Mitigating Food Allergies with Chinese Herbs: Report on Scientific and Clinical Studies

Course overview

Xiu Min Li, M.D., is a leading researcher in the treatment food allergy and allergic asthma and a Professor at New York Medical College. Dr. Li investigates immunopathogenic mechanisms underlying food allergy and novel therapies for allergic disease, including therapies based on traditional Chinese herbal medicines. Dr. Li was previously a tenured Professor of Pediatrics at the Mount Sinai School of Medicine, held positions at Johns Hopkins University and Stanford University, and served as a Chair of the American Academy of Allergy Asthma and Immunology (AAAAI). Food allergy is one of the rapidly growing allergic conditions, affecting as many as 15 million Americans with annual cost $25 billion. Except for rescue medication for anaphylaxis, there is currently no FDA-approved treatment for food allergy. Traditional Chinese Medicine (TCM) has a long history of human use and is part of mainstream medicine in China. There is increasing evidence to supporting the use of TCM for allergic conditions. In this presentation, I will share new research on FAHF-2, a 9-herb formula based on the TCM formula Wu Mei Wan that is traditionally used for treating intestinal parasites, and its efficacy for treating food allergies. I will present research on formula in the treatment of peanut allergy in experimental murine models , with respect to the immune cells of food-allergic patients in Phase I and II clinical trials, and in the treatment of autoimmune gastric diseases such as Crohn s Disease. Because patients with food allergy often co-exist with other allergic conditions, I will also review the safety and efficacy of TCM formulations on asthma, eczema and allergic rhinitis. Finally, I will discuss the important role that botanical products derived from TCM have the potential to play in the US health care system.