Spratling (1), writing in 1904, was the first to draw attention to the possible association of epilepsy with food sensitization. Previous to this observers had been impressed by the fall in fit incidence which occasionally accompanied intercurrent diseases, notably typhoid and tuberculosis. Hamilton (2), some years later, confirmed these observations in respect of intercurrent typhoid. It was not, however, till 1919 that Pagniez and Lieutaud (3) detailed the first authentic instances of epilepsy definitely ascribable to a specific food substance. These were two cases of sensitivity towards chocolate. The authors demonstrated that withdrawal of chocolate led to a cessation of seizures, and that these returned when it was re-introduced into the dietary.
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