Table 4.
Prediction of Reaction to some Common Foods
| Food | Food-specific IgE concentration | Positive Predictive Value |
|---|---|---|
|
| ||
| at or above which clinical reaction is likely (kU/L) | ||
| Milk | 15 | 95 |
| infants < 1 | 5 | 95 |
| Egg | 7 | 98 |
| Infants < 2 | 2 | 95 |
| Peanut | 14 | 99 |
| Codfish | 20 | 99 |
| Soy | 30 | 73 |
| Wheat | 26 | 74 |
Adapted from Sampson HA, Ho DG. Relationship between food-specific IgE concentrations and the risk of positive food challenges in children and adolescents. J allergy Clin Immunol 1997;100:444–451. Sampson HA. Utility of food-specific IgE concentrations in predicting symptomatic food allergy. J Allergy Clin Immunol 2001;107:891–896.; Boyano MT, et al Clin Exp Allergy 2001;31:1464–69.; Garcia-Ara C, et al. J Allergy Clin Immunol 2001;107:185–90.