On the other hand, the prevalence of probable food allergy in our study (1 %), based upon a positive clinical history, positive skin prick tests and/or food-specific IgE levels and, in some cases, also on a single-blinded food challenge was lower than that observed in North American adults (between 1 and 10 %) [13], but fell within the range of results of various European studies (between 0.8 and 1.1 %) [12, 15, 20]. The gene discussed is IGHE; the disease is food allergy.