Table 4.
Single- and multiple-food reintroduction results.
| Type of Food Reintroduction | ||||
|---|---|---|---|---|
| Single (n = 116) | Multiple* (n = 99) | |||
| Food (n) | % Pass† | NPV‡ (%) | Food (n) | % Pass† |
| Wheat (16) | 63 | 67 | Cocoa (9) | 78 |
| Soy (13) | 62 | 64 | Pork (12) | 75 |
| Egg (10) | 60 | 56 | Grapes (11) | 73 |
| Milk (17) | 35 | 40 | Oats (10) | 70 |
| Sweet Potatoes (10) | 70 | |||
| Rice (11) | 64 | |||
| Apple (13) | 62 | |||
| Chicken (12) | 58 | |||
| Carrot (9) | 55 | |||
| Banana (10) | 50 | |||
| Broccoli (7) | 43 | |||
| Tomato (7) | 43 | |||
| Beef (12) | 42 | |||
| Corn (10) | 40 | |||
| Strawberry (7) | 29 | |||
*
A multiple-food reintroduction was defined as more than one food was being challenged within one histologic evaluation interval.
†
Reintroductions that passed were based on a post-peak eosinophil count < 15/HPF.
‡
NPV, negative predictive value for SPT.