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September 19, 1931

Food Allergy: Its Manifestations, Diagnosis and Treatment, with a General Discussion of Bronchial Asthma.

JAMA. 1931;97(12):874. doi:10.1001/jama.1931.02730120054031

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The subject of allergy is a comparatively new one, and though references to anaphylactic and allergic reactions have appeared in the literature for many years, it is only since the time of Pirquet, who introduced the term allergy in 1911, that real strides have been made. Whereas pollens were formerly considered the main offenders, the rôle of food, thanks to the efforts of many workers, among whom the author has been one of the most assiduous in this country, is looming up with increasing importance. The old saying that what is one man's food is another's poison has never received greater confirmation. Wherever there are smooth muscle fibers and blood vessels, and these are ubiquitous, the manifestations of allergic reaction may be found. Small wonder, then, that difficulties in differential diagnosis between organic disease and allergic reactions of the brain, lungs, gastro-intestinal tract, cardiorenal system and the skin and mucous

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