THE PROVOCATIVE food test is a deliberate intracutaneous injection of a potent food extract of sufficient quantity and strength to provoke a mild systemic reaction, followed by the immediate injection of weaker or stronger dilutions of the identical antigen to relieve the provoked symptoms. The test, therefore, consists of two phases: (1) to provoke symptoms and (2) to relieve the induced symptoms.
The provocation and the relief of symptoms demonstrate a dramatic cause and effect relationship.
The technique described for provocative testing and treatment for foods was developed by Carleton H. Lee, MD. His original work was on provocative testing for foods; he subsequently developed provocative testing for inhalants. This paper will deal solely with foods. A second paper will describe the provocative testing and treatment technique for inhalants.
Both Dr. and Mrs. Lee suffer from food and inhalant allergies. Their symptoms were poorly controlled by serial dilution antigen titration
Lee CH, Williams RI, Binkley EL. Provocative Testing and Treatment for Foods. Arch Otolaryngol. 1969;90(1):87–94. doi:10.1001/archotol.1969.00770030089018
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