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Table 4 In vitro and in vivo studies with foods implicated in IgE-associated AFR

From: Prevalence and clinical features of adverse food reactions in Portuguese children

 

Specific IgE (kUA/L)

SPT

IgE-associated foods (n)

Positive (n)

Geometric mean

s.e.m.

Min

Max

Positive (n)

Weal size mean ± SD (mm)

Total number of cases

78

2.83

1.69

0.40

81.80

47

5.32 ± 2.14

88

Fresh fruits

24

3.02

3.49

1.00

81.80

12

4.67 ± 1.27

28

Fish

17

3.54

1.45

0.76

21.50

12

6.21 ± 2.37

18

Eggs

12

2.77

2.47

0.39

29.00

8

5.06 ± 1.70

14

Legumes

5

4.72

7.11

1.58

38.60

4

7.63 ± 4.03

6

Cereals

6

1.49

8.10

0.44

49.40

1

3

6

Milk

5

1.73

1.15

0.37

6.59

1

4

5

Shellfish

4

2.73

7.42

0.36

31.30

3

3.83 ± 1.04

4

Nuts

3

2.35

25.86

0.40

78.00

2

5.75 ± 1.06

3

Other (vegetables, pork, spices)

2

1.91

1.83

0.82

4.47

4

4.00 ± 0.71

4

  1. s.e.m. Standard error of the mean, SD standard deviation