ABSTRACT
The symptoms of food hypersensitivity and some food intolerances are remarkably similar. Genetic predisposition is also an important factor in the development of food allergy. Children born to atopic parents have a greater chance of developing allergic disease including food allergies. Immunoglobulin E-mediated hypersensitivity in food allergy is well documented. The role of food allergy in neurological symptoms is somewhat controversial. Skin testing has been used for over a century to identify allergens and is the basis upon which the specialty of allergy was developed. Measurement of changes in intestinal permeability upon exposure to a food allergen has been suggested as a method of detecting food allergy. Allergen M is an allergenic protein obtained from codfish. Although it is one of the few fish allergens that has been studied, it is the most extensively characterized food allergen known. Genetic predisposition is also an important factor in the development of food allergy.
