Ynagida N, et al. - In this cross-sectional study, researchers intended to clarify the association of specific immunoglobulin E (sIgE) with causative foods and anaphylaxis during oral food challenge (OFC) among the whole study population and challenge-positive patients. A total of 334 of 979 challenge-positive patients developed anaphylactic reactions. With increasing sIgE levels, an increase was noted in the risk of all symptoms, except skin symptoms, during OFCs. This resulted in increased anaphylaxis during OFCs. Only gastrointestinal, respiratory, cardiovascular, and neurological symptoms were also shown to be statistically significantly related to higher sIgE levels to causative foods.