IGHE and anaphylaxis: This finding along with the observation that subjects who successfully complete food OIT do not exhibit anaphylaxis upon ingestion challenge despite having quite elevated IgE levels but still exhibit positive skin test responses to the same food (27–30) led us to hypothesize that IgG antibodies formed in the course of OIT might suppress the IgE-induced activation of intestinal mast cells (and hence food anaphylaxis) while leaving IgE-induced skin responses unchecked.