Adverse reactions to foods can occur for a variety of reasons, but a food allergy is caused by
a specific immune response. Challenges to determine the prevalence of food allergy include
misclassification, biased participation, lack of simple diagnostic tests, rapid evolution of
disease, large numbers of potential triggers, and varied clinical phenotypes. Nonetheless, it
is clear that this is a common disorder, with studies suggesting a cumulative prevalence of
3% to 6%, representing a significant impact on quality of life and costs. The inclusion of mild …