[Clinical aspects, diagnosis and therapy of food hypersensitivity].

Foodstuff allergens may cause, either ingested, inhaled, locally or systemically, a varied pathology related particularily to the skin, the respiratory and the gastrointestinal tract. Due to the bewildering multitude of symptoms and the lack of reliable methodology for the detection of the allergens, no diagnosis is reached frequently. None of the available test methods (not even new in vitro tests such as RAST) can replace a thorough medical history. Between 1970 and 1975, we have ascertained 63 cases of foodstuff allergy in our clinic in Zürich. Many of them presented as bronchial asthma, allergic rhinitis, urticaria and Quinckeedema. Celery, potatoes, milk, egg-white, cheese and cereals were most frequently encountered as allergens. The only wholly effective therapeutic procedure consists in eliminating the allergenfrom food, a measure whose practical realization may prove to be quite difficult. Some results with oral hyposensibilisation are presented.