Table 2.

Prevalence of food allergies based on food groups and age

Food group	1 year	2 years	4 years	10 years	18 years
	N=1268	N=1159	N=1217	N=1368	N=1290
All FA	67 (5.3%)	51 (4.4%)	61 (5.0%)	32 (2.3%)	52 (4.0%)
Cow’s milk	44 (3.5%)	19 (1.6%)	32 (2.6%)	7 (0.5%)	4 (0.3%)
Hen’s egg	14 (1.1%)	15 (1.3%)	17 (1.4%)	8 (0.6%)	4 (0.3%)
Wheat	6 (0.5%)	5 (0.4%)	3 (0.3%)	1 (0.1%)	6 (0.5%)
Soya	-	-	4 (0.3%)	-	-
Fish	2 (0.2%)	-	2 (0.2%)	2 (0.2%)	2 (0.2%)
Shellfish	-	-	-	2 (0.2%)	3 (0.2%)
Peanut	1 (0.1%)	2 (0.2%)	6 (0.5%)	6 (0.4%)	12 (1.0%)
Tree nuts	-	1 (0.1%)	2 (0.2%)	2 (0.2%)	7 (0.5%)
Fruits	10 (0.8%)	11 (0.9%)	9 (0.7%)	4 (0.3%)	11 (0.9%)
Kiwi	-	-	-	1 (0.1%)	3 (0.2%)
Vegetables	2 (tomatoes) (0.2%)	3 (tomatoes) (0.3%)	4 (tomatoes/ brussel sprouts) (0.3%)	4 (tomatoes) (0.3%)	5 (tomatoes/ leek/cucumber (0.4%)
Miscellaneous	-	2 (0.2%)	2 (0.2%)	2 (0.2%)	3 (0.3%)

(FA based on study criteria: Reaction to known food allergen, typical IgE reaction symptoms, and reaction timing < 4 hrs.)

Miscellaneous included; corn, chocolate (1 year), red meat and chocolate (2 years), chocolate and oats (10 years), cinnamon, mustard and linseed (18 years).