Table 2.
Customer’s perception of foods responsible for his/her adverse reaction and its intensitya.
| Severec | Moderate | Mild | No reactionc | |
|---|---|---|---|---|
| Gluten (%) | 11.0 | 44.0 | 28.0 | 17.0 |
| Peanuts (%) | 3.0 | 3.0 | 13.0 | 81.0 |
| Fish (%) | 4.0 | 2.0 | 5.0 | 89.0 |
| Seafoods (%) | 5.0 | 5.0 | 6.0 | 84.0 |
| Nuts (%) | 3.0 | 3.0 | 12.0 | 82.0 |
| Egg (%) | 3.0 | 3.0 | 7.0 | 87.0 |
| Cow’s milk (%) | 5.0 | 22.0 | 26.0 | 47.0 |
| Soy (%) | 2.0 | 6.0 | 15.0 | 77.0 |
| Othersb (%) | 1.4 | 2.4 | 7.8 | 88.3 |
a
Some persons reacted to more than one food.
b
“Others” include reactions to sulfites, latex, monosodium glutamate, kiwi, tomato, avocado, sesame.
c
Comparison of severe reactions against “all others” was significantly more frequent among celiac patients in comparison to allergic persons.