Table 3.
IgG antibody positiv rate of 14 kinds of foods in the serum of healthy subjects and allergy dermatosis patients
| Foods | Healthy n (%) | Urticaria n(%) | Eczema n (%) | Allergic Dermatitis n (%) | ||||
|---|---|---|---|---|---|---|---|---|
| Shrimp | 1 | 5.0 | 6 | 8.0 | 4 | 14.8 | 5 | 6.3 |
| Crab | 0 | 0 | 4 | 5.3 | 2 | 7.4 | 10 | 12.7 |
| Cod | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 3.8 |
| Beef | 0 | 0 | 1 | 1.3 | 1 | 3.7 | 1 | 1.3 |
| Chicken | 0 | 0 | 0 | 0.0 | 1 | 3.7 | 1 | 1.3 |
| Pork | 0 | 0 | 1 | 1.3 | 0 | 0 | 1 | 1.3 |
| Egg | 0 | 0 | 15 | 20.0 | 5 | 18.5 | 11 | 13.9 |
| Milk | 0 | 0 | 8 | 10.7 | 3 | 11.1 | 12 | 15.2 |
| Wheat | 0 | 0 | 1 | 1.3 | 1 | 3.7 | 4 | 5.1 |
| Corn | 0 | 0 | 3 | 4.0 | 0 | 0 | 2 | 2.5 |
| Soybean | 0 | 0 | 4 | 5.3 | 0 | 0 | 1 | 1.3 |
| Rice | 0 | 0 | 2 | 2.7 | 0 | 0.0 | 3 | 3.8 |
| Tomato | 0 | 0 | 2 | 2.7 | 0 | 0 | 1 | 1.3 |
| Mushroom | 0 | 0 | 0 | 0 | 1 | 3.7 | 0 | 0 |