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May 1943

Familial Nonreaginic Food-Allergy

Arch Derm Syphilol. 1943;47(5):762. doi:10.1001/archderm.1943.01500230152021

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In this little volume, the author describes his method of approach to the diagnosis and treatment of certain "allergic" diseases which he has grouped into a special category and for which he has coined the term "familial nonreaginic food allergy." This group includes urticaria, migraine, gastrointestinal allergy, neuralgias and a "number of more or less serious conditions hitherto unrecognized as allergic."

Throughout the book, the author stresses the importance of food in the production of symptoms. Other causative agents include drugs, metals (from cooking utensils), fumes and dusts.

Two outstanding features of his newly recognized category of allergic diseases are: (1) absence of atopic reagins and therefore negative reactions to cutaneous tests and (2) acceleration of the pulse rate during the manifestation of allergic reactions.

By means of trial diets and determinations of the pulse rate, the author was able to identify causative foods in a number of diverse syndromes

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