John Leung, MD (pronounced "learn-g" or "LEE-ung") is the founding physician and CEO of Boston Food Allergy Center, director of the Food Allergy Center at Tufts Medical Center and co-director of the Pediatric Food Allergy Center at Floating Hospital for Children. He is the first US-trained physician triple board-certified in Allergy/ Immunology, Gastroenterology and Internal Medicine. Dr. Leung attended medical school at the University of Michigan Medical School and completed his Internal Medicine residency at University of Iowa Hospitals and Clinics. He then completed a 4-year clinical/research Gastroenterology fellowship at Tufts Medical Center, followed by an Allergy/Immunology fellowship at Massachusetts General Hospital/Harvard Medical School.
Dr. Leung is the site principal investigator for multiple NIH-funded and pharmaceutical sponsored studies. He is an assistant professor in the Department of Medicine and Department of Pediatrics at Tufts Medical Center, a clinical professor at Friedman School of Nutrition Science and Policy at Tufts University, an adjunct faculty Tufts University Immunology graduate program, an affiliated faculty of Tufts Institute for Innovation, and a nominating committee member of Obesity, Metabolism & Nutrition section of the American Gastroenterology Association Institute Council. He is also an investigator for Consortium of Eosinophilic Gastrointestinal Disease Researchers (CEGIR)
He has coauthored numerous peer-reviewed manuscripts, scientific abstracts, book chapters, and online tutorials. His clinical and research focuses are on eosinophilic esophagitis, gastrointestinal disorders, food & intolerance as well as other allergic/immunologic conditions.
Rachel is the Practice Manager/Registered Dietitian at Boston Food Allergy Center. She graduated Summa Cum Laude with a Bachelor of Science in Food Science and Human Nutrition with a concentration in Dietetics from the University of Maine. Rachel earned her Master of Science in Nutrition at Tufts University’s Friedman School of Nutrition Science and Policy. Rachel completed a 20 month Dietetic Internship at Tufts Medical Center. Rachel specializes in personalized dietary intervention for food allergies, eosinophilic esophagitis, food intolerance, irritable bowel syndrome, Celiac disease and other food associated GI inflammatory conditions.