. Author manuscript; available in PMC: 2012 Jul 1.

Published in final edited form as: J Allergy Clin Immunol. 2011 May 8;128(1):214–215. doi: 10.1016/j.jaci.2011.04.024

TABLE 1.

Characteristics of children from an inner city allergy clinic who underwent food allergy evaluation

	Group A (History of immediate symptoms upon food ingestion)	Group B^** (No history of immediate symptoms upon food ingestion)
N	87	141
Male (%)	45 (52%)	81 (57%)
Median age (range), years	3 (0.25–18)	3 (0.25–17.0)
African-American	34 (39%)	62 (44%)
Hispanic	36 (41%)	68 (48%)
Asthma	40 (46%)	66 (47%)
Atopic dermatitis (AD)	33 (38%)	66 (47%)
Allergic rhinitis	41 (47%)	51 (36%)
Sensitized to any food^*	55 (63%)	74 (52%)
Serum sIgE >95PDP for:
Hen’s egg white	12 (14%)	27 (19%)
Peanut	10 (11%)	22 (16%)
Cow’s milk	8 (9%)	16 (11%)

Statistically different rates of food sensitization between Group A and B, logistic regression model adjusted for AD and AR, P=.02.

^**

Group B had one or more of the following: 1). moderate-severe persistent AD or asthma not controlled with optimal therapy; 2). failure to thrive; 3). family history of food allergy and avoiding foods as a precaution.