Table 6.

Prevalence of food sensitization by survey and race/ethnicity

Food Sensitization	NHANES III	NHANES 2005–2006	p value†
Non-Hispanic White
Milk
IgE ≥ 0.35	5.7 (4.0 – 7.4)	7.3 (4.5 – 10.1)	0.32
IgE ≥2	0.03 (−0.03 – 0.09)	0.5 (−0.1 – 1.0)	0.11
IgE≥15	0	0	1.0
Egg
IgE ≥ 0.35	3.3 (2.1 – 4.4)	4.4 (2.8 – 5.9)	0.22
IgE≥2	0	0.2 (−0.2 – 0.5)	0.33
IgE ≥ 7	0	0	>0.99
Peanut
IgE ≥ 0.35	10.7 (8.7 – 12.7)	8.9 (5.8 – 11.9)	0.30
IgE ≥ 2	3.3 (2.4 – 4.2)	3.5 (2.1 – 5.0)	0.85
IgE ≥ 14	0.8 (0.2 – 1.4)	0.5 (−0.08 – 1.0)	0.38
Shrimp
IgE ≥ 0.35	7.1 (5.9 – 8.3)	4.2 (2.5 – 5.9)	0.004
IgE≥2	1.9 (1.3 – 2.4)	0.9 (0.2 – 1.5)	0.01
IgE ≥ 5	0.9 (0.4 – 1.3)	0	<0.001
Non-Hispanic Black
Milk
IgE ≥0.35	11.7 (10.1 – 13.3)	11.7 (8.7 – 14.6)	0.97
IgE ≥ 2	0.9 (0.4 – 1.3)	0.9 (0.3 – 1.5)	0.96
IgE ≥ 15	0	0.06 (−0.06 – 0.2)	0.30
Egg
IgE ≥ 0.35	4.4 (3.3 – 5.6)	4.8 (3.2 – 6.3)	0.72
IgE ≥ 2	0.2 (−0.0009 – 0.4)	0.4 (−0.1 – 1.0)	0.43
IgE ≥ 7	0	0.2 (−0.01 – 0.5)	0.19
Peanut
IgE≥0.35	14.0 (11.6 – 16.5)	17.0 (12.2 – 21.7)	0.25
IgE ≥2	5.1 (3.6 – 6.7)	8.6 (5.1 – 12.0)	0.06
IgE ≥ 14	0.7 (0.2 – 1.2)	2.2 (0.5– 3.9)	0.07
Shrimp
IgE ≥ 0.35	21.1 (18.9 – 23.3)	12.5 (9.1 – 15.8)	<0.001
IgE ≥ 2	11.3 (9.7 – 12.8)	5.8 (3.6 – 8.1)	<0.001
IgE ≥ 5	6.7 (5.3 – 8.1)	3.5 (2.1 – 4.9)	<0.001
Mexican-American
Milk
IgE≥0.35	10.7 (7.8 – 13.6)	9.0 (6.6 – 11.5)	0.36
IgE ≥ 2	0.4 (0.1 – 0.7)	0.3 (−0.2 – 0.8)	0.57
IgE ≥ 15	0	0	>0.99
Egg
IgE ≥ 0.35	2.7 (1.8 – 3.7)	2.8 (1.6 – 4.1)	0.92
IgE ≥ 2	0.5 (0.02 – 1.0)	0.1 (−0.2 – 0.4)	0.98
IgE ≥ 7	0	0.1 (−0.2 – 0.4)	0.32
Peanut
IgE ≥ 0.35	10.2 (7.9 – 12.6)	10.1 (7.7 – 12.6)	0.98
IgE ≥2	3.3 (2.4 – 4.2)	3.9 (2.9 – 4.8)	0.36
IgE ≥14	0.3 (0.004 – 0.5)	0.9 (0.05 – 1.7)	0.14
Shrimp
IgE ≥0.35	12.0 (8.8 – 15.1)	7.8 (5.1 – 10.5)	0.04
IgE ≥ 2	3.6 (2.1 – 5.2)	1.9 (1.0 – 2.8)	0.054
IgE ≥5	1.1 (0.6 – 1.7)	0.8 (0.2 – 1.5)	0.43

Values are % (95% CI)

^†p value for the calculated risk difference between NHANES III and NHANES 2005–2006