Elicitors and phenotypes of adult patients with proven IgE-mediated food allergy and non-immune-mediated food hypersensitivity to food additives.
Aikaterina AlexiouVeronika HöferSabine DölleJosefine GrünhagenTorsten ZuberbierMargitta WormPublished in: Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology (2022)
The importance of oral food challenges for the diagnosis of food hypersensitivity is confirmed. IgE-dependent food allergy is more frequently proven, reaching a positivity rate of one-third and only about 20% for non-immune-mediated hypersensitivity. Future studies should elaborate on the mechanisms of non-immune-mediated food hypersensitivity and the clinical impact of cofactors in this setting.
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