The Natural History of Adverse Reactions to Foods
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.
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Document Type: Research Article
Publication date: November 1, 1986
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- 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.
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