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FOOD AND ALLERGY

George L. Waldbott, M.D.
JAMA. 1951;145(3):174. doi:10.1001/jama.1951.02920210046020.
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ABSTRACT

To the Editor:—  The excellent article by Leibowitz and his co-workers (J. A. M. A., Nov. 18, 1950) clarifies much of the confusion that exists on this subject. In any investigation of this kind, two points should be stressed, which, according to my experience, constitute the key to the problem: Sensitivity to food, as indicated by feeding experiments and by skin tests, is subject to frequent change. Furthermore, the reliability of skin tests hinges on the freshness of the extracts employed in the tests. For obvious reasons all extracts used in a clinic or office cannot be prepared at the same time; some are older and, therefore, less potent than others. This undoubtedly explains the fact that the authors obtained only minor skin reactions to nuts and fish. This is in contrast to their results from feeding these foods and to the observations of other allergists in intradermal testing.The

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