Prevalence and clinical features of adverse food reactions in Portuguese adults

Table 1 Characteristics of diagnosed food allergic patients

Patient ID	#1	#2	#3	#4	#5	#6	#7	#8	#9
Age	37	57	34	36	50	47	55	37	58
Gender	M	M	F	F	M	M	F	F	F
IgE levels (KU_A/L)	114	540	255	128	125	82	36	26	30
Food-specific IgE	Pos	Pos	Pos	Neg	Pos	Pos	Neg	Neg	Neg
Personal history of atopy	Yes	No	Yes	Yes	No	No	Yes	No	Yes
Family history of atopy	Yes	Yes	Yes	Yes	No	No	Yes	No	No
Phadiatop	Pos	Pos	Pos	Pos	Neg	Pos	Neg	Neg	Neg
SPT aeroallergens	Pos	Pos	Pos	Pos	Pos	Pos	Neg	Neg	Neg
Sensitization to >1 food	No	No	No	Yes	No	Yes	No	No	No
Foods	Shellfish	Shellfish	Shellfish	Fruits, seafood	Shellfish	Peanut, tree nuts	Fish	Shellfish	Fish
Manifestations	Asthma	Anaphylaxis	AU/AE	OAS	AU/AE	AU/AE	AU/AE	AU/AE	AU/AE
Time until symptom development	<30 min	<30 min	<30 min	<30 min	30 min–2 h	30 min–2 h	2–24 h	2–24 h	2–24 h
SPT with commercial food extracts	Pos	Pos	Pos	Pos	Pos	Pos	Neg	Pos	Neg
Prick by Prick food skin test	Pos	Pos	Pos	Pos^a	Pos	Pos	Pos	Pos	Neg
Open food challenge	Not performed	Not performed	Not performed	Not performed	Not performed	Not performed	Not performed	Not performed	Pos
Probable allergy mechanism	IgE-mediated	IgE-mediated	IgE-mediated	IgE-mediated	IgE-mediated	IgE-mediated	Non IgE-mediated	Non IgE-mediated	Non IgE-mediated

M male; F female; Pos positive; Neg negative; AU acute urticaria; AE angioedema; OAS oral allergy syndrome
^aPositive only to seafood

ISSN: 1710-1492