Table 3. Trigger foods of OAS in the study subjects.
| Food | No. (%) | |
|---|---|---|
| Apple | 17 (68.0) | |
| Peach | 14 (56.0) | |
| Nuts | 9 (36.0) | |
| Almond | 3 | |
| Peanut | 4 | |
| Chestnut | 2 | |
| Persimmon | 5 (20.0) | |
| Kiwi | 5 (20.0) | |
| Plum | 4 (16.0) | |
| Cherry | 4 (16.0) | |
| Watermelon | 3 (12.0) | |
| Apricot | 3 (12.0) | |
| Celery | 2 (8.0) | |
| Blueberry | 2 (8.0) | |
| Kudzu vine | 2 (8.0) | |
| Chinese yam | 2 (8.0) | |
| Melon | 2 (8.0) | |
| Ginseng | 1 (4.0) | |
| Sweet potato | 1 (4.0) | |
| Bellflower root | 1 (4.0) | |
| Mango | 1 (4.0) | |
| Strawberry | 1 (4.0) | |
| Pomegranate | 1 (4.0) | |
| Orange | 1 (4.0) | |
| Tangerine | 1 (4.0) | |
| Banana | 1 (4.0) | |
| Pear | 1 (4.0) | |
| Honey | 1 (4.0) | |
| Codonopsis | 1 (4.0) | |
| NT 3 or more | 15 (60.0) | |
| NT 2 or less | 10 (40.0) | |
NT = numbers of trigger foods.