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Hello, list -

An article in Wednesday's New York Times reports that a Federally-commissioned study finds that food allergies are much less common than most people believe. Celiac is not mentioned, but as many on this list talk about allergies and/or non-Celiac gluten sensitivity, the article seems very relevant:

http://www.nytimes.com/2010/05/12/health/research/12allergies.html?hp

The following graph in particular caught my eye:

"The chairman of the guidelines project, Dr. Joshua Boyce, an associate professor of medicine at Harvard and an allergist and pediatric pulmonologist, said one of the biggest misconceptions some doctors and patients have is that a positive test for IgE antibodies to a food means a person is allergic to that food. It is not necessarily so, he said.

During development, he said, the immune system tends to react to certain food proteins, producing IgE antibodies. But, Dr. Boyce said, “these antibodies can be transient and even inconsequential.”

“There are plenty of individuals with IgE antibodies to various foods who don’t react to those foods at all,” Dr. Boyce said.

Interesting reading.

Mary B.
NYC
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