Anaphylaxis and food hypersensitivity

In their classic studies of anaphylaxis, Portier and Richet described the r apid death of several dogs that they were attempting to immunize against th e toxic sting of the sea anemone.(36, 53) Because this reaction represented the opposite of their intended prophylaxis, they coined the term anaphylax is, or without or against protection. From these studies, they concluded th at anaphylaxis required a latent period for sensitization and re-exposure t o the sensitizing material. Shortly thereafter, Schlossman reported a patie nt who developed acute shock after the ingestion of cow's milk.(2) The firs t series of modern-day descriptions of food anaphylaxis in humans was publi shed in 1969 by Goldbert et al.(18) They described 10 cases of anaphylaxis following the ingestion of various foods, including different legumes, fish , and milk.