Table 1.
Genders differences for food specific IgG among patients clinically presenting with allergy-like symptoms.
| Food substance | Males | Females | P value |
|---|---|---|---|
|
| |||
| Cola Nut | 16 (28.1) | 41 (71.9) | .001 |
| Yeast (Brewer’s) | 17 (30.4) | 39 (69.6) | .003 |
| Wheat | 14 (25.5) | 41 (74.5) | .0001 |
| Bean (Red kidney) | 15 (29.4) | 36 (70.6) | .003 |
| Pea | 14 (31.1) | 31 (68.9) | .01 |
| Corn (Maize) | 10 (22.7) | 34 (77.3) | .0001 |
| Egg white | 14 (31.8) | 30 (68.2) | .02 |
| Barley | 13 (31.7) | 28 (68.3) | .02 |
| Pistachio | 12 (30) | 28 (70) | .01 |
| Cow’s milk | 12 (30) | 28 (70) | .01 |
| Gliadin | 11 (30.6) | 25 (69.4) | .02 |
Values are n (%).