Infuse Issue 8 June 2019 | Page 19

"These senior dietitians...taught
me so much about optimum
patient care, the importance of
professionalism and what was
possible in the profession."
In 1980 Dr Robert Loblay joined the RPAH
Allergy Clinic as a clinical immunologist. It
became increasingly evident that patients
with RIU/AO sometimes also experienced
abdominal pain, diarrhoea, headache,
respiratory and/or constitutional symptoms
when undergoing blind challenge with various
food substances. From this early beginning
it was found that the elimination of the
relevant foods sometimes resulted in dramatic
improvement in chronic symptoms of this
kind, even when RIU/AO was only a minor
component of the clinical presentation.
Dr Clancy who is now a Professor of
Immunology, approached Maxine for a
dietitian to help develop an elimination
diet. Not knowing any better and not
knowing that I was about to embark on a
life-long career in food allergy and food
intolerance, I readily accepted the role.
My research into RIU/AO and food intolerance
resulted in being awarded a PhD from the
University of Sydney in 1988. My thesis was
entitled “The Role of Natural Salicylates in
Food Intolerance.” I was only the third dietitian
to be awarded this degree in Australia.
I remained at the Dietetics Department until
I became the Head Dietitian at the Allergy
Unit of RPAH in 1989. I remain in this position
and have continued to be involved in research
and clinical patient services at the Unit. My
role has expanded into education, mentoring,
training and consultancy for Government and
the food industry.
interview continues overleaf...
© Dietitian Connection
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Infuse | June 2019