IGHE and Alzheimer disease: Nilsson et al. demonstrated that food allergen-specific IgE levels of 0.1–0.34 kU/L (in the case of allergens such as eggs, milk, or nuts) detected in infancy increase the risk of developing inhalant allergies at the age of 5 years, and—in the case of low levels of egg-specific IgE—also the risk of developing AD in early childhood [43].