Adverse immune responses to foods affect approximately 5% of young children and 3% to
4% of adults in westernized countries and appear to have increased in prevalence. Food-
induced allergic reactions are responsible for a variety of symptoms and disorders involving
the skin and gastrointestinal and respiratory tracts and can be attributed to IgE-mediated and
non–IgE-mediated (cellular) mechanisms. Genetic disposition and environmental factors
might abrogate oral tolerance, leading to food allergy. Disease outcomes are influenced by …