ABSTRACT
Elimination diets are used in both the diagnosis and management of adverse food reactions. Once certain foods are suspected of provoking allergic disorders, they are completely omitted from the diet. The success of these diets depends on the identification of the correct allergen or allergens, the patient’s ability to maintain a diet completely free of all forms of the offending allergen and the assumption that other factors do not provoke similar symptoms during the period of study.
