Berber Vlieg-Boerstra

OLVG, Department of Paediatrics, Amsterdam; Hanze Universtiy of Applied Sciences, Nutrition and Dietetics, Groningen; Vlieg & Melse Dietitians, Practice for dietary management of food allergy, Arnhem/Amsterdam/Rotterdam, The Netherlands

 

Berber Vlieg-Boerstra, RD, PhD,is an allergy specialist dietitian who has been working in in the field of food allergy since 1987, managing patients of all ages with IgE mediated and non-IgE mediated food allergies. Currently she is working at the OLVG, a top clinical hospital in Amsterdam, the Hanze University of Applied Sciences, Groningen, and in her own practice for dietary management of food allergy, in The Netherlands.

Berber is one of the founder members of the international Network for Diet and Nutrition in Allergy, INDANA (www.indana-allergynetwork.org).

She is involved in dietary intervention studies in adults with Eosinophilic Esophagitis in collaboration with Amsterdam University Medical Center. In those studies, not only the efficacy of elimination diets are studied, but also the influence of nutrition on the severity of the disease.

 

Nutrition Management of Eosinophilic Esophagitis in adults

The prevalence of Eosinophilic oesophagitis (EoE), a chronic immune-mediated disorder of the oesophagus, is increasing. Food and aeroallergens are believed to play a major role in the pathogenesis. Current treatment includes topical steroids and dietary therapy. Dietary therapy in EoE consists of elemental diet, empiric elimination diets or test-directed elimination diets. Nutrition may play a role in development and treatment EoE. Diet quality in Dutch adults with EoE is low. The intake of dietary fibre, iron, fermented dairy (buttermilk, LGG yoghurt drink), dairy, pasta/rice, and soy may be favorable, while high intake of omega‐6 rich oil (sunflower oil/stir fry oil), total added fat, and phosphorus (abundant in animal‐based foods) may be unfavorable for disease severity (inflammation and esophageal permeability).