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 |