. Author manuscript; available in PMC: 2016 Nov 1.

Published in final edited form as: J Allergy Clin Immunol Pract. 2015 Jun 19;3(6):896–904.e3. doi: 10.1016/j.jaip.2015.05.015

Table IVA.

Prevalence, levels, and correlations of IgE antibody to molecular allergens of milk, peanut and wheat assayed with individual CAP assays in sera positive for that food.

Allergen	Prevalence		GM^* (IU/ml)	Correlation^† (R)	p value
Allergen	Number positive	%	GM^* (IU/ml)	Correlation^† (R)	p value
Milk^‡			1.2
Bos d 4	19	45	1.0	0.89	<0.001
Bos d 5	23	59	0.95	0.76	<0.001
Bos d 8	16	40	0.82	0.73	0.001
Bos d 6	9	23	1.2	0.56	0.1
Peanut^‡			1.6
Ara h 1	6	19	1.2	N/A^§	N/A^§
Ara h 2	4	13	2.2	N/A^§	N/A^§
Ara h 3	2	7.7	0.76	N/A^§	N/A^§
Ara h 8	10	42	0.93	0.65	0.06
Ara h 9	10	48	0.77	0.39	0.2
Wheat^‡€			1.4
Omega-5	0	0	N/A^§	N/A^§	N/A^§
Tri a 14	3	19	1.8	N/A^§	N/A^§

GM is the geometric mean level of serum IgE antibody in the positive samples.

^†

Linear regression was used to compare serum IgE antibody to molecular allergens and whole allergen extracts.

^‡

The proportion of samples tested that did not have any molecular allergens with IgE ≥0.35 was 22% for milk, 42% for peanut, and 81% for wheat.

^§

This statistical test was not performed because there were not enough positive samples.

^€

Only 16 samples were tested because of a lack of serum.