing multidisciplinary settings that allow nutritionists and dietitians to play a role in patient care.
Leading experts such as Alessio Fasano, MD, of Harvard University, Ben Lebwohl, MD, AGAF, of Columbia University, and William Chey, MD, AGAF, and Emily Haller, MS, RDN, of the University of Michigan will review glutens, new methodologies for treating celiac, and how to incorporate dietitians into clinical practices at the 2019 James W. Freston Conference – Food at the Intersection of Gut Health and Disease, Aug. 9-10, 2019, in Chicago.
2019 Freston is bringing together a multidisciplinary audience of allied health professionals and clinicians interested in using diet and nutrition to help manage GI health and disease.
Additional conference sessions will examine:
- Diets that promote sound gut health care.
- How nutrient-gene interactions may alter gastrointestinal conditions.
- How to recognize and differentiate food-induced GI disorders.
- How nutrition can help patients with irritable bowel syndrome, functional gastrointestinal disorders and inflammatory bowel disease.
- Manage nutritional challenges for patients with surgically altered digestive tracts.
Funding for this conference was made possible (in part) by 1 R13 DK122788-01 from the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK).