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. 2018 Jul 23;11(1):16. doi: 10.1186/s40413-018-0195-2

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© The Author(s). 2018

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 2 — Proportion of clinical symptoms reported in two population-based survey modes. a Reported adverse reactions caused by food consumption in the web-based survey (n = 1595) and paper-based survey (n = 6563). b Reported adverse reactions in self-reported FA participant in the web-based survey (n = 515) and paper-based survey (n = 1629). c Reported adverse reactions in doctor-diagnosed FA participants in the web-based survey (n = 105) and paper-based survey (n = 527). d Reported adverse reactions in the IgE-mediated FA group in the web-based survey (n = 91) and paper-based survey (n = 433). The criteria to define IgE-mediated FA include: anaphylaxis reactions (i.e. drop in blood pressure, loss of consciousness, chest pain and weak pulse) or hives/urticaria or angioedema or anaphylaxis reactions after food intake