Elicitors and phenotypes of adult patients with proven IgE‐mediated food allergy and non‐immune‐mediated food hypersensitivity to food additives

Abstract

The importance of oral food challenges for the diagnosis of food hypersensitivity is confirmed. IgE-dependent food allergy is more frequently proven, reaching a positivity rate of one-third and only about 20% for non-immune-mediated hypersensitivity. Future studies should elaborate on the mechanisms of non-immune-mediated food hypersensitivity and the clinical impact of cofactors in this setting.