The patient is sensitized to the allergen, but does not have any clinical symptoms at the future. Such patients should be considered a risk group. I develop symptoms with certain fruits and vegetables but not when I have these cooked, drink fruit juice, eat dried fruit or canned fruit. Once fruit or vegetables are cooked, the protein gets broken down and hence many allergic individuals can tolerate the cooked or canned form of the same fruit or vegetable. However, some proteins are so tough that cooking does nothing to change their structure and they remain very allergenic.
Examples are egg, wheat, peanuts, fish, and milk.