Table 2.
Distribution of the positivity of the tests performed to evaluate food sensitivity in patients with EoE
|
Foods |
APT |
SPT |
APT + SPT |
|---|---|---|---|
| n(%) | n(%) | n(%) | |
| Cow’s Milk |
4(11.4) |
4(11.4) |
8(22.8) |
| Soybean |
6(17.1) |
2(5.7) |
8(22.8) |
| Chicken |
4(11.4) |
1(2.8) |
5(14.2) |
| Fish |
4(11.4) |
1(2.8) |
5(14.2) |
| Beef |
4(11.4) |
0(0.0) |
4(11.4) |
| Pork |
2(5.7) |
1(2.8) |
3(8.5) |
| Corn |
2(5.7) |
0(0.0) |
2(5.7) |
| Egg White |
1(2.8) |
2(5.7) |
3(8.5) |
| Wheat | 1(2.8) | 0(0.0) | 1(2.8) |
SPT skin prick test.
APT atopy patch test.