Using the electronic health records of 2.7 million patients in the United States, Acker et al. (2017) found that 3.6% of patients had a diagnosed food hypersensitivity, which was split roughly equally between people with a probable immunoglobulin E (IgE)-mediated allergy to foods like cow's milk, tree nuts, peanuts, and shellfish, and the other half presenting with non-IgE mediated food allergies (e.g., coeliac disease) or non-allergic food hypersensitivities/food intolerances. This evidence concerns the gene IGHE and food allergy.