Table 1.
General characteristics of 87 patients
| n | % | |
|---|---|---|
| Male sex | 60 | 69 |
| Atopic family history | 42 | 48.3 |
| Age at diagnosis of food | 8 | 3–24 |
| allergy, (month)** | ||
| Age of aero-allergen | 65 | 46–180 |
| SPT, (month)** | ||
| Total serum IgE level, kU/L* | 183.9±238.8 | |
| Blood eosinophils count, (%)* | 5.1±4.4 | |
| Cow’s milk spesific IgE level, kU/L* | 8.1±12.7 | |
| Egg white spesific IgE level, kU/L* | 10.2±22.8 | |
| Cow’s milk SPT wheal level, (mm)* | 5.2±2.8 | |
| Egg white SPT wheal level, (mm) | 4.9±3.0 | |
| Fish SPT wheal level, (mm)** | 8 | 6–10 |
| Food allergens | ||
| Cow’s milk | 24 | 27.69 |
| Egg white | 26 | 29.9 |
| Cow’s milk and egg white | 33 | 37.9 |
| Fish | 2 | 2.3 |
| Fish and egg white | 2 | 2.3 |
| Aero-allergen sensitivity | 39 | 44.8 |
| Indoor allergens | 18 | 20.7 |
| Outdoor allergens | 15 | 17.2 |
| Indoor and outdoor allergens | 6 | 6.8 |
| Respiratory allergy | 24 | 27.5 |
| Allergic rhinitis | 6 | 6.8 |
| Asthma | 18 | 20.7 |
SPT: Skin prick test;
*
: Mean±SD;
**
: Median (min-max). Food specific IgE and SPT wheal diameter were taken as a reference during food allergy diagnosis. The aero-allergen sensitivities of the patients were evaluated at least two years after the diagnosis of food allergy; In SPT, patients with a positive reaction to aero-allergens were considered susceptible.