Company Filing History:
2 out of 597 
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1 out of 15,475 
Years Active: 2017-2025
Title: The Innovations of William D. Chey
Introduction
William D. Chey is a notable inventor based in Ann Arbor, MI (US). He holds a total of 4 patents that reflect his contributions to medical technology and dietary health. His work has significantly impacted the fields of gastroenterology and nutrition.
Latest Patents
One of his latest inventions is the self-inflating anorectal expulsion device. This device features a balloon with a wall that extends between its proximal and distal ends, defining a balloon interior. The interior contains a self-expanding, low compression-set material, such as open cell foam. Additionally, the device includes a catheter that extends through the proximal end of the balloon, ensuring fluid communication with the balloon interior. A termination component, adjustable in physical configuration, controls the balloon's communication with the external environment.
Another significant patent involves methods and kits for identifying food sensitivities and intolerances. This invention provides kits and methods to assess the likelihood of food sensitivities or intolerances, including gluten and lactose. The methods allow for dietary modifications based on the likelihood of particular sensitivities, and the effectiveness of these modifications can be evaluated through monitoring meals and subsequent symptoms.
Career Highlights
William D. Chey has worked with prestigious institutions such as Cedars-Sinai Medical Center and the University of Michigan. His experience in these organizations has contributed to his innovative research and development in medical devices and dietary health.
Collaborations
Throughout his career, Chey has collaborated with notable colleagues, including James A. Ashton-Miller and Brennan Spiegel. These partnerships have fostered advancements in his research and inventions.
Conclusion
William D. Chey exemplifies innovation in the medical field through his patents and collaborations. His work continues to influence the understanding and treatment of food sensitivities and gastrointestinal health.