“What Is Food to One...”

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Abstract
"What is food to one, is to others bitter poison."1 Few would argue that a subject who reproducibly experiences anaphylaxis upon smelling fish being cooked is highly allergic to some component emanating from the fish. Such persons are readily identified and thus can receive proper instructions on how to prevent and treat subsequent reactions. However, the identification of patients at risk for repeated immediate hypersensitive (allergic) responses to foods is rarely this simple. In fact, 43 per cent of a random population of 3300 adult Americans claim to have some type of "adverse reaction" to foods.2 Of course, it is . . .

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