Table 3.

Food Antigens Showing Differences in IgG4 Titers (U/mL) Between Patients and Controls

Antigens	Patients (n = 32)	Controls (n = 32)	P-value	Subgroups
				Diarrhea	P-value	Non-diarrhea	P-value
Wheat	4.22 ± 7.67	1.17 ± 3.06	0.043a	5.45 ± 7.58	0.081	3.48 ± 7.81	0.219
Gluten	1.23 ± 2.78	0.47 ± 1.41	0.173	2.00 ± 2.64	0.079	0.77 ± 2.82	0.608
Gliadin	1.33 ± 3.12	0.36 ± 1.18	0.111	2.15 ± 2.76	0.050	0.83 ± 3.29	0.546
White radish	0.34 ± 0.83	0.04 ± 0.14	0.052	0.47 ± 1.16	0.234	0.27 ± 0.58	0.100
Onion	0.76 ± 1.90	0.08 ± 0.28	0.053	0.62 ± 1.49	0.237	0.84 ± 2.14	0.128
Lettuce	0.44 ± 1.10	0.07 ± 0.16	0.064	0.12 ± 0.22	0.396	0.64 ± 1.35	0.076
Leek	1.00 ± 2.17	0.11 ± 0.26	0.029a	0.86 ± 2.38	0.302	1.08 ± 2.10	0.054
Taro	0.13 ± 0.22	0.03 ± 0.10	0.026a	0.12 ± 0.23	0.218	0.13 ± 0.22	0.055
Walnut	0.16 ± 0.21	0.07 ± 0.16	0.064	0.16 ± 0.21	0.203	0.16 ± 0.21	0.124
Ginger	7.19 ± 2.16	0.59 ± 1.57	0.095	3.62 ± 1.07	0.349	9.33 ± 2.61	0.151

^aStatistically significant.

Values are mean ± standard deviation unless otherwise stated. Only the variables which have P < 0.1 was shown in the table.