Table 2. Median skin prick test and IgE values and median FAQLQ-AF, FAIM, and BAI scores of OFC-positive and OFC-negative patients.
| Median values (IQR) | p-value | ||
|---|---|---|---|
|
OFC positive
(n = 24; 67%) |
OFC negative
(n = 12; 33%) |
||
| Skin prick test (in mm), positive: ≥ 3 mm | |||
| Wheat | 6.0 (3.63) Positive 19/22 (86.4%) |
3.0 (5.75) Positive 6/12 (50%) |
0.0063 |
| Gluten | 5.5 (3.63) Positive 20/22 (90.9%) |
2.75 (3.88) Positive 6/12 (50%) |
0.0009 |
| Histamine | 7.25 (2.63) | 7.25 (2.75) | 0.7166 |
| IgE measurement (in kU/L) and tryptase (in µg/L), positive: ≥ 0.35 kU/L | |||
| Total IgE | 272 (567.50) | 354 (413.00) | 1.0000 |
| Wheat (f4) | 0.84 (3.23) Positive 17/23 (73.9%) |
0.68 (2.24) Positive 9/10 (90%) |
0.8400 |
| Gluten (f79) | 4.72 (12.48) Positive 20/22 (90.9%) |
0.27 (0.96) Positive 5/12 (41.7%) |
0.0004 |
| α-. β-. γ-gliadin (f98) | 2.89 (8.55) Positive 17/22 (77.3%) |
0.10 (0.09) Positive 1/12 (8.3%) |
0.0002 |
| Omega-5-gliadin (rTria 19. f416) |
6.22 (13.79) Positive 20/24 (83.3%) |
0.10 (0.00) Positive 2/12 (16.7%) |
0.0013 |
| LTP (rTria 14) | 0.10 (0.00) Positive 1/23 (4.3%) |
0.10 (0.05) Positive 2/12 (16.7%) |
0.2090 |
| Tryptase preOFC | 4.62 (2.17) | 4.12 (2.37) | 0.0953 |
| FAQLQ scores | |||
| Total FAQLQ | 4.66 (1.80) | 3.30 (2.78) | 0.0700 |
| Allergen avoidance and dietary restrictions | 4.50 (2.23) | 3.87 (2.76) | 0.2334 |
| Emotional impact | 5.00 (2.25) | 3.50 (3.14) | 0.0533 |
| Risk of accidental exposure | 4.75 (1.72) | 2.33 (4.44) | 0.0866 |
| Food-allergy related health | 4.50 (2.83) | 3.33 (2.08) | 0.3846 |
| FAIM score | |||
| FAIM | 4.33 (1.17) | 3.25 (1.42) | 0.0033 |
| BAI | |||
| BAI-Score | 11 (20) | 5 (15) | 0.1775 |
IQR = interquartile range; OFC = oral food challenge; IgE = immunoglobulin E; FAQLQ = Food Allergy Quality of Life Questionnaire; FAIM = Food Allergy Independent Measure; BAI = Beck anxiety inventory. Bold = p ≤ 0.05..