Table II.

Physician-documented food allergy prevalence according to various definitions

	Group 1 history of clinical reaction in conjunction with positive testing (SPT ≥3 mm or food specific IgE level >0.35 kU/L or if there was a food-specific IgE level >95% predictive value	Group 2 history of convincing, immediate symptoms such as anaphylaxis, hives or urticaria, angioedema, trouble breathing, oral pruritis or throat closing, but without testing documentation	Group 3 history of positive testing (SPT ≥3 mm or food specific IgE level >0.35 kU/L but <95% predictive value for a given food if known or <50kU/L) without a documented history of clinical reaction	Group 4 food allergy documented in the medical history, but non-specific or unclear symptoms (ie. rash, itching, diarrhea, nausea, vomiting) and no testing performed
Food allergy patients (n=313) (% out of 9184 total patients)	127 (1.4%)	131 (1.4%)	10 (0.1%)	45 (0.5%)
Groups by food
Peanut (n=146)	62 (0.7%)	43 (0.5%)	16 (0.2%)	25 (0.3%)
Shellfish (n=104)	24 (0.3%)	48 (0.5%)	16 (0.2%)	16 (0.2%)
Tree nut (n=77)	31 (0.3%)	12 (0.1%)	27 (0.3%)	7 (0.1%)
Egg (n=74)	45 (0.5%)	17 (0.2%)	5 (0.1%)	7 (0.1%)
Milk (n=45)	22 (0.2%)	8 (0.09%)	1 (0.01%)	14 (0.2%)
Fish (n=32)	16 (0.2%)	9 (0.1%)	5 (0.1%)	2 (0.02%)
Fruit (n=31)	0	23 (0.3%)	3 (0.03%)	5 (0.1%)
Soy (n=17)	9 (0.1%)	5 (0.05%)	3 (0.03%)	0 (0%)
Wheat (n=6)	4 (0.04%)	0	2 (0.02%)	0