Prevalence and clinical features of adverse food reactions in Portuguese children

Table 2 Foods implicated in adverse food reactions in Q2, in IgE-associated AFR and in non-IgE-associated AFR

Implicated foods	Q2⁺	Non-IgE AFR (SPT−/IgE−)	IgE-AFR (SPT/IgE+)	% confirmation of IgE-associated mechanisms^a
Total children	115	75	34
Total foods	259	149	88	37.1
Fresh fruits	83	50	28	35.9
Egg (white and/or yolk)^b	27	11	14	56.0
Crustaceans/mollusks	23	17	4	19.1
Leguminous	19	8	6	42.9
Milk	17	11	5	31.3
Fish	26	8	18	69.2
Other vegetables^c	16	12	2	14.3
Spices	20	17	1	5.6
Meat	4	3	1	25.0
Cereals	12	6	6	50.0
Nuts	10	4	3	42.9
Other^d	2	2	0	0.0

^a % confirmation = IgE-associated cases/(IgE-associated + non IgE-associated) × 100
^bAs described in text
^cPeppers, onion, tomato, spinach, celery, cress, cabbage
^dHoney

ISSN: 1710-1492