Jacqueline S. Barrett

1 Introduction Food hypersensitivity is thought to affect approximately 15%–20% of the global population and describes a wide range of nonimmune adverse food-related reactions of varying aetiology [1]. Food hypersensitivities are proposed to be mediated by metabolic (i.e., enzyme deficiencies, such as lactose malabsorption), pharmacological (i.e., sensitivity to natural or artificial chemicals in foods), or undefined/idiopathic mechanisms [2].

LETTER TO THE EDITORS Letters: low FODMAP diet—directions for future research and the low FODMAP diet is not the only diet for IBS—authors' reply Hannah Mitchell Corresponding Author E-mail address: hannah.mitchell@monash.edu https://orcid.org/0000-0002-4592-7809 Eastern Health Clinical School, Monash University, Melbourne, Victoria, Australia Department of Gastroenterology, Eastern Health, Victoria, Australia Allied Health, Eastern Health, Victoria, Australia Search for more papers by this...

Table 1.