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Food Allergy

William H. Wilson, MD
JAMA. 1983;250(20):2791-2792. doi:10.1001/jama.1983.03340200025017.
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To the Editor.—  Buckley and Metcalfe, in their chapter on food allergy in the Primer on Allergic and Immunologic Diseases (1982;248:2627), exhibit an excellent concept of the phenomenon of hypersensitivity to foods. Their warning that other disease entities may stimulate an allergic response in numerous organs predisposed to a local anaphylactic reaction deserves particular attention. The skin whealing response as obtained by prick, scratch, or intracutaneous testing and the radioallergosorbent test are placed in proper perspective as they pertain to the diagnosis of hypersensitivity to foods.Other aspects of the chapter worthy of note include (1) a caution regarding the performance of challenge feeding tests on known offending foods, (2) the failure of suspected foods consistently to produce a positive challenge, and (3) the negating effect of slowing absorption of the food undergoing challenge by including other foods in the test meal.The suggestion regarding patients undergoing a challenge regimen


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