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The Natural History of Adverse Reactions to Foods

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The studies presented and the literature reviewed support the conclusion that the natural history of food sensitivity is a dynamic process. Thus foods removed from the diet must be reintroduced at regular intervals. Adverse reactions to foods probably involve multiple immunologic and inflammatory mechanisms and cannot always be pigeon-holed into a specific Type I–IV reaction. As in all areas of our field, it is important to continue our search for ways to identify the exceptional patient who requires measures which do not fit the usual situation. There will always be patients with exceptional problems requiring special arrangements that we as allergists must be prepared to evaluate. However, it is reassuring to see that over a period of time the majority of patients continue to have their problems successfully evaluated by methods which are currently available.

Document Type: Research Article


Publication date: November 1, 1986

More about this publication?
  • Allergy and Asthma Proceedings is a peer reviewed publication dedicated to distributing timely scientific research regarding advancements in the knowledge and practice of allergy, asthma and immunology. Its primary readership consists of allergists and pulmonologists.

    The goal of the Proceedings is to publish articles with a predominantly clinical focus which directly impact quality of care for patients with allergic disease and asthma.

    Featured topics include asthma, rhinitis, sinusitis, food allergies, allergic skin diseases, diagnostic techniques, allergens, and treatment modalities. Published material includes peer-reviewed original research, clinical trials and review articles.

    Articles marked "F" offer free full text for personal noncommercial use only.

    The journal is indexed in Thomson Reuters Web of Science and Science Citation Index Expanded, plus the National Library of Medicine's PubMed service.
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