Table 2 The causative food and corresponding prevalence of adverse food reactions
Food name | AFRs, N (%) |
|---|---|
Crab | 70 (13.6) |
Shrimp | 64 (12.4) |
Shellfish | 51 (9.9) |
Peach | 35 (6.8) |
Nectarine | 27 (5.2) |
Mango | 25 (4.8) |
Apple | 22 (4.3) |
Egg | 17 (3.3) |
Soybean | 13 (2.5) |
Fish | 13 (2.5) |
Sunflower seed | 12 (2.3) |
Lychee | 11 (2.1) |
Tomato | 11 (2.1) |
Spicy flavoring | 10 (1.9) |
Cheery | 9 (1.7) |
Pineapple | 9 (1.7) |
Peanut | 9 (1.7) |
Kiwi | 8 (1.6) |
Apricot | 7 (1.4) |
Milk | 6 (1.2) |
Plum | 5 (1.0) |
Mutton | 5 (1.0) |
Chinese date | 5 (1.0) |
Strawberry | 4 (0.8) |
Banana | 4 (0.8) |
Beef | 4 (0.8) |
Dried longan | 4 (0.8) |
Alcohol | 4 (0.8) |
Grape | 3 (0.6) |
Melon | 3 (0.6) |
Chestnut | 3 (0.6) |
Walnut | 3 (0.6) |
Watermelon | 3 (0.6) |
Pear | 2 (0.4) |
Hazel | 2 (0.4) |
Cashew | 2 (0.4) |
Wheat | 2 (0.4) |
Carrot | 2 (0.4) |
Cucumber | 2 (0.4) |
Corn | 2 (0.4) |
Pork | 2 (0.4) |
Beer | 2 (0.4) |
Pine nut | 1 (0.2) |
Celery | 1 (0.2) |
Persimmon | 1 (0.2) |
Jackfruit | 1 (0.2) |
Other foods | 15 (2.9) |