Abstract
Immediate reactions to food, IgE-mediated, are relatively easy to diagnose, study and treat. Delayed reactions are much more difficult to suspect, diagnose and document.
Their clinical manifestations run the gamut of virtually every organ system. True incidence of adverse reactions to food is not known and for the development of our knowledge and possibilities of treatment is necessary to accumulate our experiences and think of such reactions in various disorders.
It is probable, that the adverse reactions to food will surpass in clinical importance other types of allergy, like reactions to inhalants.