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. 2018 May 18;57(19):2787–2798. doi: 10.2169/internalmedicine.9377-17

Figure 1.

Figure 1.

The levels of food-specific IgGs against 8 common daily foods increased markedly in CD patients. A comparison of food-specific IgGs against corn, codfish, and soybean (A); milk, mushroom, and pork (B); rice, crab, and wheat (C); shrimp, chicken, and beef (D); and egg and tomato (E) between CD patients, UC patients, and HCs. **p<0.01. CD: Crohn’s disease, UC: ulcerative colitis, HCs: healthy controls