The presentation will go through the latest recommendations from the EAACI guideline, focusing particularly on early introduction of egg and peanut in high risk infants as well as looking at future research.
Lydia graduated from the University of Plymouth with BSc(Hons) Dietetics in 2013 and started her dietetic career at Cumbria Partnership NHS Foundation Trust and moved quickly into a paediatrics where her passion for food allergy started. For the last 4 years she has worked at Oviva UK Ltd in the CMPA programme where she went onto win the Barry Kay Award in Allied Health at British Society for Allergy and Clinical Immunology(BSACI) 2019 for her work in NHS Grampian. More recently, she has transitioned into a part time partnerships and research role for Oviva. Lydia also joined AllergyUK in May 2021 as a Dietetic Advisor. Outside of work, Lydia is the secretary for the BDA Food Allergy Specialist Group (FASG) as well as recently completing her MSc in Paediatric Dietetics. Her research dissertation title was ‘dietitians perception of the benefits and limitations of using telehealth for the management of infants with non-IgE mediated cow’s milk protein allergy’.