Stanford University
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Shirley Jiang, MD
Clinical Assistant Professor, Medicine - Pulmonary, Allergy & Critical Care Medicine
BioDr. Shirley Jiang is a fellowship-trained, board-certified allergist and immunologist with the Stanford Health Care Allergy, Asthma, and Immunodeficiency Clinic in Atherton. She is also a clinical assistant professor of allergy and immunology in the Department of Medicine, Division of Pulmonary, Allergy & Critical Care Medicine at Stanford University School of Medicine.
Dr. Jiang diagnoses and treats a wide range of conditions, including allergies, asthma, eczema, hives, and immunodeficiencies. She specializes in food allergies, medication allergies such as those to penicillin and other antibiotics, and chemotherapy allergies. For each of her patients, she offers a comprehensive care plan tailored to the individual.
Dr. Jiang’s research interests include evaluating quality-of-life issues related to food allergies, with an emphasis on underserved populations. She is also working with her colleagues to build out and validate a novel chemotherapy desensitization program for patients with cancer who have allergic reactions to chemotherapy.
Dr. Jiang has published her research in peer-reviewed journals such as Allergy, Frontiers in Immunology, The Journal of Allergy and Clinical Immunology: In Practice, and Clinical Reviews in Allergy and Immunology. She has also presented to her peers at international, national, and regional meetings, including the annual meetings of the American Academy of Allergy, Asthma & Immunology (AAAAI), the American College of Allergy, Asthma & Immunology (ACAAI), and the Allergy, Asthma & Immunology Foundation of Northern California (AAIFNC).
Dr. Jiang is a member of the AAAAI and the ACAAI. She serves as a member of the ACAAI Drug Allergy Committee, working on building out resources for penicillin allergy delabeling for allergists and primary care doctors. She also serves as a member of the AAAAI Adverse Reactions to Drugs, Biologicals, and Vaccines Committee and Adverse Reactions to Foods Committee.
