True or False: Food allergies that cannot be diagnosed are often caused by additives.

The statement that food allergies that cannot be diagnosed are often caused by additives is indeed true. Food additives, which include preservatives, flavor enhancers, colorings, and stabilizers, can sometimes trigger allergic reactions in sensitive individuals. These reactions may not always be straightforward to diagnose because the symptoms can be non-specific and resemble other conditions, making it challenging for healthcare providers to link the allergy directly to a particular additive.

In many cases, food allergies are identified through patient history, elimination diets, and specific allergy testing. However, when additives are the suspected cause, diagnosis can be complicated due to the vast number of different substances used in food products today and individuals' varying sensitivities. Additionally, not all food allergies stem from primary allergens (such as nuts, dairy, or seafood), and some reactions can be attributed to these chemical components that might not be well-understood or recognized by an individual.

As other options discuss limited scenarios—either focused solely on children or adults—they do not encompass the broader context of food allergies related to additives across all age groups. Thus, the assertion that undiagnosed food allergies often involve additives captures an important aspect of understanding food sensitivities and allergies, highlighting the complexity of diagnosing such conditions in the realm of culinary medicine.