Food allergy
Julie Wang, Hugh A. Sampson
Julie Wang, Hugh A. Sampson
Published March 1, 2011
Citation Information: J Clin Invest. 2011;121(3):827-835. https://doi.org/10.1172/JCI45434.
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Science in Medicine

Food allergy

Abstract

Food allergies affect up to 6% of young children and 3%–4% of adults. They encompass a range of disorders that may be IgE and/or non-IgE mediated, including anaphylaxis, pollen food syndrome, food-protein–induced enterocolitis syndrome, food-induced proctocolitis, eosinophilic gastroenteropathies, and atopic dermatitis. Many complex host factors and properties of foods are involved in the development of food allergy. With recent advances in the understanding of how these factors interact, the development of several novel diagnostic and therapeutic strategies is underway and showing promise.

Authors

Julie Wang, Hugh A. Sampson

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Figure 2

Mean threshold dose of peanut flour eliciting symptoms in patients receiving Hu-901 or placebo.

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Mean threshold dose of peanut flour eliciting symptoms in patients recei...
The mean increase in the threshold of sensitivity, as compared with that in the placebo group, reached significance only in the 450-mg group (P < 0.001); however, results of the test for trend with increasing doses were significant (P < 0.001). Data show 95% confidence intervals. Adapted from ref. 99 with permission from the Publishing Division of the Massachusetts Medical Society.