Table 2 Immunological variables as related to baked milk reactivity
Immunological variable | Passed baked milk challenge median (min-max) | Failed baked milk challenge median (min-max) | p value |
|---|---|---|---|
Muffin SPT, mm wheal | 3.08 (0.0–13.8) | 6.33 (3.83–8.33) | 0.04* |
Powdered milk SPT, mm wheal | 9.5 (4.83–>20) | 9.25 (5.5–17.2) | 0.97 |
Milk sIgE, kU/L | 6.91 (0.99–>100) | 25.5 (1.82–>100) | 0.10 |
Casein sIgE, kU/L | 4.5 (0.35–>100) | 19.7 (1.08–>100) | 0.03* |