Precision Nutrition - Genetics of Food Intolerances and Sensitivities | Orgain Healthcare Professional Education Series
Food intolerances and sensitivities are common nutrition concerns that affect millions of people worldwide. There is increasing awareness among researchers, educators, healthcare professionals, and consumers that the one-size-fits-all, population-based approach to nutritional guidance is inefficient and sometimes ineffective. Genetic differences can explain why some individuals are able to tolerate lactose, gluten, or histamine, while others experience significant symptoms and health concerns.
Dr. Ahmed El-Sohemy, PhD
Professor and Associate Chair
Dr. Ahmed El-Sohemy is a Professor and Associate Chair at the University of Toronto and held a Canada Research Chair in Nutrigenomics. He is also the Founder of Nutrigenomix Inc. and serves as Chief Science Officer. Dr. El-Sohemy obtained his PhD from the University of Toronto and completed a postdoctoral fellowship at Harvard. He has published over 200 peer-reviewed publications and has given more than 400 invited talks around the world. The goal of his research program in nutrigenomics is to identify genetic markers that predict response to various dietary factors on a variety of health and performance outcomes. Dr. El-Sohemy has served on Health Canada’s Scientific Advisory Board and several international expert advisory panels. He is on the editorial board of 10 scientific and medical journals and served as an expert reviewer for more than 40 other journals and 12 granting agencies. He has over 12,700 citations with an H-index of 61 and is one of the most highly cited researchers in the field of personalized nutrition. Dr. El-Sohemy is the recipient of several awards for research excellence by the Canadian Nutrition Society, the American College of Nutrition, and the American Nutrition Association.
Presenter
Dr. Ahmed El-Sohemy, PhD
Professor and Associate Chair
Course Overview
| Released: | 4/23/26 |
|---|---|
| Expires: | 4/23/29 |
| Duration: | 1:03:52 |
| Level: | Level 2 |
| Available Credit: | 1.0 CPEU |
| Performance Indicators: | 10.4.7; 11.3.1; 5.1.2; 9.1.1 |
This course has been approved for continuing education for Registered Dietitian Nutritionists and Dietetic Technicians, Registered by the Commission on Dietetic Registration (CDR).
Sponsor Disclosure: Financial support for this presentation was provided by Orgain. The views expressed herein are those of the presenter and do not necessarily represent Orgain's views. The material herein is accurate as of the date it was presented and is for educational purposes only and is not intended as a substitute for medical advice. Reproduction or distribution of these materials is prohibited. ©2026 Orgain, LLC. All rights reserved.
