Table 2.

Food sensitization prevalence^a and clinical FA estimates in the United States (2005-2006)^b

	Sensitization >=0.35 kU/L	Unlikely FA 0.35-2.0 kU/L	Possible FA 2.0 kU/L-PLf	Likely FA >= PLf	Estimated Clinical FA Rateg
Food Sensitizationc	16.8 ± 0.6 (1729)	12.7 ± 0.3 (1267)	3.1 ± 0.4 (320)	1.0 ± 0.2 (142)	2.5 ± 0.3
Milk	5.7 ± 0.5 (650)	5.0 ± 0.4 (581)	0.69 ± 0.18 (62)	0.05 ± 0.04 (7)	0.40 ± 0.09
Egg	3.9 ± 0.4 (371)	3.6 ± 0.4 (327)	0.24 ± 0.06 (26)	0.12 ± 0.04 (18)	0.23 ± 0.05
Peanut	7.6 ± 0.4 (772)	5.3 ± 0.3 (509)	1.9 ± 0.3 (208)	0.34 ± 0.07 (55)	1.3 ± 0.1
Shrimpd	5.9 ± 0.4 (568)	4.5 ± 0.3 (408)	0.79 ± 0.13 (84)	0.62 ± 0.12 (76)	1.0 ± 0.1
Multiple Food Sensitizatione	4.7 ± 0.4 (498)	2.6 ± 0.3 (250)	1.7 ± 0.2 (169)	0.53 ± 0.12 (79)	1.3 ± 0.2

^aWeighted % ± Standard Error (N)

^bOverall N=8203

^cFood Sensitization: at least one food ≥ 0.35 kU/L

^dInformation only available for ≥ 6 year olds

^eMultiple Food Sensitization: two or more foods ≥ 0.35 kU/L

^fPL - 95% predictive level: for ages 1-5, 5 kU/L; for age 6+, cow's milk 15kU/L, egg white 7 kU/L, peanut 14 kU/L, shrimp 5 kU/L

^gEstimated Clinical FA Rate: 50% of participants with PFA + 95% of participants with LFA