Japanese Pediatric Guideline for Food Allergy 2012 Chapter 4 The natural history of food allergy

Abstract

Most patients with food allergy will develop tolerance to food allergen.
Most patients with egg, cow's milk, wheat and soy bean allergy are likely to develop tolerance while the patients with buckwheat, peanut, tree nuts, crustacea and fish allergy are unlikely to develop tolerance. The patients who have allergy to more than one food, the other allergy such as asthma or atopic dermatitis, the past history of anaphylaxis shock are unlikely to develop tolerance. In laboratory test specific IgE level to food allergen seems to be predictive of allergy outcome.