Table 3 Prevalence of confirmed food allergy in sensitized patients through oral food challenge
Allergen | OFC participants, n = 365 N (%) |
|---|---|
Animal protein | |
Milk | 22 (6.0) |
Egg | 19 (5.2) |
Pork | 6 (1.6) |
Chicken | 5 (1.4) |
Beef | 4 (1.1) |
Fish | 3 (0.8) |
Plant food | |
Wheat | 7 (1.9) |
Peanuts | 3 (0.8) |
Fish | 3 (0.8) |
Soybeans | 2 (0.5) |
Banana | 1 (0.3) |
Rye | 1 (0.3) |
Oat | ND |