To examine the natural history of adverse reactions to foods, 480 children were followed
prospectively from birth to their third birthdays. Foods thought to be causing symptoms were
evaluated by elimination of suspected foods, open challenges, and double-blind food
challenges. Foods producing symptoms were reintroduced into the diet at 1-to 3-month
intervals until the symptoms no longer occurred. Of the 480 children completing the study,
28% were thought to have symptoms produced during food ingestion, but in only 8% were …