The patient typically already has a history of atopy and an atopic family history. Eczema, otolaryngeal symptoms of hay fever or asthma will often dominate leading to the food<unk>  being unsuspected. Often well-cooked, canned, pasteurized, or frozen food offenders cause little to no reaction due to denaturation of the cross-reacting proteins, causing delay and confusion in diagnosis as the symptoms are elicited only to the raw or fully ripened fresh foods. Correct diagnosis of the<unk> n types involved is critical.<unk>  sufferers may be<unk> c to more than just pollen.<unk>  reactions to food are often mistakenly self-diagnosed by patients as caused by pesticides or other contaminants. Other reactions to food—such as lactose intolerance and intolerances which result from a patient being unable to metabolize naturally occurring chemicals (e.g., salicylates and proteins) in food—need to be distinguished from the systemic symptoms of<unk> . Testing Many people are unaware that they have<unk> . However, if swelling, tingling or pain develops while eating certain foods, then it is wise to see an<unk>  specialist. Before a diagnosis can be made, keep a food diary. This is important as the physician can then perform an<unk>  test. Before testing is started, a comprehensive history is obtained so that random testing is avoided. The diagnosis of<unk>  may involve skin prick tests, blood tests, patch tests or<unk>  challenges. When<unk>  is suspected, the<unk>  challenge test is ideal. Exams To confirm<unk> , the suspected food is consumed in a normal way. The period of observation after ingestion and symptoms are recorded. If other factors such as combined foods are required, this is also replicated in the test. For example, if the individual always develops symptoms after eating followed by exercise, then this is replicated in the laboratory.
Oral allergy syndrome
Burning mouth syndrome
Dermatophagia
Neck-tongue syndrome
Drug-induced angioedema
Hereditary angioedema
Factitious airs
Mucus fishing syndrome