Food allergy affects 6%–8% of children and 3% of adults in the US.1,2 It manifests as immediate reactions to food ingestion that include urticaria, angioedema, and potentially fatal anaphylaxis, mediated by the release of mast cell (MC) mediators following recognition of food allergens by immunoglobulin E (IgE) antibodies bound to MC high-affinity IgE receptors.3,4 Sensitization to food allergens is not sufficient to drive food allergy. Here, IGHE is linked to anaphylaxis.