Table 3. Causative foods of PFAS.
| Foods | No. (%) |
|---|---|
| Peach | 131 (48.5) |
| Apple | 126 (46.7) |
| Kiwi | 82 (30.4) |
| Peanut | 47 (17.4) |
| Plum | 44 (16.3) |
| Chestnut | 40 (14.8) |
| Walnut | 38 (14.1) |
| Pineapple | 37 (13.7) |
| Korean melon | 34 (12.6) |
| Tomato | 32 (11.9) |
| Melon | 31 (11.5) |
| Apricot | 29 (10.7) |
| Watermelon | 26 (9.6) |
| Cherry | 24 (8.9) |
| Taro/taro stem | 24 (8.9) |
| Jujube | 24 (8.9) |
| Pear | 22 (8.2) |
| Ginseong | 22 (8.2) |
| Pine nut | 22 (8.2) |
| Soy | 20 (7.4) |
| Chinese yam | 19 (7.0) |
| Cucumber | 19 (7.0) |
| Carrot | 17 (6.3) |
| Banana | 15 (5.6) |
| Mango | 15 (5.6) |
| Grapes | 14 (5.2) |
| Perilla leaf | 12 (4.4) |
| Bellflower root | 12 (4.4) |
| Strawberry | 11 (4.1) |
| Potato | 10 (3.7) |
| Celery | 9 (3.3) |
| Deodeok (Codonopsis lanceolata) | 9 (3.3) |
| Crown daisy | 8 (3.0) |
| Kudzu | 8 (3.0) |
| Lotus root | 7 (2.6) |
| Eggplant | 7 (2.6) |
| Kale | 6 (2.2) |
| Orange | 5 (1.9) |
| Mandarin | 5 (1.9) |
| Zucchini | 5 (1.9) |
| Sweet potato | 4 (1.5) |
| Lettuce | 3 (1.1) |
| Chicory | 3 (1.1) |
| Persimmon | 3 (1.1) |
| Chili | 3 (1.1) |
| Wheat | 3 (1.1) |
| Almond | 3 (1.1) |
| Yacon | 3 (1.1) |
| Avocado | 2 (0.7) |
| Mung bean | 2 (0.7) |
| Perilla | 2 (0.7) |
| Galic | 2 (0.7) |
| Grape fruit | 2 (0.7) |
| Litchi | 1 (0.4) |
| Buckwheat | 1 (0.4) |
| Fig | 1 (0.4) |
| Ginger | 1 (0.4) |
| Mulberry | 1 (0.4) |
| Corn | 1 (0.4) |
| Burdock | 1 (0.4) |
| Cacao | 1 (0.4) |
| Cashew nut | 1 (0.4) |
| Parsley | 1 (0.4) |
| Pistachio | 1 (0.4) |
| Sunflower seed | 1 (0.4) |
PFAS, pollen-food allergy syndrome.