Table 2.

Immunological variables as related to baked milk reactivity

Immunological variable	Passed baked milk challenge median (min-max)	Failed baked milk challenge median (min-max)	p value
Muffin SPT, mm wheal	3.08 (0.0–13.8)	6.33 (3.83–8.33)	0.04*
Powdered milk SPT, mm wheal	9.5 (4.83–>20)	9.25 (5.5–17.2)	0.97
Milk sIgE, kU/L	6.91 (0.99–>100)	25.5 (1.82–>100)	0.10
Casein sIgE, kU/L	4.5 (0.35–>100)	19.7 (1.08–>100)	0.03*

* Significant