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May 13, 1933


JAMA. 1933;100(19):1544. doi:10.1001/jama.1933.02740190070014

Food allergy, or sensitivity to foods, has attained a recognized place in the list of disorders that may be associated with eating. There was a time when harm from food was supposed to be confined to infectious agents or toxic products. Now there is a gamut of menacing symptoms, including mainly vasomotor disturbances, skin eruptions, gastro-intestinal disorders and respiratory difficulties, which often find their explanation in the sensitization of the person involved to definite food ingredients. This susceptibility seems to be inherited in some instances and acquired in others. Infancy is not free from the menace of food allergy even during the period when milk forms the sole dietary intake. It is a matter of common experience, as Anderson, Schloss and Stuart1 have recently pointed out, that eczema and other manifestations of hypersensitiveness in the nursing baby are frequently aggravated by the addition of cow's milk, and conversely that