Table 2.
Distribution and mean number of food allergies
| n (%) | Positive CAPs | Positive SPTs | n (%) | n (%) | |
|---|---|---|---|---|---|
| Distribution of food allergies | All patients (n = 496) | N (min‐max, median) (n = 496) | N (range wheal, median) (n = 496) | Mueller 0–2 (n = 238) | Mueller 3–4 (n = 258) |
| List of 10 out of 14 major food allergens 1 | |||||
| Cow's milk | 34 (7%) | 31 (0.40–101, 2.02) | 11 (1–4, 2) | 12 (5%) | 22 (9%) |
| Hen's egg | 29 (6%) | 26 (0.40–101, 2.38) | 11 (1–4, 2) | 14 (6%) | 15 (5%) |
| Peanut | 191 (39%) | 114 (0.39–101, 4.32) | 136 (1–5, 2) | 75 (32%) | 116 (45%) |
| Tree nuts | 283 (57%) | ||||
| Hazelnut | 212 (43%) | 127 (0.36–100, 6.64) | 156 (1–4, 2) | 93 (39%) | 119 (46%) |
| Almond | 125 (25%) | 30 (0.4–5.70, 1.69) | 105 (1–4, 2) | 61 (26%) | 64 (25%) |
| Walnut | 115 (23%) | 48 (0.4–45.10, 1.95) | 84 (1–4, 2) | 48 (20%) | 67 (26%) |
| Brazil nut | 9 (2%) | 9 (0.73–42, 2.68) | Not determined | 0 | 9 (4%) |
| Pistachio | 24 (5%) | 24 (0.4–100, 1.44) | Not determined | 6 (3%) | 18 (7%) |
| Cashew nut | 41 (8%) | 28 (0.39–57, 3.55) | 23 (1–4, 2) | 11 (5%) | 30 (12%) |
| Fish 2 | 4 (1%) | 3 (1%) | 1 (0.4%) | ||
| Cod | 3 (0.5–10.90, 6.30) | 2 (2–4, 3) | |||
| Crustaceans 2 | 29 (6%) | 9 (4%) | 20 (8%) | ||
| Shrimp | 21 (0.4–61, 2.23) | 16 (1–4, 2) | |||
| Lobster | 14 (0.36–55, 2.12) | 5 (1–3, 2) | |||
| Crab | 13 (0.39–52, 1.70) | 6 (1–3, 1) | |||
| Sesame | 33 (7%) | 22 (0.5–82, 4.85) | 22 (1–4, 2) | 9 (4%) | 24 (9%) |
| Soy | 46 (9%) | 25 (0.4–12.7, 1.14) | 33 (1–4, 2) | 14 (6%) | 32 (12%) |
| Lupin | 2 (0.4%) | 2 (3.86–19.90, 11.88) | Not determined | 1 (0.4%) | 1 (0.4%) |
| Celery | 36 (7%) | 4 (0.5–4.87, 2.33) | 34 (1–4, 2) | 16 (7%) | 20 (8%) |
| Other allergens, not belonging to the major allergens | |||||
| Fruit (all) 3 | 338 (68%) | 175 (74%) | 163 (63%) | ||
| Fruit (top 3) | |||||
| Apple | 270 (54%) | 154 (0.38–58.10, 3.73) | 215 (1–5, 3) | ||
| Kiwi | 171 (35%) | 45 (0.36–31.10, 1.20) | 147 (1–5, 3) | ||
| Peach | 124 (25%) | 40 (0.44–70.20, 2.60) | 110 (1–2, 2) | ||
| Vegetables (all) 3 , 4 | 154 (31%) | 72 (30%) | 82 (32%) | ||
| Vegetables (top 3) | |||||
| Tomato | 82 (17%) | 20 (0.4–26.10, 1.55) | 73 (1–4, 2) | ||
| Carrot | 73 (15%) | 17 (0.82–45,2.78) | 67 (1–4, 2) | ||
| Paprika | 44 (9%) | 5 (0.40–3.53, 0.71) | 41 (1–3, 2) | ||
| Other food allergies | 6 (1%) | 1 (0.4%) | 5 (2%) | ||
| Mean number of food allergies 3 (SD, min‐max) | 2.9 (1.87, 1–9) | 2.6 (1.74, 1–9) | 3.1 (1.95, 1–9) |
1
Of the 14 major allergens sulphur dioxide, cereals containing gluten, molluscs and mustard were not specifically evaluated in the questionnaire. Of the tree nuts, pecan nut and macadamia nut were not specifically addressed in the questionnaire. The questionnaire contained an item “other food allergies.”
2
Allergy to any species.
3
Allergy to one or more fruits considered as 1 food allergy, allergy to one or more vegetable(s) considered as 1 food allergy and other food allergies considered as 1 food allergy.
4
Celery not included.