Food allergy: diagnosis and treatment.

The increasing awareness by the medical profession, as well as the public, of food allergy imposes the parallel task of accurate diagnosis and proper treatment. A carefully obtained medical history and a properly conducted elimination-challenge test are the most valuable as well as the least expensive procedures for diagnosis. Other selected in vivo and in vitro tests may enhance the diagnostic ability and may verify the immunologic basis of the food-induced reaction. Treatment is basically dietary avoidance, and its success depends on several factors. Pharmacologic agents may be needed for symptomatic treatment, and in certain instances for prophylaxis. The need still exists for developing an effective procedure of hyposensitization.